Restaurant · Wake County, NC

Residence Inn/Courtyard By Marriott Food Service

Name: Residence Inn/Courtyard By Marriott Food Service
Address: 10600 Little Brier Creek Ln, Wake County, NC

10600 Little Brier Creek Ln

Last inspected Jul 8, 2026 · View Map ↗ · Compare ↗

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Score 95.5

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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

5 inspections

1 - Inspection

Jul 8, 2026

Score 95.5

Official score: 95.5 · Understand this area’s scale

7 recorded violations

notedCode 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority; Raw shell eggs stored above RTE (ready-to-eat) breads in the tall reach-in cooler. Raw food shall be stored below RTE (ready-to-eat) food to prevent cross contamination. Store food according to final cook temperature. CDI - Foods re-arranged.

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; Various plates; bowls and lids stored as clean soiled with old sticker residue; food and debris. Equipment; food contact surfaces and utensils shall be clean to sight and touch. Stickers shall be removed prior to the cleaning process. CDI - Items moved to be thoroughly cleaned. 4-602.11; Core; Ice machine baffle soiled with pink accumulation. Ice machines shall be cleaned at a frequency necessary to preclude accumulation of soil or mold.

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)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2); Priority; Multiple TCS foods holding above 41 F in different units. Refer to temperature chart. TCS (Time/Temperature Control for Safety) foods shall maintain 41 F or below. CDI - Foods holding above 45 F voluntarily discarded. Foods holding 42-45 F moved to cool in rapid cooling equipment.

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 4-901.11Equipment and utensils

Official wording

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

Inspector’s notes

4-901.11; Core; Cleaned and sanitized dishes stacked wet. Dishes shall be stored in a self-draining position that allows air drying. Air dry prior to stacking.

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 4-501.12Cleaning 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 in front of the Bistro prep cooler and in front of the kitchen prep cooler are scored and stained. Cutting surfaces shall be resurfaced or replaced once no longer easily cleanable. Sand/resurface cutting boards; or replace.

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; The Quat test strips (used for testing the sanitizer at the 3-compartment sink dispenser) are water damaged/discolored; rendering them inadequate for use. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. VR - EHS will verify Quat test strips have been 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

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; The kitchen prep cooler gaskets; the Bistro lowboy cooler gaskets and the Bistro prep cooler gaskets soiled with black accumulation. The Bistro prep cooler bottom interior soiled with food and debris. The large floor fan in the Bistro area soiled with dust and debris. Surfaces of equipment shall be kept free of an accumulation of dirt; food residue and other debris. 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

Official record from Wake County Environmental Services, Jul 8, 2026 · Original Source

1 - Inspection

Mar 11, 2026

Score 94

Official score: 94 · Understand this area’s scale

6 recorded violations

majorCode 4-501.112Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.112; Priority Foundation; The high-temperature dish machine in the kitchen registered 120 F at the highest for the final rinse temperature. It shall reach a minimum of 180 F (160 F at the plate). VR - PIC called rep. for repair prior to inspection. EHS will return to ensure dish machine reaches a minimum of 180 F (160 F at the plate). In the meantime; facility may wash and rinse using the dish machine; and complete the sanitizing step at the 3-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 3-501.16 (A)(2)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2); Priority; All foods in the walk-in cooler and the kitchen reach-in cooler holding above 41 F. Refer to temperature chart. TCS (Time/Temperature Control for Safety) foods shall maintain 41 F or below. CDI - The walk-in cooler cooled to 40 F ambient. The reach-in cooler adjusted to a cooler setting; and cooled to 38 F ambient.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; A container of hamburger patties and a container of meatballs observed with no date mark to indicate the prep/expiration date. If held past 24 hours (following preparation) TCS foods shall be date marked. Open/prep date + 6 days = 7-day maximum hold. A refrigerated; ready-to-eat; TCS food shall be discarded if it is in a container or package that does not bear a date or day. CDI - Foods voluntarily discarded by 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

notedCode 4-901.11Equipment and utensils

Official wording

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

Inspector’s notes

4-901.11; Core; Cleaned and sanitized dishes stacked wet. Dishes shall be stored in a self-draining position that allows air drying. Air dry prior to stacking.

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 4-501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11; Core; A gap present on the underside of the high-temperature dish machine; causing water to splash onto the floor when in-use. Equipment shall be maintained in good repair. A technician contacted for evaluation/repair prior to inspection. 4-501.12; Core; The cutting board in front of the Bistro prep cooler is scored and stained. Cutting surfaces shall be resurfaced or replaced once no longer easily cleanable. Sand/resurface cutting board; or replace.

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; The walk-in cooler fan guard soiled with dust and debris. Surfaces of equipment shall be kept free of an accumulation of 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, Mar 11, 2026 · Original Source

1 - Inspection

Mar 26, 2025

Score 94

Official score: 94 · Understand this area’s scale

6 recorded violations

notedCode 5-205.11Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11; Priority foundation; Observed ice dumped into the basin of the handwashing sink in the breakfast bar area. A handwashing sink may not be used for purposes other than handwashing. CDI - Educated PIC to ensure practice does not continue. 5-202.12; Core; The handwashing sink in the dry storage area does not have hot water and the handwashing sink in the breakfast bar could only provide water up to 79F. A handwashing sink shall be equipped to provide water at a temperature of at least 100F. Repair handwashing sink in dry storage area and adjust temperature of water in handwashing sink in breakfast bar area.

