Restaurant · Wake County, NC

Noodles Company

Name: Noodles Company
Address: 200 Crossroads Blvd, Wake County, NC

200 Crossroads Blvd

Last inspected May 27, 2026 · View Map ↗ · Compare ↗

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Score 95

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

The full inspection history

7 inspections

1 - Inspection

May 27, 2026

Score 95

Official score: 95 · Understand this area’s scale

6 recorded violations

notedCode —Permits, training, and postings

Official wording

PIC Present; demonstrates knowledge; & performs duties

Inspector’s notes

2-103.11(A-P) - PIC Duties - Pf Person in Charge Duties requires having employee use the thermometer to verify chicken is being cooked to at least 165 degrees F. Employees shall be trained in food safety. Employees shall be informed what they must report about their health and activities related to foodborne illnesses. Written employee health must be complete including guidance on action to take for Hepatis or jaundice and sore throat with fever.

In plain English

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

More about paperwork, training, or posting issues

notedCode 2-201.11(E) Ensure food employees report illnessesPermits, training, and postings

Official wording

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

Inspector’s notes

2-201.11(E) Ensure food employees report illnesses; symptoms and exposure. -PF Manager knowledge and implementation of Employee Health Policy is not complete. Increased guidance is needed for management when symptoms or illness is reported. Return to work guidance is needed; current Noodles document says typically 48 hours; but is not specific to illness or when medical intervention is needed for sore throat with fever (that could be Strep throat). Poster with symptoms and diagnoses that require notification of management provided today and posted on the bulletin board for reference. Manager emailed the support email on the Noodles flow chart for additional guidance on action to take.

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 4-602.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11; Core; Pasta refrigerators are not clean. Lid; upper surfaces and surface exposed when refrigerator lid is opened are not clean. Unit has gaps and areas that are difficult to clean. Refrigerator shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Extensive cleaning of the cook-line refrigerators is needed. . . Ice Bucket is not clean with tacky; starchy coating. Replacement is needed if the ice bucket cannot be effectively cleaned. Ice Bucket was soaked in soapy solution during today's inspection.

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 4-602.13 Nonfood Contact Surfaces (C) Equipment needs cleaningCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13 Nonfood Contact Surfaces (C) Equipment needs cleaning; clean all refrigerators. Remove dust and debris on fan covers inside upright refrigerator. Randell glass front refrigerator is not clean. Electronic push-button equipment has thick build-up. Clean items stored above the make-line refrigerators. 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

notedCode 6-501.12 CleaningCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12 Cleaning; Frequency (C) Floor and walls are not clean. Extensive cleaning 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

notedCode 6-303.11 Intensity - Lighting (C) Lighting is low above the refrigeratorsFacility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-303.11 Intensity - Lighting (C) Lighting is low above the refrigerators; assembly line. Restore lighting to 50 foot candles across food preparation surfaces.

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, May 27, 2026 · Original Source

1 - Inspection

Nov 5, 2025

Score 94.5

Official score: 94.5 · Understand this area’s scale

6 recorded violations

notedCode 2-201.11(E) Ensure food employees report illnessesPermits, training, and postings

Official wording

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

Inspector’s notes

2-201.11(E) Ensure food employees report illnesses; symptoms and exposure. -PF Manager knowledge and implementation of Employee Health Policy is not complete. Increased education of symptoms; reporting and action to take when employees report illness or symptoms is needed. Today; providing poster with symptoms and diagnoses that require notification of management; employee action illness chart and decision guide to reference. Assure upper management is consulted for correct action to take and when employees can return to work.

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) Larger flip-top Randell refrigerator has Dumplings at 46FFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2) Larger flip-top Randell refrigerator has Dumplings at 46F; White Shredded Cheese 43F; pastas at 42F. Maintain TCS foods in cold holding at 41F or less. -P Use your thermometer to monitor food temperature and make corrections when food is above 41 degrees F. discussed today for adjustment.

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 —Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11 Food Storage - Preventing Contamination from the Premises (C) Interior of the walk-in cooler is not clean. Extensive cleaning inside the walk-in cooler is needed. Replace components such as the hanging white tape that appears moldy. . . Upright Randell refrigerator needs cleaning inside and out. Eliminate black build-up accumulated on the fan covers inside. . . Ice Machine Lid has unclean build-up. Clean the ice machine and keep it free of build-up. . Maintain refrigerators and food storage areas clean and free of build-up.

