Restaurant · Wake County, NC

Marriott Courtyard Crabtree Restaurant

Name: Marriott Courtyard Crabtree Restaurant
Address: 3908 Arrow Dr, Wake County, NC

3908 Arrow Dr

Last inspected Jul 6, 2026 · View Map ↗ · Compare ↗

Read Reviews on Google

Score 91.5

Get the next inspection, free.

We'll email you when Marriott Courtyard Crabtree Restaurant has a new health inspection. No spam, one-click unsubscribe.

Own this restaurant? Add an inspection badge to your website · Inspection prep checklist

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

The full inspection history

6 inspections

1 - Inspection

Jul 6, 2026

Score 91.5

Official score: 91.5 · Understand this area’s scale

11 recorded violations

notedCode 2-301.14 FOOD EMPLOYEES shall clean their hands and exposed portions of their arms immediately before engaging in FOOD preparation including working with exposed FOODHandwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.14 FOOD EMPLOYEES shall clean their hands and exposed portions of their arms immediately before engaging in FOOD preparation including working with exposed FOOD; clean EQUIPMENT and UTENSILS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (E)After handling soiled EQUIPMENT or UTENSILS; (P) -Observation: after washing hands and touching soiled hand wash sink faucet; employee started to prepare coffee for customers. -Corrected During Inspection (CDI): Environmental Health Specialist (EHS) explained to food employee that paper towel shall be used as a barrier to close soiled faucet to avoid hands recontamination.

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 5-205.11(A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf -Observation: hand wash sink was blocked with a fan. -Corrected During Inspection (CDI): Person in Charge (PIC) voluntarily removed fan that was located in front of the hand wash sink. 6-301.11 Handwashing CleanserHandwashing

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 -Observation: hand wash sink was blocked with a fan. -Corrected During Inspection (CDI): Person in Charge (PIC) voluntarily removed fan that was located in front of the hand wash sink. 6-301.11 Handwashing Cleanser; Availability - Pf - Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid; powder; or bar soap. -Observation: employee’s restroom didn’t have soap to wash hands. -Corrected During Inspection (CDI): Person in Charge (PIC) voluntarily placed soap in soap dispenser. 6-301.12 Hand drying provision - Pf - Each handwash sink shall be provided with paper towels or an air drying device. -Observation: employee’s restroom didn’t have paper towels or any air drying device. -Corrected During Inspection (CDI): food employee voluntarily placed paper towels in restroom.

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 —Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

REPEAT 4-501.114 Maintain sanitizer at correct concentration when being used to sanitize. P -Observation: chlorine sanitizer in dishwasher was reading 0ppm. Make sure to test dishwasher daily and keep concentration between 50ppm to 200ppm. -Corrected During Inspection (CDI): Person in Charge (PIC) voluntarily replaced empty container with a new container and dishwasher was reading 200ppm after priming.

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 REPEAT 3-501.16 (A)(2) TCS food Cold holding P - Except during preparationFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

REPEAT 3-501.16 (A)(2) TCS food Cold holding P - Except during preparation; cooking; or cooling; or when TPHC is used TCS FOOD shall be maintained at 41F or less. -Observation: sliced tomatoes in cold hold unit was 45F. Person in Charge (PIC) could not explain why sliced tomatoes was out of temperature. Sliced tomatoes was the only TCS food in cold hold. All other products were underneath in cooler and temperature was exact at 41F. -Corrected During Inspection (CDI): sliced tomatoes was voluntarily discarded by the Person in Charge (PIC).

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 3-501.17(A)(B)(D) Ready-to-eat TCS foodFood source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17(A)(B)(D) Ready-to-eat TCS food; date marking - Pf - Except for shellstock; refrigerated; READY-TO-EAT; TCS FOOD prepared in house or opened from a commercial container (except deli salads; hard cheeses; cultured dairy; preserved fish; and cured/fermented meats) and held for more than 24 hours shall be clearly identified using a date marking system to indicate the day by which the FOOD shall be served or discarded for a maximum of 7 days. The day of preparation or open date shall be counted as Day 1. -Observation: DAY 1 in all TCS food items were being counted as one day after it was opened; resulting in food items to be discarded after 8 days. -Corrected During Inspection (CDI): since there was not any food items being held for more than 7 days; Person in Charge (PIC) voluntarily placed new labels in food item.

