Restaurant · Wake County, NC

Knights Play Golf Center

Name: Knights Play Golf Center
Address: 2512 Ten Ten Rd, Wake County, NC

2512 Ten Ten Rd

Last inspected Jul 15, 2026 · View Map ↗ · Compare ↗

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Score 97.5

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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

The full inspection history

6 inspections

1 - Inspection

Jul 15, 2026

Score 97.5

Official score: 97.5 · Understand this area’s scale

3 recorded violations

notedCode —Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.12 Cooking and Baking Equipment (C) The microwave interior was soiled with splatter and build up. (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. PIC cleaned microwave. ***CORRECTED DURING INPSECTION (CDI)***

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 7-204.11 SanitizersChemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-204.11 Sanitizers; Criteria - Chemicals (P) Chemical sanitizer solution measured above the required concentration when tested. Chemical SANITIZERS and other chemical antimicrobials applied to FOOD-CONTACT SURFACEs shall meet the requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface sanitizing solutions). The PIC diluted and tested the mixture to the required concentration. ***CDI***

In plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

More about chemicals stored or used unsafely

notedCode 3-305.11 Food Storage - Preventing Contamination from the Premises (C) Case of bottled water stored on floor between the reach in cooler and reach in freezer. Food shall be stored in a cleanContamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11 Food Storage - Preventing Contamination from the Premises (C) Case of bottled water stored on floor between the reach in cooler and reach in freezer. Food shall be stored in a clean; dry location at least 6 inches off of floor. PIC moved the case of water to the storage area. ***CDI***

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

More about food not protected from contamination

Official record from Wake County Environmental Services, Jul 15, 2026 · Original Source

1 - Inspection

Nov 14, 2025

Score 96

Official score: 96 · Understand this area’s scale

3 recorded violations

notedCode 2-301.14 When to Wash (P) Food prep employees observed returning to prepare food without washing their hands and changing gloves after mixing sanitizing solution and coming back into the building. Wash hands during food preparationHandwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.14 When to Wash (P) Food prep employees observed returning to prepare food without washing their hands and changing gloves after mixing sanitizing solution and coming back into the building. Wash hands during food preparation; as often as necessary to remove soil and contamination; and to prevent cross contamination when changing tasks; Wash hands before donning gloves to initiate a task that involves working with food; and Wash hands after engaging in other activities that contaminate hands. EHS redirected and observed employees washing their hands before returning to prepare food. ***CORRECTED DURING INSPECTION (CDI)***

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) The handwashing sink across from the cash register had a wiping cloth and a bottle of peroxide stored inside the basin. A handwashing sink shall be maintained so that it is accessible at all times for employee use. The PIC removed the items. ***CDI***

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-205.15 (B) Leak pipe etc. not imminent threat The handwashing sink across from cash register has leaking pipe and faucet. Maintain a plumbing system in good repair. PIC is advised.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems

Official record from Wake County Environmental Services, Nov 14, 2025 · Original Source

1 - Inspection

Jul 29, 2025

Score 98

Official score: 98 · Understand this area’s scale

3 recorded violations

notedCode 4-602.11 Equipment Food-Contact Surfaces and Utensils - Core The interior surfacesCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11 Equipment Food-Contact Surfaces and Utensils - Core The interior surfaces; including the white panel; of the ice machine was observed with microbial residue and a blue substance that could not be identified. The insides of ice machines shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. PIC advised to thoroughly clean ice machine and increase cleaning frequency to prevent build up.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode —Cleaning and sanitizing

Official wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s notes

4-501.12 Cutting Surfaces (C) Cutting boards are heavily discolored and deeply scratched. Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. PIC is advised to resurface or replace.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode —Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13 Nonfood Contact Surfaces (C) Exterior of microwave is soiled and handle is grimy. Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. PIC is advised.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Jul 29, 2025 · Original Source

1 - Inspection

Feb 14, 2025

Score 98

Official score: 98 · Understand this area’s scale

3 recorded violations

notedCode 2-102.12 (A)Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A); Core; Upon arrival; no employees were CFPM's as required. The person in charge shall be a certified food protection manager (CFPM) who has shown proficiency of required information through passing a test that is part of an accredited program. Have one employee with required credential on site during all hours of operation.

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

notedCode 3-304.12 (E)Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12 (E); Core; Ice scoop was being stored in a soiled plastic holder mounted to the wall. In-use utensils such as ice scoops or utensils for non-TCS food must be stored in a clean and protected location. CDI- ice scoop and holder were removed for cleaning.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

notedCode 4-601.11 (B) and (C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11 (B) and (C); Core; The wall mounted potato slicer has grease deposits and residue accumulation on the nonfood-contact portions. The nonfood-contact surfaces of equipment shall be kept free of dust; dirt; food residue and other debris accumulation. Increase cleaning frequency.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Feb 14, 2025 · Original Source

1 - Inspection

Aug 2, 2024

Score 97.5

Official score: 97.5 · Understand this area’s scale

4 recorded violations

minorCode 4-602.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11; Core; The interior panel of the ice machine was observed with microbial residue and a blue substance that could not be identified. The insides of ice machines shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. CDI- panel was removed and cleaned during inspection.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

criticalCode 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; House-made chicken salad prepared on 7/26 was observed in the reach-in cooler. Ready-to-eat TCS foods shall not be kept longer than 7 days in refrigeration. The day of preparation shall count as day 1. CDI- chicken salad voluntarily discarded. All other date marking observed compliant. No points taken today.

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

More about food source, dating, or labeling problems

minorCode 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; A metal fork was observed with the handle laying inside the container of chicken salad. Keep utensil handles out of food and above the rim of the container when used on TCS foods.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

minorCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Heavy dust accumulation observed on air curtain above back door. Physical facilities shall be cleaned as often as necessary to keep them clean. Air curtain is near warewashing area. Clean this vent.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Aug 2, 2024 · Original Source

1 - Inspection

Feb 29, 2024

Score 95

Official score: 95 · Understand this area’s scale

5 recorded violations

majorCode 4-601.11 (A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation; Potato chopper observed with dried on food residue on all parts. Equipment food contact surfaces shall be clean to sight and touch. Corrected During Inspection - Per PIC; this is typically only used once per day. PIC immediately removed parts and took to three compartment sink to clean.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

criticalCode 3-501.16(A)(1)Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1) ; Priority; Hot dogs on the grill rack were observed holding below 135F. TCS (temperature controlled for safety) foods shall be held hot at 135F or above. CDI- Advised PIC to discarded product and gave the option to utilize Time as a Public Health Control; as they already have a policy in place for blanched potato fries. Please ensure this form is filled out and items kept on time are appropriately labeled with the time they are removed from temperature control.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature

minorCode 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; Boxes of soda for drink dispenser stored directly on floor in storage room. Food shall be stored in a clean; dry location at least 6 inches off of floor.

In plain English

More about food not protected from contamination

minorCode 4-903.11(A)Equipment and utensils

Official wording

Utensils; equipment & linens: properly stored; dried & handled

Inspector’s notes

4-903.11(A); (B) and (D); Core; Clean cutting board stored behind faucet handles of three compartment sink. Equipment shall be stored in a clean; dry location where it isn't exposed to splash.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

minorCode 4-602.13Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13; Core; Hood filters and area behind fryer have grease and debris build up. Nonfood contact surfaces shall be cleaned at a frequency necessary to preclude accumulation.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Feb 29, 2024 · Original Source