Restaurant · Wake County, NC

La Farm Bakery

Name: La Farm Bakery
Address: 4248 Nw Cary Pky, Wake County, NC

4248 Nw Cary Pky

Last inspected Jun 16, 2026 · View Map ↗ · Compare ↗

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Score 97.5

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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

The full inspection history

4 inspections

1 - Inspection

Jun 16, 2026

Score 97.5

Official score: 97.5 · Understand this area’s scale

4 recorded violations

notedCode 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety (TCS) FoodFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A) (2) and (B) Time / Temperature Control for Safety (TCS) Food; Hot and Cold Holding (Priority); Sliced turkey and melon holding in the preparation cooler were holding 44-45F. Hold TCS foods at 41F or below. CDI-Foods were voluntarily discarded. Unit will be serviced. Discussed with PIC adjusting unit down during busy times to maintain temperatures.

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

notedCode 3-501.13 Thawing (Priority Foundation)Food temperature

Official wording

Approved thawing methods used

Inspector’s notes

3-501.13 Thawing (Priority Foundation); Spinach was thawing under a tap; not submerged; with water that was 83F. Foods must be thawed submerged under running water that is 70F or below; or under refrigeration temperatures; or using thaw setting on a microwave; if food is to be immediately cooked using traditional methods. CDI-Spinach was still frozen; and moved to walk in cooler to finish thawing.

In plain English

More about food kept at an unsafe temperature

notedCode 4-101.11 (A) - (E )Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-101.11 (A) - (E ); Core; The wooden preparation table in use for portioning food is very worn; with grooves and divots. Food contact surfaces shall be (A) Safe; (B) Durable; Corrosion-Resistant; (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable; and (E) Resistant to damage. Resurface or replace table to be smooth and easily cleanable.

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 4-601.11(C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(C); Core; Fan covers in both walk in coolers were dusty. Preparation and dump sinks were soiled. Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Clean these items.

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, Jun 16, 2026 · Original Source

1 - Inspection

Aug 8, 2025

Score 95.5

Official score: 95.5 · Understand this area’s scale

5 recorded violations

notedCode 4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (Priority)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (Priority); The meat slicer was not cleaned after being used last night. The PIC states that the slicer is only cleaned once per day when used continuously throughout the day. Food contact surfaces of equipment must be cleaned at least once every 4 hours when used with ready to eat foods; and be cleaned in between different types of raw products. CDI-Slicer was dismantled and cleaned and sanitized. 4-501.112 Mechanical Warewashing Equipment; Hot Water Sanitization Temperatures (Pf); The dish machine did not reach 160F at the plate level. Hot water used for sanitizing must reach 160F. CDI-Repair was scheduled. Facility may use machine to clean equipment; but must sanitize in the 3-compartment sink; where 400ppm quaternary ammonium is available.

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 3-501.14(A)Food temperature

Official wording

Proper cooling time & temperatures

Inspector’s notes

3-501.14(A); Priority; Soup cooked yesterday was 50-55F today. Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. CDI-Soup was voluntarily discarded. Reviewed cooling time requirements with PIC. Provided cooling logs and other educational materials via email to PIC.

In plain English

More about food kept at an unsafe temperature

criticalCode 7-204.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-204.11; Priority; The quaternary ammonium sanitizer at the 3-compartment sink measured above 400ppm. Provide sanitizer at correct concentrations; diluting as required. Quaternary ammonium should measure 200-400ppm. Ensure employees are monitoring the sanitizer concentration. CDI-Sink was diluted to 400ppm. PIC will contact the chemical supplier to adjust the dispenser. 7-201.11 Separation - Storage (Priority); Bathroom cleaner was stored on the 3-compartment sink and in the food preparation area. Store chemicals away from utensils and equipment and food. CDI-Bottles were moved to chemical storage area.

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 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Foods to be cooled were stored in deep containers with tight lids or plastic wrap. Quickly cool foods. Use methods such as open/vented shallow pans; large ice baths and active stirring. Cold air must flow around product to remove the heat. Leave food uncovered while cooling; if it can be protected from splash. CDI-Foods were moved to shallow trays on a speed rack; and were cooling quickly. Cooling method information was emailed to PIC. Cooling methods were discussed with PIC; including use of ice paddles for soup. .

