Restaurant · Wake County, NC

Noodles Company #871

Name: Noodles Company #871
Address: 2031 Cameron St, Wake County, NC

2031 Cameron St

Last inspected Aug 14, 2026 · View Map ↗ · Compare ↗

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Score 94

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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

Aug 14, 2026

Score 94

Official score: 94 · Understand this area’s scale

7 recorded violations

notedCode REPEAT 3-501.16 (A)(2) - TCS FOOD shall be maintained at 41F or less. P -Observation: during rush hoursFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

REPEAT 3-501.16 (A)(2) - TCS FOOD shall be maintained at 41F or less. P -Observation: during rush hours; cold hold units lid is kept open and some food items had temperature above 41F. Two (2) containers of cooked pasta were respectively 45F and 51F. -Corrected During Inspection (CDI): Person in Charge (PIC) stated that pasta containers were placed in cold hold unit less than 45min in cold hold unit and it was taken from the reach-in cooler. Cooked pasta containers in cold hold unit was placed back in reach-in cooler to cool down back to 41F or below and containers that was in reach-in cooler placed in cold hold unit.

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

minorCode 2-402.11 - FOOD EMPLOYEES shall wear hair restraints such as hatsEmployee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

2-402.11 - FOOD EMPLOYEES shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair; that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. -Observation: food employee was preparing food without any type of hair restraints. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).

In plain English

This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.

More about employee hygiene or health policy issues

notedCode 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: clothes were being held in 0ppm (zero) QUAT sanitizer. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC). Person in Charge (PIC) voluntarily replaced for 150ppm QUAT sanitizer; recommended by manufacturer.

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 4-402.11 Fixed EquipmentCleaning and sanitizing

Official wording

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

Inspector’s notes

4-402.11 Fixed Equipment; Spacing or Sealing. (A) EQUIPMENT that is fixed because it is not EASILY MOVABLE shall be installed so that it is: (3) SEALED to adjoining EQUIPMENT or walls; if the EQUIPMENT is exposed to spillage or seepage. -Observation: handwashing sink had caulk coming out of the wall. Make sure to re-caulk sink on the wall. -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

minorCode —Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13 Nonfood Contact Surfaces of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. -Observation: ice machine had black and pink slime in ice dispenser. -Steamer had grease accumulation in the sides and on top of the equipment. -Dishwasher had excessive dry food debris in the outside part of the dishwasher. -Make sure to clean those areas 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

notedCode —Cleaning and sanitizing

Official wording

Toilet facilities: properly constructed; supplied & cleaned

Inspector’s notes

5-501.17 Provide a covered waste bin in female restrooms. -Observation: all gender restrooms didn’t have any covered waste bin. -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

minorCode 6-304.11 Provide sufficient ventilation to keep rooms free of excessive heatFacility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-304.11 Provide sufficient ventilation to keep rooms free of excessive heat; steam; condensation; vapors; obnoxious odors; smoke; and fumes. -Observation: kitchen was 93F with excessive heat and fumes; affecting cold hold units as observed in violation #22. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).

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 14, 2026 · Original Source

1 - Inspection

Jan 12, 2026

Score 94

Official score: 94 · Understand this area’s scale

3 recorded violations

notedCode 2-301.14Handwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.14; Priority; Employee was handling cellphone then went to food service without washing hands. Wash hands after engaging in other activities that contaminate the hands. CDI- PIC instructed employee to wash hands and employee washed hands. Repeat.

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 cold holding temperatures

Inspector’s notes

3-501.16(A)(2); Priority; Rosa creamy sauce (47F); and scampi sauce (43F); and steak (45F) all temped above 41F. Maintain TCS foods in cold holding at 41F or less. CDI- Foods were voluntarily discarded. Repeat.

In plain English

More about food kept at an unsafe temperature

notedCode 4-501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11; Core; The upright refrigerator and fliptop cooler by the cookline ambient air temperatures fluctuate between 42-45F; causing foods being held cold to be out of temperature. Maintain equipment in good repair. Service coolers/ repair as needed to maintain temperatures.

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 12, 2026 · Original Source

1 - Inspection

Aug 26, 2025

Score 95.5

Official score: 95.5 · Understand this area’s scale

11 recorded violations

notedCode 2-301.14Handwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.14; Priority; Employee swept; scrolled on his phone; and began to prep food without washing his hands. Wash hands after engaging in other activities that contaminate the hands. CDI- PIC instructed employee to wash hands and provided additional education.

