Restaurant · Wake County, NC

Panera Bread #1650

Name: Panera Bread #1650
Address: 1001 Beaver Creek Commons Dr, Wake County, NC

1001 Beaver Creek Commons Dr

Last inspected Sep 24, 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

9 inspections

1 - Inspection

Sep 24, 2026

Score 94

Official score: 94 · Understand this area’s scale

8 recorded violations

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; Residue accumulation observed on interior bottom and front sides of makeline reach-in/fliptop units. Black residue observed inside gaskets of reach-in cooler drawers. The 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 and PIC is working with old equipment. 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 6-202.11Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-202.11; Core; One light in back prep area above soup reheating station is uncovered. Shield the lights or provide shatter-resistant bulbs in areas of exposed food; equipment; utensils; linens or single-use articles. PIC has replaced covers on all other light fixtures since previous inspection. This last one has a bent frame and PIC is working on repair in good faith. 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 4-903.11Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11; Core; Multiple metal pans were stacked wet; including ones with food residue still present. After cleaning and sanitizing; equipment shall be placed in a self-draining position that allows air drying. Separate pans for drying. Full point taken for repeat violation. Pans were separated 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

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; Rust observed on wire shelving where clean equipment is stored. Equipment shall be kept in good repair. Replace shelving in near future. No point 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 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; Scoops were stored with their handles touching chicken and tuna salad inside food containers on the makeline. During pauses in food preparation or dispensing; utensils shall be stored with their handles above the top of the food and the container to prevent contamination when used on TCS food. Store handles accordingly. CDI- handles removed.

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 6-301.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.12; Priority Foundation; No paper towels were available at the handwashing sink behind the register. Each handwashing sink shall be provided with individual; disposable towels. CDI - paper 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.

More about handwashing 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; Two metal pans and a food scoop stored as clean were observed with food residue. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI - items removed for more thorough cleaning. Full points may be taken on next inspection for repeat violations. Cleaning seems to have improved.

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

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority; Some TCS foods were holding above 41F on the makeline (see temp chart). TCS (Time/Temperature Control for Safety) foods shall maintain 41F or below in refrigeration. Boiled eggs and mozzarella were placed in a unit that was actively defrosting and others were stacked too high in containers in the fliptop to maintain proper temp. Use working refrigeration and do not overstock foods above chill line. CDI- eggs and mozzarella were relocated to cold units and excess food was placed in reach-in portion below.

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

Official record from Wake County Environmental Services, Sep 24, 2026 · Original Source

1 - Inspection

May 19, 2026

Score 93

Official score: 93 · Understand this area’s scale

7 recorded violations

notedCode 2-301.14 (E)Handwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.14 (E); Priority; Observed an employee handling both dirty and clean equipment in the warewashing area without washing hands. Wash hands after handling soiled equipment or utensils to prevent cross contamination with cleaned and sanitized equipment. CDI- educational moment with PIC and employee. Employee was instructed to wash hands after scrubbing/soaking soiled equipment and before retrieving clean equipment from the dish machine.

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.

More about handwashing problems

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 handwashing sink near pastry area and second walk-in cooler. Each handwashing sink shall be provided with individual; disposable towels. CDI - paper 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.

More about handwashing 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; Several metal pans stored as clean were observed with food residue. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI - Items removed for more thorough cleaning.

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 4-903.11Equipment and utensils

Official wording

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

Inspector’s notes

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 4-601.11(B) and (C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; Residue accumulation observed on bottom of makeline reach-in/fliptop units. Black residue observed inside gasket of reach-in cooler. Door hinges of reach-in cooler are soiled. Fan covers in walk-in cooler appear dusty. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue and other debris. Increase cleaning frequency. 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 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Floor inside walk-in cooler where soups are thawed is soiled with residue and debris; especially in corners/behind shelving. Floor under the hot water reheating unit is soiled. Physical facilities shall be cleaned as often as necessary to keep them clean. 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 6-202.11Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-202.11; Core; Lights above warewashing area and above soup reheating station are uncovered. Shield the lights or provide shatter-resistant bulbs in areas of exposed food; equipment; utensils; linens or single-use articles. Have lights recovered. No point taken today.

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 19, 2026 · Original Source

1 - Inspection

Oct 16, 2025

Score 96

Official score: 96 · Understand this area’s scale

6 recorded violations

notedCode 4-501.114Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114; Priority; Dish machine; in use during inspection; was pulling 0 - 10ppm chlorine. Bleach bucket was nearly empty. Machine was also leaking water due to a missing part on the sprayer arm inside. Maintain sanitizer at correct concentrations when being used to sanitize. Chlorine sanitizer shall be at least 25 ppm depending on water temperature but ideally 50 - 200ppm. CDI- Ecolab arrived during inspection and serviced the machine which was working at conclusion of inspection. Ensure sanitizers are maintained at correct concentrations and test dish machine sanitizer when in use.