In plain English

More about food kept at an unsafe temperature

notedCode 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) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (Core); Several cleaned pans were stacked together while still wet. Employees were wiping utensils with damp cloths. Utensils and equipment must be stored to allow air drying after cleaning and sanitizing. CDI-Pans and utensils were moved to shelves and arranged to allow air drying.

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

Official record from Wake County Environmental Services, Aug 8, 2025 · Original Source

1 - Inspection

Oct 11, 2024

Score 98.5

Official score: 98.5 · Understand this area’s scale

5 recorded violations

notedCode 2-103.11 (A) - (P) (Pf) Person in Charge Duties requires having employees cooking raw chicken use the thermometer to verify safe temperature is reached. Employee cooking chicken was not aware of the safe and required temperature to cook the chickenPermits, training, and postings

Official wording

PIC Present; demonstrates knowledge; & performs duties

Inspector’s notes

2-103.11 (A) - (P) (Pf) Person in Charge Duties requires having employees cooking raw chicken use the thermometer to verify safe temperature is reached. Employee cooking chicken was not aware of the safe and required temperature to cook the chicken; 165 degrees F. Employee should use the thermometer each time chicken is cooked to assure 165F is achieved. Discussed today and identified where required final cook temperature is posted for employee reference.

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 —Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P) Ice Machine has visible black microbial growth in areas. Increased cleaning of the ice machine is needed. discussed today for correction

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 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety FoodFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Boiled Eggs 46F; Diced Tomato 42F; Oven Roasted Tomato 45F; Ham Slices 45F; Shredded Cheese 45F. Use your thermometer to monitor food temperature. Maintain at 41F and colder. Discussed fill lines; storage of less boiled eggs in the top of the unit; possibly blocking the warm air from the neighboring ovens (although the heat is minimal); use of a cover on the eggs; adjustment of the two refrigerators to a colder setting; assuring the drawer on the left properly closes; and a last resort; implementing time holding procedures for items in these refrigerators.

In plain English

More about food kept at an unsafe temperature

minorCode 4-601.11 (B) and (C) EquipmentCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C) Exterior of the line cooler walk in is not clean. Extensive cleaning of exterior surfaces is needed (especially surfaces that are frequently touched).

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 —Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-303.11 Intensity - Lighting (C) Lighting is too low where tomatoes and oranges are sliced. Replace numerous burnt out light bulbs. Provide 50 foot candles of light in areas where food is prepared and knives are handled. Consider the Duke Energy program to convert lights to LED

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

Official record from Wake County Environmental Services, Oct 11, 2024 · Original Source

1 - Inspection

Dec 1, 2023

Score 98

Official score: 98 · Understand this area’s scale

4 recorded violations

minorCode 6-202.11Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-202.11; Core; Lights in storage room did not have a light shield. Light bulbs shall be shielded; coated; or otherwise shatter-resistant in areas where there is exposed food; equipment; utensils; and linens. Replace light shield.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

criticalCode 3-501.16 (A)(2) and (B)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority; A few milk containers in the cafe had temperature ranges above 41F. Prep cooler was powered off for two hours due to floor renovations. Temperature controlled for safety foods shall be maintained at 41F or less. CDI: Milk was allowed to cool down. Do not store TCS foods in prep units that are powered off. Ensure that cafe doors remain closed and milk remains in cooler. Half points deducted due to noted improvements from previous inspection.

In plain English

More about food kept at an unsafe temperature

majorCode 3-501.19Other

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19; Priority Foundation; Person in charge could not locate time as a public health control procedures for butter. Written procedures shall be prepared in advance; maintained in the food establishment and made available to the regulatory authority upon request. Provided person in charge with written procedures. EHS will verify written procedures by 12/11/2023.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

majorCode 4-204.115Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-204.115; Priority Foundation; Final rinse gauge on the dish machine was nonfunctional and did not register the temperature within dish machine. A warewashing machine shall be equipped with a temperature measuring device that indicates the temperature of the water as the water enters the hot water sanitizing final rinse manifold. EHS will verify repair by 12/11/2023.; 4-302.13; Priority Foundation; Facility did not have an irreversible registering temperature indicator for high temp dish machine. Irreversible registering temperature indicator shall be provided and readily accessible for measuring utensil surface temperature. EHS will verify acquisition of irreversible registering temperature indicator by 12/11/2023.

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, Dec 1, 2023 · Original Source