Restaurant · Wake County, NC

Popeyes #11378

Name: Popeyes #11378
Address: 1701 Pinewinds Dr, Wake County, NC

1701 Pinewinds Dr

Last inspected Jul 15, 2026 · View Map ↗ · Compare ↗

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Score 96.5

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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

Jul 15, 2026

Score 96.5

Official score: 96.5 · Understand this area’s scale

7 recorded violations

notedCode —Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. A cashier was using the handwashing sink to empty drinks that had not been sold. A handwashing sink in not to be used for this purpose. CDI.. The employee was instructed by the manager when to use the handwashing sink. The employee was instructed where to dispense drinks that are not sold.

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) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Pf There were several dishes that were stored as clean but were greasy to the touch. There were several dishes stored as clean that had dried food debris on the surface of the dishes. All dishes stored as clean must be free of grease and debris. CDI.. The dishes were placed back at the three compartment sink to be washed again. This is a repeat item from the last inspection but not serve enough to take full credit.

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) 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) There was a container of lettuce at the sandwich prep area that was being held at 46F. This potentially hazardous food must be held cold at 41F or below. CDI.. The food lettuce was placed in trash and replaced with fresh lettuce.

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 4-901.11 Equipment and UtensilsEquipment and utensils

Official wording

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

Inspector’s notes

4-901.11 Equipment and Utensils; Air-Drying Required (C) Cross stack the dishes to allow air-drying process to take place. This is repeat item but not severe enough to take full credit.

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 4-501.14 Warewashing EquipmentCleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.14 Warewashing Equipment; Cleaning Frequency A WAREWASHING machine; the compartments of sinks; basins; or other receptacles used for washing and rinsing EQUIPMENT; UTENSILS; or raw FOODS; or laundering wiping cloths; and drainboards or other EQUIPMENT used to substitute for drainboards shall be cleaned: (A) Before use; (B) Throughout the day at a frequency necessary to prevent recontamination of EQUIPMENT and UTENSILS and to ensure that the EQUIPMENT performs its intended function; and (C) If used; at least every 24 hours. Fresh sanitizer was placed in sanitize compartment of the three compartment sink. The sanitize compartment needed to be clean. The sanitize drain board on the three compartment sink had wet food debris on the drain board. Clean dishes must be stored on a clean surface. This is a repeat items from the last inspection.

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) Clean around the cooking equipment to remove debris. Clean the side surface of the deep fryer units. Clean the mobile prep cart neat the poultry breading station. 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 6-501.12 CleaningCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12 Cleaning; Frequency and Restrictions (C) Clean the floor around the cooking equipment. Clean the floor around the food prep areas to remove the flour and debris. Clean physical facilities at a frequency necessary to remove 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 15, 2026 · Original Source

1 - Inspection

Dec 16, 2025

Score 98

Official score: 98 · Understand this area’s scale

3 recorded violations

notedCode —Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11(A) There were some dishes that were stored as clean but had wet and dried food debris on the dishes. Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. CDI...The dishes were placed back at the three compartment sink to be washed again. This is a repeat item but not severe enough to take full credit.

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 4-901.11 Equipment and UtensilsEquipment and utensils

Official wording

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

Inspector’s notes

4-901.11 Equipment and Utensils; Air-Drying Required (C) Cross stack the dishes to allow the air-drying process to take place. There were a few dishes that were stacked wet.

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 4-501.14 Fresh sanitizer was placed in a sink that needed to be cleaned. There was wet debris on the sanitize compartment of the three compartment sink. Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipmentCleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.14 Fresh sanitizer was placed in a sink that needed to be cleaned. There was wet debris on the sanitize compartment of the three compartment sink. Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment; utensils; raw food; etc. shall be cleaned before use; throughout the day to prevent recontamination of equipment and utensils; and at least every 24 hours if used.