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 3-302.12Food source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12; Core; Sugar container did not have a label. Label all working containers of food (oils; spices; salts; flour; sugar) except food that is easy to identify such as dry pasta. CDI- label added. No point taken

In plain English

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

More about food source, dating, or labeling problems

notedCode 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; Dispensing/portioning utensils stored with their handles touching chicken salad inside of food containers in makeline cooler. During pauses in food preparation or dispensing; utensils shall be stored with their handles above the top of the food and the container to prevent contamination when used on TCS food. Store handles accordingly. CDI- handles removed. Full point may be taken for repeat violations.

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 4-903.11Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11; Core; Multiple metal pans were stacked wet. After cleaning and sanitizing; equipment shall be placed in a self-draining position that allows air drying. Separate pans for drying. Full point taken for repeat violation.

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 4-601.11(B) and (C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; Residue accumulation observed on bottom of makeline reach-in/fliptop unit. Black residue observed behind gaskets of cooler drawers. Tops of ovens have dust and food crumb debris. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue and other debris. Increase cleaning frequency. 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 6-303.11Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-303.11; Core; Lights in walk-in freezer are very dim and one bulb above door is burnt out. Ensure adequate lighting in walk-in refrigeration units; at least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor. Replace light bulbs. 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, Oct 16, 2025 · Original Source

1 - Inspection

Jun 11, 2025

Score 97

Official score: 97 · 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; A box of pasteurized egg cartons was observed on the walk-in cooler floor. Store food in a clean; dry location; not exposed to contamination and keep at least 6 inches above the floor. Find room on shelving for this box and remove from the floor. No point taken.

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 3-302.15Other

Official wording

Washing fruits & vegetables

Inspector’s notes

3-302.15; Core; Produce stickers on avocado were being removed and placed on the avocado box but avocado was not washed prior to cutting. Wash fruits and vegetables prior to use and after removing any stickers or wrappings. CDI- avocado was sent to be washed in the prep sink.

In plain English

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

More about other finding

notedCode 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; Multiple dispensing/portioning utensils stored with their handles touching the food inside of food containers in prep coolers. During pauses in food preparation or dispensing; utensils shall be stored with their handles above the top of the food and the container to prevent contamination when used on TCS food. Store handles accordingly.

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 4-901.11Equipment and utensils

Official wording

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

Inspector’s notes

4-901.11; Core; Multiple metal pans were stacked wet. After cleaning and sanitizing; equipment shall be placed in a self-draining position that allows air drying. Separate pans for 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

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; Insides of cooler drawers and in between cooler drawers soiled with food and debris. Prep cooler interiors and exteriors soiled with black accumulation; food and debris. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue and other debris. Increase cleaning frequency. 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 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; The main walk-in cooler and walk-in freezer floors are soiled with residue and debris. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean these areas. Particular attention should be given to the back left corner of main walk-in cooler where black residue is present.

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, Jun 11, 2025 · Original Source

1 - Inspection

Dec 3, 2024

Score 96.5

Official score: 96.5 · Understand this area’s scale

3 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; A few plates; bowls; and utensils stored as clean soiled with food and debris. Equipment; food-contact surfaces and utensils shall be clean to sight and touch. CDI - Items moved for thorough cleaning. 4-602.11; Core; Ice machine baffle soiled with accumulation. Ice machines shall be cleaned at a frequency necessary to preclude accumulation of soil or mold.

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 4-501.12Cleaning and sanitizing

Official wording

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

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 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; Insides of cooler drawers and in between cooler drawers soiled with food and debris. Prep cooler gaskets; handles; interiors and exteriors soiled with black accumulation; food and debris. The main walk-in cooler; bakery walk-in cooler and walk-in freezer gaskets soiled with black and pink accumulation. Surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue and other 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

Official record from Wake County Environmental Services, Dec 3, 2024 · Original Source

1 - Inspection

Aug 23, 2024

Score 96.5

Official score: 96.5 · Understand this area’s scale

6 recorded violations

majorCode 6-301.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.12; Priority Foundation; The paper towel dispenser at the handwashing sink closest to the ice machine is inoperable. Each handwashing sink shall be provided with individual; disposable towels. CDI - A roll of paper towels to be obtained and stored on the prep table by this handwashing sink (temporary solution). A work order for repair/replacement of the dispenser placed prior to inspection. Repair/replace paper towel dispenser.

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.

More about handwashing problems

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 plates and measuring cups stored as clean soiled with food and debris. Equipment; food-contact surfaces and utensils shall be clean to sight and touch. CDI - Items moved for thorough cleaning.

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; Multiple TCS foods holding above 41 F in the sandwich 2 cooler. Refer to temperature chart above. TCS (Time/Temperature Control for Safety) foods shall maintain 41 F or below. An order for replacement of this cooler placed prior to inspection. Until replacement; monitor temperatures; limit the amount of time TCS foods are stored in this cooler; and store foods on ice if necessary. Keep cooler lids closed when not actively in-use. CDI - Foods voluntarily discarded.

