Restaurant · Wake County, NC

Logan's Roadhouse

Name: Logan's Roadhouse
Address: 1000 Timber Dr E, Wake County, NC

1000 Timber Dr E

Last inspected Aug 19, 2026 · View Map ↗ · Compare ↗

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Score 96.5

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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

The full inspection history

7 inspections

1 - Inspection

Aug 19, 2026

Score 96.5

Official score: 96.5 · Understand this area’s scale

6 recorded violations

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 There were a few dishes that were stored as clean but had wet food debris on the interior of the dishes. All food service equipment stored as clean must be free of food residue. CDI... The items were placed back at the dishmachine to be washed. This is a repeat item but not severe enough to take full credit.

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 6-501.112 Removing Dead or Trapped BirdsPests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.112 Removing Dead or Trapped Birds; Insects; Rodents and other Pests (C) Dead flies were observed in the kitchen. Remove all dead insect from the kitchen.

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

More about signs of rodents or insects

minorCode 4-901.11 Equipment and UtensilsEquipment and utensils

Official wording

Utensils; equipment & linens: properly stored; dried & handled

Inspector’s notes

4-901.11 Equipment and Utensils; Air-Drying Required (C) Cross stack the dishes to allow the air-drying process to take place. There were several dishes that were stacked wet.

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

minorCode —Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11 Good Repair and Proper Adjustment - Equipment (C) Repair the cold lower portion of the cold hold unit that holds the homemade salad dressing. The lower portion of the unit was not working. There were no potentially hazardous foods stored in the lower part of unit.

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) EquipmentCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C) Cleaning has improved in the kitchen. Clean the shelves in the walk-in cooler and meat walk-in cooler. Clean around the cooking equipment. Clean the interior surface of the hot hold cabinet; bottom shelving spaces and interior surfaces of the cooler cabinet spaces. Equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

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 6-501.11 Repairing - PremisesCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C) There were several broken floor tiles in several areas of the kitchen. Replace all the broken floor covers. 6-501.12 Cleaning; Frequency and Restrictions (C) Clean the floors and walls near the sinks and food prep areas. Clean floors at a frequency necessary to remove the build-up of debris.

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 19, 2026 · Original Source

1 - Inspection

Dec 10, 2025

Score 96.5

Official score: 96.5 · Understand this area’s scale

6 recorded violations

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. There were several black plastic trays that were stored as clean but were greasy to the touch. All food service equipment stored as clean must be free of residue. CDI... The trays were placed back at the dish machine area to be washed again.

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 4-901.11 Equipment and UtensilsEquipment and utensils

Official wording

Utensils; equipment & linens: properly stored; dried & handled

Inspector’s notes

4-901.11 Equipment and Utensils; Air-Drying Required (C) Cross stack the dishes to allow the air-drying process to take place. There were several dishes that were stacked wet.

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 4-903.11(A)(C) Store single-use and single-service articles in a cleanEquipment and utensils

Official wording

Single-use & single-service articles: properly stored & used

Inspector’s notes

4-903.11(A)(C) Store single-use and single-service articles in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. The single-service items at the drink station near the restrooms were stored on a dirty surface. CDI... The manager remove the single-service items.

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

minorCode —Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.12 Cutting Surfaces (C) There were several small white cutting boards that had deep cuts on both sides of the board. Surfaces on cutting boards and blocks that have deep cuts must be resurfaced or replaced. All cutting surfaces must be kept clean and in good repair.

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) EquipmentCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C) Clean the shelves in the walk-in cooler. Clean the speed racks. Detailed cleaning needed for the interior surface of the hot hold cabinet; bottom shelving spaces and interior surfaces display cases. Clean the bottom of the cold hold unit below the microwave to remove the ice build-up. Equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations

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 6-501.11 Repairing - PremisesCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C) There were several broken floor tiles throughout the kitchen. Reattach or replaced all missing shoe coves. Floors must be maintained in good repair. 6-501.12 Cleaning; Frequency and Restrictions (C) Clean the floors near the sinks and food prep areas to remove the food debris. There were several broken floor tiles that had standing water in them. A deep cleaning is need for the walls throughout the facility near the cooking areas to remove grease build up. Physical facilities must be cleaned at a frequency necessary to remove debris.