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 —Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13 Nonfood Contact Surfaces (C) Equipment needs cleaning. Equipment stored on top of the Randell flip top cooler is not clean. Vents on the side are caked in grease. Electronic push-button equipment has thick build-up. 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

notedCode 6-501.12 CleaningCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12 Cleaning; Frequency (C) Floor has water pooled on it. Floor is not sloped to the drain when pasta cooker releases liquid. Employees must walk through and stand in pooled water. Employee used a squeegee upon request to remove sticky pooled liquid where employees are working. . . Walls; floor need better cleaning. Maintain physical facilities 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

notedCode 6-303.11 Intensity - Lighting (C) Lighting is low above the refrigeratorsFacility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-303.11 Intensity - Lighting (C) Lighting is low above the refrigerators; assembly line. Restore lighting to 50 foot candles across food preparation surfaces.

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, Nov 5, 2025 · Original Source

1 - Inspection

May 8, 2025

Score 92.5

Official score: 92.5 · Understand this area’s scale

7 recorded violations

notedCode —Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A) Certified Food Protection Manager (C): Present manager has not yet attended or completed ServSafe. Food Safety training for present management is required that meets ANSI standards. discussed 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 4-602.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11; Core; Pasta refrigerator is heavily soiled with build-up trapped and suspended above pans of uncovered food. Lid and upper surfaces are not clean. Unit has gaps and areas that are difficult to clean. Refrigerator shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Extensive cleaning of the cook-line refrigerators is needed. . . . Walk in cooler interior walls and shelves are not clean. Maintain refrigeration 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

notedCode —Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2) Meatballs are 44 degrees F in the refrigerated drawer unit. Maintain TCS foods in cold holding at 41F or less. -P Use your thermometer to monitor food temperature. Consider if the top drawer is being effectively closed. Use the upright refrigerator in the same area if the drawer unit is not holding meatballs at 41F as required. Manager will implement use of the upright refrigerator upper shelf for meatballs as needed to maintain 41F.

In plain English

More about food kept at an unsafe temperature

notedCode —Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11 Maintain equipment in good repair. Handwashing sinks are not being used since they were all observed to be dry today. Cold water is not available for handwashing. Water temperature for the cold water line is 120 degrees F. Plumber is needed. Hot and cold water shall be available for handwashing. Maintain handwashing sinks in good working condition.

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) EquipmentCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11 (B) and (C) Equipment; Nonfood Contact Surfaces (C); Sides of equipment on make line and sides of ice machine heavily soiled with grease and dust buildup. Hood system has grease accumulation. Some walk-in cooler shelving and inside reach-in cooler shelves have food debris and residue buildup. Shelves; exterior of the uce machine; cooking timer electronics; etc are soiled. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust; dirt; food residue and other debris. Clean these areas more frequently and effectively.

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 5-501.16Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.16; Core; Trash Can is lacking from handwashing sink. Provide a trash can for disposal of paper towels. 5-501.113(B) Large trash container outside the backdoor is full and the lid remains open with loose trash. There is also a significant amount of waste; debris; cups; etc on the ground outside the back door. Keep dumpster; outside waste containers covered with tight-fitting lids or doors. 5-501.116 Cleaning Receptacles (C): Dumpster is heavily soiled. Contact dumpster company to have the dumpster replaced with a clean dumpster.

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

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) Interior walls; vents; walk in cooler door; dining room air chambers; exposed duct work; window sills; etc are not clean. Ceiling component above the ice machine is missing. Maintain physical facilities clean and cleanable.

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 8, 2025 · Original Source

1 - Inspection

Apr 16, 2025

Score 94.5

Official score: 94.5 · Understand this area’s scale

7 recorded violations

notedCode 4-501.14 Warewashing EquipmentCleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.14 Warewashing Equipment; Cleaning Frequency (C); Outside of dish machine and sprayer nozzle heavily soiled with food residue and grease accumulation. Dish machines; drainboards; sink basins and other areas used for washing and rinsing equipment shall be cleaned before and after use and cleaned at a frequency necessary to prevent recontamination. Clean these areas more frequently.

