Restaurant · Wake County, NC

Peak City Diner

Name: Peak City Diner
Address: 802 Perry Rd, Wake County, NC

802 Perry Rd

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

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Score 97.5

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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

7 inspections

1 - Inspection

Jun 4, 2026

Score 97.5

Official score: 97.5 · Understand this area’s scale

3 recorded violations

notedCode 6-301.12 Hand Drying Provision Paper towel dispenser at food prep hand sink was equipped with paper towels. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: (A) IndividualHandwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.12 Hand Drying Provision Paper towel dispenser at food prep hand sink was equipped with paper towels. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: (A) Individual; disposable towels. Employee equipped hand sink with paper towels.***CORRECTED DURING INSPECTION(CDI)***

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) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding Salad mix (44F) and sliced tomatoes (43F) were cold holding above 41F. Time/temperature for safety food shall be maintained at 41F or below. PIC voluntarily discarded the salad mix and sliced tomatoes.***CDI***

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 —Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11 Good Repair and Proper Adjustment - Equipment (C) Upright three door reach in cooler is not working. Maintain equipment in good repair. PIC states that a work order was sent requesting 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, Jun 4, 2026 · Original Source

1 - Inspection

Oct 22, 2025

Score 99

Official score: 99 · Understand this area’s scale

1 recorded violation

notedCode —Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-205.15 (B) Leak pipe etc. not imminent threat Three compartment sink faucet is leaking. Maintain a plumbing system in good repair. The PIC is aware.

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

Official record from Wake County Environmental Services, Oct 22, 2025 · Original Source

1 - Inspection

Jun 12, 2025

Score 96.5

Official score: 96.5 · Understand this area’s scale

3 recorded violations

notedCode 2-401.11 EatingEmployee health and hygiene

Official wording

Proper eating; tasting; drinking or tobacco use

Inspector’s notes

2-401.11 Eating; Drinking; or Using Tobacco (C) Employee drinking cup stored with food with out lid. Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands; the container; and exposed food; clean equipment; utensils and linens; and unwrapped single-service and single-use articles. Employee placed drink in a cup with a lid and removed from being stored with food. ***CORRECTED DURING INSPECTION (CDI)***

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 3-302.11 Packaged and Unpackaged Food - SeparationOther

Official wording

Food separated & protected

Inspector’s notes

3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P) Raw bacon stored on top of raw beef in the reach in cooler. Separate types of raw animal foods from each other such as beef; fish; lamb; pork; and poultry during storage; preparation; holding; and display. Raw bacon was stored on the shelf above raw beef. ***CDI***

In plain English

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

More about other finding

notedCode 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety FoodFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Several food items stored in the reach in cooler held above 41F. Raw shell eggs stored in a reach in cooler with an ambient temperature above 45F. Maintain TCS foods in cold holding at 41F or less. Maintain raw shell eggs in refrigeration with an ambient air temperature of 45F or below. Food was discarded. Raw shell eggs moved to another refrigeration unit. ***CDI***

In plain English

More about food kept at an unsafe temperature

Official record from Wake County Environmental Services, Jun 12, 2025 · Original Source

1 - Inspection

Nov 13, 2024

Score 97.5

Official score: 97.5 · Understand this area’s scale

4 recorded violations

notedCode 3-302.11 (A)(2)Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11 (A)(2); Priority; Observed repackaged; raw chicken stored above packs of ground beef in the reach-in freezer. Separate types of raw animal foods from each other such as beef; fish; lamb; pork; and poultry during storage; preparation; holding; and display. In the freezer; once repackaged; store raw animal foods according to educational storage poster provided. CDI- raw chicken relocated. No points taken today.

In plain English

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

More about other finding

notedCode 4-601.11(A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11(A); Priority Foundation; The deli slicer was observed with old food residue from yesterday's prep. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI- slicer cleaned/sanitized. 4-501.114; Priority; The manual warewashing machine; in-use during inspection; was observed pulling 0ppm chlorine residual. At least 25ppm is needed to sanitize equipment. CDI- chlorine bucket was refilled during inspection; machine was primed and sanitizer measured 50 - 100ppm.

In plain English

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

More about cleaning or sanitizing problems

notedCode 4-501.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.14; Core; The warewashing machine was observed with old food residue accumulation along the top and behind the doors. Warewashing equipment shall be cleaned at least every 24 hours; if used. Increase cleaning frequency.

In plain English

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

More about cleaning or sanitizing problems

notedCode 6-202.11Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-202.11; Core; Fluorescent light bulbs on ceiling in warewashing area and near end of food storage area are uncovered. Shield the lights or provide shatter-resistant bulbs in areas of exposed food; equipment; utensils; linens or single-use articles. PIC to replace covers.

