Restaurant · Wake County, NC

Lenovo Center Club Kitchen

Name: Lenovo Center Club Kitchen
Address: 1400 Edwards Mill Rd, Wake County, NC

1400 Edwards Mill Rd

Last inspected Sep 22, 2026 · View Map ↗ · Compare ↗

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Score 96

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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

8 inspections

1 - Inspection

Sep 22, 2026

Score 96

Official score: 96 · Understand this area’s scale

3 recorded violations

notedCode 6-301.11 Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquidHandwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.11 Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid; powder; or bar soap. (Pf): Handwashing sink at carvery station did not have a supply of hand soap. CDI: Soap provided during inspection. 6-301.12 Each handwash sink shall be provided with paper towels or an air drying device. (Pf): Handwashing sink at carvery station did not have a supply of paper towels. CDI: Paper towels provided during inspection.

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

majorCode 4-703.11 After cleaningCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-703.11 After cleaning; equipment; food contact surfaces; and utensils shall be sanitized using an approved method. (P) Thermal disk not reaching 160F after several attempts. Observed final rinse gauge hovering around 120F. Ecolab to be contacted for machine adjustment. Facility to manually sanitize dishes for this event. EC Wall will return to observe that dish machine has been repaired in 10 days.

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 —Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. (P): Several TCS foods holding below 135F inside warmers near make line inside kitchen. CDI: All food taken to be reheated to 165F. These units have cold spots - please be aware when storing food in the future.

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

Official record from Wake County Environmental Services, Sep 22, 2026 · Original Source

1 - Inspection

Jan 16, 2026

Score 97

Official score: 97 · Understand this area’s scale

2 recorded violations

notedCode 4-703.11 After cleaningCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-703.11 After cleaning; equipment; food contact surfaces; and utensils shall be sanitized using an approved method. (P) Thermal disk not reaching 160F after several attempts. Observed final rinse gauge reaching above 190F. CDI: Ecolab contacted for machine adjustment. Facility to manually sanitize dishes at this time.

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 —Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. (P): Two pans of roasted tomatoes holding below 135F inside warmer near make line inside kitchen. CDI: Tomatoes taken and reheated to 165F at inspectors request.

In plain English

More about food kept at an unsafe temperature

Official record from Wake County Environmental Services, Jan 16, 2026 · Original Source

1 - Inspection

Sep 22, 2025

Score 98.5

Official score: 98.5 · Understand this area’s scale

1 recorded violation

notedCode —Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. (P): Two pans of mashed potatoes inside hot-box near carving/serving line holding at 127°F. CDI: Mashed Potatoes taken and reheated to 165F.

In plain English

More about food kept at an unsafe temperature

Official record from Wake County Environmental Services, Sep 22, 2025 · Original Source

1 - Inspection

Mar 11, 2025

Score 98

Official score: 98 · Understand this area’s scale

2 recorded violations

notedCode —Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. (P): Pulled Pork inside hot-box near carving/serving line holding at 125F. CDI: Pork taken and reheated to 165F.

In plain English

More about food kept at an unsafe temperature

notedCode 6-501.12 CleaningCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12 Cleaning; Frequency and Restrictions (C) Dust build-up on ceilings near air vents.

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 11, 2025 · Original Source

1 - Inspection

Nov 7, 2024

Score 99

Official score: 99 · Understand this area’s scale

2 recorded violations

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; Storage bin of clean utensils inside and holding water. Clean equipment and utensils shall be stored in a a self draining position that allows 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 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Dust build-up on ceiling tiles. Physical facilities shall be cleaned as often as necessary to keep them 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 7, 2024 · Original Source

1 - Inspection

Jun 4, 2024

Score 97.5

Official score: 97.5 · Understand this area’s scale

2 recorded violations

majorCode 5-205.11Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11; Priority Foundation; Handwashing sink blocked by several rolling trash cans and serving cards. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI: Items cleared away.

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 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority; Raw shell eggs stored over ready-to-eat sauces inside reach-in unit. Food shall be protected from cross-contamination by separating raw and ready-to eat foods. CDI: Items re-located during inspection.

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, Jun 4, 2024 · Original Source

1 - Inspection

Jan 25, 2024

Score 96

Official score: 96 · Understand this area’s scale

2 recorded violations

majorCode 6-301.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.12; Priority Foundation; Hand washing sink without a supply of paper towels. It appears that the batteries are dead inside the automatic dispenser. Each hand washing sink shall have a supply of paper towels. CDI: Paper towels supplied.

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 3-501.16(A)(1)Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1); Priority; Sausage and shrimp not holding at 135F inside hot-holding units. TCS foods shall be maintained hot at 135F or above. CDI: Food items reheated to 165F. Repeat Violation.

In plain English

More about food kept at an unsafe temperature

Official record from Wake County Environmental Services, Jan 25, 2024 · Original Source

1 - Inspection

Sep 28, 2023

Score 96

Official score: 96 · Understand this area’s scale

6 recorded violations

minorCode 5-202.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-202.12; Core; Portable hand sink in serving cart area does not have a supply of hot water. A handwashing sink shall be equipped with to provide water at a temperature of at least 100F through a mixing valve or combination faucet. Please have handwashing sink supplied with hot water.

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 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority; Raw beef and raw shell eggs stored over sour cream and goat cheeses inside grill reach-in cooler; raw salmon over roast corn; cooked shrimp and noodles inside walk-in cooler. Food shall be protected from cross-contamination by separating raw and ready-to eat foods. CDI: Items re-located during inspection.

In plain English

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

More about other finding

majorCode 4-601.11 (A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation; Minor food residue inside storage bins holding food-contact utensils. Equipment food-contact surfaces and utensils shall be clean to the sight and touch. CDI: EHS informed PIC to have storage containers cleaned. No points deducted at this time.

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)(1)Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1); Priority; Mac & cheese and pulled pork inside hot-holding units below 135F for an unknown amount of time. TCS foods shall be maintained hot at 135F or above. CDI: Food items reheated to 165F.

In plain English

More about food kept at an unsafe temperature

minorCode 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; Boxes of frozen food stored on the floor inside walk-in freezer. Food shall be protected from cross contamination by storing the food at least 6-inches above the floor.

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

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; Few boxes of single-service cups and lids stored on the floor inside storage hallway. Single-use items shall be stored in a clean; dry location that is at least 6-inches above the floor.