Restaurant · Wake County, NC

Noodles Company #866

Name: Noodles Company #866
Address: 1055 Beaver Creek Commons Dr, Wake County, NC

1055 Beaver Creek Commons Dr

Last inspected Aug 17, 2026 · View Map ↗ · Compare ↗

Read Reviews on Google

Score 95.5

Get the next inspection, free.

We'll email you when Noodles Company #866 has a new health inspection. No spam, one-click unsubscribe.

Own this restaurant? Add an inspection badge to your website · Inspection prep checklist

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

The full inspection history

8 inspections

1 - Inspection

Aug 17, 2026

Score 95.5

Official score: 95.5 · Understand this area’s scale

7 recorded violations

notedCode 6-301.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.12; Priority Foundation; No paper towels were available at the front handwashing sink. Each handwash sink shall be provided with paper towels or an air drying device. CDI- towels replaced.

In plain English

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

Official wording

Proper cooling time & temperatures

Inspector’s notes

3-501.14(A); Priority; Noodles in the reach-in unit cooling from last night were still above 41F (see temp chart). TCS food shall be cooled from 135F to 70F within 2 hours and from 135F to 41F or less within a total of 6 hours. CDI- noodles voluntarily discarded.

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 3-501.16 (A)(2) and (B)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority; Dumplings were stacked too far above chill line in fliptop cooler and measured over 41F (see temp chart). TCS foods shall maintain 41F or below in refrigeration unless actively cooling. CDI - excess dumplings were voluntarily discarded. All other cold holding observed compliant. No points taken today.

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; Multiple deep containers of noodles with lids were observed in reach-in cooler. Some noodles had been cooling since last night. When cooling TCS foods; use small or thin portions; open or vented containers if protected from overhead contamination and rapid cooling equipment (walk-in cooler) to cool foods quickly. Ice baths or ice wands may also be used. CDI - noodles cooling since last night were voluntarily discarded. Other noodles measuring 50F from earlier this morning were placed in an ice bath to rapidly chill.

In plain English

More about food kept at an unsafe temperature

notedCode 4-501.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.14; Core; Warewashing machine is soiled with food debris and residue from previous days use. Warewashing equipment; sinks and drainboards shall be cleaned at least every 24 hours or at a frequency necessary to prevent contamination of clean equipment. Clean this machine more frequently; paying close attention to areas around and under the door. Full point taken for repeat violations.

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; Food residue accumulation observed inside cooler drawer unit and reach-in cooler. Shelving under steam well is soiled. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue and other debris. Increase cleaning frequency. Cleaning has improved since previous inspection. Full point not 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 6-501.14Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-501.14; Core; AC vent on ceiling in back storage area is dusty. Ventilation systems shall be cleaned and filters changed so they do not become a source of contamination. Clean this vent.

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, Aug 17, 2026 · Original Source

1 - Inspection

Apr 20, 2026

Score 98

Official score: 98 · Understand this area’s scale

3 recorded violations

notedCode 7-102.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11; Priority Foundation; A spray bottle of degreaser was unlabeled. Label working containers of toxic materials such as cleaners and sanitizers taken from bulk supplies. CDI- bottle labeled. No point taken today.

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

majorCode 4-302.13 (B)Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-302.13 (B); Priority Foundation; PIC could not locate thermolabels or dish temp thermometer for measuring the surface temperature of equipment in hot water sanitizing dish machine. Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. Thermolabels may also be used. Verification required. 4-501.14; Core; Warewashing machine is heavily soiled with food debris and residue. Drain board is also soiled along the bottom. Warewashing equipment; sinks and drainboards shall be cleaned at least every 24 hours or at a frequency necessary to prevent contamination of clean equipment. Detail clean this machine and drainboard. Full point taken for repeat violation.

