Restaurant · Wake County, NC

Penn Station #320

Name: Penn Station #320
Address: 700 Cary Towne Blvd, Wake County, NC

700 Cary Towne Blvd

Last inspected Mar 20, 2026 · View Map ↗ · Compare ↗

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Score 96.5

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Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.

The full inspection history

5 inspections

1 - Inspection

Mar 20, 2026

Score 96.5

Official score: 96.5 · Understand this area’s scale

6 recorded violations

notedCode 2-103.11(O) Ensure food employees are informed of their responsibility to report required symptomsPermits, training, and postings

Official wording

Management; food & conditional employee; knowledge; responsibilities & reporting

Inspector’s notes

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms; illnesses and exposure.-PF No Employee health policy located during inspection. CDI by emailing copy to manager. Form for Employee health; reporting and exclusions is held online.

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

notedCode 2-401.11 (A) Employees shall eatEmployee health and hygiene

Official wording

Proper eating; tasting; drinking or tobacco use

Inspector’s notes

2-401.11 (A) Employees shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment and utensils; and other items needing protection can not result. observed employee drink and phone on top of lowboy unit where some preparation occurs throughout the day. CDi by removing items and cleaning with detergent cloth; then sanitizing.

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

criticalCode —Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Sanitizing container for wiping clothes was below required ppm for quaternary sanitizer. CDI by making new solution from three compartment sink. 4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P)- bowls used for weighing deli meats need to be wash rinsed and sanitized every 4 hours or placed inside the preparation unit to be held at 41 F. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Potato dicer blade on clean equipment rack was not fully clean between blade crosses. CDI by placing blade in three compartment sink.

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 3-501.19(B)(4)(5) PriorityOther

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19(B)(4)(5) Priority; French fries held on time control were not marked with the time they were removed from temperature control. Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time; if the food is in unmarked containers; or marked with a time that exceeds the 4 hour time limit. CDI-Fries were removed about 20 minutes ago prior to inspection; and were allowed to be marked.

In plain English

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

More about other finding

notedCode —Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. observed wiping cloth on lowboy that was some what soiled and and wet and needed to be placed in sanitizing container. CDI by placing in waste container since it was soiled.

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

4-501.12; Core; The cutting boards at the prep units are peeling and are heavily scored. Cutting surfaces shall be smooth and easily cleanable. Resurface; or replace cutting boards to allow cleaning and sanitizing.; 4-501.11; Core; The vents above the lettuce and tomatoes in the prep cooler are rusting. The 2nd prep unit has a torn gasket ( a new one has been purchased). Shelving is rusting throughout. Equipment shall be maintained in good repair. Repair/replace rusting equipment.

In plain English

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

More about cleaning or sanitizing problems

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

1 - Inspection

Jan 9, 2025

Score 96.5

Official score: 96.5 · Understand this area’s scale

3 recorded violations

notedCode 2-102.12 (A) Certified Food Protection Manager (Core) The PIC was not a certified food protection manager. The PIC shall pass an exam as part of an ANSI-accredited food protection manager coursePermits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A) Certified Food Protection Manager (Core) The PIC was not a certified food protection manager. The PIC shall pass an exam as part of an ANSI-accredited food protection manager course; and must be on site during all hours of food preparation and service. CDI-List of approved courses posted here; and sent to email on file. Send multiple employees to course to ensure someone with the certification is on site at all times. https://anabpd.ansi.org/Accreditation/credentialing/personnel-certification/food-protection-manager/ALLdirectoryListing?menuID=8&prgID=8&statusID=4

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

notedCode 3-501.19(B)(4)(5) PriorityOther

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19(B)(4)(5) Priority; French fries held on time control were not marked with the time they were removed from temperature control. Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time; if the food is in unmarked containers; or marked with a time that exceeds the 4 hour time limit. CDI-Fries were removed about 20 minutes ago; when facility opened; and were allowed to be marked.

In plain English

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

More about other finding

notedCode 4-501.11 CoreCleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11 Core; The vents above the food in the top of the sandwich prep are rusting heavily. Maintain equipment in good repair. Replace or repaint vents to be 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

Official record from Wake County Environmental Services, Jan 9, 2025 · Original Source

1 - Inspection

Jul 17, 2024

Score 96

Official score: 96 · Understand this area’s scale

4 recorded violations

majorCode 4-601.11 (A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation; There was food residue inside both prep sinks. The vegetable prep sink had black residue in the corners. The chicken prep sink had dried chicken on the drain board. Food contact surfaces of equipment shall be clean to sight and touch. CDI-Sinks were scrubbed and sanitized. Increase cleaning frequency to avoid this 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

criticalCode 7-201.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-201.11; Priority; There was a spray bottle of degreaser stored on the prep table next to the slicer. Chemicals shall be stored to avoid contamination of food and equipment. CDI-Bottle was moved to chemical storage.; 7-102.11; Priority Foundation; The spray bottle stored on the prep table; and another stored on the condiment shelf; were unlabeled. Working containers of chemicals shall be clearly identified with the common name of the substance; to avoid confusion. CDI-Bottles were labeled.