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 in good condition; safe & unadulterated

Inspector’s notes

3-101.11; Priority; Observed a couple containers of strawberries and blueberries with mold on their surfaces and are no longer safe for consumption. Food shall be safe; unadulterated; and honestly presented. CDI - PIC voluntarily discarded fruits.

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 3-501.14Food temperature

Official wording

Proper cooling time & temperatures

Inspector’s notes

3-501.14; Priority; When the cooling rate of the scrambled eggs was calculated during the inspection; they were not going to reach 70F within two hours. Cooked TCS food shall be cooled: Within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F or less. CDI - PIC voluntarily discarded scrambled eggs; as they could not reach 70F within the time remaining for cooling; only 15 minutes.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.16 (A)(2)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2); Priority; Several TCS foods in the breakfast bar ice bath; one of the bistro lowboy coolers; and all of the TCS foods in the walk-in cooler were holding above 41F; see temperature table. TCS (time/temp control for safety) foods shall be maintained at 41F or less. CDI - PIC voluntarily discarded TCS foods above 45F; other TCS foods were moved to other coolers and freezers. Do not store TCS foods in the walk-in until temperature problem is addressed. Repeat.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; A couple containers of precooked chicken and burgers in the bistro prep cooler were missing date marking. A refrigerated; ready-to-eat; TCS food shall be discarded if it is in a container or package that does not bear a date or day. CDI - Upon discussion with food employee the correct dates were added to containers.

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

notedCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Core; Cooling foods placed in the prep cooler were tightly wrapped in plastic; most likely leading to the scrambled eggs having a decreased cooling rate. When placed in cooling or cold holding equipment; food containers in which food is being cooled shall be: Loosely covered; or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. CDI - Educated PIC on better cooling methods for cooked foods.

In plain English

More about food kept at an unsafe temperature

Official record from Wake County Environmental Services, Mar 26, 2025 · Original Source

1 - Inspection

Mar 28, 2024

Score 96

Official score: 96 · Understand this area’s scale

4 recorded violations

criticalCode 4-703.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-703.11; Priority; When tested during the inspection; the utensil surface temperature did not reach 160F in the bistro dish machine. After being cleaned; equipment food-contact surfaces and utensils shall be sanitized: if using a hot water mechanical operation; achieving a utensil surface temperature of at least 160F as measured by an irreversible registering temperature indicator. CDI - All cleaning and sanitizing for bistro area will be done until this dish machine is fixed.

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; A few TCS foods in the kitchen prep cooler and refrigerator were holding above 41F. TCS (time/temp control for safety) foods shall be maintained at 41F or less. CDI - Spoke to PIC to have TCS food above 45F discarded.

In plain English

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

4-501.12; Core; The prep areas on the prep coolers in the kitchen and bistro area are heavily scratched. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized; or discarded if they are not capable of being resurfaced. Replace or resurface these prep surfaces.

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 4-501.110Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.110; Priority Foundation; The rinse cycle in the bistro high-temp dish machine reached a maximum temperature of 116F; therefore not sanitizing glassware run through this dish machine. The temperature of the wash solution in a spray type warewashers that use hot water to sanitize may not be less than: For a stationary rack; single temp machine; 165F; or for a stationary rack; dual temperature machine; 150F. Have this dish machine serviced to function properly; follow-up by 4/05/2024.; 4-303.11; Priority Foundation; The detergent container at the bistro dishwasher is empty and a new container could not be located. Cleaning agents used to clean equipment and utensils shall be provided and available for use during all hours of operation. Replace empty detergent container with new detergent; follow-up by 4/05/2024.

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

Official record from Wake County Environmental Services, Mar 28, 2024 · Original Source

1 - Inspection

Dec 11, 2023

Score 97

Official score: 97 · Understand this area’s scale

3 recorded violations

criticalCode 3-501.14Food temperature

Official wording

Proper cooling time & temperatures

Inspector’s notes

3-501.14; Priority; Cooling scramble eggs in the reach-in cooler were not reaching an adequate cooling rate. Cooked TCS food shall be cooled: Within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F or less. CDI - PIC moved container of cooked eggs into freezer for rapid cooling. Adequate cooling rate from 135F to 70F is a minimum of 0.54 degrees/minute.

In plain English

More about food kept at an unsafe temperature

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; Several TCS foods in the prep coolers in the kitchen and bistro areas were holding above 41F. TCS (time/temp control for safety) foods shall be maintained at 41F or less. CDI - PIC voluntarily discarded foods over 45F; other foods moved into walk-in cooler for rapid cooling.

In plain English

More about food kept at an unsafe temperature

majorCode 4-501.110Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.110; Priority Foundation; The wash solution temperature of the dishwasher in the bistro area was registering as "lo" on the display even after running several cycles; too low for a high-temp dish machine. The temperature of the wash solution in a spray type warewashers that use hot water to sanitize may not be less than: For a stationary rack; single temp machine; 165F; or for a stationary rack; dual temperature machine; 150F. CDI - PIC stated that staff will use dish machine or 3-comp sink in the kitchen area for washing dishes and glassware. Do not use this dish machine for washing until it is adjusted.

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 11, 2023 · Original Source