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 REPEAT 3-603.11(B) Consumer Advisory - DISCLOSURE shall include: (2) Identification of the animal-derived FOODS by asterisking them to a footnote that states that the items are served raw or undercookedFood temperature

Official wording

Consumer advisory provided for raw/ undercooked foods

Inspector’s notes

REPEAT 3-603.11(B) Consumer Advisory - DISCLOSURE shall include: (2) Identification of the animal-derived FOODS by asterisking them to a footnote that states that the items are served raw or undercooked; or contain (or may contain) raw or undercooked ingredients. Pf -Observation: new menu was printed and disclosure was removed from the menu; only advisory was available. -Corrected During Inspection (CDI): Person in Charge (PIC) had the stickers from the old menu and voluntarily placed stickers in the new menu with disclosure and advisory. Make sure when changing menu to always include the disclosure that states: *These items are offered raw and/or cooked to order.

In plain English

More about food kept at an unsafe temperature

notedCode —Equipment and utensils

Official wording

Thermometers provided & accurate

Inspector’s notes

4-204.112 A temperature measuring device sensor shall be located in a mechanically refrigerated or hot food storage unit to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit. -Observation: coolers didn’t have a thermometer in the warmest part of the cooler. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).

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 2-402.11 Effectiveness-Hair Restraints - FOOD EMPLOYEES shall wear hair restraints such as hatsEmployee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

2-402.11 Effectiveness-Hair Restraints - FOOD EMPLOYEES shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair; that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. -Observation: food employee was preparing parfait to customers without any type of hair protection and hair was bigger than 1in. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).

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

notedCode 4-903.11 EquipmentEquipment and utensils

Official wording

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

Inspector’s notes

4-903.11 Equipment; Utensils; Linens and Single-Service and Single-Use Articles - Storing(C) (A)Cleaned EQUIPMENT and UTENSILS; laundered LINENS; and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (2)Where they are not exposed to splash; dust; or other contamination. -Observation: to-go containers near toaster and near oven was facing up without any type of protection; exposed to dust. Coffee filters were out of the original packaging on top of counter near the coffee machine completely exposed to contamination. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).

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 4-402.11 Fixed EquipmentCleaning and sanitizing

Official wording

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

Inspector’s notes

4-402.11 Fixed Equipment; Spacing or Sealing. (A) EQUIPMENT that is fixed because it is not EASILY MOVABLE shall be installed so that it is: (3) SEALED to adjoining EQUIPMENT or walls; if the EQUIPMENT is exposed to spillage or seepage. -Observation: hand wash sink in dry storage / ice machine had the caulk missing and it needs to be caulked on the wall. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC). REPEAT 4-501.11; Core; Repair the oven door so that it is easily closed. Repair cabinetry and countertop for waitress/drink station. Maintain equipment in good repair. 4-502.11 Utensils shall be maintained in good repair. -Observation: several spatulas and knives had handles melted with deep cuts and it can no longer be considered cleanable. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).

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 —Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. -Observation: ice deflector inside ice machine had pink and black slime. Make sure to clean ice machine as often as necessary to keep it clean and avoid accumulation. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).

