Restaurant · Wake County, NC

Mecca Market

Name: Mecca Market
Address: 3913 Western Blvd, Wake County, NC

3913 Western Blvd

Last inspected Jun 25, 2026 · View Map ↗ · Compare ↗

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Score 96.5

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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

The full inspection history

7 inspections

1 - Inspection

Jun 25, 2026

Score 96.5

Official score: 96.5 · Understand this area’s scale

5 recorded violations

notedCode 4-602.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11; Priority; Build-up of food debris on facility meat slicer blade in hard to reach creases from prior use the day before. TCS equipment food-contact surfaces and utensils shall be cleaned throughout the day at least every 4 hours. CDI: Slicer disassembled 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

notedCode 4-501.12Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.12; Core; White cutting boards with deep; discolored scratches. 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. 4-501.11 Good Repair and Proper Adjustment - Equipment (C): Gaskets split and heavily soiled on reach-in units.

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; Heavy residue build-up on hood-ventilation system. Debris observed on walls and gaskets inside cooler units. Cleaning needed on wire shelving racks inside walk-in cooler. Exterior surfaces of fryers and reach-in units need thorough cleaning Nonfood-contact surfaces of equipment shall be maintained clean and free of debris. Please have this hood vent cleaned as soon as possible - a build-up of grease is a fire risk.

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 6-501.12 CleaningCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12 Cleaning; Frequency and Restrictions (C) Cleaning needed ln floors and walls in kitchen area particularly behind grill equipment.

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 —Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-303.11 Intensity - Lighting (C) Five light blubs are blown/not working in hood ventilation system creating a dim environment where food prep is ongoing. Please have lighting replaced or repaired.

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 25, 2026 · Original Source

1 - Inspection

Nov 25, 2025

Score 94.5

Official score: 94.5 · Understand this area’s scale

6 recorded violations

notedCode 6-301.12 Hand Drying Provision (Pf): The handwashing sink in raw meat prep area does not have an available supply of paper towels. Dispenser appears to have dead batteries. Handwashing sinks shall have a supply of paper towels or a hand drying device available for use at all times. CDI: Batteries replacedHandwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.12 Hand Drying Provision (Pf): The handwashing sink in raw meat prep area does not have an available supply of paper towels. Dispenser appears to have dead batteries. Handwashing sinks shall have a supply of paper towels or a hand drying device available for use at all times. CDI: Batteries replaced; hand towels now available.

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; Priority; Carton of raw shell eggs stored over ready-to-eat condiments inside reach-in cooler. Uncovered sheet pan of ground lamb meat balls stored under raw chicken walk-in-cooler. Container of cut produce stored under raw chicken inside wall-in cooler. Food shall be protected from cross contamination by storing raw animal foods away from ready-to-eat foods. CDI: All items moved to be stored based on final cook temperatures. Additional storage order chart supplied by inspector 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 —Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only. (P) Three containers of aerosol based pest sprays with a “household use only” label stored in facility kitchen. CDI: Education on appropriate pest control provided during inspection. Bug sprays removed from kitchen. Please only use these sprays according to their intended use. 7-201.11 Separation - Storage (P): Pesticide sprays stored with food ingredients and single use containers on metal shelving by oven. CDI: Pesticide sprays removed.

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

notedCode 6-501.111 Keep the premises free of insectsPests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.111 Keep the premises free of insects; rodents; and other pests. One live fly observed near cook line. No points taken due to pest improvement.

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 4-501.12Cleaning and sanitizing

Official wording

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

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

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; Residue build-up on hood-ventilation system. Debris observed on walls and gaskets inside cooler units. Cleaning needed on wire shelving racks inside walk-in cooler. Nonfood-contact surfaces of equipment shall be maintained clean and free 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, Nov 25, 2025 · Original Source

1 - Inspection

Jul 14, 2025

Score 95

Official score: 95 · Understand this area’s scale

6 recorded violations

notedCode 4-602.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11; Priority; Build-up of food debris on facility meat slicer blade edge. Residue left inside meat grinder. TCS equipment food-contact surfaces and utensils shall be cleaned throughout the day at least every 4 hours. CDI: Slicer and grinder disassembled 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

notedCode 6-501.111 Keep the premises free of insectsPests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.111 Keep the premises free of insects; rodents; and other pests. Live roach observed upon entry to kitchen area. CDI: PIC discarded. Please have pest control assess methods of control.

