Restaurant · Wake County, NC

Meredith College Dining Hall

Name: Meredith College Dining Hall
Address: 3800 Hillsborough St, Wake County, NC

3800 Hillsborough St

Last inspected Sep 3, 2026 · View Map ↗ · Compare ↗

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Score 96

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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

7 inspections

1 - Inspection

Sep 3, 2026

Score 96

Official score: 96 · Understand this area’s scale

7 recorded violations

notedCode 2-301.14 When to wash - P Food employees shall wash hands immediately before engaging in food prep or working with clean utensils and: (G) When switching between working with raw FOOD and working with READY-TO-EAT FOODHandwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.14 When to wash - P Food employees shall wash hands immediately before engaging in food prep or working with clean utensils and: (G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD; (H) Before donning gloves for working with FOOD; -Observation: food employee grabbed raw hamburger with gloves on; placed the raw hamburger in the grilled; then changed gloves without washing hands in between and grabbed bread to prepare hamburger sandwiches. -Corrected During Inspection (CDI): Environmental Health Specialist (EHS) explained the violation to Person in Charge (PIC) that voluntarily asked food employee to remove gloves; wash hands and wear new gloves to resume working with bread.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11(C)-(D) Equipment food-contact surfaces and utensils - Frequency - (P) If used with TCS food; EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned throughout the day at least every 4 hours. -Observation: deli slicer had dry food in the slicer blade. -Corrected During Inspection (CDI): Person in Charge (PIC) explained that slicer is cleaned after each use and voluntarily asked to food employee to clean again.

In plain English

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

More about cleaning or sanitizing problems

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 READY-TO-EAT; TCS FOOD prepared in house or opened from a commercial container; 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: food items in walk-in cooler were dated counting the next day of preparation as day 1. -Corrected During Inspection (CDI): Person in Charge (PIC) voluntarily asked for food employee to place correct dates in all items. None of the items passed the 7 days.

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 Wiping ClothsCleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14 Wiping Cloths; Use Limitation. (B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be: (1) Held between uses in a chemical sanitizer solution at a concentration specified under § 4-501.114; -Observation: bucket with QUAT sanitizer was reading 0ppm. -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 4-202.16 Nonfood-contact surfaces shall be free of unnecessary ledgesCleaning and sanitizing

Official wording

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

Inspector’s notes

4-202.16 Nonfood-contact surfaces shall be free of unnecessary ledges; projections; crevices; and constructed to allow easy cleaning and facilitate maintenance. -Observation: original plastic from manufacturer for equipment protection it is still on the equipment; reach-in; and it has to be removed. It is not easily cleanable and chipping pieces of the plastic can fall in food items. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC). 4-501.11 Equipment in good repair -Observation: mixers is starting to have paint chipping. Make sure to re-paint mixer and keep equipment in good repair. -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 REPEAT 4-601.11(C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dustCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

REPEAT 4-601.11(C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris. -Observation: food cart; shelves where clean cutting boards are stored; outside reach-in at the door and sides; oven handles; and in the bottom of hot hold units had food debris and grease accumulation. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC). 4-602.13 Nonfood Contact Surfaces of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. -Observation: ice dispenser in soda machine; and around nozzles in coffee machine had accumulation and black buildup. -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 6-501.12 CleaningCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12 Cleaning; Frequency and Restrictions (A)PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. -Observation: walls throughout the facility had accumulation. Make sure to clean floor; walls; and ceilings as often as necessary to keep it clean. -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, Sep 3, 2026 · Original Source

1 - Inspection

Oct 3, 2025

Score 96.5

Official score: 96.5 · Understand this area’s scale

5 recorded violations

notedCode 2-301.14 (A) Employee observed rubbing/touching nose and face with gloved handsHandwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.14 (A) Employee observed rubbing/touching nose and face with gloved hands; took glove off; and continued to work touching clean pan covers in buffet area without performing handwash. CDI- EHS immediately corrected employee who then washed hands properly. Wash hands after touching bare human body parts other than clean hands and clean; exposed portions of arms. Please continue to train on proper 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

Handwashing sinks supplied & accessible

Inspector’s notes

5-204.11 (A); Priority Foundation; Handsink not avaliable in the warewashing room nor the middle food preparation room with pizza and pizza oven station. Both of these areas have clear separation in their locations. Handwashing sinks shall be located to allow convenient use by employees in food preparation; food dispensing; and warewashing areas. EHS understands this is an older building and that plumbing may be challenging to install. In lieu of installing these handsinks; provide a written SOP for handwashing in these areas that are specific to their operation. EHS provided examples of an SOP at the end of the inspection. EHS will verify written SOP by 10/13/25. Please note: if handwashing violations continue at subsequent inspections; additional hand sinks will be required.

