Restaurant · Wake County, NC

Lenovo Building 8 Cafeteria

Name: Lenovo Building 8 Cafeteria
Address: 8001 Development Drive, Wake County, NC

8001 Development Drive

Last inspected Aug 4, 2026 · View Map ↗ · Compare ↗

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Score 94

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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

6 inspections

1 - Inspection

Aug 4, 2026

Score 94

Official score: 94 · Understand this area’s scale

5 recorded violations

notedCode 3-202.11 Temperature (P) 3-202.11 Temperature (P) BeefFood temperature

Official wording

Food received at proper temperature

Inspector’s notes

3-202.11 Temperature (P) 3-202.11 Temperature (P) Beef; noodles; chicken; and lettuce catered from Sister Liu's kitchen was delivered above 41F and below 135F. Temperature controlled for safety foods shall be received at 41F or below; 135F or above; and be free of evidence of temperature abuse. CDI: PIC from Sister Liu's stated that lettuce; beef; and chicken were removed from refrigeration within last hour. He further explained that noodles were prepared prior to leaving facility (~10-20 minute drive). Food was placed into walk-in freezer on sheet tray to rapidly cool to 41F. Food is being delivered on an unrefrigerated truck within plastic containers. REHS contact Durham Env Health to request review of catering practices.

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 3-304.15 (A) Single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal foodOther

Official wording

Food separated & protected

Inspector’s notes

3-304.15 (A) Single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food; used for no other purpose; and discarded when damaged or soiled; or when interruptions occur in the operation (P) Employee handled raw beef at grill line and proceeded to handle clean equipment without a glove change or handwashing. CDI: Gloves were removed and equipment removed.

In plain English

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

More about other finding

notedCode 4-703.11 Hot Water and Chemical - Methods (P) Final rinse temperature of high temperature dish machine was unable to achieve surface temperature of equipment of 160F. Surface temperatures of equipment in a high temperature sanitizing process shall be at least 160F. CDI: Equipment will be sent to 3-compartment sink for sanitizing until repairs are complete. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch (Pf) SlicerCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-703.11 Hot Water and Chemical - Methods (P) Final rinse temperature of high temperature dish machine was unable to achieve surface temperature of equipment of 160F. Surface temperatures of equipment in a high temperature sanitizing process shall be at least 160F. CDI: Equipment will be sent to 3-compartment sink for sanitizing until repairs are complete. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch (Pf) Slicer; stored as clean; was soiled with food accumulations on the backside of the blade. CDI: Slicer broken down and cleaned.

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 3-501.15 Cooling Methods (Pf) Chicken in reach-in cooler was being cooled with tight fitting plastic wraps. Noodles cooked within previous 2 hoursFood temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15 Cooling Methods (Pf) Chicken in reach-in cooler was being cooled with tight fitting plastic wraps. Noodles cooked within previous 2 hours; according to PIC; were cooling in an unrefrigerated truck within a large plastic container. Food shall be cooled using shallow pans; separated into smaller portions; using rapid cooling equipment; by stirring the food placed in an ice bath; using containers that facilitate heat transfer; or adding ice as an ingredient. Food being cooled shall be loosely covered or uncovered if protected from overhead contamination. CDI: Wrappings were removed from chicken and noodles were placed on sheet tray within walk-in freezer to rapidly cool to 41F.

In plain English

More about food kept at an unsafe temperature

notedCode —Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-603.16(A) - Washed utensils and equipment shall be rinsed before sanitizing. Equipment is being washed and not rinsed prior to sanitizing. CDI: Educational moment with employees.

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 4, 2026 · Original Source

1 - Inspection

Dec 11, 2025

Score 97

Official score: 97 · Understand this area’s scale

4 recorded violations

notedCode 3-302.11 Packaged and Unpackaged Food - SeparationOther

Official wording

Food separated & protected

Inspector’s notes

3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P) Raw steak was stored above ready-to-eat sour cream within tall reach-in cooler. Raw turkey burgers were stored above ready-to-eat cheese within grill flip-top cooler. Cross-contamination shall be prevented during storage by separating raw food from ready-to-eat foods. CDI: Food was rearranged by PIC.

In plain English

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

More about other finding

notedCode 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize (P) Sanitizing solution in 3-compartment sink had a concentration of 0 PPM quaternary ammonia. Quaternary ammonia sanitizing solution shall have a concentration of 200-400 PPM or according to manufacturer's instructions. CDI: Basin was emptied and tested again by REHS to be 200 PPM. Sanitizing basin had been filled with sink water instead of or in combination with the sanitizing dispenser. PIC corrected staff and retrained staff immediately on proper sanitizing procedures. Repeat violation. Ensure that staff are following sanitization procedures and testing 3-compartment sink regularly. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch (Pf) SlicerCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize (P) Sanitizing solution in 3-compartment sink had a concentration of 0 PPM quaternary ammonia. Quaternary ammonia sanitizing solution shall have a concentration of 200-400 PPM or according to manufacturer's instructions. CDI: Basin was emptied and tested again by REHS to be 200 PPM. Sanitizing basin had been filled with sink water instead of or in combination with the sanitizing dispenser. PIC corrected staff and retrained staff immediately on proper sanitizing procedures. Repeat violation. Ensure that staff are following sanitization procedures and testing 3-compartment sink regularly. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch (Pf) Slicer; stored as clean; was soiled with food accumulations on the backside of the blade. CDI: Slicer broken down and cleaned.