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, Dec 10, 2025 · Original Source

1 - Inspection

May 19, 2025

Score 96

Official score: 96 · Understand this area’s scale

7 recorded violations

notedCode —Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. There was a metal container in the sink at the grill area. In the beverage area there was a utensil that was stored on the inside of the handwashing sink. Handwashing sinks must not be used for any other purposes other than handwashing. CDI... The items were moved out of the handwashing sink.

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-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (Pf) There were some dishes that were stored as clean but had wet food debris on dishes. All dishes stored as clen must be clean to sight and touch. CDI... The dishes were placed at the dish machine area to be washed again. 4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P) Clean the ice machine to remove the small amount of black growth on the inside of the machine. Ice is considered a food and must be stored in a clean location. CDI... The ice machine was cleaned during the inspection.

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 There was a pan of chili that was being held hot at 128F. This potentially hazardous food must be held hot at 135F or above. CDI... The food was reheated to 165F.

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 —Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-307.11 Miscellaneous Sources of Contamination (C) There were several bags of spices that were left open and not stored in a manner to prevent contamination. Food items must be stored in a manner to prevent contamination. CDI.. The bags were placed in a container by the manager on duty.

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

notedCode 4-901.11 Equipment and UtensilsEquipment and utensils

Official wording

Utensils; equipment & linens: properly stored; dried & handled

Inspector’s notes

4-901.11 Equipment and Utensils; Air-Drying Required (C) Cross stack the dishes to allow the air-drying process to take place. There were a few dishes that were stacked wet.

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 4-601.11 (B) and (C) EquipmentCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C) Detailed cleaning is needed for the speed rack. Clean out the hot hold cabinet. Clean the shelves in the walk-in cooler. Clean the display cooler cabinet space. Clean around the cooking equipment. Food-Contact Surfaces of cooking Equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

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 6-501.12 CleaningCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12 Cleaning; Frequency and Restrictions (C) Clean the floor around the cooking equipment to remove the grease. Physical Facilities must be cleaned at a frequency necessary to prevent the accumulation of debris.

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, May 19, 2025 · Original Source

1 - Inspection

Nov 4, 2024

Score 95.5

Official score: 95.5 · Understand this area’s scale

5 recorded violations

notedCode 4-601.11(A) -Noted soiled dishesCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11(A) -Noted soiled dishes; glassware and serving containers stored as being clean. Equipment food contact surfaces and utensils shall be clean to sight and touch. CDI- Education provided; dishes; glassware and serving containers sent to dish pit.

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)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority; Found a container of diced tomtao reading at 45 F in the salad cooler. Further investigation determined prep cooler no longer holding temp. Noted ambient air reading at 45 F. Maintain TCS foods in cold holding at 41F or less. CDI- items transferred to walk in cooler.

In plain English

More about food kept at an unsafe temperature

minorCode 4-502.11(A)- Noted salad prep cooler no longer working. Ambient air cooler reading at 45 F. Also noted gaskets are significantly torn/ damaged on the noted salad cooler and double reach-in prep cooler. Maintain utensils in good repair. 4-502.11(A)-In the meat prep areaCleaning and sanitizing

Official wording

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

Inspector’s notes

4-502.11(A)- Noted salad prep cooler no longer working. Ambient air cooler reading at 45 F. Also noted gaskets are significantly torn/ damaged on the noted salad cooler and double reach-in prep cooler. Maintain utensils in good repair. 4-502.11(A)-In the meat prep area; noted blade and exterior surface of bandsaw unit beginning to rust-out. Maintain utensils in good repair. Need to replace noted equipment. 4-501.12 Cutting Surfaces (C)- Noted the long cutting board at the salad dressing station is deeply scratched and stained. Also found another portable cutting board that was deeply scratched and discolored. Resurface or replace noted 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

notedCode 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; Detail cleaning needed for the interior surface of the hot hold cabinet; bottom shelving spaces and interior surface display cooler cabinet space . The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations.