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

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

Inspector’s notes

4-903.11(C); Observed unwrapped; single use coffee straws in self - service coffee station. Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used.

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; Cutting board on pizza prep station flip top with deep grooves. Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. The floor/ceiling in walk refrigerator poor repair - rusted. 4-501.11; Core; Walk in cooler and freezer floor downstairs need attention. The floor has some thresholds that are coming loose and need to be re-attached. Some parts of the cooler are rusted. Maintain equipment in good repair. 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 4-601.11(C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(C); Core; Detail/clean shelving throughout the food preparation areas more frequently as well as carts and other nonfood contact surfaces. Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.

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 3, 2025 · Original Source

1 - Inspection

Apr 11, 2025

Score 98

Official score: 98 · Understand this area’s scale

4 recorded violations

notedCode Observation: Cooked pasta from previous evening did not cool to 41F during two stage cooling. Pasta was observed in plastic containers stored in walk in refrigerator observed at 47F and 46F. CDI: Pasta was discarded during inspection. Cooling critical limits during process to be implemented. 3-501.14 Cooling (P) Quickly cool cooked foods within 2 hours from 135F to 70FFood temperature

Official wording

Proper cooling time & temperatures

Inspector’s notes

Observation: Cooked pasta from previous evening did not cool to 41F during two stage cooling. Pasta was observed in plastic containers stored in walk in refrigerator observed at 47F and 46F. CDI: Pasta was discarded during inspection. Cooling critical limits during process to be implemented. 3-501.14 Cooling (P) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P.

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: Pasta being cooled in plastic containers. Discontinue this practis and ensure that pasta is cooled with ice down to 50F and place in 2/4 inch hotel pans during remaining of cooling to prevent entrapment of heat. CDI: Discussed with operating manager about cooling processFood temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

Observation: Pasta being cooled in plastic containers. Discontinue this practis and ensure that pasta is cooled with ice down to 50F and place in 2/4 inch hotel pans during remaining of cooling to prevent entrapment of heat. CDI: Discussed with operating manager about cooling process; educated fo stepwise process. 3-501.15 Cooling Methods (Pf) Quickly cool foods. Use methods such as open/vented shallow pans; large ice baths and active stirring. Cold air must flow around product to remove the heat. .

In plain English

More about food kept at an unsafe temperature

notedCode Observation: Ice cream cones stored for consumer dispensing without being protectedContamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

Observation: Ice cream cones stored for consumer dispensing without being protected; CDI: Ice cream cones removed from machine area and placed for dispensing at prep center/protected; Ensure that all food products are protected when dispensing. 3-306.11 Food Display - Preventing Contamination by Consumers (P) Protect food on display using shields; packaging; or other effective means. -P

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 —Cleaning and sanitizing

Official wording

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

Inspector’s notes

Observation: The floor/ceiling in walk refrigerator poor repair - rusted. 4-501.11 Good Repair and Proper Adjustment - Equipment (C) 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

Official record from Wake County Environmental Services, Apr 11, 2025 · Original Source

1 - Inspection

Jan 14, 2025

Score 97.5

Official score: 97.5 · Understand this area’s scale

3 recorded violations

notedCode Observation: The dish machine was unable to meet final rinse to ensure food contact surfaces are sanitizedCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

Observation: The dish machine was unable to meet final rinse to ensure food contact surfaces are sanitized; CDI: Operator manually began sanitizing dishes at sink. 4-703.11 Hot Water and Chemical - Methods (P) (B) After being cleaned in a mechanical dish machine; equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-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 warewash machine is not reaching the proper rinse temeprature during cycling. May need to evaluate need for a booster heater. 4-501.15 Warewashing MachinesCleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

Observation: The warewash machine is not reaching the proper rinse temeprature during cycling. May need to evaluate need for a booster heater. 4-501.15 Warewashing Machines; Manufacturers' Operating Instructions (C) Operate a ware washing machine in accordance with the data plate.