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; Extensive food residue accumulation observed on metal shelf below steamers. Cleaning needed on inside of small prep unit where food debris is present. 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, Apr 20, 2026 · Original Source

1 - Inspection

Sep 9, 2025

Score 95

Official score: 95 · Understand this area’s scale

7 recorded violations

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

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A); Core; No CFPM present during inspection. The person in charge shall be a certified food protection manager (CFPM) who has shown proficiency of required information through passing a test that is part of an accredited program. Manager is set to take ServSafe exam soon.

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 4-703.11(B)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-703.11(B); Priority; Observed hot water sanitizing warewashing machine fail to reach a utensil surface temperature of at least 160F after multiple attempts. 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. CDI- work order pending for machine. Quat sanitizer was made in three comp sink for use until machine is fixed.

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 4-101.19/4-202.16Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-101.19/4-202.16; Core; Top front portion of small prep unit is badly dented in numerous spots. The nonfood-contact surfaces of equipment that are exposed to splash; spillage; or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant; nonabsorbent; and smooth material. Nonfood-contact surfaces shall be free of unnecessary ledges; projections; and crevices; and designed and constructed to allow easy cleaning and to facilitate maintenance. Repair or replace this unit. 4-501.11; Core; Metal side to fliptop portion of small prep unit mentioned above is missing. This may affect refrigeration capacity or put undue stress on unit. Equipment shall be maintained in good repair. Repair or replace unit.

In plain English

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

More about cleaning or sanitizing problems

majorCode 4-302.13 (B)Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-302.13 (B); Priority Foundation; Facility has no way of measuring the surface temperature of equipment in hot water sanitizing machine. Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. Thermolabels may also be used. Verification required. 4-501.14; Core; Warewashing machine is heavily soiled with food debris and residue. Warewashing equipment; sinks and drainboards shall be cleaned at least every 24 hours or at a frequency necessary to prevent contamination of clean equipment. Detail clean this machine. Full point taken for repeat violation.

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; Cleaning needed on exterior surfaces of cooking and refrigeration equipment where food residue is present. Cleaning needed on inside edges of fliptop units. Some dust observed on walk-in cooler fan covers. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue and other debris. Clean all affected equipment. Cleaning has improved since new manager took over several days ago. Full point not 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 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Flooring underneath warewashing area and ice machine is heavily soiled. Physical facilities shall be cleaned as often as necessary to keep them clean. Marked improvement in cleaning since new manager took over several days ago. They are working on deep cleaning the facility. Full point not 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 6-501.14Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-501.14; Core; AC vent on ceiling in back storage area is dusty. Ventilation systems shall be cleaned and filters changed so they do not become a source of contamination. Clean this vent. 6-303.11; Core; Light burnt out over makeline equipment. Provide adequate lighting by replacing bulb or fixing electrical problem. No point taken.

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 9, 2025 · Original Source

1 - Inspection

May 29, 2025

Score 95.5

Official score: 95.5 · Understand this area’s scale

6 recorded violations

notedCode 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; Standing water observed on the bottom of the glass door reach-in cooler. Food shall be stored in a clean; dry location and where it is not exposed to splash; dust or other contamination. Dry the inside of this cooler and consult a refrigeration tech if necessary to avoid excess condensation accumulation.

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 4-602.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11; Core; Interior of ice machine is soiled with black microbial accumulation. The sliding doors of ice machine also have black microbial growth. Ice machines shall be cleaned as often as necessary to preclude accumulation of soil or mold. Clean the ice machine. Full points may be taken for repeat violations.

In plain English

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

More about cleaning or sanitizing problems

notedCode 4-501.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.14; Core; The drain board and sides of dish machine are heavily soiled with food debris and residue. Warewashing equipment; sinks and drainboards shall be cleaned at least every 24 hours or at a frequency necessary to prevent contamination of clean equipment. Clean these areas.

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; Thorough cleaning needed on exterior surfaces of cooking and refrigeration equipment where food residue is present. Special attention needed on doors of reach-in coolers and sides of frying equipment. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue and other debris. Clean all affected equipment. Full point taken for repeat violation.