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; Detail cleaning needed along hard to reach floor spaces underneath the prep tables and equipment throughout the kitchen. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. 6-501.12 Cleaning; Frequency and Restrictions (C) - Need to replace the basecoving underneath the chemical dishmachine area. Noted basecoving beginning to separate from wall. Floors; walls; ceilings including the attachments such as soap; towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.

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 4, 2024 · Original Source

1 - Inspection

Jun 11, 2024

Score 95.5

Official score: 95.5 · Understand this area’s scale

10 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; Noted an accumulation of pink/ black organic build-up on the deflector lids and interior surface of the bulk ice machine unit. Also noted soiled serving containers; saltshakers; lemon slicer and ramekins stored as being clean. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- Items sent back to dish pit.

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)(2) and (B)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority; Found a container of cooked ribs temping at 58 F in the meat cooler. Also noted overfilled containers of boiled eggs and sliced tomato were temping between 44/45 F in the work top cooler. Discussed not overfilling container above the chill line or leaving TCS items out at room temperature for extended period of time. CDI- ribs discarded. Other TCS items cool down.

In plain English

More about food kept at an unsafe temperature

majorCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Noted tightly covered containers of cooked chicken wings were cooling in the meat cooler. Discussed loosely covering TCS items during cooling process. CDI- food loosely covered and transferred to walk in freezer to rapid cooling.

In plain English

More about food kept at an unsafe temperature

minorCode 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; Noted ice scooper stored on a soiled surface of the bulk ice machine. Keep in-use utensils in a clean; dry location to avoid the risk of contamination.

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 4-101.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-101.11; Priority Foundation; Observed several cracked and damaged serving container lids stored for use. Utensils and food contact surfaces shall be smooth and easily cleanable. CDI- EHS instructed PIC to remove noted lids.; 4-501.11; Core; During inspection; noted technician conducting repairs to walk-in freezer. Technician still working to complete repairs after inspection completed. Noted food in freezer still temping under 35 F but excessive ice/ condensation surrounding condenser fan unit. According to technician; repairs should be complete within 24 hours. In addition; noted the door on the hot hold box (located across from cook line) does not properly close. Also noted the condensation leak inside the salad prep cooler unit. Have equipment repaired and maintain in good repair.

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; Detail cleaning needed for the interior surface of the hot hold cabinet; tops of equipment (bulk ice machine) shelving spaces and sides/surfaces of cooking equipment. The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations.

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 5-205.15Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-205.15; Core; The handwashing sink (located across from the cook line) is leaking at the drain line. Also noted the drain line below the scrap sink is missing. Repair leaking drain line below the handwash sink and replace the missing the drain line below the scrap sink. All plumbing systems must be maintained in good repair.

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

minorCode 5-501.114Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.114; Core. Drain plug missing for outside dumpster unit. Contact vendor to have drain plug replaced.; 5-501.116; Core; Detail cleaning needed for the outside grease containment unit. Soiled receptacles and waste handling units for REFUSE; recyclables; and returnables shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents.

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

minorCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

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

minorCode 6-202.12Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-202.12; Core; Noted one of the light panels in the Meat Walk-in cooler is missing a protective cover. The other light cover in the meat cooler is cracked and damaged. Light bulbs shall be shielded; coated; or otherwise shatter-resistant in areas where there is exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; or unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.

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, Jun 11, 2024 · Original Source

1 - Inspection

Mar 19, 2024

Score 97

Official score: 97 · Understand this area’s scale

7 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 a half and rack ribs hot holding between 103-107 at the passover window. Further investigation determined pan of ribs were moved away from the heating lamp during the hot holding process. Keep all TCS items at 135 F or above for hot hold storage. CDI- Ribs reheated and placed back into hot holding.

In plain English

More about food kept at an unsafe temperature

majorCode 3-501.13Food temperature

Official wording

Approved thawing methods used

Inspector’s notes

3-501.13 ; Priority Foundation; Noted packs of raw ribs thawing in the prep sink in standing water. Noted ribs were temping between 45/44 F during time of inspection. Thawing under running water is not an option since cold water temperature is above 70F. In the future; use food prep sinks for handling of foods. CDI- Education provided

In plain English

More about food kept at an unsafe temperature

minorCode 2-303.11Employee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

2-303.11; Core; Observed a few food employees donning bracelets and watches while prepping food. Except for a plain ring such as a wedding band; while preparing FOOD; FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands.