In plain English

More about food kept at an unsafe temperature

minorCode 4-501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11; Core; Excessive ice buildup present in the walk-in freezer on the floor; fan guards; and door. Equipment shall be maintained in a state of repair. Evaluation of the walk-in freezer by a technician is needed. ; 4-501.12; Core; Prep line cutting boards are scored and stained. A large white cutting board in the back prep area; stored at the prep sink; is also scored and stained. Cutting surfaces shall be replaced or resurfaced once no longer easily 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

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; Insides of cooler drawers and in between cooler drawers soiled with food and debris. Prep cooler gaskets; handles; interiors and exteriors soiled with black accumulation; food and debris. The main walk-in cooler; bakery walk-in cooler and walk-in freezer gaskets soiled with black and pink accumulation. The bakery walk-in cooler and main walk-in cooler fan guards soiled with dust and debris. Surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue and other 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

6-501.12; Core; Walls behind the 3-compartment sink and the dish machine are heavily soiled with black accumulation. Walls behind prep sinks are also soiled with accumulation. The walk-in freezer floor is soiled with 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, Aug 23, 2024 · Original Source

1 - Inspection

May 20, 2024

Score 96.5

Official score: 96.5 · Understand this area’s scale

6 recorded violations

criticalCode 4-501.114Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114; Priority; The sanitizer dispenser at the 3-compartment sink dispensing 0 ppm of sanitizer. Current sanitizer used: Sink & Surface Cleaner Sanitizer. 272-700 ppm is required for effective sanitization. CDI - PIC repaired during inspection. 272-700 ppm reached.

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; Multiple TCS foods holding above 41 F in the sandwich 1 cooler. Refer to temperature chart above. TCS (Time/Temperature Control for Safety) foods shall maintain 41 F or below. Work order placed for cooler prior to inspection; ensure it can maintain 41 F or below. Ambient temperature registered 35 F on the top and bottom at time of inspection. Keep cooler lids closed when not actively in-use. CDI - Foods voluntarily discarded.

In plain English

More about food kept at an unsafe temperature

minorCode 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

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 4-901.11Equipment and utensils

Official wording

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

Inspector’s notes

4-901.11; Core; A few dishes stacked wet. Dishes shall be arranged to air dry prior to stacking.

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 4-501.12Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.12; Core; Prep line cutting boards are scored and stained. A large white cutting board in the back prep area; stored at the prep sink; is also scored and stained. Cutting surfaces shall be replaced or resurfaced once no longer easily cleanable.; 4-501.11; Core; Ice buildup present in the walk-in freezer on the floor; fan guards; and door. Additionally; the cold rail on the prep line is in disrepair. Condensate is dripping from the cold rail into the drawer beneath. Work order placed for cold rail prior to inspection. Equipment shall be maintained in a state of repair. Repair cold rail and have a technician evaluate the walk-in freezer.

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; Insides of cooler drawers and in between cooler drawers soiled with food debris. Low surfaces on the prep line where food and clean dishes/single-service articles are stored soiled with food debris. Main walk-in cooler; bakery walk-in cooler and walk-in freezer gaskets soiled with black and pink accumulation. The self-service microwave in the coffee area is soiled on the inside with food and debris. Surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue and other 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

Official record from Wake County Environmental Services, May 20, 2024 · Original Source

1 - Inspection

Jan 30, 2024

Score 97.5

Official score: 97.5 · Understand this area’s scale

3 recorded violations

minorCode 4-501.12Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.12; Core; Large white prep cutting boards are scored and stained. Cutting surfaces shall be replaced or resurfaced once no longer easily 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

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; Insides of cooler drawers and in between cooler drawers soiled with food debris. Low surfaces on the line where food and clean dishes/single-service articles are stored soiled with food debris. Main walk-in cooler; bakery walk-in cooler and walk-in freezer gaskets soiled with black accumulation. Walk-in cooler blue racks soiled with accumulation. Top of dish machine (exterior) soiled with food debris. Surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue and other 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

6-501.12; Core; The main walk-in cooler and walk-in freezer floors soiled with 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, Jan 30, 2024 · Original Source

1 - Inspection

Sep 28, 2023

Score 97.5

Official score: 97.5 · Understand this area’s scale

5 recorded violations

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

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority; A container of emerald greens holding 42-46 F. TCS (Time/Temperature Control for Safety) foods shall maintain 41 F or below. CDI - Emerald greens voluntarily discarded.

In plain English

More about food kept at an unsafe temperature

minorCode 4-901.11Equipment and utensils

Official wording

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

Inspector’s notes

4-901.11; Core; Dishes stacked wet. Dishes shall be arranged to air dry prior to stacking.

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 4-501.12Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.12; Core; Cutting boards on the prep line; miniature white and green cutting boards; and large white cutting boards in the back prep area heavily stained and scored. Cutting surfaces shall be replaced or resurfaced once no longer easily 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

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; All microwaves (interior and exterior) soiled with food debris and handles sticky to the touch. Insides of cooler drawers and in between cooler drawers soiled with food debris. Low surfaces on the line where food and clean dishes/single-service articles are stored soiled with food debris. Main walk-in cooler and bakery walk-in cooler gaskets soiled with black accumulation. Walk-in cooler blue racks soiled with accumulation. Surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue and other 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

6-501.12; Core; Floors throughout (primarily on prep line) soiled with 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, Sep 28, 2023 · Original Source