Restaurant · Wake County, NC

La Farm Rdu

Name: La Farm Rdu
Address: 2600 John Brantley Blvd, Wake County, NC

2600 John Brantley Blvd

Last inspected Mar 5, 2026 · View Map ↗ · Compare ↗

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Score 96.5

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Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.

The full inspection history

5 inspections

1 - Inspection

Mar 5, 2026

Score 96.5

Official score: 96.5 · Understand this area’s scale

6 recorded violations

criticalCode 4-501.114Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114; Priority; The mechanical dish machine is dispensing 0 ppm of chlorine. Chemical sanitizer; chlorine; shall register 50-200 ppm to effectively sanitize. Facility may wash and rinse using the dish machine; and may sanitize using the 3-compartment sink. VR - Repair dish machine. EHS will return to ensure the dish machine can dispense 50-200 ppm of chlorine. 4-602.11; Core; Ice machine baffle soiled with pink and black accumulation. Ice machines shall be cleaned at a frequency necessary to preclude accumulation of soil or mold.

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 3-501.19Other

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19; Priority Foundation; Establishment is using time holding for hot items on the stove and for soups without a written procedure. If time without temperature control is used as the public health control for a working supply of TCS food that is held for display and service: written procedures shall be prepared in advance; maintained at the food establishment and made available to the regulatory authority upon request. CDI - EHS emailed outline of time control to PIC. Print procedure; fill out and maintain onsite for review.

In plain English

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

More about other finding

notedCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Four containers of recently cut cantaloupe cooling in large portions in a prep cooler. When cooling use smaller/thinner portions; cover loosely/catty-corner lids to facilitate heat transfer; and use rapid cooling equipment (tall reach-in cooler/freezer). Ensure 41 F or below is reached prior to placing in cold holding equipment. Cold holding equipment is not designed to cool foods. CDI - Cut cantaloupe moved to the tall reach-in cooler and lids removed/catty-cornered to facilitate rapid cooling.

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 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; Cleaned and sanitized containers wet stacked. Cleaned equipment and utensils shall be air dried completely prior to stacking. Separate containers 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

notedCode 4-501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11; Core; The far-left door to the lowboy cooler underneath the espresso machines does not close completely and remained open for extended periods of time throughout the inspection. Equipment shall be in a state of repair. Repair cooler door(s) to self-close.

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(B) and (C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; The area under the espresso machines is soiled with food and debris. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris.

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, Mar 5, 2026 · Original Source

1 - Inspection

Nov 25, 2025

Score 92.5

Official score: 92.5 · Understand this area’s scale

9 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; No certified Food Protection Manager present. Must have a CFPM on site at all hours of operation. EHS recommends multiple employees obtain this certification. Obtain Serv Safe Food Protection Manager certification(s) or an ANSI-accredited equivalent.

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 2-401.11Employee health and hygiene

Official wording

Proper eating; tasting; drinking or tobacco use

Inspector’s notes

2-401.11; Core; An employee drink stored on a food prep surface near the stovetop. Store employee beverages on the lowest possible non-work surface to prevent contamination. Drink re-located to an area where contamination will not occur.

In plain English

This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.

More about employee hygiene or health policy issues

criticalCode 4-501.114Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

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)(2) and (B)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority; Multiple TCS (Time/Temperature Control for Safety) foods holding above 41 F. TCS foods shall maintain 41 F or below. Refer to temperature chart. Foods moved to cool in the reach-in cooler/freezer. The glass display dessert cooler maintaining 42 F ambient. Repair to hold at 41 F or below. VR - EHS will return to ensure the glass dessert cooler can maintain 41 F or below ambient.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Recently cut cantaloupe cooling in a prep cooler. When cooling use smaller/thinner portions; cover loosely/catty-corner lids to facilitate heat transfer; and use rapid cooling equipment (walk-in cooler/freezer). Ensure 41 F or below is reached prior to placing in cold holding equipment. CDI - Cut cantaloupe moved to the reach-in cooler.

In plain English

More about food kept at an unsafe temperature

notedCode 6-501.111Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.111; Core; Flies observed in the kitchen. The premises shall be maintained free of insects; rodents & other pests. Their presence shall be controlled by routinely inspecting incoming food shipments and supplies; the premises; eliminating harborage conditions; and using trapping devices or other means. Increase pest control measures.

