Restaurant · Wake County, NC

Lafarm Bakery Cafe W.F. West Cary

Name: Lafarm Bakery Cafe W.F. West Cary
Address: 5055 Arco St, Wake County, NC

5055 Arco St

Last inspected Mar 25, 2026 · View Map ↗ · Compare ↗

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Score 98

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More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

The full inspection history

5 inspections

1 - Inspection

Mar 25, 2026

Score 98

Official score: 98 · Understand this area’s scale

3 recorded violations

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) Unsalted butter; maintained outside of refrigeration; had a temperature of 68F. Temperature controlled for safety foods shall be maintained at 41F or less. CDI: REHS provided time as a public health control procedure template for PIC and discussed strategies for gaining compliance including utilizing time as a public health control with a voluntary discard after 4 hours or switching to salted butter. Butter was 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 3-501.18 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food; Disposition (P) Tomatoes; lettuce; ham; and house-made chicken salad were not labeled with dates of preparation. Temperature controlled for safety foods shall be discarded within 7 days of preparation. CDI: PIC voluntarily discarded tomatoes; lettuce; and ham. Chicken salad was labeled for 3/24/2026.

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

notedCode —Other

Official wording

Washing fruits & vegetables

Inspector’s notes

3-302.15 Wash fruits and vegetables prior to use. Avocadoes were washed without stickers being removed. Remove stickers when washing.

In plain English

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

More about other finding

Official record from Wake County Environmental Services, Mar 25, 2026 · Original Source

1 - Inspection

Aug 25, 2025

Score 98.5

Official score: 98.5 · Understand this area’s scale

1 recorded violation

notedCode 3-501.16 (A) (1) Time / Temperature Control for Safety FoodFood temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16 (A) (1) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Sausage in hot holding cabinet was maintained below 135F. Temperature controlled for safety foods shall be maintained at 135F or above. CDI: Sausage was reheated to 190F.

In plain English

More about food kept at an unsafe temperature

Official record from Wake County Environmental Services, Aug 25, 2025 · Original Source

1 - Inspection

Jul 25, 2024

Score 97.5

Official score: 97.5 · Understand this area’s scale

4 recorded violations

majorCode 6-301.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.12; Priority Foundation; Paper towels were not supplied at make line sink during start of inspection. Hand pair of handwashing sinks shall be supplied with hand drying provisions. CDI: Paper towels replaced by PIC.

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

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; Container of prepared gazpacho was maintained beyond 7 days (07/17/2024). Temperature controlled for safety foods shall be discarded within 7 days of preparation. CDI: PIC voluntarily discarded gazpacho.

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 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; One of the reach-in coolers is leaking water. Equipment shall be maintained in a state of good repair. PIC already made the order to repair leaking 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

majorCode 4-302.13Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-302.13; Priority Foundation; Facility did not have irreversible registering temperature indicator accessible for high temperature dish machine. In hot water mechanical warewashing operations; an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. EHS will verify acquisition of irreversible registering temperature indicator.

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 25, 2024 · Original Source

1 - Inspection

Feb 12, 2024

Score 99.5

Official score: 99.5 · Understand this area’s scale

1 recorded violation

minorCode 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; One of the reach-in coolers is leaking water. Equipment shall be maintained in a state of good repair. PIC already made the order to repair leaking equipment. ; 4-501.12; Core; Observed that cutting boards on the prep lines have deep cuts and discoloration. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized or discarded if they are not capable of being resurfaced. PIC already made the order to replace all white cutting boards. Half credit taken.

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 12, 2024 · Original Source

1 - Inspection

Sep 27, 2023

Score 97.5

Official score: 97.5 · Understand this area’s scale

4 recorded violations

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

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1); Priority; Observed that sausage was hot holding in a hot cabinet below 135F; see chart above. TCS food (time/temperature control for safety food) shall be maintained at 135F or above. CDI - sausage voluntarily discarded by PIC (kept in a hot cabinet for more than two hours).

In plain English

More about food kept at an unsafe temperature

minorCode 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; One of the reach-in coolers is leaking water. Equipment shall be maintained in a state of good repair. Repair the leak. ; 4-501.12; Core; Observed that cutting boards on the prep lines have deep cuts and discoloration. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized or discarded if they are not capable of being resurfaced. Replace/refinish cutting boards.

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 4-204.115Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-204.115; Priority Foundation; Establishment did not have a method for verifying the final rinse temperature of the dish machine. A method for assuring the final rinse temperature is reached as displayed on the machine is required to be maintained on site. Discussed getting thermolabels; a waterproof thermometer or dish simulator thermometer. Verification will be held the latest on October 6th (Friday).

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

minorCode 6-501.14Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-501.14; Core; Observed that vents under the hood have considerable amount of dust. Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust; dirt; and other materials. Clean the vents.

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, Sep 27, 2023 · Original Source