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) EquipmentCleaning 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 5-205.15Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-205.15; Core; Mop sink faucet is dripping water. Maintain a plumbing system in good repair.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems

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); Ceiling vents and ceiling around make line heavily soiled with black residue buildup and dust accumulation. Drains under dish machine soiled and need to be cleaned. Walls throughout and behind prep areas have food splatter. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean these areas more frequently.

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(A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11(A); Priority Foundation; Stack of clean clear containers on shelf over prep table with food debris and sticker residue left on the inside of some containers. Equipment food contact surfaces and utensils shall be clean to sight and touch. Manager moved dishes to dish area to be 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 3-305.11 Food Storage - Preventing Contamination from the Premises (C)Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11 Food Storage - Preventing Contamination from the Premises (C);Two containers of rice cereal treats on counter without lid or other cover to protect from contamination. They are stored on shelf near pickup orders and where customers could sit and contaminate the food. Food shall be protected from contamination by storing the foods in a clean; dry location where it is not exposed to splash; dust or other contamination. Keep these items covered when not actively preparing. Lids added to containers during inspection.

In plain English

More about food not protected from contamination

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; A few clear containers stacked over prep sink with water nested in the containers. Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing. Cleaned equipment shall be store din a self-draining position that allows for air drying. Items re-located to dish area during inspection.

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, Apr 16, 2025 · Original Source

1 - Inspection

Sep 17, 2024

Score 96

Official score: 96 · Understand this area’s scale

6 recorded violations

minorCode 3-305.11 Food Storage - Preventing Contamination from the Premises (C)Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11 Food Storage - Preventing Contamination from the Premises (C); rep table with bread and butter near ceiling vent that is dripping. Food shall be protected from contamination by storing the foods in a clean; dry location where it is not exposed to splash; dust or other contamination. Keep these items covered when not actively preparing.

In plain English

More about food not protected from contamination

minorCode 4-903.11 (A) and (C) EquipmentEquipment and utensils

Official wording

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

Inspector’s notes

4-903.11 (A) and (C) Equipment; Utensils; Linens and Single-Service and Single-Use Articles - Storing (C); Single-service catering utensils stored in a large open container on the bottom shelf in dry storage area near produce cooler. One container had food debris along the bottom. Single-service items shall be kept in the original packaging or stored in a manner to protect from contamination until used. Recommend adding a lid to cover these utensils until packaging a catering order. Utensils removed during inspection.

In plain English

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

More about equipment or utensil issues

minorCode 4-501.14 Warewashing EquipmentCleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.14 Warewashing Equipment; Cleaning Frequency (C); Outside of dish machine heavily soiled with food residue and grease accumulation. Dish machines; drainboards; sink basins and other areas used for washing and rinsing equipment shall be cleaned before and after use and cleaned at a frequency necessary to prevent recontamination. Clean these areas more frequently.

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) 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); Sides of equipment on make line and sides of ice machine heavily soiled with grease and dust buildup. Some walk-in cooler shelving and inside reach-in cooler shelves have food debris and residue buildup. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust; dirt; food residue and other debris. Clean these areas more frequentlySides of equipment on make line and sides of ice machine heavily soiled with grease and dust buildup. Some walk-in cooler shelving and inside reach-in cooler shelves have food debris and residue buildup. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust; dirt; food residue and other debris. Clean these areas more frequently.

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 6-501.12 CleaningCleaning and sanitizing

Official wording

Physical facilities installed; maintained & 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

minorCode 6-202.11 Light BulbsFacility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-202.11 Light Bulbs; Protective Shielding (C); Light shield missing in walk-in cooler light on right side. Light bulbs shall be shielded; coated or otherwise shatter-resistant in areas where there is exposed food or clean equipment. Replace light cover in walk-in cooler.