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

More about signs of rodents or insects

notedCode 4-501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

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(B) and (C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

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 6-501.110Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-501.110; Core; Upon entry; an employee cell phone was stored on prep surface. Suitable facilities shall be provided for the orderly storage of employees' clothing and other possessions. Cell phone removed without prompting.

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, Nov 25, 2025 · Original Source

1 - Inspection

Mar 18, 2025

Score 92

Official score: 92 · Understand this area’s scale

7 recorded violations

notedCode 2-301.14Handwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.14; Priority; Observed a food employee touching their nose then donning gloves to work with food without washing hands. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food; clean equipment and utensils; and unwrapped single-service/single-use articles and after touching bare human body parts other than clean hands and clean; exposed portions of arms. CDI - Directed employee to wash hands before engaging in food preparation.

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.

More about handwashing problems

notedCode 5-205.11Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11; Priority foundation; Observed a food employee filling a food container with water from a handwashing sink. A handwashing sink may not be used for purposes other than handwashing. CDI - Redirected employee to fill container at prep sink.

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.

More about handwashing problems

notedCode 4-501.114Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114; Priority; When tested during the inspection; the concentration of the chlorine sanitizing solution in the dishwasher was less than 50ppm. A chemical sanitizer used in a sanitizing solution for a manual/mechanical operation shall be used in accordance with the EPA-registered label use instructions and shall be used as follows: A chlorine solution shall have a minimum concentration of 50ppm not to exceed 200ppm. CDI - Dishwasher was primed and work order was placed to fix the dish machine; establishment may not use this dish machine until it can consistently produce sanitizer solution at adequate concentrations.

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)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2); Priority; Several TCS foods in the grab and go cooler and in the prep cooler were holding above 41F; see temperature table. TCS (time/temperature control for safety) foods in cold holding shall be maintained at 41F or less. CDI - PIC voluntarily discarded TCS foods above 45F; ice baths were created for other foods. Repeat.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.19Other

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19; Priority foundation; Establishment is practicing time holding for hot items on the stove and for soups without a written procedure. If time without temperature control is used as the public health control for a working supply of TCS food that is held for display and service: written procedures shall be prepared in advance; maintained at the food establishment and made available to the regulatory authority upon request. CDI - REHS emailed outline of time control to PIC to fill out for these foods.

In plain English

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

More about other finding

notedCode 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; Observed a rack with bread stored next to a handwashing sink without any protection from potential splash. Food shall be protected from contamination by storing the food: in a clean; dry location; where it is not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. Move bread or add splash guard to prevent splashing water.

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

notedCode 4-205.10Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-205.10; Core; The soup warmer currently being used is labeled as "house hold use only" and is not sanitation certified for a food establishment. Food equipment shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. Remove soup warmer before the next 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

Official record from Wake County Environmental Services, Mar 18, 2025 · Original Source

1 - Inspection

Mar 27, 2024

Score 94

Official score: 94 · Understand this area’s scale

6 recorded violations

majorCode 6-301.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.12; Priority Foundation; Paper towels were missing at the handwashing sink beside the prep cooler. Each handwashing sink/group of adjacent handwashing sinks shall be provided with: Individual; disposable towels; a heated-air hand drying device; or other approved hand drying method. CDI - New paper towels added to this sink.

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.

More about handwashing problems

criticalCode 3-501.14Food temperature

Official wording

Proper cooling time & temperatures

Inspector’s notes

3-501.14; Priority; Recently prepared; sliced cantaloupe was not achieving an adequate cooling rate in the refrigerator. TCS (time/temp control for safety) food shall be cooled within 4 hours to 41F or less if prepared from ingredients at ambient temperature. CDI - Spoke to PIC about better cooling methods and opened container to allow for better cooling.

In plain English

More about food kept at an unsafe temperature

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; Several TCS foods that were not actively cooling in various coolers were holding above 41F; see table. TCS (time/temperature control for safety) foods in cold holding shall be maintained at 41F or less. CDI - Foods that were not actively cooling were voluntarily discarded by PIC.