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 3-501.18 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) Container of marinara was stored beyond 7 days. Temperature controlled for safety foods shall be discarded within 7 days of preparation. CDI: PIC stated that the marinara was made on 12/10/2025; despite the 11/17/2025 sticker on the container. The container was relabeled with correct date.

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 —Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-205.15 Maintain a plumbing system in good repair. Piping under 3-compartment sink was leaking. Repair leaks.

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, Dec 11, 2025 · Original Source

1 - Inspection

Jul 21, 2025

Score 97

Official score: 97 · Understand this area’s scale

2 recorded violations

notedCode —Cleaning 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

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) Breakfast flip top cooler was maintaining TCS food temperatures above 41F due to air escaping from open space on opened flip top. Temperature controlled for safety foods shall be maintained at 41F or less. CDI: Container was placed in the open space on flip-top to keep airflow within prep cooler. Ambient temperature was 39F. Repeat violation.

In plain English

More about food kept at an unsafe temperature

Official record from Wake County Environmental Services, Jul 21, 2025 · Original Source

1 - Inspection

Feb 12, 2025

Score 98.5

Official score: 98.5 · Understand this area’s scale

2 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) Temperature controlled for safety foods within the sandwich flip top were maintained above 41F. Melons and cream within catering cooler were maintained above 41F. Temperature controlled for safety foods shall be maintained at 41F or less. CDI: Food was moved to walk-in freezer to rapidly cool to 41F. Unit will be serviced to ensure proper temperatures are maintained. Repeat; Half-points deducted due to improvements in overall holding temperatures.

In plain English

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) Container of quartered melon and container of sausage were stored beyond 7 days within back tall reach-in cooler. Temperature controlled for safety foods shall be discarded within 7 days of preparation. CDI: Food was voluntarily discarded by PIC.

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

Official record from Wake County Environmental Services, Feb 12, 2025 · Original Source

1 - Inspection

Oct 29, 2024

Score 95

Official score: 95 · Understand this area’s scale

6 recorded violations

notedCode 4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (C) Kitchen ice machines had accumulation of black and pink residues on the interior walls and baffling. Equipment such as ice makers shall be cleaned at a frequency necessary to preclude accumulation of soil. Clean the ice machine more frequently. RepeatCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (C) Kitchen ice machines had accumulation of black and pink residues on the interior walls and baffling. Equipment such as ice makers shall be cleaned at a frequency necessary to preclude accumulation of soil. Clean the ice machine more frequently. Repeat; Half-points deducted due to improvements in cleaning schedule from previous inspections.

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) (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) Temperature controlled for safety foods within the rear hot box were maintained below 135F. Temperature controlled for safety foods shall be maintained at 135F or greater. CDI: Food was reheated in steamer and flat top to 165F.

In plain English

More about food kept at an unsafe temperature

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) Temperature controlled for safety foods within dairy reach in cooler and make line sandwich cooler were maintained above 41F. Ambient temperatures of these units were 44F and 46F; respectively. Temperature controlled for safety foods shall be maintained at 41F or less. CDI: TCS foods were removed from coolers by PIC and placed into walk-in cooler and freezer to rapidly cool. PIC stated that units will be repaired before continued use.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advanceOther

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance; maintained in the establishment; and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedures for salad bar and serving line were not readily available. When using time as a public health control; written procedures shall be maintained at the food establishment and provided upon request. CDI: Procedures template was emailed to PIC.

In plain English

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

More about other finding

notedCode —Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11 Maintain equipment in good repair. Condenser in walk-in freezer was leaking. Gaskets on grill drawers were torn. Equipment shall be maintained in a state of good repair. Repair items listed.

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

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee phone was stored on prep table. Employee clothing was stored on handwashing sink near service line. Lockers or other suitable facilities shall be provided for the orderly storage of employees clothing and other possessions. Store employee items in designated areas.

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 29, 2024 · Original Source

1 - Inspection

Jan 22, 2024

Score 98

Official score: 98 · Understand this area’s scale

3 recorded violations

minorCode 4-602.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11; Core; Observed that small ice machine had pink/dark residue buildup on the white panel. Equipment such as ice makers shall be cleaned at a frequency necessary to preclude accumulation of soil. Clean the ice machine more frequently.

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 3-501.17Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17; Priority; Found container of sausage that was date marked 1/11 (past 7 days) in the 4-door reach-in. According to PIC a food employee did not change the date o the container. TCS foods opened or prepared; in the establishment and kept for more than 24 hours shall be date marked. Date marking should be either a preparation date; or a consume-by/discard date. CDI by discarding the food.

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

majorCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Foods prepped in the morning observed cooling in the prep cooler in deep containers and tightly wrapped. Cooling shall be accomplished by using rapid cooling equipment; using shallow pans; separating food into smaller portions; stirring the food. CDI - PIC transferred these items back to walk in cooler for further cooling. Next time full credit may be taken.