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 17, 2024 · Original Source

1 - Inspection

Mar 1, 2024

Score 93.5

Official score: 93.5 · Understand this area’s scale

8 recorded violations

majorCode 4-601.11 (A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation; Food preparation sink is not clean. Use detergent / soap to clean the food contact surfaces. Concentrated detergent is not available to employees. There appears to only be the option of soapy water carried to the food preparation area from the ware washing sink. Assure employees have the detergent needed to clean the sink and tables. . . Refrigerator lids and upper surfaces also need cleaning to remove build up. . . Clean the sink after each use; rinse and apply sanitizer. Allow sanitizer to airdry on surfaces. started cleaning today

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 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; Cleaning needed inside the salad refrigerator. Surfaces above the ready to eat food are not clean. Use brushes; etc to effectively remove unclean buildup.

In plain English

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; Soiled wiping cloth is stored on the make line refrigerators. Store wiping cloth in sanitizer bucket.

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 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; Several spatulas are stored in heavily soiled; standing water at the wok cooking station. Wet; dripping spatulas are taken directly from this unclean liquid to the customer food to stir; adding some of the soiled water to the food. Utensils may be stored in water if the water is maintain above 135F (as it is in the steam table) or keep the water faucet running/dripping continuously to float away particles and provide a clean solution. Water was emptied today and faucet turned on.

In plain English

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

More about equipment or utensil issues

minorCode 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; Clamshell grill for cooking raw chicken is not functioning properly. After initial cooking; chicken reaches 107 degrees F. Employees flip the chicken and peel chicken from the upper cooking surface to cook a second time. Grill should function as intended and adequately cook the raw chicken to safe final cook temperature. Replacement or repair may be needed. discussed today. . . Gasket is not properly attached to the bottom drawer where raw chicken is stored. Refrigerator remains open and gasket loose. Secure or replace the refrigerator gasket.

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; Refrigerator; shelves; table; equipment; etc have a thick film of residue on surfaces. Effective cleaning is needed. 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; walls and ceiling are soiled; not clean. Additional cleaning is needed. Maintain physical facilities 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 6-304.11Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-304.11; Core; Hood system is not effectively removing odors and vapor while employee is cooking. Grease and build up accumulated on the ceiling. Balance the hood system.

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, Mar 1, 2024 · Original Source

1 - Inspection

Oct 13, 2023

Score 91.5

Official score: 91.5 · Understand this area’s scale

6 recorded violations

minorCode 2-401.11Employee health and hygiene

Official wording

Proper eating; tasting; drinking or tobacco use

Inspector’s notes

2-401.11; Core; Employee beverages are stored on the food preparation table that is actively in use. Store employee items in separate designated location (drink rail; breakroom table; bottom shelf). Do not store beverages on food preparation surfaces.

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 4-602.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11; Core; Randell pasta refrigerator is heavily soiled with black crud or wet black build-up trapped and suspended above pans of uncovered food. Refrigerator shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Extensive cleaning of the Randell pasta refrigerator is needed. . . Ice Bucket is not clean. Clean the ice bucket as often 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

minorCode 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; There are no shelves inside the Randell pasta refrigerator; opposite the woks. The unit contains pooled water and pans of food are stored inside the standing water. Food shall be stored in a clean and dry location. New refrigerator is likely needed.

In plain English

More about food not protected from contamination

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; Randell pasta refrigerator has water pooled inside. Salad refrigerator also has water inside that leaks to the floor when the door is opened. Handwashing sink faucet is broken; bendable; pliable. Walk-in cooler door handle is broken. Hot Holding pans have a crusty burnt-on film. Maintain equipment is good condition that is easy-to-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 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 is not clean. There is a scratchable film coating most surfaces of equipment. Exterior of refrigerators are not clean. Walk-in cooler door has black grime. Monitors are dusty; not clean. Laminated sign on the salad refrigerator is soiled. Scale and shelves are not clean. Extensive cleaning is needed. Replace equipment that can no longer be effectively 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

minorCode 6-501.114Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.114; Core; Remove from the premises items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used. Observed today: broken chairs; green peeling shelving components on the floor; old paint cans; Large fabric lampshade spanning nearly 4 feet; etc. ; 6-501.12; Core; Floor is not clean; especially near equipment. Walls are dusty and soiled. White tile 10" ledge along the window is not clean. Extensive cleaning of physical facilities 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, Oct 13, 2023 · Original Source