Restaurant · Wake County, NC

Pruitt Health - Raleigh Dining

Name: Pruitt Health - Raleigh Dining
Address: 2420 Lake Wheeler Rd, Wake County, NC

2420 Lake Wheeler Rd

Last inspected Jun 9, 2026 · View Map ↗ · Compare ↗

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Score 98.5

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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

9 inspections

1 - Inspection

Jun 9, 2026

Score 98.5

Official score: 98.5 · Understand this area’s scale

3 recorded violations

notedCode 6-301.12 Hand drying provision 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 Each handwashing sink or group of adjacent handwashing sinks shall be provided with: (A) Individual; disposable towels; Pf (B) A continuous towel system that supplies the user with a clean towel; Pf or (C) A heated-air hand drying device; Pf or (D) A hand drying device that employs an air-knife system that delivers high velocity; pressurized air at ambient temperatures. Pf - handwashing towel dispenser near office/three-comp sink is not responding. Only available hand towels are across the room. CDI: Paper towels supplied at request.

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

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): One fan on evaporator unit inside wall-in freezer appears broke or stuck in place. Please have unit repaired.

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(C ) Keep non food contact surfaces of equipment clean to avoid build up of dustCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Floating debris collecting in steam well basins. Significant ice and food spill build-up inside small chest freezer.

In plain English

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

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Jun 9, 2026 · Original Source

1 - Inspection

Feb 9, 2026

Score 98.5

Official score: 98.5 · Understand this area’s scale

2 recorded violations

notedCode —Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. (P): Fully cooked chicken stored under raw ground beef inside walk-in cooler. CDI: Chicken moved to top shelving with other fully cooked food items. PIC will emphasize raw animal food vs cooked food storage practices with new staff members.

In plain English

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

More about other finding

notedCode —Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-501.110 Using Dressing Rooms and Lockers (C): Employee items stored above facility food inside reach-in cooler. CDI: Employee items removed during inspection.

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, Feb 9, 2026 · Original Source

1 - Inspection

Sep 2, 2025

Score 98.5

Official score: 98.5 · Understand this area’s scale

3 recorded violations

notedCode 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. (P): Chicken breasts in hot cabinet at 120FFood temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. (P): Chicken breasts in hot cabinet at 120F; cooked vegetable medley holding at 80F. CDI: Food taken to be reheated to 165F.

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 Maintain equipment in good repair. Steam table hot well is fluctuating in temperature. Please have unit replaced.

In plain English

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

More about cleaning or sanitizing problems

notedCode 6-501.11 FloorsCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11 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. Severely rusted ceiling vent over washing machine.

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 2, 2025 · Original Source

1 - Inspection

Mar 27, 2025

Score 99

Official score: 99 · Understand this area’s scale

1 recorded violation

notedCode —Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. (Pf): Handwashing sink near office inside kitchen was without paper towels. CDI: Paper towels resupplied by PIC.

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.

Nov 5, 2024

Score 98.5

Official score: 98.5 · Understand this area’s scale

4 recorded violations

notedCode 4-602.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11; Core; Minor dark residue beginning to creep from under ice machine basin guard. Equipment such as ice machines and inner components 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

notedCode 3-305.11 Food Storage - Preventing Contamination from the Premises (C): Ice observed to be dripping and collecting on boxes of food stored inside walk-in freezer. Food shall be protected from contamination by being stored away from splash in a cleanContamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11 Food Storage - Preventing Contamination from the Premises (C): Ice observed to be dripping and collecting on boxes of food stored inside walk-in freezer. Food shall be protected from contamination by being stored away from splash in a clean; dry location.

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 —Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13 Nonfood Contact Surfaces (C): Black build-up from condensation on door thread holds of reach-in units. Non-food contact surfaces 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

notedCode 6-501.11 Repairing - PremisesCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C) Grout appears to be worn between flooring tiles in patches around kitchen area. Please have grout refilled to avoid water collection.

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, Nov 5, 2024 · Original Source

1 - Inspection

Jul 2, 2024

Score 98.5

Official score: 98.5 · Understand this area’s scale

2 recorded violations

criticalCode 4-703.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-703.11; Priority; Inspector and facility thermal disks did not reach 160F after several cycles. Equipment food-contact surfaces and utensils shall be sanitized in hot water reaching a utensil surface temperature of 160F. CDI: EcoLab contacted. Please note that final rinse gage is registering very high.

In plain English

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

More about cleaning or sanitizing problems

minorCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Minor dust build-up on ceiling tiles. Physical facilities shall be maintained 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, Jul 2, 2024 · Original Source

1 - Inspection

Mar 4, 2024

Score 98.5

Official score: 98.5 · Understand this area’s scale

2 recorded violations

criticalCode 4-501.114Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114; Priority; Quaternary ammonium sanitizer is at 0ppm at the sanitizing vat of the 3 compartment sink. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation shall meet the criteria specified in Food Code and shall be used in accordance with the EPA-registered label use instructions. Maintain quat sanitizer at 200-400ppm. A follow-up will be conducted by REHS by March 14; 2024.

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 3-501.17Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17; Priority Foundation; Opened pimento cheese that is being held for more than 24 hours in the walk-in cooler is not date marked. Date mark TCS food that is opened or prepared that is being held for more then 24 hours shall be date marked for up to 7 days when being held cold at 41F or below. The pimento chees was date marked once REHS spoke to PIC.

In plain English

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

More about food source, dating, or labeling problems

Official record from Wake County Environmental Services, Mar 4, 2024 · Original Source

1 - Inspection

Dec 5, 2023

Score 99

Official score: 99 · Understand this area’s scale

3 recorded violations

notedCode 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; There is only one food preparation sink. The food prep sink is large with two compartments; but only one faucet and lacks splash separation. The food preparation sink should be replaced with two separate sinks that are separated with a splash-guard. Raw Pork Chops are in sink compartment on the left and the right side is available for produce. We discussed today using the produce sink first during each day; removing all produce before bringing raw meat to the sink. Cleaning and effective sanitization is extremely important between use for raw meat and produce. Salad; uncooked vegetables are offered each day and are at high risk for contamination. Please consider replacing the sinks with two separate sinks.

In plain English

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

More about other finding

majorCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Two pans of pureed vegetables 117 degrees F are in the walk-in cooler; covered with plastic wrap on solid plastic shelves (open air shelves have been covered with thin film of plastic). Consider if pureed vegetables can be held hot (above 135F) from lunch until dinner; to avoid the cooling process. Improved cooling methods are needed. Consider storing food that is cooling inside the freezer for one hour to drop the temperature below 70 degrees F. Stir the food and allow steam to escape by leaving plastic wrap lifted; vented. Remove solid plastic liner from shelves where heated food is stored to increase air-flow. Manager brought pureed vegetables to the kitchen employee to use now and we discussed improved cooling methods.

In plain English

More about food kept at an unsafe temperature

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; Plate holder with hinged lids is not clean. Top shelf in the center of the kitchen is not clean. Wall-mounted knife holder is not clean; remove metal box with knives for effective cleaning. Increase cleaning in these three areas is needed.

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 5, 2023 · Original Source

1 - Inspection

Nov 2, 2023

Score 99

Official score: 99 · Understand this area’s scale

2 recorded violations

minorCode 4-602.13Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13; Core; The inside of the oven and sides of the oven have build up. 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 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Build up on the floor beneath the cook line and in the walk-in freezer. 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, Nov 2, 2023 · Original Source