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: Push carts for food movement and electronic ipads had accumulation of debris and not maintained clean. 4-602.13Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

Observation: Push carts for food movement and electronic ipads had accumulation of debris and not maintained clean. 4-602.13; Core; NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

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 14, 2025 · Original Source

1 - Inspection

Aug 30, 2024

Score 95

Official score: 95 · Understand this area’s scale

7 recorded violations

notedCode Observation: Plant fluids on the self service stationFood source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

Observation: Plant fluids on the self service station; containers of milk and frozen dessert products are not date marked when open. Products were date marked during inspection as a corrective action and had been opened today 3-501.17; ; READY-TO-EAT TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and PACKAGED by a FOOD PROCESSING PLANT shall be clearly marked; at the time the original container is opened in a FOOD ESTABLISHMENT and if the FOOD is held for more than 24 hours; 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 in ¶ (A) of this section and: Pf (1) The day the original container is opened in the FOOD ESTABLISHMENT shall be counted as Day 1; Pf and (2) The day or date marked by the FOOD ESTABLISHMENT may not exceed a manufacturer’s use-by date if the manufacturer determined the use-by date based on FOOD safety. Pf (C) A refrigerated; READY-TO-EAT TIME/TEMPERATURE CONTROL FOR SAFETY FOOD ingredient or a portion of a refrigerated; READY-TO-EAT; TIME/TEMPERATURE CONTROL FOR SAFETY FOOD that is subsequently combined with additional ingredients or portions of FOOD shall retain the date marking of the earliest-prepared or first-prepared ingredient. Pf

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; Observation: Flies observed in dining room and kitchen (Downstairs doors are left open; poor repair; do not have air curtains overhead) Catering kitchen in adjacent room; storage of soda syrup boxes. Harborage conditions exist due to gapped entrances; unsealed walls around plumbing and access areas. Utilize an integrated pest management approach to eliminate presence of pests. 6-501.111; The PREMISES shall be maintained free of insects; rodents; and other pests. The presence of insects; rodents; and other pests shall be controlled to eliminate their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies; (B) Routinely inspecting the PREMISES for evidence of pests; (C) Using methods; if pests are found; such as trapping devices or other means of pest control as specified under sec.sec. 7 202.12; 7 206.12; and 7 206.13; Pf and (D) Eliminating harborage conditions.; ***REPEAT*** 6-202.15; Core; Observation: The doors open to the front entrance; and at the exit to refuse area are gapped allowing for entrance of insects and/or vermin. All doors shall be sealed when closed. 6-202.15; Core;(A) Except as specified in (B); (C); and (E) and under par. (D) of this section; outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors; walls; and ceilings; (2) Closed; tight-fitting windows; and (3) Solid; self-closing; tight-fitting doors.

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 Observation: Wiping cloths in use for cleaning up spills and contact surface cleaning are not placed into a sanitizer between use. 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

Observation: Wiping cloths in use for cleaning up spills and contact surface cleaning are not placed into a sanitizer between use. 3-304.14; Core; B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be: (1) Held between uses in a chemical sanitizer 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 4-501.12Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.12; Core; Observation: Cutting boards are heavily scored. 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.; 4-501.11; Core; Flooring in walks ins poor repair (warped); Cabinet doors poor repair: Gaskets on reach in and prep refrigerator poor repair; Door on walk in warped/metal peeled out; Can opener blade is dull; 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 wash solution at the three compartment sink was unclean and had visible food particles. Ensure that wash water is maintained without excessive food particles. CDI: Wash solution was changed during inspection. 4-501.18Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

Observation: The wash solution at the three compartment sink was unclean and had visible food particles. Ensure that wash water is maintained without excessive food particles. CDI: Wash solution was changed during inspection. 4-501.18; Core; The wash; rinse; and SANITIZE solutions 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

minorCode Observation: Interior sections of refrigerationCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

Observation: Interior sections of refrigeration; push carts for food movement; deli slicer and electronic ipads had accumulation of debris and not maintained clean. 4-602.13; Core; NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

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 ***REPEAT*** Observation: Floor in dish machine area is peeling/poor repairCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

***REPEAT*** Observation: Floor in dish machine area is peeling/poor repair; The walls in kitchen(wicking moisture/paint peel); Tiles wall areas missing tiles; Entrance door framing/exterior window framing poor repair 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, Aug 30, 2024 · Original Source