In plain English

More about signs of rodents or insects

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. Few boxes of single use Styrofoam trays stored directly on the floor by hot bar area.

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 4-501.12Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.12; Core; White cutting boards with deep scratches. 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.

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; Residue build-up on hood-ventilation system. Debris observed on walls and gaskets inside cooler units. Nonfood-contact surfaces of equipment shall be maintained clean and free 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

notedCode 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core; Large patch of flooring damage in meat-market space with exposed concrete. 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, Jul 14, 2025 · Original Source

1 - Inspection

Jan 24, 2025

Score 94

Official score: 94 · Understand this area’s scale

6 recorded violations

notedCode 4-601.11(B) and (C)Cleaning and sanitizing

Official wording

Non-food contact surfaces 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

notedCode 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core; Large patch of flooring damage in meat-market space with exposed concrete. 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

notedCode —Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.12 Hand Drying Provision (Pf): The handwashing sink where active raw chicken prep is happening in the back of meat market area has no accessible paper towels. Handwashing sinks shall have a supply of paper towels or a hand drying device available for use at all times. CDI: Hand towel replaced.

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; Priority; Carton of raw shell eggs stored over ready-to-eat condiments inside reach-in cooler. Raw ground lamb stored over box of ready-to-eat solid cheeses inside walk-in-cooler. Food shall be protected from cross contamination by storing raw animal foods away from ready-to-eat foods. CDI: Meat moved below ready-to-eat items. Reminder to reference the storage final cook hierarchy.

In plain English

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

More about other finding

notedCode 3-305.11 Store food in a cleanContamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11 Store food in a clean; dry location; not exposed to contamination. Keep at least 6 inches above the floor. (C): Several boxes of food observed stored on the floor around kitchen area. Raw chicken stored on drainboard of ware washing sink beside dirty dishes.

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 4-501.12Cleaning and sanitizing

Official wording

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

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, Jan 24, 2025 · Original Source

1 - Inspection

Aug 26, 2024

Score 93.5

Official score: 93.5 · Understand this area’s scale

6 recorded violations

criticalCode 3-301.11Employee health and hygiene

Official wording

No bare hand contact with RTE foods or pre- approved alternate procedure properly followed

Inspector’s notes

3-301.11; Priority; Observed kitchen staff cutting several peeled and ready-to-eat cucumbers with their bare hands. When asked if cucumbers will be cooked; PIC stated that they would not be. Food employees may not contact exposed; ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue; spatulas; tongs; single-use gloves; or dispensing equipment. CDI: When asked by REHS; staff member put on gloves before continuing food prep. REHS reminded staff and PIC of glove use requirements with ready-to-eat foods.

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

criticalCode 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority; Raw beef bacon stored over ready-to-eat condiments inside reach-in cooler. Eggplant filling stored under raw chicken inside walk-in-cooler. Food shall be protected from cross contamination by storing raw animal foods away from ready-to-eat foods. CDI: Meat moved below ready-to-eat items. Reminder to reference the storage final cook hierarchy.

In plain English

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

More about other finding

majorCode 3-501.19Other

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19; Priority Foundation; Time labeling was not present on foods served hot on facilities make-line. When asked; staff stated that the food was on a time hold and discarded afterwards. If time without temperature control is used as the public health control up to a maximum of 4 hours: 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. CDI: Labels added; and REHS Wall reminded staff on labeling procedures.

In plain English

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

More about other finding

minorCode 6-501.111Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.111; Core; Several flies observed in kitchen and back meat prep area. The premises shall be maintained free of insects; rodents; and other pests. Please contact pest control.

In plain English

More about signs of rodents or insects

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; Food debris observed inside meat display case. Debris observed on walls and gaskets inside cooler units. Nonfood-contact surfaces of equipment shall be maintained clean and free of debris. Some improvement noted on cleaning; half points taken.

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 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core; Large patch of flooring damage in meat-market space with exposed concrete. 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, Aug 26, 2024 · Original Source

1 - Inspection

May 13, 2024

Score 92.5

Official score: 92.5 · Understand this area’s scale

8 recorded violations

criticalCode 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority; Large pan of raw chicken kababs and a pan of ground lamb stored over ready-to-eat sauces and produce inside reach-in cooler across from grill station. Food shall be protected from cross contamination by storing raw animal foods away from ready-to-eat foods. CDI: Meat moved below ready-to-eat items. Storage chart left with PIC during inspection.