In plain English

More about food kept at an unsafe temperature

majorCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Recently prepared; sliced tomatoes and cut melons were cooling in deep; tightly sealed containers and prepared sandwiches were tightly packed in the refrigerator in a way that did not allow for adequate air flow in the refrigerator. Cooling shall be accomplished by using one or more of the following methods based on the type of food being cooled: Placing the food in shallow pans; separating the food into smaller; thinner portions; using rapid cooling equipment; using containers that facilitate heat transfer; or other effective methods. CDI - Cooling foods removed from refrigerators; placed on baking trays; and moved to basement freezers for rapid cooling.; 4-301.11; Priority Foundation; The amount of TCS sandwiches being prepared and placed in the kitchen refrigerators is exceeding the capacity of available kitchen coolers; leading to out-of-temperature foods and inadequate cooling rates. Equipment for cooling and holding cold food shall be sufficient in number and capacity to provide food temperatures as specified under the NC Food Code. CDI - Foods removed from kitchen coolers and moved to basement coolers to allow for better air flow and cold holding. Do not overfill kitchen refrigerators.

In plain English

More about food kept at an unsafe temperature

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; A couple bags of clean towels were on the floor of the basement storage area. Cleaned equipment and utensils; laundered linens; and single-service/single-use articles shall be stored: In a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. Move bags of clean towels off the floor.

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 4-202.16Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-202.16; Core; The basement prep cooler has manufacturer stickers on the stainless-steel surfaces; making it not easily cleanable. Nonfood-contact surfaces shall be free of unnecessary ledges; projections; and crevices; and designed and constructed to allow easy cleaning and to facilitate maintenance. Remove sticker from this cooler and maintain 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

Official record from Wake County Environmental Services, Mar 27, 2024 · Original Source

1 - Inspection

Nov 6, 2023

Score 94

Official score: 94 · Understand this area’s scale

7 recorded violations

majorCode 2-501.11Other

Official wording

Procedures for responding to vomiting & diarrheal events

Inspector’s notes

2-501.11; Priority Foundation; Bodily fluid cleanup procedures were unable to be located during the inspection. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. CDI - Procedures were printed by PIC for future reference.

In plain English

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

More about other finding

majorCode 5-205.11Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11; Priority Foundation; The handwashing sink behind one of the registers was blocked by a bucket of sanitizer and a cart with pastries. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI - Items removed to allow access.

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.

More about handwashing problems

criticalCode 4-501.114Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114; Priority; When tested during the inspection; the concentration of the chlorine sanitizing solution in the dishwasher was less than 50ppm. A chemical sanitizer used in a sanitizing solution for a manual/mechanical operation shall be used in accordance with the EPA-registered label use instructions and shall be used as follows: A chlorine solution shall have a minimum concentration of 50ppm. CDI - Compartment in 3-compartment sink was filled with sanitizer mixture to sanitize dishes; do not use dish machine until it is serviced. ; 4-601.11 (A); Priority Foundation; Observed some residue on the back of the deli slicer blade; the equipment had not been used recently. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI - Deli slicer was taken apart and staff begun cleaning the equipment.

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)(2) and (B)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority; Observed a carton of liquid eggs in kitchen refrigerator and a carton of liquid eggs whites in the basement refrigerator holding above 41F. TCS (time/temperature control for safety) foods in cold holding shall be maintained at 41F or less. CDI - PIC voluntarily discarded out-of-temperature foods.

In plain English

More about food kept at an unsafe temperature

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; Observed some metal food containers stacked together while wet. Cleaned equipment and utensils shall be stored: in a self-draining position that allows air drying; and covered or inverted. Separate containers 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

minorCode 4-903.11(A) and (C)Equipment and utensils

Official wording

Single-use & single-service articles: properly stored & used

Inspector’s notes

4-903.11(A) and (C); Core; Boxes of to-go containers were stored on the floor in basement storage. Single-service and single-use articles shall be stored: At least 6 inches above the floor; In a clean; dry location; Where they are not exposed to splash; dust; or other contamination. CDI - Boxes were moved off the floor.

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 4-202.16Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-202.16; Core; The lift-top cooler in basement storage has manufacturer sticker on stainless steel surfaces; creating ridges and a surface that is not easily cleanable. Nonfood-contact surfaces shall be free of unnecessary ledges; projections; and crevices; and designed and constructed to allow easy cleaning and to facilitate maintenance. Remove sticker from this cooler and maintain 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

Official record from Wake County Environmental Services, Nov 6, 2023 · Original Source