In plain English

This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.

More about employee hygiene or health policy issues

minorCode 4-901.11Equipment and utensils

Official wording

Utensils; equipment & linens: properly stored; dried & handled

Inspector’s notes

4-901.11; Core; Noted large serving container stacked while still wet above the three compartment sink. Cross stacke dishes to allow for adequate 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

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; Detail cleaning needed along the interior surface of the salad prep cooler and hot hold cabinet.The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations.

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 5-501.114Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.114; Core; Drain plug missing for outside dumpster unit. Contact vendor to have drain plug replaced.

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

minorCode 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core; Floor tiles; cove base tiles broken and in poor repair through kitchen; halls and other food production areas. Ensure that all floors; walls and ceilings are maintained in good repair. ; 6-501.12; Core; Detail cleaning needed along the floor spaces underneath the high temp dishmachine; roll out hot hold cabinet and meat cheat cooler. 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, Mar 19, 2024 · Original Source

1 - Inspection

Nov 7, 2023

Score 95.5

Official score: 95.5 · Understand this area’s scale

8 recorded violations

criticalCode 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority; Various raw types of meat being stored uncovered; unprotected and stacked with ready to eat foods in the meat preparation cooler on the cook line. Ensure that foods are separated and stored protected from contamination. CDI: All ready to eat foods moved to salad prep cooler.

In plain English

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

More about other finding

majorCode 4-602.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11; Priority Foundation; In use cutting boards; knives being used with temperature control safety (TCS) foods exceeding 4 hour use without wash; rinse and sanitize. Discussed with PIC during inspection to ensure that in use utensils with TCS foods have equipment removed for wash; rinse and sanitize at a minimum of every 4 hours if used at room temperature. Except as specified in par. (D) of this section; if used with POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD); EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned throughout the day at least every 4 hours. P CDI - Operator removed utensils for wash; rinse and sanitize during inspection.

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)(2) and (B)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority; Soft cheese holding at 53F on salad prep refrigerator. Raw chicken observed holding at 49F-51F on make line - (*Observed overfilled container); - All TCE (temperature control safety) food products must be stored 41F or below. CDI - Operator moved chicken to shallow container of product; Cheese and green beans discarded during inspection. Ensure that PIC is monitoring cold holding and cooling temperatures.

In plain English

More about food kept at an unsafe temperature

minorCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Wiping clothes being used to wipe food contact surfaces are not being stored in a sanitizer between use. Is use dry wiping cloths can only be used to pick up hot handles of cooking equipment or wiping a spill from single service to go container/plate when given to consumer. Wiping clothes used to wipe up food contact surface areas must be stored in a sanitize between use. CDI - PIC placed wiping clothes in sanitizer during inspection.

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; Tongs being used to handle food placed on oven handles exposed to areas of splash and/or potential sources of contamination. In use utensils must be stored on clean surface; is hot water maintained 135F or higher and protected from sources of contamination. CDI - PIC removed tongs from service.

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

minorCode 4-602.13Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13; Core; The non food contact surfaces of the interior of refrigeration units observed standing water; accumulation of debris. Ensure that all non-food contact surfaces are maintained 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

criticalCode Hose hooked into water line in dish area does not have backflow prevention installed. At the time of inspection it was hanging from soiled utensil rack and no cross-connection was created. Recommend installing an in line backflow prevention device to prevent likely violations.Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

Hose hooked into water line in dish area does not have backflow prevention installed. At the time of inspection it was hanging from soiled utensil rack and no cross-connection was created. Recommend installing an in line backflow prevention device to prevent likely violations.; 5-205.15; Core; Drain on bottom of ware wash sink and pipe on hand sink leaking water. Ensure that all plumbing is maintained in good repair.

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

minorCode 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

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

Official record from Wake County Environmental Services, Nov 7, 2023 · Original Source