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, Jul 6, 2026 · Original Source

1 - Inspection

Dec 8, 2025

Score 90

Official score: 90 · Understand this area’s scale

11 recorded violations

notedCode 2-102.11 (A) - (C )(1)Permits, training, and postings

Official wording

PIC Present; demonstrates knowledge; & performs duties

Inspector’s notes

2-102.11 (A) - (C )(1); (4)-(16); Priority Foundation; The person in charge during inspection could not answer inspector questions in regards to food safety; was not a cerfitied food protection manager; and had priority violations. The Person in charge shall demonstrate knowledge of foodborne disease prevention; application of HACCP principles; and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection; (B) Being a certified food protection manager; or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. CDI- Discussed food safety and basic requirements of the code with employees. EHS will additionally send followup information on food safety basics for review.

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

notedCode 2-102.12 (A)Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A); Core; Food protection manager was not available during the inspection. The PIC shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. At least one manager shall be available during all hours of operation. Obtain certification.

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

notedCode 2-301.14 (H)Handwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.14 (H); Priority; Employee began putting on gloves to make a breakfast sandwich without first washing hands. Wash hands before donning gloves to initiate a task that involves working with food. CDI- EHS corrected employee who then washed hands correctly before placing on gloves. EHS encourages training on handwashing.

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 5-202.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-202.12; Core; Back storage room hand sink providing hot water at 72F. Provide at least 100F water at hand sinks.

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 3-202.15Contamination

Official wording

Food in good condition; safe & unadulterated

Inspector’s notes

3-202.15; Priority Foundation; Marinara sauce can stored damaged where the hermetic seal had been compromised. Food packaging must be in good condition; intact and protect the food inside. CDI- PIC discarded the can immediately. Check cans and pull from storage areas for disposal when severely damaged on the seal.

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

criticalCode 4-501.114Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114; Priority Foundation; The dish machine sanitizer was not dispensing properly while dishes were being cleaned. Therefore utensils and equipment were not being sanitized. Maintain sanitizer at correct concentrations when being used to sanitize; chlorine sanitizer should be between 50-200ppm. Management called Ecolab to come repair dishwasher. Until repaired; you can utilize the dish machine to wash the dishes; but they must be sanitized in the 2 comp sink sanitizer (quat) vat for 1 minute until repaired. EHS will verify the dishmachine is properly working in 72 hours; by 12/11/25. Repeat.

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; Observed gallon milk; previously cooked oatmeal; liquid eggs; and 2% milk above 41F. TCS foods shall be held at 41F or below. CDI- Gallon milk was left out for one hour and was allowed to be returned to refrigeration to cool back down to 41F. Liquid eggs; oatmeal; and 2% milk were voluntarily discarded.

In plain English

More about food kept at an unsafe temperature

majorCode 3-603.11 (B)(2)Food temperature

Official wording

Consumer advisory provided for raw/ undercooked foods

Inspector’s notes

3-603.11 (B)(2); Priority Foundation; Menu for eggs are missing disclosure that items can be cooked to order/undercooked per request. Consumer Advisory Disclosures that are asterisked to a footnote shall state; * Items are served raw or undercooked; or contain (or may contain) raw or undercooked ingredients. Update menu with correct disclosure. Put an asterisk; disclosure statement; and then reminder statement behind it. Make sure the asterisks are right beside the animal food that can be served undercooked. This is for both printed and displayed menus. EHS will verify menu is corrected by 12/18/25. Send copy to anna.walls@wake.gov prior to printing. Hamburgers at this time are pre-cooked; but manager states my switch back to raw. If so; have correct consumer advisory for hamburger patties.

In plain English

More about food kept at an unsafe temperature

majorCode 4-302.12Equipment and utensils

Official wording

Thermometers provided & accurate

Inspector’s notes

4-302.12; Priority Foundation; No thin tip thermometer present during inspection. Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods. Manager will send copy of invoice to anna.walls@wake.gov when located by 12/18/25. He states thermometer has been ordered.

