Restaurant · Wake County, NC

Meet Fresh

Name: Meet Fresh
Address: 4509 Creedmoor Rd, Wake County, NC

4509 Creedmoor Rd

Last inspected Jul 1, 2026 · View Map ↗ · Compare ↗

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Score 98.5

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

The full inspection history

6 inspections

1 - Inspection

Jul 1, 2026

Score 98.5

Official score: 98.5 · Understand this area’s scale

2 recorded violations

notedCode Observation: The plant jellyFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

Observation: The plant jelly; tofu puidding were observed at 44F and 45F respectively in the sliding glass top refrigerator - The air thermomter reflected a temperature of 59F. CDI: Products were removed to another refrigerator for cold holding as a corrective action. Refrigerator appeared may have been overstocked which could have caased the increse in temperature in addition to the usage of the equipment. Operator adjusted the thermostat and the air temperature decreased to 38F during inspection. 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) TCS (temperature control safety) FOOD shall be maintained at 41F or less.

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 Observation: Staff member performing production tasks was not wearing a hair coveringEmployee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

Observation: Staff member performing production tasks was not wearing a hair covering; CDI: Staff member obtained a hat during inspection as a corrective action. 2-402.11 Effectiveness - Hair Restraints (C) Except counter staff who only serve beverages and wrapped or packaged foods; hostesses; and wait staff; 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.

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

Official record from Wake County Environmental Services, Jul 1, 2026 · Original Source

1 - Inspection

Jul 30, 2025

Score 99

Official score: 99 · Understand this area’s scale

3 recorded violations

notedCode Observation: When speaking with PIC (person in charge) regarding employee health policyPermits, training, and postings

Official wording

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

Inspector’s notes

Observation: When speaking with PIC (person in charge) regarding employee health policy; ill ness policy information and requirements could not be demonstrated. CDI: Information/policy in various language(s) provided to PIC during inspection. 2-103.11 (O) Person in Charge (Pf) Ensure food employees are informed of their responsibility to report required symptoms; illnesses and exposure.-PF

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 Observation: When requestedOther

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

Observation: When requested; the written TPHC policy was unavailable; Person in charge understood requirements; had products labeled with proper 4 hour time labeling but did not have written policy on site; CDI: Written sheet was provided for oeprator during inspection for corrective action. 3-501.19 Time as a Public Health Control (P) (Pf) (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance; maintained in the establishment; and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf.

In plain English

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

More about other finding

notedCode —Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

Observation: Mops ar enot being stored to air dry. Hang mops up by handle to allow the mop heads to dry between use. 6-501.16 Drying Mops (C) Store mops for air drying after use.

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 30, 2025 · Original Source

1 - Inspection

Apr 9, 2025

Score 98.5

Official score: 98.5 · Understand this area’s scale

3 recorded violations

notedCode 7-102.11 Common Name - Working Containers (Pf)Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11 Common Name - Working Containers (Pf); Spray bottle with bleach inside was found with no label. All poisonous or toxic materials shall be labeled with their common name. CDI- Spray bottle was labeled during the inspection.

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)(C)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11(A)(C); Single service items were stored in containers with residue/debris on the bottom. 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.

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); Cooling rack with debris on the surface was being stored in the kitchen area. Non food contact surfaces shall be kept free of soil residue and other debris. PIC stated this rack is not frequently used; and was taken back to the dishwashing area to be 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

Official record from Wake County Environmental Services, Apr 9, 2025 · Original Source

1 - Inspection

Sep 20, 2024

Score 98.5

Official score: 98.5 · Understand this area’s scale

4 recorded violations

notedCode 5-202.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-202.12; Core; Hot water was not fully functioning at handwashing sinks in the back kitchen area (small drip). Handwashing sink shall bemaintained with hot water at 100F or above. Increase hot water pressure at handwashing sinks for 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.

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; Ice scoop was being stored in a container with residue inside. Clean equipment and utensils shall be stored in a clean; dryarea where they are not exposed to potential 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

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; Chest freezer interior and hanging material seperating the front and back kitchen have residue and need to becleaned. Non food contact surfaces shall be kept free of soil residue and other debris. Clean areas as 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

notedCode 6-403.11Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-403.11; Core; Employee personal food was being stored above food for sale in the walk-in cooler. Employee personal items such as foodshall be separated in a designated location that prevents potential contamination of food or clean equipment. CDI- Employee food was movedto a new location.; Corrected During Inspection

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, Sep 20, 2024 · Original Source

1 - Inspection

Feb 6, 2024

Score 97.5

Official score: 97.5 · Understand this area’s scale

4 recorded violations

notedCode 2-301.12Handwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.12; Employee was observed properly washing hands; then turning the handwashing sink off with bare hands after finishing. After finishing the handwashing procedure; employees shall use a barrier (such as paper towels) to turn off the handwashing sink in order to prevent recontamination of the hands. CDI- Employees were educated.

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 hot holding temperatures

Inspector’s notes

3-501.16(A)(1) ; Priority; Almond soup was being held hot at 125F. Potentially hazardous food being held hot shall remain at 135F or above. CDI- PIC opted to place food on time as a public health control (TPHC). EHS provided TPHC template for establishment.

In plain English

More about food kept at an unsafe temperature

minorCode 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; Box of ice (for human consumption) was being stored on the floor of the walk-in freezer. All food items shall be held at least 6 inches above the floor. CDI- Ice box was placed on shelving.

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

minorCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Upon EHS arrival; wet wiping cloth was being held on a prep surface. Between uses; wet or moist wiping cloths shall be held in an approved sanitizer at an appropriate concentration.

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, Feb 6, 2024 · Original Source

1 - Inspection

Oct 25, 2023

Score 98

Official score: 98 · Understand this area’s scale

5 recorded violations

minorCode 6-301.14Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.14; Core; Handwashing sink in the back area did not have handwashing signage. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. EHS provided handwashing signage.

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 hot holding temperatures

Inspector’s notes

3-501.16(A)(1) ; Priority; Cooked vegetables were found holding at 119F in a steam well. Potentially hazardous food being held hot shall remain at 135F or above. CDI- Food was reheated to 165F.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.19Other

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19; Priority Foundation; Facility does not have written procedures for food being held on time as a public health control. If time as a public health control is used; written procedures describing the process shall be provided. CDI- TPHC procedures were emailed to PIC.

In plain English

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

More about other finding

minorCode 2-303.11Employee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

2-303.11; Core; Employee was observed wearing a bracelet while preparing 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 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Two chlorine sanitizer buckets holding wet wiping cloths were at a concentration of 0ppm. Between uses; wet or moist wiping cloths shall be held in an approved sanitizer at an appropriate concentration (50-200ppm for chlorine). CDI- Sanitizer buckets were changed.

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 25, 2023 · Original Source