1 - Inspection

May 9, 2024

Score 97

Official score: 97 · Understand this area’s scale

5 recorded violations

criticalCode Observation: Deli meats cold holding in display refrigerator over 41F. Temperature of refrigerator observed at 42-44F. This refrigerator is rated for packaged food only. CDI: Operator moved items to prep refrigerator. 3-501.16 (A)(2) and (B)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

Observation: Deli meats cold holding in display refrigerator over 41F. Temperature of refrigerator observed at 42-44F. This refrigerator is rated for packaged food only. CDI: Operator moved items to prep refrigerator. 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

minorCode Observation: The doors open to the front entrancePests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

Observation: The doors open to the front entrance; at the exit to refuse area are gapped allowing for entrance of insects and/or vermin. All doors shall be sealed when closed. 6-202.15; Core;(A) Except as specified in (B); (C); and (E) and under par. (D) of this section; outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors; walls; and ceilings; (2) Closed; tight-fitting windows; and (3) Solid; self-closing; tight-fitting doors.; Observation: Rodent activity observed in downstairs basement area where storage and use is occurring. Catering kitchen in adjacent room; storage of soda syrup boxes. Harborage conditions exist due to gapped entrances; unsealed walls around plumbing and access areas. Utilize an integrated pest management approach to eliminate presence of rodents. 6-501.111; The PREMISES shall be maintained free of insects; rodents; and other pests. The presence of insects; rodents; and other pests shall be controlled to eliminate their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies; (B) Routinely inspecting the PREMISES for evidence of pests; (C) Using methods; if pests are found; such as trapping devices or other means of pest control as specified under sec.sec. 7 202.12; 7 206.12; and 7 206.13; Pf and (D) Eliminating harborage conditions.

In plain English

More about signs of rodents or insects

minorCode Observation: Ensure that food items (speed racks) have over head cover to protect form environmental sources of contamination. CDIContamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

Observation: Ensure that food items (speed racks) have over head cover to protect form environmental sources of contamination. CDI; Operator covered speed rack. 3-307.11; Core; FOOD shall be protected from contamination that may result from a factor or source not specified under Subparts 3 301 - 3 306.

In plain English

More about food not protected from contamination

minorCode Observation: The thermometer on the dish machine is not working. 4-502.11(A) and (C)Cleaning and sanitizing

Official wording

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

Inspector’s notes

Observation: The thermometer on the dish machine is not working. 4-502.11(A) and (C); Core; C) Ambient air temperature; water pressure; and water TEMPERATURE MEASURING DEVICES shall be maintained in good repair and be accurate within the intended range of use.; Observation: Cutting boards are heavily scored. 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: Flooring in walks ins poor repair (warped); Cabinet doors poor repair: Gaskets on reach in and prep refrigerator poor repair; Door on walk in warped/metal peeled out; Lid for frozen dessert machine cracked; 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: Floor in dish machine area is peeling/poor repairCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

Observation: Floor in dish machine area is peeling/poor repair; The walls in dining area (wicking moisture/paint peel); Tiles wall areas missing tiles; Entrance door framing/exterior window framing poor repair 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 9, 2024 · Original Source

1 - Inspection

Jan 16, 2024

Score 98.5

Official score: 98.5 · Understand this area’s scale

3 recorded violations

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; TCS food items (cut tomatoes; cut melons; yogurt/dairy) inside tall single door refrigerator on the service line are holding above 41F (see above chart). TCS food items shall be maintained cold at 41F or below. CDI: TCS foods removed and discarded. Non-TCS produce left inside the cooler while cooler is adjusted downward.

In plain English

More about food kept at an unsafe temperature

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; Doors on service bar cabinets are damaged or off their hinged. Flooring inside downstairs walk-in cooler is badly warped and needs repair. Equipment shall be maintained in a state of good repair. Improvement on repairs noted; and new equipment has been acquired. PIC stated that several repairs to the service line will be completed over the summer during school closure. No points taken at this time.

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; Epoxy flooring is missing/worn in several places; exposing uneven bricks below and creating a slip/fall hazard. Cracked tiles scattered throughout facility kitchen. Walls with spots of physical damage in the tiling or drywall. Physical facilities shall be maintained in good repair. Repeat Violation. PIC stated that repairs to the flooring has been approved for the summer once school is closed. Please have these items repaired.

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 16, 2024 · Original Source