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Restaurant · Wake County, NC

La Quinta Inn & Suites By Wyndham Rdu Airport Food

1001 Hospitality Court

Last inspected Jun 10, 2026 · View Map ↗ · Compare ↗

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Score 97

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

The full inspection history

2 inspections

1 - Inspection

Jun 10, 2026

Score 97

Official score: 97 · Understand this area’s scale

3 recorded violations

notedCode 4-501.114 Manual and Mechanical Warewashing EquipmentCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114 Manual and Mechanical Warewashing Equipment; Chemical Sanitization - Temperature; pH; Concentration and Hardness (P) Quaternary ammonia sanitizer in 3-compartment sink had a concentration of 0 PPM. Quaternary ammonia sanitizer shall have a concentration of 200-400 PPM or according to manufacturer's instructions. CDI: Chemical feeder was not fully submerged into bottle. REHS submerged feeder; refilled sanitizer; and tested at 200 PPM.

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
majorCode —Equipment and utensils

Official wording

Thermometers provided & accurate

Inspector’s notes

4-502.11 (B) Good Repair and Calibration (Pf) Food probe thermometer did not have batteries and was unable to be used. A food temperature measuring device shall be provided and readily accessible. REHS will verify repair or replacement of thermometer.

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
majorCode 4-302.14 Sanitizing SolutionsCleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-302.14 Sanitizing Solutions; Testing Devices (Pf) Sanitizer test strips were water damaged. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. Replace test strips. REHS will verify test strip acquisition by 6/20/2026.

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 10, 2026 · Original Source

1 - Inspection

Jun 9, 2025

Score 98

Official score: 98 · Understand this area’s scale

5 recorded violations

notedCode —Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15 Cooling Methods (Pf) Eggs were cooling within reach-in cooler with a tight-fitting lid. Food being cooled shall be loosely covered or uncovered if protected from overhead contamination. CDI: Lid was removed.

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 —Food temperature

Official wording

Approved thawing methods used

Inspector’s notes

3-501.13 Thawing (Pf) Multiple containers of eggs were thawing outside of refrigeration overnight then placed into refrigeration at 67-78F. Temperature controlled for safety foods shall be thawed under refrigeration capable of maintaining 41F or below or under 70F running water with sufficient velocity to agitate and float off loose particles in an overflow. REHS explained the risk of thawing foods outside of temperature control and thawing requirements to PIC. Thaw eggs under refrigeration. CDI: Eggs were voluntarily discarded by PIC.

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 4-904.11 Kitchenware and Tableware - Preventing Contamination (C) Forks and spoons were not inverted during storage. Mouthpiece was stored upward where consumers could grab and contaminate utensils. KnivesEquipment and utensils

Official wording

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

Inspector’s notes

4-904.11 Kitchenware and Tableware - Preventing Contamination (C) Forks and spoons were not inverted during storage. Mouthpiece was stored upward where consumers could grab and contaminate utensils. Knives; forks; and spoons that are not prewrapped shall be presented so that only the handles are touched by employees and by consumers if consumer self-service is provided. Invert utensils.

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
majorCode 4-302.14 Sanitizing SolutionsCleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-302.14 Sanitizing Solutions; Testing Devices (Pf) Sanitizer test strips were water damaged. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. Replace test strips. REHS will verify test strip acquisition by 6/19/2025.

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 6-501.11 Repairing - PremisesCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C) Wall on right-side of freezer storage room was warped and damaged. Physical facilities shall be maintained in a state of good repair. Repair wall.

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 9, 2025 · Original Source

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