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; Significant build-up of crusted food debris on facility meat slicer blade and blade guard. TCS equipment food-contact surfaces and utensils shall be cleaned throughout the day at least every 4 hours. CDI: Slicer disassembled 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

majorCode 3-501.17Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17; Priority Foundation; No date marking observed on large portions of hummus made the day prior. Foods inside reach-in glass refrigerator without date-markings. Foods prepared and held inside the establishment for more than 24-hours shall be date marked. CDI: Date markings added.

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 6-501.111Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.111; Core; Several flies swarming around metal meat hooks hanging from the ceiling inside meat prep area. The premises shall be maintained free of insects; rodents; and other pests.

In plain English

More about signs of rodents or insects

minorCode 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; Black build-up on walls of walk-in cooler where handing meats are stored. Dust build-up in condenser fan guards. Few boxes of food observed stored on the floor under hanging meats. Full points taken due to repeat violation. Please have cooler thoroughly cleaned.

In plain English

More about food not protected from contamination

minorCode 4-501.12Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.12; Core; Cutting boards with deep scratches. 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.

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; Shelving inside reach-in units and inside walk-in cooler and in need of thorough cleaning. Food debris observed inside meat display case. Significant debris observed on walls and gaskets inside cooler units. Nonfood-contact surfaces of equipment shall be maintained clean and free 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

minorCode 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core; Large patch of flooring damage in meat-market space with exposed concrete. Physical facilities shall be maintained in good repair.; 6-501.12; Core; Floors; walls; and ceiling tiles throughout facility in need of cleaning. Physical facilities shall be 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

Official record from Wake County Environmental Services, May 13, 2024 · Original Source

1 - Inspection

Dec 13, 2023

Score 93.5

Official score: 93.5 · Understand this area’s scale

7 recorded violations

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

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A); Core; ANSI certified food protection manager should be present at all times food is prepared; handled; served. Consider expanding ServSafe manager training to regular employees; managers.

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

minorCode 2-401.11Employee health and hygiene

Official wording

Proper eating; tasting; drinking or tobacco use

Inspector’s notes

2-401.11; Core; Employee beverage cups are stored on the preparation table where cooked rice is stored. Store employee beverages with covers on a low shelf or area that is separate from where food is prepared for customers.

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

majorCode 4-601.11 (A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation; Cutting Board in the window is heavily soiled. Table near the windows is not clean. Take cutting board to the ware washing sink for cleaning and sanitizing after each use. Clean the table in place. After cleaning and rinsing the table; apply sanitizer. . . Food Preparation Sinks are not clean; especially the sink on the left. There is black build-up in the sink basin corners and an unclean film in the lower areas of the sink basin. Employee was directed to use detergent to clean the entire sink; rinse & apply sanitizer. Clean & sanitize the sinks after use; not only at the end of the night.

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

majorCode 3-501.19Other

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19; Priority Foundation; Meat Pies; Cheese Pies; Spinach Pies; etc are stored with no time labeling. Maximum allowable time these pizza-type foods can be held at room temperature is four hours. Any pies that remain out for customer purchase shall be discarded at 4 hours. Discussed today and manager added labeling.

In plain English

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

More about other finding

minorCode 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; Walk-in cooler is not clean where meat is often hanging. There is black dust on the walls in the corner near the door and air-curtains have microbial growth. Maintain the walk-in cooler clean. Employee started the cleaning during today's inspection. . . Food is stored on the floor of the freezer. Use shelves and rack to store meat; boxes of food; etc off of the floor of the freezer. Employee was directed to elevate food today.

In plain English

More about food not protected from contamination

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; Equipment needs cleaning. Clean the glass front refrigerator; tables; surfaces; shelves; etc. Maintain equipment 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

minorCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Floor is not clean where buckets and boxes are stored. If buckets and boxes are stored on the floor; it is only short-term storage and they need to be moved often enough to prevent soil from accumulating. Detailed cleaning of the floor is needed.

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 13, 2023 · Original Source