Restaurant · Wake County, NC

Medallion Dining Service

Name: Medallion Dining Service
Address: 1995 Nw Cary Pky, Wake County, NC

1995 Nw Cary Pky

Last inspected Jul 22, 2026 · View Map ↗ · Compare ↗

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Score 95.5

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More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

The full inspection history

6 inspections

1 - Inspection

Jul 22, 2026

Score 95.5

Official score: 95.5 · Understand this area’s scale

8 recorded violations

notedCode 3-101.11Contamination

Official wording

Food in good condition; safe & unadulterated

Inspector’s notes

3-101.11; Priority; Observed several spoiled raw potatoes. . Food shall be safe; unadulterated; and honestly presented- item discarded.

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 4-601.11 (A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation; Observed a buildup of black residue inside food prep sink; can opener blade and a few scoops stored as clean on drying rack. Equipment food-contact surfaces and utensils shall be clean to sight and touch- items washed.

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; Observed raw chicken; salmon; holding above 41F inside reach in. Observed sliced cheddar; provolone; american cheese stacked high above fill line temping above 41F. TCS food shall be held at 41F or below. Ambient air temping 44F inside reach in. Items discarded. Manager contacted maintenance for repair. EHS will return to verify unit temperature.

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 3-501.17Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17; Priority Foundation; Observed several open packages of turkey; ham; bologna; corned beef and housemade items: cooked beets; sausage; cheese sauce; marinara held overnight without date marking. Ready to eat ; Potentially hazardous food (Time/temperature for food safety food )prepared and held in a food establishment for more than 24 hours shall be marked to indicate the date or day by which the food shall be consumed on the premises; sold; or discarded; based on the temperature and time combinations specified below. The day of preparation shall be counted as Day 1. All items dated/ discarded. 3-501.18; Priority; Observed remoulade sauce holding with preparation date 7/13/26.Food shall be discarded if it: (1) Exceeds the temperature and time combination; 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. Item discarded.

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

More about food source, dating, or labeling problems

notedCode 7-207.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-207.11; Priority; Bottle of pepto bismol stored above clean dishes. Except for medicines that are stored or displayed for retail sale; only those medicines that are necessary for the health of employees shall be allowed in a food establishment. Pf (B) Medicines that are in a food establishment for the employees' use shall be labeled as specified under sec. 7 101.11 and located to prevent the contamination of food ; equipment; utensils; linens; and single service articles or single use articles. Item 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 4-903.11(A)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11(A); (B) and (D); Core; Observed a ring of fuzzy growth observed inside ice cream dipper well in the alley area. Cleaned and sanitized equipment; utensils; linens; and single service articles or single use articles shall be stored: (1) In a clean; dry location; (2) Where they are not exposed to splash; dust; or other contamination; and (3) At least 15 cm (6 inches) above the floor.

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 4-302.13Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-302.13; Priority Foundation; No thermometer or heat stickers provided for the hot water sanitizing dish machine. In hot water mechanical ware washing operations; an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature- Obtain thermometer or stickers to measure sanitizing hot water temps.

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 CoreCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12 Core; Debris on floor and inside floor drains under equipment in the alley area. Dust accumulation on vents above the line. 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, Jul 22, 2026 · Original Source

1 - Inspection

Jan 29, 2026

Score 97

Official score: 97 · Understand this area’s scale

6 recorded violations

notedCode 2-401.11Employee health and hygiene

Official wording

Proper eating; tasting; drinking or tobacco use

Inspector’s notes

2-401.11; Core; At the beginning of inspection; observed personal tea stored on the line above items on the steam table. An employee shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment; utensils; and linens; unwrapped single service and single use articles; or other items needing protection can not result- item removed.

