Restaurant · Wake County, NC

Panera Bread #601879

Name: Panera Bread #601879
Address: 2410 Landmark Dr, Wake County, NC

2410 Landmark Dr

Last inspected Sep 4, 2026 · View Map ↗ · Compare ↗

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Score 97.5

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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

The full inspection history

8 inspections

1 - Inspection

Sep 4, 2026

Score 97.5

Official score: 97.5 · Understand this area’s scale

6 recorded violations

notedCode Observation: Due to the improper installation of the air curtain device at the drive through windowPests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

Observation: Due to the improper installation of the air curtain device at the drive through window; the air intended to be directed to the service window to prevent the entrance of flies is pointed at the staff member into the space; Pre-drilled holes are located on the side wall of the device and can be visibally seen. Install the air curtain devi ce properly to prevent the entrance of flying insects at the drive through window. Flies observed. 6-202.15 Outer Openings; Protected (C) (A) Except as specified in (B); (C); (E) and (D); outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors; walls; and ceilings (2) Closed; tight-fitting windows; and (3) Solid; self-closing; tight-fitting doors (C) Exterior doors used as exits need not be self-closing if they are solid; tight-fitting and designated for emergency use only (D) If the windows or doors are kept open the openings shall be protected against the entry of insects and rodents by screens; air curtains; or other effective means

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 Observation: Baked items on display are not packagedContamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

Observation: Baked items on display are not packaged; wrapped or have over head cover to prevent environmental sources of contamination. 3-307.11 Miscellaneous Sources of Contamination (C) FOOD shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 - 3-306.

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 Observation: Staff wearing bracelets and rings during production tasks. 2-303.11 Prohibition - Jewelry (C) Remove jewelry on hands and arms while preparing food. A plain ringEmployee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

Observation: Staff wearing bracelets and rings during production tasks. 2-303.11 Prohibition - Jewelry (C) Remove jewelry on hands and arms while preparing food. A plain ring; such as a wedding band; is allowed.

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 Observation: The gasket on the coffee prep refrigerator is torn on the bottom of door. 4-501.11 Good Repair and Proper Adjustment - Equipment (C) Maintain equipment in good repair. Observation: The thermometer measuring water temperature on the warewash machine was registering 92F and the actual water temperature in the machine was 121F. Repair or replace the thermometer to ensure staffing can monitor proper operation of the warewash machine. 4-502.11 (A) and (C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices (C) (C) Ambient air temperatureCleaning and sanitizing

Official wording

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

Inspector’s notes

Observation: The gasket on the coffee prep refrigerator is torn on the bottom of door. 4-501.11 Good Repair and Proper Adjustment - Equipment (C) Maintain equipment in good repair. Observation: The thermometer measuring water temperature on the warewash machine was registering 92F and the actual water temperature in the machine was 121F. Repair or replace the thermometer to ensure staffing can monitor proper operation of the warewash machine. 4-502.11 (A) and (C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices (C) (C) Ambient air temperature; water pressure; and water TEMPERATURE MEASURING DEVICES shall be maintained in good repair and be accurate within the intended range of 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 Observation: Accumulation of debris interior of milk prep refCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

Observation: Accumulation of debris interior of milk prep ref; gaskets on refrigerators; shelving areas (dishware/food items); speed racks. 4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C) Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or 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

notedCode Observation: Backs of toiletsCleaning and sanitizing

Official wording

Toilet facilities: properly constructed; supplied & cleaned

Inspector’s notes

Observation: Backs of toilets; base of toilets and handsinks observed unclean; Increase frequency of cleaning in these areas. 6-501.18 Cleaning of Plumbing Fixtures (C) Maintain handwashing sinks; toilets and urinals 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 4, 2026 · Original Source

1 - Inspection

May 4, 2026

Score 97

Official score: 97 · Understand this area’s scale

8 recorded violations

notedCode Observation: Hand towel dispensers in the public restrooms did not have paper towels availableHandwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