In plain English

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

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1); Priority; Marinara temped between 128- 153F. Maintain TCS foods in hot holding at 135F or above. CDI- Food reheated to 168F+..

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.16(A)(2)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2); Priority; Meatballs (46F) and udon (50F); 2 containers of pork (48F); the cream sauce (55F); and creamy scampi sauce (53F) all temped above 41F. Maintain TCS foods in hot holding at 135F or above. CDI- Foods were voluntarily discarded. Maintain TCS foods in cold holding at 41F or less.

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; Several containers 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. -Pf .

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.13 (A)Food temperature

Official wording

Approved thawing methods used

Inspector’s notes

3-501.13 (A); (B); (C ); Priority Foundation; Raw chicken that was thawing in the prep sink for over 4 hours temped at 83F; the running water is at 82-84F. Foods may be thawed under continously running water that temps at 70F or below as long as the food is completely submerged in water. CDI- The chicken was voluntarily discarded.

In plain English

More about food kept at an unsafe temperature

notedCode 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; A box of bread was stored on the floor of the walk-in cooler. Food shall be stored in a clean; dry location; not exposed to contamination and at least 6 inches above the floor. Store all food on shelving; pallets; and doillies.

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 4-501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11; Core; The upright refrigerator and fliptop cooler by the cookline ambient air temperatures fluctuate between 42-49F; causing foods being held cold to be out of temperature. Maintain equipment in good repair. PIC notified general manager so work orders could be submitted.

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; The waterproof thermometer does not store the temperature of the hot water. Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines that is irreversible. Please email me (Melodee.Johnson@wake.gov) or text me (919.609.1783) a picture of thermolabels; a dish plate or a waterproof thermometer that has the max/min function.

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 ); Detailed cleaning is needed throughout the establishment; the outside of the dish machine doors on the outsides and insides of all reach-in coolers; shelving; the backs of the monitors; the red fans; oil is running down the front side of the hood and the ansul system. Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris. Clean these items on a more frequent basis.

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; Cleaning needed of floors under equipment and water is pooling by the thermalizer. The wall where the utensils/equipment is pre-rinsed has a buildup of splash and food debris. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. 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

minorCode 6-403.11Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-403.11; Core; Employee food was stored above the establishment's food in the walk-in cooler. Employee food shall be stored in a manner that prevents the contamination of the establishment's food and supplies. Store employee food on bottom shelves and/or a designated area.

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 26, 2025 · Original Source

1 - Inspection

Dec 9, 2024

Score 95

Official score: 95 · Understand this area’s scale

9 recorded violations

notedCode Observation: The warewash mechanical dish machine was unable to achieve sanitization during cycling. The rinse temperature is not reflected when entering rinse cycle. The wash cycle was observed at 157F up to 161FCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

Observation: The warewash mechanical dish machine was unable to achieve sanitization during cycling. The rinse temperature is not reflected when entering rinse cycle. The wash cycle was observed at 157F up to 161F; however; the warewash machine was still unable to get a final surface temperature to a minimum of 160F. Discontinue using dish machine for sanitizing until repaired. A irreversible thermometer recorded 137F; 156F and 157F after (3)three runs.CDI: Staffing used the manual washing sink to wash; rinse and sanitize. 4-703.11 Hot Water and Chemical - Methods (P) 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. 4-501.112 Mechanical Warewashing Equipment; Hot Water Sanitization Temperatures (Pf) in a mechanical operation; the temperature of the fresh hot water SANITIZING rinse as it enters the manifold may not be more than 90oC (194oF); or less than: Pf (1) For a stationary rack; single temperature machine; 74oC (165oF); Pf or (2) For all other machines; 82oC (180oF). Pf Verification for corrective action regarding repair of dish machine to take place 12/19/2024.