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 2-301.14Handwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.14; Priority; Observed team members placing soiled dishes inside machine; then changing tasks to handle clean dishes without washing hands in between. Observed team member on the grill crack raw shell eggs change tasks to handle RTE toast without washing hands first. Hands shall be washed: After handling soiled equipment or utensils; During food preparation; as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; When switching between working with raw food and working with ready to eat food ; Before donning gloves for working with food; P and After engaging in other activities. Manager provided training- employees washed hands.

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

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; Observed cream cheese opened on 1/11/26 inside reach in cooler. Observed no date marking salads in clam shell containers. Food shall be discarded if it: (1) Exceeds the temperature and time combination; 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. Items discarded.

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

More about food source, dating, or labeling problems

notedCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Observed boiled eggs overfilled cooling inside cold top unit. Observed cut cantaloupe and honeydew cooling inside tighlty covered containers. Cooling shall be accomplished by: 1) Placing the food in shallow pans (2) Separating the food into smaller or thinner portions (3) Using rapid cooling equipment 1) Arranged in the equipment to provide maximum heat transfer through the container walls; or loosely covered; or uncovered if protected from overhead contamination. Covers removed.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.12Food temperature

Official wording

Approved thawing methods used

Inspector’s notes

3-501.12; Core; Observed hash browns thawing on the counter at room temperature. Potentially hazardous food (Time/temperature for food safety food that is slacked to moderate the temperature shall be held:(A) Under refrigeration that maintains the food temperature at 41F or below (B) At any temperature if the food remains frozen. Item placed in walk in.

In plain English

More about food kept at an unsafe temperature

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; Observed a least four rusted screws inside ice machine. Observed chipping plastic on a few spatulas- items discarded. Equipment shall be maintained in a state of repair and condition that meets the requirements. Repair or replace 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

Official record from Wake County Environmental Services, Jan 29, 2026 · Original Source

1 - Inspection

May 6, 2025

Score 96.5

Official score: 96.5 · Understand this area’s scale

6 recorded violations

notedCode 2-103.11(A-P)Permits, training, and postings

Official wording

PIC Present; demonstrates knowledge; & performs duties

Inspector’s notes

2-103.11(A-P); Priority Foundation; Walk-in cooler was maintaining 48F ambient temperature upon arrival. Many foods observed cooling with ineffective methods. PIC shall ensure rules in the code for food safety and handling are met. CDI- reviewed cooling time/temperature parameters and importance of cooling foods appropriately. PIC to ensure food temperatures are maintained through routine monitoring. No point taken today.

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 3-501.16(A)(2)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2); Priority; Chicken salad; coleslaw; boiled eggs and ham were observed in the walk-in cooler between 45 and 46F. Ambient temperature was maintaining 48F. Maintain TCS foods in cold holding at 41F or less. CDI- food voluntarily discarded. Raw meats holding near 41F were moved to the walk-in freezer. A refrigeration tech was called and walk-in cooler was maintaining 39 - 40F after repair.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Observed chicken soup inside large metal containers with lids cooling in the walk-in. Cut melon was cooling in large; closed containers. Cooling had been initiated shortly before inspection. Quickly cool TCS foods using methods such as open/vented shallow pans; smaller portions; large ice baths and active stirring. Ice wands work well for soups. Cold air must flow around product to remove the heat. CDI- chicken soup was moved to the walk-in freezer and ice wands were placed in soup to initiate faster cooling. Melon was placed in freezer to flash cool from recent prep.

In plain English

More about food kept at an unsafe temperature

notedCode 3-302.12Food source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12; Core; Flour and sugar bins under prep table without labels. Food and food ingredients that are removed from their original packages such as flour; sugar; salt and other items that are not readily recognized; (such as dry pasta) shall be labeled with the common name of the food. Bins labeled during inspection. Full point may be taken for repeat violations.