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 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 vents above the lettuce and tomatoes in the prep cooler next to the register are rusting. Equipment shall be maintained in good repair; to allow for cleaning. Replace or repair the vents.

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 6-501.18Cleaning and sanitizing

Official wording

Toilet facilities: properly constructed; supplied & cleaned

Inspector’s notes

6-501.18; Core; All hand sinks were soiled inside and on handles. Hand sinks shall be maintained clean. Increase cleaning frequency of hand sinks to avoid this violation. CDI-Sinks were 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, Jul 17, 2024 · Original Source

2 - Re-Inspection

Jan 18, 2024

Score 96

Official score: 96 · Understand this area’s scale

3 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; Salami stacked over fill line in the prep cooler was holding 50F. TCS (Temperature/Time Control for Safety) foods shall be cold held at 41F or below. CDI-Salami was voluntarily discarded.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature

minorCode 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

minorCode 6-501.18Cleaning and sanitizing

Official wording

Toilet facilities: properly constructed; supplied & cleaned

Inspector’s notes

6-501.18; Core; The handles on the hand sink at the make line were soiled. Sinks shall be maintained clean to prevent recontamination of cleaned hands. Clean the sink and handles.

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 18, 2024 · Original Source

1 - Inspection

Jan 11, 2024

Score 87.5

Official score: 87.5 · Understand this area’s scale

9 recorded violations

majorCode 2-103.11 (A) - (P)Permits, training, and postings

Official wording

PIC Present; demonstrates knowledge; & performs duties

Inspector’s notes

2-103.11 (A) - (P); Priority Foundation; The PIC is not performing required duties; such as ensuring that food contact surfaces are cleaned and sanitized; or that TCS (Time/Temperature Control for Safety) foods are holding at 41F or below. CDI-Informed PIC of duties.

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

minorCode 2-102.12 (A)Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A); Core; The PIC was not a certified food protection manager. The PIC shall pass an exam as part of an ANSI-accredited food protection manager course. Send employees to an approved food protection manager course to avoid this violation. CDI-Provided a list of approved courses via email to PIC.

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

majorCode 6-301.11Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.11; Priority Foundation; The hand sink in the rear prep area did not have hand soap. Hand cleanser is required at all times at all hand sinks. CDI-Hand soap was 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.

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation; The meat slicer; fry bins; colander; and chicken prep sink all had old dried food residues. Food contact surfaces of equipment shall be maintained clean to sight and touch. CDI-All items were cleaned and sanitized.

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; Raw chicken; and sliced deli meats were holding 48-49F in the first prep cooler. TCS foods shall be cold held at 41F or below. CDI-Repair was scheduled. Foods were placed into unit about an hour ago; and were moved to another unit to cool.

In plain English

More about food kept at an unsafe temperature

majorCode 3-501.19Other

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19; Priority Foundation; French fries held on time rather than temperature were not time stamped with the time that they were removed from temperature control. CDI-Fries were out for 2.5 hours; and were allowed to be marked. Reviewed the need for time marking with PIC.

In plain English

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

More about other finding

criticalCode 7-102.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11; Priority Foundation; There were two unlabeled spray bottles containing chemicals. Working containers of chemicals shall be clearly labeled as to contents. CDI-Bottles were labeled.; 7-204.11 ; Priority; The chlorine solution in the sanibucket near the slicer measured 800 ppm. Chlorine sanitizing solutions must measure between 50-200ppm. CDI-Sanitizer was remade to measure 100 ppm chlorine.

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 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; A gasket is torn on the 2nd prep unit. The vent is rusting on the 3rd prep unit. Shelves are rusty. Equipment shall be maintained in good repair. Repair or replace equipment.; 4-202.11; Priority Foundation; The meat slicer currently does not fully disassemble for easy cleaning; which leads to build up of food residues on hard to reach areas. Multi-use food contact surfaces shall be accessible for cleaning either without being disassembles; or by easy disassembling with or without tools. Repair or replace slicer to allow easy access to clean and sanitize as required. Employees will try to locate an owner manual for this slicer model to discover how to disassemble it.

In plain English

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

More about cleaning or sanitizing problems

majorCode 4-302.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-302.14; Priority Foundation; Facility's test strips for chlorine solution in use expired October 2023. An accurate method of testing sanitizer shall be available. Purchase new test strips by 1/19/24.

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 11, 2024 · Original Source