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 16, 2025 · Original Source

1 - Inspection

May 20, 2025

Score 97.5

Official score: 97.5 · Understand this area’s scale

4 recorded violations

notedCode 4-601.11 (A) EquipmentCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (Pf) There were some dishes that were stored as clean that had wet and dried food debris on the dishes. All dishes stored as clean must be clean to sight and touch. CDI.. The dishes were placed back at the three compartment sink to be washed again. The violation was not severe enough to take full points.

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 4-901.11 Equipment and UtensilsEquipment and utensils

Official wording

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

Inspector’s notes

4-901.11 Equipment and Utensils; Air-Drying Required (C) Cross stack the dishes to allow the air-drying process to take place. There were a few dishes that were stacked wet.

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

4-501.11 Maintain equipment in good repair. The condenser line in the walk-in freezer has a leak. Repair the condensing line. Equipment must be maintained in good repair. This was a general comment on the last inspection.

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) Clean the inside of the cold hold units. Clean the shelves in the walk-in freezer to remove the ice. Clean around the cooking equipment. Clean the shelves in the walk-in coolers. Non-FOOD-CONTACT Surfaces or equipment must 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, 2025 · Original Source

1 - Inspection

Jan 10, 2025

Score 98

Official score: 98 · Understand this area’s scale

5 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; Observed soiled serving containers lids stored as being clean on the storage shelf near the 3-compartment sink. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI-Containers rewashed by food employee. CDI- Noted lids placed back at dish pit for recleaning.

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 4-501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11; Core; The condenser line in the walk-in freezer has a leak. Repair condensing line. Equipment shall be maintained in a good state of repair and condition.

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.; Noted significant improvements in the cleaning throughout the prep area. Continue conducting detail cleaning along the interior surface of the prep cooler and reach-in freezer units. Increase frequency of cleaning of the storage racks in the walk-in cooler unit as well. Non-FOOD-CONTACT 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

notedCode 5-205.15Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-205.15; Core; Noted steady leak at the base the 3 compartment sink faucet handle. Maintain plumbing in good repair.

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

notedCode 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core; The tile floor is missing grout in various areas near the back of the prep area. (*Makes floor uncleanable and continuing to accumulated with debris) Noted base coving damaged along the juncture behind the deep fryer unit and the exterior side of the walk-in cooler. PHYSICAL FACILITIES 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, Jan 10, 2025 · Original Source

1 - Inspection

Jul 26, 2024

Score 95

Official score: 95 · Understand this area’s scale

9 recorded violations

criticalCode 3-501.16(A)(1)Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1) ; Priority; Found a large piece of fried chicken temping between 118-119 F on the hot hold make line. Keep all TCS items at 135 F or above for hot holding. CDI- Fried chicken reheated to 165 F and placed back in hot holding.

In plain English

More about food kept at an unsafe temperature

majorCode 4-601.11 (A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation; Observed soiled serving containers stored as being clean on the lower storage shelf near the 3-compartment sink. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI-Containers rewashed by food employee.; 4-602.11; Priority Foundation; Noted organic black residue along the soda nozzle gaskets at drive-thru station and self-serve soda machine. UTENSILS and EQUIPMENT contacting FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be cleaned: In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers; cooking oil storage tanks and distribution lines; BEVERAGE and syrup dispensing lines or tubes; coffee bean grinders; and water vending EQUIPMENT:(a) At a frequency specified by the manufacturer; or (b) Absent manufacturer specifications; at a frequency necessary to preclude accumulation of soil or mold. CDI- Education provided; food employee removed and reclean soda nozzles.

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; Noted several containers of raw chicken breast are temping at 45-44 F in the walk-in cooler. Further discussion determined the walk-in cooler is no longer functioning properly. (staying in defrost for too long). Noted ambient air for unit between 50-43F. Person in charge contacted technician during inspection. PIC stated follow-up repairs to walk-in cooler will be done by the end of the day. Noted containers of raw chicken were pushed toward the back of the cooler away from the door panel. VR- EHS will follow-up for Verification by 7-29-24.

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; Observed multiple serving containers stacked while still wet. Cross stack the dishes to allow the air drying process to take place.