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 4-501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11; Core; Repair the oven door so that it is easily closed. Repair cabinetry and countertop for waitress/drink station. Maintain equipment 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

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; Clean the drip pans; stove; griddle; drawers holding condiments; and outside of fryers; Non food contact surfaces shall be kept free of soil residue and other 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 8, 2025 · Original Source

1 - Inspection

Jan 27, 2025

Score 98.5

Official score: 98.5 · Understand this area’s scale

2 recorded violations

notedCode Observation: The warewash machine was not working and sanitizer was not dispensing therefore utensilsCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

Observation: The warewash machine was not working and sanitizer was not dispensing therefore utensils; equipment was not being sanitized. CDI: The warewash machine was discontinued and dish sink used for quat sanitizer as a sanitizing agent. 4-501.114 Manual and Mechanical Warewashing Equipment; Chemical Sanitization - Temperature; pH; Concentration and Hardness (P) Maintain sanitizer at correct concentrations when being used to sanitize. -P

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 Observation: The walls behind equipment are accumulated with debris. Increase cleaning frequency of these areas to prevent buildup. 6-501.12 CleaningCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

Observation: The walls behind equipment are accumulated with debris. Increase cleaning frequency of these areas to prevent buildup. 6-501.12 Cleaning; Frequency and Restrictions (C) 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, Jan 27, 2025 · Original Source

1 - Inspection

Oct 18, 2024

Score 97

Official score: 97 · Understand this area’s scale

3 recorded violations

notedCode —Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

Observation: Sink in the kitchen is blocked with fan preventing use by staffing in the kitchen. 5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use

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 Observation: The milk wand on the coffee machine had debris/milk buildup residueCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

Observation: The milk wand on the coffee machine had debris/milk buildup residue; The porcelain dish on the dish rack in the kicthen had dried cheese stuck on surface; CDI: Food contact surfaces were cleaned. 4-601.11 (A) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (Pf) Equipment food contact surfaces and utensils shall be clean to sight and touch.

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 Observation: CreamerOther

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

Observation: Creamer; milk for coffee station on time were not discarded after being placed on time: CDI: Carafes of creamers; milks were discarded during inspection. Ensure that carafes have time label; written steps for staffing. 3-501.19 Time as a Public Health Control (P) (Pf) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours. The food shall be discarded if the temperature of the food exceeds 70 F; after the food has completed its 6 hour hold time; if the food is in unmarked containers; or marked with a time that exceeds the 6 hour time limit. -P

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, Oct 18, 2024 · Original Source

1 - Inspection

May 1, 2024

Score 95

Official score: 95 · Understand this area’s scale

7 recorded violations

majorCode Observation: The hand washing sink in the rear kitchen does not have paper towels or other way to dry hands after hand washing. Ensure that hand sinks are checked regularly to ensure drying towels are available. 6-301.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

Observation: The hand washing sink in the rear kitchen does not have paper towels or other way to dry hands after hand washing. Ensure that hand sinks are checked regularly to ensure drying towels are available. 6-301.12; Priority Foundation; Each handwashing sink or group of adjacent handwashing sinks shall be provided with: (A) Individual; disposable towels; Pf (B) A continuous towel system that supplies the user with a clean towel; Pf or (C) A heated-air hand drying device; Pf or (D) A hand drying device that employs an air-knife system that delivers high velocity; pressurized air at ambient temperatures. Pf; Observation: The hand sink in the kitchen is not accessible due to stacks of chemical containers and other items in front of sink. Remove items from in front of hand sink; rearrange these items in another area to allow access to the hand sink at all times. 5-205.11; Priority Foundation; A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf

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 Observation: Cooked hamburgers observed holding at 52F and milk holding at 58F. The one door refrigerator was not holding 41F or below as required. Large ice block on condenser observed. Products were discarded during inspection.3-501.16 (A)(2) and (B)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

Observation: Cooked hamburgers observed holding at 52F and milk holding at 58F. The one door refrigerator was not holding 41F or below as required. Large ice block on condenser observed. Products were discarded during inspection.3-501.16 (A)(2) and (B); Priority; (A) Except during preparation; cooking; or cooling; or when time is used as the public health control as specified under §3-501.19; and except as specified under (B) and in (C ) of this section; TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (2) At 5 C (41 F) or less. P