Observation: Hand towel dispensers in the public restrooms did not have paper towels available; CDI: PIC installed paper towel sin dispensers during inspection for corrective action. 6-301.12 Hand Drying Provision (Pf) Provide paper towels or approved alternative for hand drying at each handsink. -Pf

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

Observation: Food product bins were stored clean with the labels still affixed to the outside of the container; CDI: Labels were removed and food service bins were placed back into dishwashing to be cleaned. 4-601.11 (A) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (Pf) Equipment food contact surfaces and utensils shall be clean to sight and touch. Observation: The interior sections of microwaves on the service line were accumulated with heavy debris - Ensure microwaves are cleaned at least once every 24 hours. 4-602.12 Cooking and Baking Equipment (C) (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure

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: Baked items on display are not packagedContamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

Observation: Baked items on display are not packaged; wrapped or have over head cover to prevent environmental sources of contamination. Current corrective action plan is being developed. **REPEAT** 3-307.11 Miscellaneous Sources of Contamination (C) FOOD shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 - 3-306.

In plain English

More about food not protected from contamination

notedCode Observation: In use tongs stored on potato chip rack at front drive thru service areaEquipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

Observation: In use tongs stored on potato chip rack at front drive thru service area; CDI: Tongs were removed and placed on clean surface of prep table as a corrective action. 3-304.12 In-Use Utensils; Between-Use Storage (C) (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours.

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 —Cleaning and sanitizing

Official wording

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

Inspector’s notes

Observation: The gasket on the coffee prep refrigerator is torn on the bottom of door. 4-501.11 Good Repair and Proper Adjustment - Equipment (C) Maintain equipment in good repair.

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: Backs of toiletsCleaning and sanitizing

Official wording

Toilet facilities: properly constructed; supplied & cleaned

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 Observation: Walls and floors unclean under and behind equipment. 6-501.12 CleaningCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

Observation: Walls and floors unclean under and behind equipment. 6-501.12 Cleaning; Frequency and Restrictions (C) Floors; walls; ceilings including the attachments such as soap; towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.

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 over the ice machineFacility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

Observation: The lighting over the ice machine; prep area that contains rethermalizer; prep table does not meet 50 ft candles; Provide additional lighting in this area and ensure lights bulbs no longer working are replaced. 6-303.11 Intensity - Lighting (C) The light intensity shall be: (A) At least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor; in walk-in refrigeration units and dry FOOD storage areas and in other areas and rooms during periods of cleaning; (B) At least 215 lux (20 foot candles): (1) At a surface where FOOD is provided for CONSUMER self-service such as buffets and salad bars or where fresh produce or PACKAGED FOODS are sold or offered for consumption; (2) Inside EQUIPMENT such as reach-in and under-counter refrigerators; and (3) At a distance of 75 cm (30 inches) above the floor in areas used for handwashing; WAREWASHING; and EQUIPMENT and UTENSIL storage; and in toilet rooms; and (C) At least 540 lux (50 foot candles) at a surface where a FOOD EMPLOYEE is working with FOOD or working with UTENSILS or EQUIPMENT such as knives; slicers; grinders; or saws where EMPLOYEE safety is a factor.Provide required lighting intensity.

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 4, 2026 · Original Source

1 - Inspection

Jan 20, 2026

Score 98

Official score: 98 · Understand this area’s scale

4 recorded violations

notedCode Observation: Staff wearing bracelets and watches during production tasks. 2-303.11 Prohibition - Jewelry (C) Remove jewelry on hands and arms while preparing food. A plain ringEmployee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

Observation: Staff wearing bracelets and watches during production tasks. 2-303.11 Prohibition - Jewelry (C) Remove jewelry on hands and arms while preparing food. A plain ring; such as a wedding band; is allowed. Observation: Staff wearing visors without hair nets in place covering hair while performing 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 —Other

Official wording

Washing fruits & vegetables

Inspector’s notes

Observation: Avocados still had labeled affixed to the exterior skin being cut/prepped wihtout being rinsed prior to production. 3-302.15 Washing Fruits and Vegetables (C) Wash fruits and vegetables prior to use.