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: The cooked chicken and meatballs on time control were not marked with a time as required. Chicken was observed at 118F and 106F. CDI: Products were discarded. *New products prepared were marked with a time when placed on the hot line. 3-501.19 Time as a Public Health Control (P) (Pf) (B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold timeOther

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

Observation: The cooked chicken and meatballs on time control were not marked with a time as required. Chicken was observed at 118F and 106F. CDI: Products were discarded. *New products prepared were marked with a time when placed on the hot line. 3-501.19 Time as a Public Health Control (P) (Pf) (B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time; if the food is in unmarked containers; or marked with a time that exceeds the 4 hour time limit. -P

In plain English

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

More about other finding

notedCode Observation: Staffing are wearing visors whil performing food production tasks. Hair is required to be covered when performing food production tasks. 2-402.11 Effectiveness - Hair Restraints (C) Use head coveringsEmployee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

Observation: Staffing are wearing visors whil performing food production tasks. Hair is required to be covered when performing food production tasks. 2-402.11 Effectiveness - Hair Restraints (C) Use head coverings; beard guards and clothing to restrain body hair from contacting exposed food; equipment; and utensils.

In plain English

This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.

More about employee hygiene or health policy issues

notedCode Observation: When tested the wiping cloth buckets did not contain sanitizer. CDI: This was corrected by placing clothes in a sanitizer measured at 300ppm. 3-304.14 Wiping ClothsCleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

Observation: When tested the wiping cloth buckets did not contain sanitizer. CDI: This was corrected by placing clothes in a sanitizer measured at 300ppm. 3-304.14 Wiping Cloths; Use Limitations (C) (B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.

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: The dipper well storing spatulas in contact with cooked meats and vegetable was turned off. The pipe draining the basin was clogged and water was running over the edge. CDI: Utensils were removed from service and new spatulas were placed in hot water 135F or higher. 3-304.12 In-Use UtensilsEquipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

Observation: The dipper well storing spatulas in contact with cooked meats and vegetable was turned off. The pipe draining the basin was clogged and water was running over the edge. CDI: Utensils were removed from service and new spatulas were placed in hot water 135F or higher. 3-304.12 In-Use Utensils; Between-Use Storage (C) (D) When running water is used for storing utensils for moist foods; the water velocity must be sufficient to flush particulates to the drain.

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 Observation: The thermalizer on left compartment side is not circulating properly. The top and bottom section of the oven is not functioningCleaning and sanitizing

Official wording

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

Inspector’s notes

Observation: The thermalizer on left compartment side is not circulating properly. The top and bottom section of the oven is not functioning; The 2 door upright refrigerator are not maintaining temperature. 4-501.11 Good Repair and Proper Adjustment - Equipment (C) All equipment must be maintained in good repair. (*Repair; replace or remove equipment)

In plain English

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

More about cleaning or sanitizing problems

notedCode —Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

Observation: The waste line on the dish spray sink has been removed allowing for wastewater to spill out beyond the floor sink. Repair pipe to direct wastewater intot he floor sink. 5-205.15 (B) 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 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Cleaning needed of floors under equipment and plumbing fixtures. Walls and ceilings around the oven area are accumulated with grease and debris. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. 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 Observation: The lighting fixture over the make line is no longer working. Lighting in the hood system for the noodle cooking is insufficient as bulbs are burned out. Repair light or install lighting over the make line refrigerator adjacent the cook line and replace bulbs int he hood system. 6-303.11Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

Observation: The lighting fixture over the make line is no longer working. Lighting in the hood system for the noodle cooking is insufficient as bulbs are burned out. Repair light or install lighting over the make line refrigerator adjacent the cook line and replace bulbs int he hood system. 6-303.11; Core; C) At least 540 lux (50 foot candles) at a surface where a FOOD EMPLOYEE is working with FOOD Observation: Smoke; grease laden vapor and fumes observed from the oven used to cook chicken. This equipment is not under a hood system and accumulation of grease and debris is occurring on the ceiling; wall and shelving unit adjacent the oven. Increase ventilation for this cooking equipment. 6-304.11 Mechanical - Ventilation (C)

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, Dec 9, 2024 · Original Source

1 - Inspection

Jul 10, 2024

Score 97

Official score: 97 · Understand this area’s scale

6 recorded violations

notedCode Observation: The final temperature observed during the cycle of machine exceeded 194F and was observed at 199F and 200F respectively. Verification: Repair dish machine and ensure proper temperatures are maintained by 7/20/2024. 4-501.112Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