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 4-501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11; Core; Gaskets on the walk-in cooler are damaged and are not fit to frame. According to PIC; technician is working to repair the compressor unit in walk-in cooler. Further investigation determined walk-in cooler frequently malfunctions and trips to the defrost mode on its own. The gaskets on the hot hold cabinet are torn and need replacement as well. Also need to replace the rusted storage shelves located across from the 3-compartment sink. (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2. (B) EQUIPMENT components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturer's specifications. (C) 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.

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 4-501.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.14; Core. Noted food residue and build up along the 3 compartment sink basins. A WAREWASHING machine; the compartments of sinks; basins; or other receptacles used for washing and rinsing EQUIPMENT; UTENSILS; or raw FOODS; or laundering wiping cloths; and drainboards or other EQUIPMENT used to substitute for drainboards as specified under sec. 4 301.13 shall be cleaned: (A) Before use; (B) Throughout the day at a frequency necessary to prevent recontamination of EQUIPMENT and UTENSILS and to ensure that the EQUIPMENT performs its intended function; and (C) If used; at least every 24 hours. CDI- Food employee clean and sanitized 3-comp 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

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.;Detail cleaning needed for the following; the side surface panels of deep fryer unit; the top surface of the commercial vertical toaster unit; the mobile prep cart (near the poultry breading station) and the bottom storage racks within the walk-in cooler. Non-FOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris. Increase frequency of cleaning of all equipment throughout kitchen.

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 5-205.15Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-205.15; Core; Noted water leaking from the water filter system attached to the soda machine line. PLUMBING SYSTEM shall be: (A) Repaired according to LAW; P and (B) Maintained in good repair.

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

minorCode 6-201.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-201.11; Core; At the Men's Restroom; noted some water damage and paint beginning to crack and peel along the ceiling area. Except as specified under sec. 6 201.14 and except for anti-slip floor coverings or applications that may be used for safety reasons; floors; floor coverings; walls; wall coverings; and ceilings shall be designed; constructed; and installed so they are SMOOTH and 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, Jul 26, 2024 · Original Source

1 - Inspection

Mar 13, 2024

Score 97

Official score: 97 · Understand this area’s scale

7 recorded violations

minorCode Observation: The drive through window doe not have a self closing device and/or air curtain over service window. (*Flies observed throughout facility) 6-202.15Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

Observation: The drive through window doe not have a self closing device and/or air curtain over service window. (*Flies observed throughout facility) 6-202.15; Core;A) Except as specified in (B); (C); and (E) and under par. (D) of this section; 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. ; Observation: Due to the drive through window not having self closing device and/or air curtain device over window flies were observed coming into the facility.6-501.111;The PREMISES shall be maintained free of insects; rodents; and other pests. The presence of insects; rodents; and other pests shall be controlled to eliminate their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies; (B) Routinely inspecting the PREMISES for evidence of pests; (C) Using methods; if pests are found; such as trapping devices or other means of pest control as specified under sec.sec. 7 202.12; 7 206.12; and 7 206.13; Pf and (D) Eliminating harborage conditions.

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

minorCode Observation: Staff wearing watches performing food tasks. 2-303.11Employee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

Observation: Staff wearing watches performing food tasks. 2-303.11; Core; 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 Observation: Gaskets on reach in and prep refrigerator poor repair/tornCleaning and sanitizing

Official wording

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

Inspector’s notes

Observation: Gaskets on reach in and prep refrigerator poor repair/torn; Shelving in prep and walk in beginning to rust/poor repair. 4-501.11; Core; (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2. (B) EQUIPMENT components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturer's specifications. (C) 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.

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 Observation: Interior of refrigeration units unclean: walk in prepCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

Observation: Interior of refrigeration units unclean: walk in prep; The hot holding front service line has accumulation of debris.4-602.13; Core; NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

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 Observation: Interior of dumpster units accumulated with debris. 5-501.116Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

Observation: Interior of dumpster units accumulated with debris. 5-501.116; Core; B) Soiled receptacles and waste handling units for REFUSE; recyclables; and returnables shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents.