In plain English

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

More about other finding

notedCode Observation: Accumulation of debris interior of milk prep refCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

Observation: Accumulation of debris interior of milk prep ref; gaskets on refrigerators. 4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C) Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or 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

notedCode Observation: Walls and floors unclean under and behind equipment. 6-501.12 CleaningCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

In plain English

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

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Jan 20, 2026 · Original Source

1 - Inspection

Sep 17, 2025

Score 100

Official score: 100 · Understand this area’s scale

3 recorded violations

notedCode Observation: Baked items on display are not packagedContamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

In plain English

More about food not protected from contamination

notedCode Observation: The utensils presented at the customer pick up line are not dispensed with handle up only and are laying in flat displays where hand contact of the mouth portion of the utensils could occur. Cups at the front service area are stacked and not dispensed to prevent hand contact of the mouth of the cup - Provide cups in a dispenser or kept in original plastic sleeve during dispensing. CDI: Utensils were removed from front service area to provide container for dispensing. Cups to be kept in plastic sleeve for dispensing. 4-904.11 Kitchenware and Tableware - Preventing Contamination (C) (B) KnivesEquipment and utensils

Official wording

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

Inspector’s notes

Observation: The utensils presented at the customer pick up line are not dispensed with handle up only and are laying in flat displays where hand contact of the mouth portion of the utensils could occur. Cups at the front service area are stacked and not dispensed to prevent hand contact of the mouth of the cup - Provide cups in a dispenser or kept in original plastic sleeve during dispensing. CDI: Utensils were removed from front service area to provide container for dispensing. Cups to be kept in plastic sleeve for dispensing. 4-904.11 Kitchenware and Tableware - Preventing Contamination (C) (B) Knives; forks; and spoons in consumer self service areas shall be presented so that only the handles are touched by employees or customers.

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 Observation: The wall/ceiling overhang when moving to rear kitchen from front service area poor repair (missing seam over the FRP wall covering)Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

Observation: The wall/ceiling overhang when moving to rear kitchen from front service area poor repair (missing seam over the FRP wall covering); The wall and mop sink are not sealed creating areas where damage mau occur to wall; growth of microbial organisms. Seal up mop sink to wall. 6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C) Floors; walls; and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.

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 17, 2025 · Original Source

1 - Inspection

May 6, 2025

Score 98

Official score: 98 · Understand this area’s scale

5 recorded violations

majorCode Observation: Hot water at hand sinks were measured at 81F and are required to be 100F minimum. 5-202.12 Handwashing SinksHandwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

Observation: Hot water at hand sinks were measured at 81F and are required to be 100F minimum. 5-202.12 Handwashing Sinks; Installation (C) Provide at least 100F water at handsinks.

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

Observation: Observed milk (48F) and half/half (47F) at the drive thru prepr efrigerator. Door on refrigerator wa snot closing and sealing. CDI: All milk products were removed from service; placed in other refrigeration. 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Maintain TCS foods in cold holding at 41F or less. -P

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 Observation: Baked items on display are not packagedContamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

In plain English

More about food not protected from contamination

notedCode Observation: Staff are wearing visors wihtout har netsEmployee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

Observation: Staff are wearing visors wihtout har nets; no face coverings for beard restraints as required for staffing 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: Food service bins observed stacked wet in the dishwashing area. CDI: This was corrected during inspection by removing dishes to air dry. 4-901.11 Equipment and UtensilsEquipment and utensils

Official wording

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

Inspector’s notes

Observation: Food service bins observed stacked wet in the dishwashing area. CDI: This was corrected during inspection by removing dishes to air dry. 4-901.11 Equipment and Utensils; Air-Drying Required (C) (A) Air dry equipment and utensils after cleaning and sanitizing. Observation: The knives; forks and spoons are display for consumer self service on the expo line pick up are not displayed for handle grab only. 4-904.11 Kitchenware and Tableware - Preventing Contamination (C) (B) Knives; forks; and spoons in consumer self service areas shall be presented so that only the handles are touched by employees or customers.

