Restaurant · Wake County, NC

Nora Cafe

Name: Nora Cafe
Address: 12333 Strickland Rd, Wake County, NC

12333 Strickland Rd

Last inspected Mar 6, 2026 · View Map ↗ · Compare ↗

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Score 99.5

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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

5 inspections

1 - Inspection

Mar 6, 2026

Score 99.5

Official score: 99.5 · Understand this area’s scale

3 recorded violations

notedCode 3-501.19 (A) (1)Other

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19 (A) (1); Priority foundation; Establishment has milk pitchers under time holding but written procedures were not available during the inspection; observed food employees correctly following time holding requirements. Written procedures for Time as a Public Health Control shall be prepared in advance; maintained in the establishment; and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with the NC Food Code. CDI - TPHC procedure outline was located after the inspection was completed and PIC filled outline for milk pitchers to have for future reference.

In plain English

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

More about other finding

notedCode 3-501.15 (B)Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15 (B); Core; Observed recently prepared chicken salads cooling in tightly-sealed containers while placed in the lowboy kitchen cooler. When placed in cooling/cold holding equipment; food containers in which food is being cooled shall be: Loosely covered; or uncovered if protected from overhead contamination as specified in the NC Food Code; during the cooling period to facilitate heat transfer from the surface of the food. CDI - Lids adjusted to allow better air flow over the food.

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 5-501.114Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.114; Core; The garbage dumpster is missing the drain plug. Drains in receptacles and waste handling units for refuse; recyclables; and returnables shall have drain plugs in place. Replace missing drain plug before the next inspection.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

Official record from Wake County Environmental Services, Mar 6, 2026 · Original Source

1 - Inspection

Jul 14, 2025

Score 99

Official score: 99 · Understand this area’s scale

2 recorded violations

notedCode 6-501.111Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.111; Core; Observed some flies inside the establishment. The premises shall be maintained free of insects; rodents; and other pests. REHS recommends arranging pest control appointment to address source of flies.

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

More about signs of rodents or insects

notedCode 4-302.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-302.14; Priority foundation; All available test strips for the QT solution at the 3-compartment sink and chlorine solution in the dishwasher are expired and are no longer accurate. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. CDI - PIC purchased new test strips and are scheduled to be delivered to establishment.

In plain English

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

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Jul 14, 2025 · Original Source

1 - Inspection

Dec 13, 2024

Score 97.5

Official score: 97.5 · Understand this area’s scale

4 recorded violations

notedCode 2-401.11Employee health and hygiene

Official wording

Proper eating; tasting; drinking or tobacco use

Inspector’s notes

2-401.11; Core; At the beginning of inspection; observed employee beverages on the food prep table. An employee shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment; utensils; and linens; unwrapped single service and single use articles; or other items needing protection can not result- item removed.

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 4-601.11 (A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation; Observed dried residue inside food preparation sink. Equipment food-contact surfaces and utensils shall be clean to sight and touch- item washed. 4-602.11; Core; Observed syrup splash inside ice machine. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers; clean equipment at a frequency necessary to preclude accumulation of soil or mold. Empty ice and detail clean machine. Manager agreed to empty ice and detail clean 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

notedCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Observed recently prepared chickpea salad cooling inside tightly covered containers. Cooling shall be accomplished by: 1) Placing the food in shallow pans (2) Separating the food into smaller or thinner portions (3) Using rapid cooling equipment 1) Arranged in the equipment to provide maximum heat transfer through the container walls; or loosely covered; or uncovered if protected from overhead contamination. Covers removed. Corrected During Inspection

In plain English

More about food kept at an unsafe temperature

notedCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Observed food debris and soil on floors under equipment; particularly near kitchen backdoor. 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 13, 2024 · Original Source

1 - Inspection

Jun 18, 2024

Score 97

Official score: 97 · Understand this area’s scale

5 recorded violations

minorCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Observed thick dust in ceiling vents. Observed food debris and soil on floors under equipment. 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

criticalCode 4-602.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11; Priority; Observed dried food residue inside food prep sink. Observed personal phone stored on prep sink drain board. Observed food splash on wall of the ice machine. Equipment food-contact surfaces and utensils shall be clean to sight and touch. All items washed.

In plain English

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

More about cleaning or sanitizing problems

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; Observed ham; turkey cheese. purchased from food lion today holding above 41F. TCS foods shall be held at 41F or below. Items discarded.

In plain English

More about food kept at an unsafe temperature

majorCode 7-102.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11; Priority Foundation; Observed purple chemical unlabeled in mop sink area. Working containers of chemicals labeled Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material- item discarded.

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; Observed recently prepared diced chicken; cooked corn and beans cooling at room temperature. Cooling shall be accomplished by: 1) Placing the food in shallow pans (2) Separating the food into smaller or thinner portions (3) Using rapid cooling equipment 1) Arranged in the equipment to provide maximum heat transfer through the container walls; or loosely covered; or uncovered if protected from overhead contamination. Items place on sheet pans inside fridge.

In plain English

More about food kept at an unsafe temperature

Official record from Wake County Environmental Services, Jun 18, 2024 · Original Source

1 - Inspection

Dec 8, 2023

Score 97.5

Official score: 97.5 · Understand this area’s scale

4 recorded violations

criticalCode 4-602.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11; Core;Observed black and pink residue on side and back walls of ice machine. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers; clean equipment at a frequency necessary to preclude accumulation of soil or mold. Empty ice and detail clean machine. PIC agreed to empty ice and detail clean machine.; 4-501.114; Priority;Observed chlorine sanitizer residual less than 50PPM at dish machine. Observed chlorine sanitizer residual less than 50PPM in dishwasher. Chlorine sanitizer shall register 50-200PPM.PIC agreed to prime machine or call service provider.

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 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority;Observed shredded chicken; egg patties holding with preparation dates 11-28-23. According to PIC items were frozen and thawed. However; thaw date was not provided for these items. Food specified in par. 3 501.17(A) or (B) shall be discarded if it: (1) Exceeds the temperature and time combination specified in par. 3-501.17(A); except time that the product is frozen; P (2) Is in a container or package that does not bear a date or day; P or (3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified.Items dated.

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

More about food source, dating, or labeling problems

minorCode 3-302.15Other

Official wording

Washing fruits & vegetables

Inspector’s notes

3-302.15; Core;Observed PLU stickers on washed; RTE avocados held inside cold top stations. Raw fruits and vegetables that are intended for washing by the consumer before consumption; raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut; combined with other ingredients; cooked; served; or offered for human consumption in ready-to eat form. Remove stickers before washing all produce.

In plain English

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

More about other finding

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; Observed baskets of silverware stored next to the handsink without a splash guard. Cleaned and sanitized equipment; utensils; linens; and single service articles or single use articles shall be stored: (1) In a clean; dry location; (2) Where they are not exposed to splash; dust; or other contamination; and (3) At least 15 cm (6 inches) above the floor. Install a baffle or partition made from plexi glass or metal along the side of the handsink to protect food equipment and utensils.

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, Dec 8, 2023 · Original Source

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Score 98.5

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