Restaurant · Wake County, NC

Lenovo Center Main Kitchen

Name: Lenovo Center Main 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 97

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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

9 inspections

1 - Inspection

Sep 22, 2026

Score 97

Official score: 97 · Understand this area’s scale

3 recorded violations

notedCode 5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf)Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf); Cart 123 had buns still wrapped; sitting on the handsink in this area. All handsinks shall be readily available for employee use. Buns moved 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

notedCode 3-501.18 A FOOD requiring date marking shall be discarded if it exceeds seven days (except time that it is frozen)Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18 A FOOD requiring date marking shall be discarded if it exceeds seven days (except time that it is frozen); is not labeled; or is marked with a date that exceeds seven days. Priority; Marinara; tuna salad; avocado ranch in main walk-in cooler with date marking 8/24 and 8/27; past the 7 days. Food voluntary discarded during inspection.

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 6-501.12 CleaningCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12 Cleaning; Frequency and Restrictions; Floors under dish machine and floor corners soiled with residue buildup. Physical facilities shall be kept 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, Sep 22, 2026 · Original Source

1 - Inspection

Jan 16, 2026

Score 98

Official score: 98 · Understand this area’s scale

2 recorded violations

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

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1); Priority; Pans of cooked ribs holding below 135F inside main kitchen warmer. TCS shall be maintained at 135F or above. CDI: Food reheated to 165F at inspectors request.

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 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 in dish machine area. Physical facilities shall be frequently 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

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

1 - Inspection

Aug 7, 2025

Score 98.5

Official score: 98.5 · Understand this area’s scale

1 recorded violation

notedCode —Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. (Pf): Food debris collecting in large black utensil storage bins. CDI: Bins taken to be thoroughly 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

Official record from Wake County Environmental Services, Aug 7, 2025 · Original Source

1 - Inspection

Mar 11, 2025

Score 97.5

Official score: 97.5 · Understand this area’s scale

3 recorded violations

notedCode —Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing (Pf): Bottle brush stored across handwashing sink closest to dish machine. CDI: Brush removed.

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 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beefOther

Official wording

Food separated & protected

Inspector’s notes

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef; fish; lamb; pork; and poultry during storage; preparation; holding; and display. (P): Raw tuna stored over cooked chicken and produce on a speed rack inside prep walk-in cooler. CDI: Food items rearranged during inspection.

In plain English

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

More about other finding

notedCode 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dustCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Residue build-up on shelving inside walk-in coolers and reach-in coolers.

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 97.5

Official score: 97.5 · Understand this area’s scale

3 recorded violations

notedCode 6-301.12 Hand Drying Provision (Pf): Handwashing sink closest to dish area has an automatic paper towel dispenser that with dead batteries. Each handwashing sink shall have a supply of paper towels. CDI: Housekeeping was contacted this morningHandwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.12 Hand Drying Provision (Pf): Handwashing sink closest to dish area has an automatic paper towel dispenser that with dead batteries. Each handwashing sink shall have a supply of paper towels. CDI: Housekeeping was contacted this morning; EC instructed to set a roll outside of the dispense to use in the meantime.

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 4-703.11 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 did reach 160F after three back to back attempts. Equipment food-contact surfaces and utensils shall be sanitized in a hot-water mechanical operation by accieving a surface temperature of at least 160F. by . CDI: Facility to use 3-compartment sink until dish-machine can be serviced by Hobart. .

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 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Observed minor dust build-up on ceiling tiles. Physical facilities shall be frequently 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

Official record from Wake County Environmental Services, Nov 7, 2024 · Original Source

1 - Inspection

Aug 9, 2024

Score 98

Official score: 98 · Understand this area’s scale

2 recorded violations

majorCode 4-601.11 (A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation; Debris build-up on fryer baskets. Equipment food contact surfaces shall be clean to the sight and tough. CDI: Baskets taken to be 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

minorCode 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; Greasy residue build-up on the outside of the hot-holding mobile units at BBQ carts. Cleaning needed inside reach-in units. Equipment non-food contact surfaces shall be kept free of an accumulation of food residue. Please have units 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

Official record from Wake County Environmental Services, Aug 9, 2024 · Original Source

1 - Inspection

Jun 4, 2024

Score 97

Official score: 97 · Understand this area’s scale

3 recorded violations

criticalCode 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Beef stored over ready-to-eat dip/pasta inside walk-in cooler. Shell eggs stored over pastry items on speed cart. Raw animal foods shall be stored below ready-to-eat foods to prevent cross contamination. CDI: Items rearranged to safe order. Priority;

In plain English

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

More about other finding

criticalCode 4-602.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11; Priority; Food debris build-up left on meat slicer. Equipment food-contact surfaces and utensils shall be cleaned throughout the day at least every 4 hours. CDI: Slicer disassembled to be 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

minorCode 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; Three serving bowls stored face down inside large dry storage bins of sugar; flour; and corn starch. Utensils shall be stored with their handles above the food.

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

Official record from Wake County Environmental Services, Jun 4, 2024 · Original Source

1 - Inspection

Feb 8, 2024

Score 98

Official score: 98 · 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; One mobile handwashing sink unplugged; and one used for storing utensils at two separate BBQ carts. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI: Items removed from sink basin and other hand sink plugged in 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

criticalCode 7-201.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-201.11; Priority; Chemical spray bottles of cleaner stored with food ingredients and single use items inside main kitchen and at a few BBQ service carts. Toxic materials shall be stored so they can not contaminate food; equipment; utensils; linens and single-use articles. CDI: All items moved.

In plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

More about chemicals stored or used unsafely

Official record from Wake County Environmental Services, Feb 8, 2024 · Original Source

1 - Inspection

Oct 26, 2023

Score 95.5

Official score: 95.5 · Understand this area’s scale

6 recorded violations

minorCode 6-403.11Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-403.11; Core; Employee drink on shelving above prep sink. Areas designated for employees to eat; drink; and use tobacco shall be located so that food; equipment; linens; and single-service articles are protected from contamination.

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

criticalCode 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority; Raw pork stored over cooked food on speed rack and raw ground beef stored with cheeses and packaged foods inside walk-in cooler. Raw animal foods shall be stored below ready-to-eat foods to prevent cross contamination. CDI: Items rearranged to safe order.

In plain English

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

More about other finding

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

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1); Priority; Pans of refried beans inside hot cabinets holding below 135F. TCS shall be maintained at 135F or above. CDI: Food reheated.

In plain English

More about food kept at an unsafe temperature

criticalCode 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; Several food items inside walk-in cooler held past their 7-day hold (beans 9/30; sauce 10/11; hot dogs 10/17). Food shall be discarded once it exceeds the appropriately marked date marking. CDI: Food discarded.

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 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Damp wiping cloths on pastry counter. Wiping cloths shall be held between uses in a container of chemical sanitizer at the correct concentration.

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 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Black residue on walls in dishwashing area. Physical facilities shall be frequently 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

Official record from Wake County Environmental Services, Oct 26, 2023 · Original Source