Observation: The final temperature observed during the cycle of machine exceeded 194F and was observed at 199F and 200F respectively. Verification: Repair dish machine and ensure proper temperatures are maintained by 7/20/2024. 4-501.112; A) Except as specified in par. (B) of this section; in a mechanical operation; the temperature of the fresh hot water SANITIZING rinse as it enters the manifold may not be more than 90oC (194oF); or less than: Pf (1) For a stationary rack; single temperature machine; 74oC (165oF); Pf or (2) For all other machines; 82oC (180oF). Pf

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 Observation: Due tot he 2 door upright refrigerator uable to hold temperature of 41F or belowFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

Observation: Due tot he 2 door upright refrigerator uable to hold temperature of 41F or below; chicken was found holding at 48F (45m). CDI: Chicken was moved to an additional refrigeration unit holding at proper temperature of 41F.3-501.16 (A)(2) and (B); Priority; 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

criticalCode Observation: Spray bottle of steel cleaner stored on the top edge of ice machine over/near prep sink where food is cooled. CDI: Operator removed spray bottle from this top ledge and placed where other chemicals are stored at mop sink. 7-201.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

Observation: Spray bottle of steel cleaner stored on the top edge of ice machine over/near prep sink where food is cooled. CDI: Operator removed spray bottle from this top ledge and placed where other chemicals are stored at mop sink. 7-201.11; Priority; POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD; EQUIPMENT; UTENSILS; LINENS; and SINGLE-SERVICE and SINGLE-USE ARTICLES

In plain English

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

More about chemicals stored or used unsafely

minorCode Observation: During preparation at the cook line food can be exposed to sources of drip contamination due to condensation that is forming at the ventilation system that abutts the edge of the hood system. Excessive condensation observed forming on this overhead ceiling vent. Repair the system to prevent water drip at this point of use. 3-305.14Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

Observation: During preparation at the cook line food can be exposed to sources of drip contamination due to condensation that is forming at the ventilation system that abutts the edge of the hood system. Excessive condensation observed forming on this overhead ceiling vent. Repair the system to prevent water drip at this point of use. 3-305.14; Core; During preparation; unpackaged FOOD shall be protected from environmental sources of contamination.

In plain English

More about food not protected from contamination

minorCode Observation: The non food contact surface of the food prep sinks have accumulation of debris around the backsplash and the corners of the basins. Ensure the cleaning frequency is increased and tools are provided that can clean these areas. 4-602.13Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

Observation: The non food contact surface of the food prep sinks have accumulation of debris around the backsplash and the corners of the basins. Ensure the cleaning frequency is increased and tools are provided that can clean these areas. 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 Observation: The lighting fixture over the make line is no longer working. Repair light or install lighting over the make line refrigerator adjacent the cook line. 6-303.11Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

Observation: The lighting fixture over the make line is no longer working. Repair light or install lighting over the make line refrigerator adjacent the cook line. 6-303.11; Core; C) At least 540 lux (50 foot candles) at a surface where a FOOD EMPLOYEE is working with FOOD

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, Jul 10, 2024 · Original Source

1 - Inspection

Mar 12, 2024

Score 96

Official score: 96 · Understand this area’s scale

3 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; Plastic containers stored clean had food debris on them. Food contact surfaces shall be clean to sight and touch; CDI: Placed in dish washing area for rewashing. 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

criticalCode 3-501.16(A)(1)Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1) ; Priority; Meatballs hot holding at 130F. TCS food shall maintain a hot hold temp of 135F or above. CDI: Meatballs discarded.

In plain English

More about food kept at an unsafe temperature

minorCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Cleaning needed of floors under equipment especially in dish washing area and inside walk in. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. 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

Official record from Wake County Environmental Services, Mar 12, 2024 · Original Source

1 - Inspection

Dec 11, 2023

Score 95.5

Official score: 95.5 · Understand this area’s scale

4 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; Plastic containers and lids stored clean had sticker residue and food debris on them. Food contact surfaces shall be clean to sight and touch. CDI: Placed in dish washing area for rewashing.

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 4-901.11Equipment and utensils

Official wording

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

Inspector’s notes

4-901.11; Core; Clean utensils stored in soiled containers and wet stacking. Clean utensils shall be stored in a clean; dry location and stored in a self draining position that allows air drying. Repeat.

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 4-602.13Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13; Core; Cleaning needed of drawers; refrigerator and shelves. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. 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

minorCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Cleaning needed of floors under equipment especially in dish washing area and inside walk in. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. 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

Official record from Wake County Environmental Services, Dec 11, 2023 · Original Source