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 3-304.14(E)Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14(E); Core; A sanitizer bucket of wet wiping cloths was stored directly next to stacks of clean plates. Store sanitizer containers used for wet wiping cloths off the floor and in a manner that prevents contamination of food; equipment; and utensils. CDI- sanitizer bucket relocated to a lower shelf. No point 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

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; Walk-in cooler shelving is soiled with fuzzy residue in multiple spots. The area around fan covers is dusty. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue and other debris. Increase cleaning frequency.

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 6, 2025 · Original Source

1 - Inspection

Sep 19, 2024

Score 98.5

Official score: 98.5 · Understand this area’s scale

2 recorded violations

minorCode 3-302.12 Food Storage Containers Identified with Common Name of Food (C)Food source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12 Food Storage Containers Identified with Common Name of Food (C); Flour and sugar bins under prep table without labels. Food and food ingredients that are removed from their original packages such as flour; sugar; salt and other items that are not readily recognized; (such as dry pasta) shall be labeled with the common name of the food. Bins labeled during inspection.

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

More about food source, dating, or labeling problems

minorCode 4-903.11 (A)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11 (A); (B); and (D) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (C); A few metal containers stacked wet nested on shelf above prep sink. Cleaned equipment shall be stored in a self-draining position that allows air drying. Dish employee educated and dishes arranged pyramid style during inspection. Allow dishes to air dry on clean drainboard before stacking.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

Official record from Wake County Environmental Services, Sep 19, 2024 · Original Source

1 - Inspection

Feb 19, 2024

Score 98

Official score: 98 · Understand this area’s scale

4 recorded violations

criticalCode 7-201.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-201.11; Priority; Sanitizing bucket was stored directly above baked muffins on service cart. Toxic materials shall be stored so they can not contaminate food; equipment; utensils; or linens. CDI: Sanitizing solution moved.

In plain English

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

More about chemicals stored or used unsafely

minorCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Wiping cloth was stored outside of sanitizer solution in wiping cloth bucket. Cloths in-use for wiping food shall be held between uses in a chemical sanitizing solution. Store towels within solution.

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 4-501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11; Core; Condenser in walk in freezer is leaking. Equipment shall be maintained in a state of good repair. Repair condenser.

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 6-403.11Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-403.11; Core; Employee food was stored next to and above cleaned plates and equipment near dish area. Lockers or other suitable facilities shall be located in a designated area where contamination of food; equipment; and utensils; can not occur. Store food in designated area.; 6-202.11; Core; Lights near dish machine did not have a light shield. Lights shall be shielded; coated; or otherwise shatter-resistant in areas where there is exposed food or clean equipment. Replace light shields.

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, Feb 19, 2024 · Original Source

1 - Inspection

Oct 13, 2023

Score 95

Official score: 95 · Understand this area’s scale

4 recorded violations

criticalCode 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; Container of sour cream (10/03/23) and tomato sauce (9/31/23) were maintained beyond 7 days. Temperature controlled for safety foods shall be discarded after 7 days; with day 1 starting the day of preparation. CDI: Food was voluntarily discarded.

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

More about food source, dating, or labeling problems

minorCode 3-302.15Other

Official wording

Washing fruits & vegetables

Inspector’s notes

3-302.15; Core; Tomatoes being cut for salad still had produce stickers. Fruits and vegetables shall be thoroughly washed to remove soil and other contaminants before being cut. Remove stickers during produce wash.

In plain English

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

More about other finding

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; Employee was cutting tomatoes for a salad without gloves. Food employees shall not contact exposed; ready-to-eat foods with their bare hands and shall use suitable utensils or gloves. CDI: Tomatoes were voluntarily discarded and employee donned gloves.

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 4-602.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11; Core; Interior baffle of ice machine was soiled with slimy red residue; with concentration of residue around bolts. Ice makers shall be cleaned at a frequency to preclude accumulation of soil or mold. Clean ice machine more frequently.; 4-601.11 (A); Priority Foundation; Multiple plates and bowls; stored as clean; were soiled with food debris. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI: Equipment sent to dish machine for further cleaning.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Oct 13, 2023 · Original Source