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, May 6, 2025 · Original Source

1 - Inspection

Dec 30, 2024

Score 99

Official score: 99 · Understand this area’s scale

3 recorded violations

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) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (C); Minor amount of dishes were found stacked together while wet. After being cleaned; equipment and utensils shall be stored in a self drying position that allows for air drying. Item marked as a repeat due to same code being used; but this is a different scenario.

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 4-501.12 Cutting Surfaces (C)Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.12 Cutting Surfaces (C); Cutting surface at the beginning of the line has deep scratches and discoloration. Cutting boards with deep scratches and/or discoloration shall be resurfaced or replaced so they can be effectively cleaned.

In plain English

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

More about cleaning or sanitizing problems

minorCode 4-601.11 (B) and (C) EquipmentCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C); Second walk-in cooler fans have dust buildup. Shelving on first walk-in cooler where the milk is stored has residue buildup. Walk-in freezer fans have minor dust accumulation. Non food contact surface shall be kept free of soil 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 30, 2024 · Original Source

1 - Inspection

Jul 18, 2024

Score 96.5

Official score: 96.5 · Understand this area’s scale

7 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; While large improvements have been made in this area; cheese and eggs were being held too highly in their containers and were above 41F (see temperature chart). Potentially hazardous food being held cold shall remain at 41F or below. CDI- Food was moved to new refrigeration to cool before a 4 hour period elapsed. Deductions reduced due to improvements made.

In plain English

More about food kept at an unsafe temperature

notedCode 6-501.111Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.111; CORE; A few live flies were found in the establishment; some oberved landing on clean dishes. The premises shall be maintained free of insects and other pests. EHS recommends increasing pest control for warm months.

In plain English

More about signs of rodents or insects

minorCode 2-303.11Employee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

2-303.11; Core; Employee was observed preparing food while wearing jewelry on their wrists. Except for a plain ring such as a wedding band; while preparing FOOD; FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands.

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 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Wet wiping cloths were found being stored in an empty bucket. Between uses; wet or moist wiping cloths shall be held in an approved sanitizer at an appropriate concentration.

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 4-903.11(A)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11(A); (B) and (D); Core; Forks and knives were found being stored inside of containers with debris inside. Equipment and utensils shall be stored in a clean; dry area where they are not exposed to potential contamination.

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

majorCode 4-302.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-302.14; Priority Foundation; PIC was unable to locate test strips for chlorine sanitizer being used. A test kit that measures the concentration of sanitizer being used in the establishment shall be provided. VR- EHS returning on 7/28 to ensure test strips have been located/obtained.

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; Some equipment has sticker residue on their exteriors. Shelving was observed with dust accumulation. Non food contact surfaces shall be kept free of soil 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, Jul 18, 2024 · Original Source

1 - Inspection

Feb 20, 2024

Score 97

Official score: 97 · Understand this area’s scale

3 recorded violations

majorCode 4-602.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11; Core; Very minor dark residue in the hard-to-reach corners of ice machine guard. Equipment components such as ice machines shall be frequently cleaned. ; 4-601.11 (A); Priority Foundation; Minor sticker residue left on a few large gallon sized containers. Equipment food-contact surfaces shall be clean to the sight and touch. CDI: Items moved to be cleaned.

In plain English

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

More about cleaning or sanitizing problems

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; All TCS food items inside premade sandwich cooler holding above 41F (see above chart). Time/Temperature Control for Safety Foods shall be maintained at 41F or less. CDI: Sandwiches moved to alternate cooler. PIC to monitor unit before returning food to it to ensure the ambient air temperature holds at 38F or below. Cold-holding violations have been marked three inspections in a row.

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; Flooring under equipment in need of cleaning. Physical facilities shall be frequently 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

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