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 5-501.111Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.111; Core; Recycling bin outside is missing both top lids. Maintain refuse and recycling bins in good repair. Repair/replace recycling bin. No point taken

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 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Flooring underneath cook line equipment is heavily soiled. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean this space more frequently. Other areas were observed clean. Full point not 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

Official record from Wake County Environmental Services, May 29, 2025 · Original Source

1 - Inspection

Dec 3, 2024

Score 95.5

Official score: 95.5 · Understand this area’s scale

5 recorded violations

notedCode 4-601.11 (A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation; Various utensils and a container holding disassembled parts stored as clean soiled with dried food and debris. Food-contact surfaces shall be clean to sight and touch. CDI - Items moved to be thoroughly cleaned. 4-602.11; Core; Ice machine shoot soiled with black accumulation. Ice machines shall be cleaned as often as necessary to preclude accumulation of soil or mold. Ice machine cleaned during 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 4-903.11(A)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11(A); (B) and (D); Core; Light grey racks (cook line) and blue racks (dish area) where clean dishes are stored are soiled with food residue and debris. Additionally; crumbs and food debris present in containers holding clean utensils. Cleaned and sanitized equipment and utensils shall be stored in a clean; dry location. Clean all racks where clean dishes are stored; and ensure clean utensils are stored in clean containers.

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 4-202.16Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-202.16; Core; Remove plastic packaging on the high-temp. dish machine for ease of cleanability. 4-501.11; Core; The reach-in cooler gasket is torn. Equipment shall be maintained in good repair. Replace 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

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; The following areas/items including; but not limited to; need thorough and more frequent cleaning: walk-in cooler gasket; walk-in cooler shelving; and walk-in cooler fan guards; reach-in cooler shelving; and reach-in cooler gaskets; all cook line cooler gaskets; interiors; hinges; and handles; shelving above the prep area closest to the handwashing sink. The items/areas mentioned above are soiled with dust; black accumulation and debris. All exterior surfaces of equipment on the cook line soiled with grease and sticky to the touch. Non-food contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue and debris. Surfaces of cooking equipment shall be kept free of encrusted grease deposits and other soil accumulations.

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 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Walls behind prep areas need more thorough and more frequent cleaning. Specifically; near the front prep table and the wall directly facing the cook line. Additionally; flooring underneath cook line equipment soiled with food and debris. 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, Dec 3, 2024 · Original Source

1 - Inspection

Aug 23, 2024

Score 94.5

Official score: 94.5 · 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; A few plastic containers stored as clean soiled with dried food and debris. Food-contact surfaces shall be clean to sight and touch. CDI - Dishes moved to be thoroughly cleaned.

In plain English

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

More about cleaning or sanitizing problems

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; A few TCS (Time/Temperature Control for Safety) foods holding above 41 F. Refer to temperature chart above. TCS foods shall maintain 41 F or less unless actively cooling. CDI - Foods moved to cool in the walk-in cooler.

In plain English

More about food kept at an unsafe temperature

criticalCode 7-202.12Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-202.12; Priority; Facility is wiping pans with sanitizer cloths between uses. This has been documented in prior inspections; and it is NOT approved. The Product Specification Document explains that; in restaurants; the sanitizer should be applied AFTER the wash and rinse portion of the cleaning cycle. Sanitizers shall be used according to manufacturer instructions. They shall be applied so that a hazard is not constituted. CDI - Sanitizer container on the line used for this purpose dumped. Reviewed MSDS for sanitizer used (Oasis 146 Multi-Quat) and discussed hazard(s) with PIC.

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

majorCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Multiple recently prepared foods stored in large portions with lids shut tight in prep coolers. When cooling use small/thin portions; catty corner lids and use rapid cooling equipment (walk-in cooler) to cool foods to 41 F prior to placing in prep units. CDI - Foods moved to cool in the walk-in cooler.