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

minorCode Observation: The tile floor is missing grout throughout facility kitchen area. (*Makes floor uncleanable and continuing to accumulated with debris) 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

Observation: The tile floor is missing grout throughout facility kitchen area. (*Makes floor uncleanable and continuing to accumulated with debris) 6-501.11; Core; PHYSICAL FACILITIES 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

minorCode Observation: The bread butter/toasty machine is not under a hood system or other ventilation outlet causing heavy accumulation of grease debris on wallFacility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

Observation: The bread butter/toasty machine is not under a hood system or other ventilation outlet causing heavy accumulation of grease debris on wall; ceiling. 4-301.14; Core; Ventilation hood systems and devices shall prevent grease or condensation from collecting on EQUIPMENT; walls; and ceiling V

In plain English

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

More about building upkeep issues

Official record from Wake County Environmental Services, Mar 13, 2024 · Original Source

1 - Inspection

Dec 15, 2023

Score 90.5

Official score: 90.5 · Understand this area’s scale

7 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; Noted multiple soiled serving containers and lids stored as being clean on the storage racks adjacent to the three compartment sink. Equipment food contact surfaces and utensils shall be clean to sight and touch. Also noted an accumulation of pink/black organic build-up on the interior top surface of the bulk ice machine unit. CDI- Person in charge (PIC) sent dishes back to dish pit for recleaning/ sanitizing and had pink/ black build-up 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)(1)Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1) ; Priority; Noted large pieces of fried chicken were temping between 130-133 F under the heat lamps for hot holding. Ensure all TCS items are held at 135 F or above for hot holding. CDI-item discarded.

In plain English

More about food kept at an unsafe temperature

minorCode 6-501.112Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.112; Core; Observed multiple flies near the front end of the prep kitchen and drive thru window. Discussed contacting Ecolab to further pest control treatment.

In plain English

More about signs of rodents or insects

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; The condenser line in the walk-in freezer has a leak. Noted heavy build-up of ice coating the condenser line and door panel of the walk-in freezer door unit. The shelving in the back of the dish area is corroded/damaged and in need of repair or replacement. Repair condensing line. Replace or repair the shelving. Equipment shall be maintained in a good state of repair and condition.; 4-101.11; Priority Foundation; Need to replace the cracked lids covering the bulk containers of flour and sugar. Ensure all utensils are smooth and easily cleanable. CDI- REHS instructed PIC to replace lids.

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; ;Detail cleaning needed for the following; the side surface panels of deep fryer unit; commercial vertical toaster unit; interior bottom surface of Delfield reach-in cooler/ reach-in freezer unit; mobile prep cart (near the poultry breading station) and the bottom storage racks within the walk-in cooler. Non-FOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris. Increase frequency of cleaning of all equipment throughout kitchen.

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 5-205.15Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-205.15;Core; Noted standing water inside the floor drain near the back office room. Further investigation determined food debri and grease build-up contributed to the drain clog. Person in charge able to have technician remove clog and drain standing water during inspection. Noted standing water isolated to noted area (no other drain lines were effected within the prep area or immediate kitchen area). ; 5-205.15; The spray hose above the 3-comp sink has a significant leak. At the dishwashing station; noted a leak underneath the handwashing sink and prep sink faucet base. Repair all noted leaks; keep all plumbing in good repair.

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

minorCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; There is a slow leak coming from the ceiling tiles near the drive-thru area. The bottom corner wall piece near the deep fryer unit is damaged and needs repair. The floor grate next to the office in the back area is broken and needs replaced. Physical facilities shall be maintained in a good state of repair and condition. ; 6-501.12; Core; Detail cleaning needed for the floors throughout the prep kitchen. Observed an accumulation of debri and residue build-up underneath the central make-line station; floors spaces underneath the racks in the walk-in freezer; and floor space underneath the dry storage area. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.

In plain English

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

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Dec 15, 2023 · Original Source