Restaurant · Wake County, NC

Lifetime Atc Cafe

Name: Lifetime Atc Cafe
Address: 1120 Healthy Way, Wake County, NC

1120 Healthy Way

Last inspected Aug 31, 2026 · View Map ↗ · Compare ↗

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Score 95.5

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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

2 inspections

1 - Inspection

Aug 31, 2026

Score 95.5

Official score: 95.5 · Understand this area’s scale

5 recorded violations

notedCode —Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.12 Hand Drying Provision (Pf) Paper towels were absent from handwashing sink during inspection. Each handwashing sink or group 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

Food separated & protected

Inspector’s notes

3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (C) Two containers did not have coverings or lids. Food shall be protected from contamination during storage by storing food within containers with coverings. CDI: Lids were added.

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 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) Cafe dish machine had a concentration of 0 PPM chlorine and a surface temperature of 137F. Chlorine sanitizer shall have a concentration of 50-200 PPM. CDI: PIC agreed to discontinue use until unit is capable of sanitizing properly.

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) Steak and egg portioned containers were maintained above 41F within self-service grab and go cooler. Ambient temperature was 43-46F. Temperature controlled for safety foods shall be maintained at 41F or less when held cold. CDI: PIC voluntarily discarded steak and egg packages. Avoid storing TCS items within unit until it is capable of maintaining 41F at all times.

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) Container of chickpeas and two containers of cooked corn were maintained beyond 7 days within prep coolers. Temperature controlled for safety foods shall be maintained at 41F or less. CDI: PIC voluntarily discarded 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

Official record from Wake County Environmental Services, Aug 31, 2026 · Original Source

1 - Inspection

Mar 18, 2026

Score 98

Official score: 98 · Understand this area’s scale

4 recorded violations

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) White and brown rice in the warmer were maintained below 135F. Temperature controlled for safety foods shall be maintained at 135F or greater. CDI: Food was reheated in steamer to 165F and returned to warmer.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.19 Time as a Public Health Control (Pf) Facility could not produce written procedures on maintaining milk and cream using time as a public health control. Milk and cream were not labeled with the times of temperature removal in the lobby. When using time a public health controlOther

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19 Time as a Public Health Control (Pf) Facility could not produce written procedures on maintaining milk and cream using time as a public health control. Milk and cream were not labeled with the times of temperature removal in the lobby. When using time a public health control; the food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. When using time as a public health control; the food in unmarked containers or packages; or marked to exceed a 4-hour limit shall be discarded. CDI: Labels were added to milk and cream. REHS provided procedural template for use of time as a public health control for milk and cream.

In plain English

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

More about other finding

majorCode —Equipment and utensils

Official wording

Thermometers provided & accurate

Inspector’s notes

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods. (Pf) Facility does not have a thin-probe thermometer for measuring the temperature of raw chicken. Acquire a temperature measuring device with a suitable small diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods. REHS will verify acquisition 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 —Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-302.13 (B) Provide an approved Max/Min testing device for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. (Pf) Facility did not have a thermometer or test strips to verify temperature of dish machine. REHS will verify acquisition of testing device.

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 18, 2026 · Original Source

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