In plain English

More about food kept at an unsafe temperature

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); Core; Light grey racks (cook line) where clean dishes are stored are soiled with food residue and debris. Cleaned and sanitized equipment and utensils shall be stored in a clean; dry location. Storage racks cleaned during inspection. Additionally; a few cleaned and sanitized pans stacked wet. Clean equipment and utensils shall be stored in a self-draining position that allows air drying. Air dry completely; then stack.

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; The 2-door prep cooler on the cook line is in disrepair. The top of the cooler is buckling; pitted in multiple areas; and is lifting up. Additionally; the piping under the 3-compartment sink is leaking with water pooled underneath. Until repair; place large bucket(s) underneath the leak to catch excess spillage and to prevent a slip/trip hazard. Equipment shall be maintained in good repair. Work orders placed for both issues. Continue to work with technicians for repair/replacement.

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; The following areas/items including; but not limited to; need thorough and more frequent cleaning: walk-in cooler gasket; reach-in cooler shelving; reach-in cooler gaskets; all cook line cooler gaskets; interiors; hinges; and handles. All cook line flip top coolers encrusted with excessive food debris and black accumulation. All exterior surfaces of equipment on the cook line soiled with grease and sticky to the touch. Non-food contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue and debris.

In plain English

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

More about cleaning or sanitizing problems

minorCode 6-501.12Cleaning 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

Official record from Wake County Environmental Services, Aug 23, 2024 · Original Source

1 - Inspection

May 22, 2024

Score 94.5

Official score: 94.5 · Understand this area’s scale

6 recorded violations

minorCode 4-602.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11; Core; Ice machine shoot soiled with black accumulation. Ice machines shall be cleaned as often as necessary to preclude accumulation of soil or mold. Clean ice machine.

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; The 2-door prep cooler on the cook line is maintaining 43-44 F ambient. All TCS (Time/Temperature Control for Safety) foods inside of the unit holding above 41 F on the far-left side. All foods on the far-right side holding at 41 F. Refer to temperature chart above. TCS foods shall maintain 41 F or less. All foods on the far-left side moved to cool in the walk-in cooler. VR - Place a work order for repair. EHS will return to ensure cooler can maintain 41 F or less.

In plain English

More about food kept at an unsafe temperature

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); Core; Light grey racks (cook line) and blue racks (dish area) where clean dishes are stored are soiled with food residue and debris. Cleaned and sanitized equipment and utensils shall be stored in a clean; dry location. Clean all racks where clean dishes are stored.

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; As mentioned above; the 2-door prep cooler on the cook line is maintaining 43-44 F ambient. Additionally; the tall reach-in cooler gasket (on the cook line) is torn and condensation has formed on the ceiling of this unit. Equipment shall be maintained in good repair. ; 4-202.16; Core; Remove plastic packaging on the high-temp. dish machine for ease of cleanability.

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; The following areas/items including; but not limited to; need thorough and more frequent cleaning: walk-in cooler gasket; walk-in cooler shelving; walk-in cooler fan guards; reach-in cooler shelving; all cook line cooler gaskets; interiors; hinges; and handles. All cook line flip top coolers encrusted with excessive food debris and black accumulation. All exterior surfaces of equipment on the cook line soiled with grease and sticky to the touch. Non-food contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue and debris.

In plain English

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

More about cleaning or sanitizing problems

minorCode 6-501.12Cleaning 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

Official record from Wake County Environmental Services, May 22, 2024 · Original Source

1 - Inspection

Jan 2, 2024

Score 93

Official score: 93 · Understand this area’s scale

11 recorded violations

minorCode 5-202.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-202.12; Core; The front handwashing sink (closest to the cash register) reached 92 F at the highest. The back handwashing sink (in the dish area) reached 85 F at the highest. A handwashing sink shall be equipped to provide water at a temperature of at least 100 F through a mixing valve or combination faucet. Repair to reach a minimum of 100 F.