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, Nov 13, 2024 · Original Source

1 - Inspection

Jul 26, 2024

Score 99

Official score: 99 · Understand this area’s scale

4 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; Deviled eggs and milk were observed above 41F in different units. TCS foods shall be maintained at 41F or below in refrigeration. The eggs had been left out of temperature control shortly before inspection. Milks are used throughout the day for shakes and may be temperature abused if left out of the fridge for too long. Milk fridge was observed with an ambient temperature of 38 - 40F. CDI- milk and deviled eggs were placed in the freezer to flash cool. Ensure TCS foods are placed back in refrigeration immediately after use to avoid temperature abuse. All other cold holding was observed compliant. No points taken today.

In plain English

More about food kept at an unsafe temperature

minorCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; A sanitizer bucket of bleach water was observed stored directly next to and on the same shelf as boxes of potatoes. Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored in a manner that prevents contamination of food; clean equipment; linens and single-service articles. CDI- bucket moved.

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 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; Observed a bread knife being stored in-between a reach-in unit and the counter. Store utensils on a clean portion of the food preparation table and not in areas where contamination can occur. CDI- knife removed and sent for cleaning. Full point may be taken for repeat violation. (This code was marked out previously for ramekins being used as a food scoop and left in the food).

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 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core; Two floor tiles observed cracked/missing. Physical facilities shall be maintained in good repair. Repair/replace missing floor tile. 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

Official record from Wake County Environmental Services, Jul 26, 2024 · Original Source

1 - Inspection

Mar 21, 2024

Score 97.5

Official score: 97.5 · Understand this area’s scale

4 recorded violations

criticalCode 2-301.14Handwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.14; Priority; Observed an employee washing dishes and then go from the warewashing sink to don gloves for food prep/service. Employees shall wash their hands before donning gloves and working with food. CDI- educational moment with employee and PIC. Employee returned to dish washing station and continued doing dishes upon manager instruction.

In plain English

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

Official wording

Proper cooling time & temperatures

Inspector’s notes

3-501.14; Priority; A large metal container of cooked beans was observed cooling in the freezer for 2 hours with a temperature of over 100F. TCS (time/temperature controlled for safety) foods shall be cooled from 135F to 70F within 2 hours. CDI- beans were brought to the stove for reheating and then cooling was initiated again using smaller pans. Educated employees on proper cooling techniques. No points taken today.

In plain English

More about food kept at an unsafe temperature

majorCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Beans did not meet the cooling time required due to ineffective cooling methods. Cool TCS foods in smaller; shallower pans with foods no more than 4" thick. Encouraged the use of rapid cooling equipment such as an ice wand. Cooling methods reviewed with PIC. Beans were reheated and then cooling was initiated again in smaller pans.

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

3-304.12; Core; A plastic ramekin was being used as a scoop in marinara sauce. Only use dispensing utensils with handles that can be kept out of the food and above the container when used on TCS foods. CDI- ramekin removed. No point taken today.

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, Mar 21, 2024 · Original Source

1 - Inspection

Dec 12, 2023

Score 98

Official score: 98 · Understand this area’s scale

4 recorded violations

majorCode 5-205.11Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11; Priority Foundation; The handwashing sink in the dessert prep area was blocked in by a large trash can. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI- trash can moved. No point taken today.

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

Toxic substances properly identified stored & used

Inspector’s notes

7-204.11 ; Priority; Bleach spray bottle used on food-contact surfaces was observed very strong (the solution bleached the testing paper white so an exact concentration could not be measured). Chemical sanitizers and other chemical antimicrobials applied to food-contact surfaces shall meet the requirements specified in 40 CFR 180.940. For bleach (sodium hypochlorite) solutions and end use concentration may not exceed 200ppm. CDI- solution diluted to appropriate strength.; 7-102.11; Priority Foundation; A spray bottle of bleach in the warewashing area did not have a label. 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. CDI- label added.

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 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Observed an employee wipe raw egg from the thermometer probe with a wiping cloth and place the cloth on the prep counter. Then; another employee was about to place it into the sanitizer bucket below. Cloths in-use for wiping surfaces in contact with raw animal foods shall be kept separate from cloths used for other purposes. A sanitizer bucket was observed stored on the top of a reach-in cooler. Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food; single-service articles; clean equipment and linens. CDI- raw egg cloth was sent to be washed and sanitized. Sanitizer bucket relocated. EHS highly encourages facility to obtain alcohol prep wipes for cleaning/sanitizing food thermometer.

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 4-501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11; Core; The counter mounted can opener was observed with metal shavings around the blade and on the counter underneath. Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened. PIC to replace blade to avoid contamination of food with metal fragments/shavings.

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 12, 2023 · Original Source