In plain English

More about food kept at an unsafe temperature

criticalCode Observation: MilkFood source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

Observation: Milk; other TCS (temperature control safety) products not date marked after opening. I: Products discarded during inspection. 3-501.18; Priority; (A) A FOOD specified in par. 3 501.17(A) or (B) shall be discarded if it: (1) Exceeds the temperature and time combination specified in par. 3-501.17(A); except time that the product is frozen; P (2) Is in a container or PACKAGE that does not bear a date or day; P or (3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified in par. 3-501.17(A). P; Observation: Milk products (packaged) TCS products open were not date marked with the opening of the product. Yogurt parfait cups. CDI: Products discarded during inspection. 3-501.17; refrigerated; READY-TO-EAT; TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES; sold; or discarded when held at a temperature of 5ºC (41ºF) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf commercially processed food • open and hold cold

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 Observation: The cutting board at the prep refrigerator is heavily scored and no longer cleanable. 4-501.12Cleaning and sanitizing

Official wording

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

Inspector’s notes

Observation: The cutting board at the prep refrigerator is heavily scored and no longer cleanable. 4-501.12; Core;Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED; or discarded if they are not capable of being resurfaced. ; Observation: The reach in freezer in storage kitchen is not working. The 1 door prep refrigerator is no longer able to maintain 41F or below and gasket is torn. 4-501.11; Core; (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2. (B) EQUIPMENT components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.

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 Observation: The floor drian for the sink in the extension kitchen is slow to drain. 5-205.15Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

Observation: The floor drian for the sink in the extension kitchen is slow to drain. 5-205.15; A PLUMBING SYSTEM shall be: (A) Repaired according to LAW; P and (B) Maintained in good repair. Core;

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 Observation: Refuse and other materials in dumpster corral. 5-501.115Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

Observation: Refuse and other materials in dumpster corral. 5-501.115; Core; A storage area and enclosure for REFUSE; recyclables; or returnables shall be maintained free of unnecessary items; as specified under sec. 6 501.114; and clean.

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 Observation: The cove base is no longer in good repair/fallen behind cook line. 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

Observation: The cove base is no longer in good repair/fallen behind cook line. 6-501.11; Core; PHYSICAL FACILITIES shall be maintained 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

Official record from Wake County Environmental Services, May 1, 2024 · Original Source

1 - Inspection

Nov 13, 2023

Score 97

Official score: 97 · Understand this area’s scale

6 recorded violations

criticalCode 2-201.11Permits, training, and postings

Official wording

Management; food & conditional employee; knowledge; responsibilities & reporting

Inspector’s notes

2-201.11; Priority; While employee health policy was posted; PIC could not locate information regarding/including non typhoidal salmonella. This is required per 2017 food code. CDI- Updated employee health policy was provided.

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

majorCode 6-301.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.12; Priority Foundation; No paper towels were available at the handwashing sinks in the pantry room and men's restroom. A hand drying provision shall be supplied at each handwashing station. CDI- Paper towels were provided.

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 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority; Raw shell eggs and bacon were found being stored above/on cheese containers. In order to prevent cross contamination; raw animal food shall be stored in order of final cook temperature. CDI- Food was rearranged as needed.

In plain English

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

More about other finding

notedCode 3-501.17Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17; Priority Foundation; Cut tomatoes were found in a container with no date marking. Ready to eat potentially hazardous foods shall be date marked after being prepared or opened. CDI- Container was dated as needed.

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 4-302.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-302.14; Priority Foundation; PIC could not locate test strips for quat sanitizer being used. Testing devices shall be supplied for sanitizer being used in the facility. VR- EHS returning in 10 days to ensure test strips have been obtained.

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; Fan pointing at food preparation area has dust buildup and needs to be cleaned. Non food contact surfaces shall be kept free of soil residue and other 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, Nov 13, 2023 · Original Source