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; Core; Ice machine shoot soiled with black accumulation. Ice machines shall be cleaned as often as necessary to preclude accumulation of soil or mold. Clean ice machine.; 4-601.11 (A); Priority Foundation; Dicers stored as clean soiled with visible food debris in grooves. Food contact surfaces shall be clean to sight and touch. CDI - Items moved to be thoroughly cleaned.

In plain English

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

More about cleaning or sanitizing problems

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; The 2-door prep cooler on the cook line is maintaining 44 F ambient. All TCS (Time/Temperature Control for Safety) foods inside of the unit holding 45-60 F. Refer to temperature chart above. TCS foods shall maintain 41 F or less. All foods voluntarily discarded. Work order placed by PIC for repair of cooler on 12/30/2023. VR - EHS will return to ensure cooler can maintain 41 F or less.

In plain English

More about food kept at an unsafe temperature

criticalCode 7-202.12Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-202.12; Priority; A cook observed taking sanitizer cloths; partially draining them in the sanitizer bucket; and subsequently vigorously rubbing in-use pans for cooking with the sanitizer cloth in between different dishes. Food items were then placed on the wet sanitizer in the pan. Sanitizers shall be used according to manufacturer instructions. They shall be applied so that a hazard is not constituted. CDI - Reviewed MSDS for sanitizer used (Oasis 146 Multi-Quat) and discussed hazard(s) with PIC. Wipe the pans with a dry cloth in between dishes.

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

majorCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Multiple containers of half panned noodles (various types) cooling in large portions with lids shut tight in the reach-in cooler closest to the cash register. When cooling; use small/thin portions; catty corner lids and use rapid cooling equipment (walk-in cooler) to cool foods to 41 F prior to placing in prep units. CDI - Foods moved to cool in the walk-in cooler.

In plain English

More about food kept at an unsafe temperature

minorCode 4-204-112Equipment and utensils

Official wording

Thermometers provided & accurate

Inspector’s notes

4-204-112; Core; No thermometer located inside of the 2-door prep cooler on the cook line. Cold holding equipment used for storing potentially hazardous food shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. Obtain a thermometer for the 2-door prep cooler.

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 2-401.13Employee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

2-401.13; Core; A food employee with cots on both thumbs engaging in food preparation with no gloves. If used; an impermeable cover such as a bandage; finger cot or finger stall located on the wrist; hand or finger of a food employee working with exposed food shall be covered with a single-use glove. Gloves donned when prompted.

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 4-903.11(A)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11(A); (B) and (D); Core; Light grey racks (cook line) and blue racks (dish area) where clean dishes are stored are soiled with food residue and debris. Clear plastic containers holding clean utensils soiled with food debris. Cleaned and sanitized equipment and utensils shall be stored in a clean; dry location. Clean all racks where clean dishes are stored and ensure containers holding clean dishes are kept clean. Additionally; a few cleaned and sanitized pans stacked wet. Clean equipment and utensils shall be stored in a self-draining position that allows air drying.

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 4-202.16Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-202.16; Core; Remove plastic packaging on the high-temp. dish machine for ease of cleanability.; 4-501.11; Core; As mentioned above; the 2-door prep cooler on the cook line is maintaining 44 F ambient. Water is leaking from the cooler. Equipment shall be maintained in good repair. Repair leak and ensure unit can maintain 41 F or less.; 4-101.19; Core; Rusty shelving present in the reach-in cooler on the cook line. Replace shelving.

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; The following areas/items including; but not limited to; need thorough and more frequent cleaning: walk-in cooler gasket; walk-in cooler shelving; walk-in cooler fan guards; reach-in cooler shelving; all cook line cooler gaskets; interiors; hinges; and handles. All cook line flip top coolers encrusted with excessive food debris and black accumulation. All exterior surfaces of equipment on the cook line soiled with grease and sticky to the touch. Non-food contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue and debris.

In plain English

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

More about cleaning or sanitizing problems

minorCode 6-501.12Cleaning 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

Official record from Wake County Environmental Services, Jan 2, 2024 · Original Source