Restaurant · Wake County, NC

Roly Poly

Name: Roly Poly
Address: 4040 Ed Dr, Wake County, NC

4040 Ed Dr

Last inspected Jul 21, 2026 · View Map ↗ · Compare ↗

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Score 98

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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

The full inspection history

6 inspections

1 - Inspection

Jul 21, 2026

Score 98

Official score: 98 · Understand this area’s scale

3 recorded violations

notedCode Observation: Cooked tomatoes observed being cooled on top of prep refrigeratorFood temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

Observation: Cooked tomatoes observed being cooled on top of prep refrigerator; Tomatoes removed from prep refrigerator - 105F and had been on refrigerator for 45 minutes; 15M temperature dropped by 2F CDI: Tomatoes removed to freezer - Temperature dropped (20F) to 84F in 15M; Discussed not using the prep refrigerator to cool hot foods and to discontinue this practice. 3-501.15 Cooling Methods (Pf) (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under sec. 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: Pf (1) Placing the FOOD in shallow pans; (2) Separating the FOOD into smaller or thinner portions; (3) Using rapid cooling EQUIPMENT; (4) Stirring the FOOD in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Other effective methods.

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 Wet wiping cloths were found being stored in chlorine sanitizer bucket less than 50ppm. Between usesCleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

Wet wiping cloths were found being stored in chlorine sanitizer bucket less than 50ppm. Between uses; wiping cloths shall be held in an approved sanitizer at an appropriate concentration (50-200ppm). CDI: Chlorine sanitizer was added to wiping cloth bucket - tested at 100ppm. 3-304.14 Wiping Cloths; Use Limitations (C);

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 Observation: Walls/Floor areas under and behind equipment unclean. Increase frequency of cleaning in these areas. 6-501.12 CleaningCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

Observation: Walls/Floor areas under and behind equipment unclean. Increase frequency of cleaning in these areas. 6-501.12 Cleaning; Frequency and Restrictions (C) Floors; walls; ceilings including the attachments such as soap; towel dispensers; light fixtures; and heat/ac vent covers shall be 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 21, 2026 · Original Source

1 - Inspection

Oct 29, 2025

Score 97

Official score: 97 · Understand this area’s scale

5 recorded violations

notedCode Observation: Staff does not wear a hair restraint during food production tasks. 2-402.11 Effectiveness - Hair Restraints (C) Use head coveringsEmployee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

Observation: Staff does not wear a hair restraint during food production tasks. 2-402.11 Effectiveness - Hair Restraints (C) Use head coverings; beard guards and clothing to restrain body hair from contacting exposed food; equipment; and utensils.

In plain English

This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.

More about employee hygiene or health policy issues

notedCode Wet wiping cloths were found being stored in chlorine sanitizer bucket less than 50ppm. Between usesCleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

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

notedCode Observation: A regular clenaing schedule is not available for areas of equipment that are in need of cleaning as follows: parts of deli slicerCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

Observation: A regular clenaing schedule is not available for areas of equipment that are in need of cleaning as follows: parts of deli slicer; under/around prep refrigerator line(s); interior of walk in refrigerator; shelving on walls; sides; underneath equipment in kitchen. Establish a cleaning schedule to effectively clean non-food contact surfaces of equipment regularly. 4-602.13 Nonfood Contact Surfaces (C) Non food contact surfaces of equipment shall be cleaned frequently 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

notedCode Observation: Hand sinks have buildup around handleCleaning and sanitizing

Official wording

Toilet facilities: properly constructed; supplied & cleaned

Inspector’s notes

Observation: Hand sinks have buildup around handle; Ensure that all hand sinks are kept clean through daily cleaning. 6-501.18 Cleaning of Plumbing Fixtures (C) Maintain handwashing sinks; toilets and urinals 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

notedCode Observation: Walls observed thorughout have food splash and are unclean. Floor areas under and behind equipment unclean. Increase frequency of cleaning in these areas. 6-501.12 CleaningCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

Observation: Walls observed thorughout have food splash and are unclean. Floor areas under and behind equipment unclean. Increase frequency of cleaning in these areas. 6-501.12 Cleaning; Frequency and Restrictions (C) Floors; walls; ceilings including the attachments such as soap; towel dispensers; light fixtures; and heat/ac vent covers shall be 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, Oct 29, 2025 · Original Source

1 - Inspection

Jun 30, 2025

Score 97.5

Official score: 97.5 · Understand this area’s scale

6 recorded violations

notedCode Observation: Cream like dressings (ranchFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

Observation: Cream like dressings (ranch; chip ranch) sitting out at room temperature measured at 79F. CDI: Operator discarded dressing cups during inspection. This is a repeat item. Store dressing on ice or in the prep refrigerator for use. 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Maintain TCS foods in cold holding at 41F or less. -P

In plain English

More about food kept at an unsafe temperature

notedCode Observation: Staff doe snot wear a hair restraint during food produciton tasks. 2-402.11 Effectiveness - Hair Restraints (C) Use head coveringsEmployee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

Observation: Staff doe snot wear a hair restraint during food produciton tasks. 2-402.11 Effectiveness - Hair Restraints (C) Use head coverings; beard guards and clothing to restrain body hair from contacting exposed food; equipment; and utensils.

In plain English

This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.

More about employee hygiene or health policy issues

notedCode Observation: The boxes used for storage of dressing cups in the walk in refrigerator is not approved for repeated use. Cardboard is not a cleanable material for repeated use. 4-101.19 Nonfood-Contact Surfaces (C) Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splashCleaning and sanitizing

Official wording

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

Inspector’s notes

Observation: The boxes used for storage of dressing cups in the walk in refrigerator is not approved for repeated use. Cardboard is not a cleanable material for repeated use. 4-101.19 Nonfood-Contact Surfaces (C) Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash; spillage; or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT; nonabsorbent; and SMOOTH material.

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 Observation: A regular clenaing schedule is not available for areas of equipment that ar ein need fo cleaning as follows: parts of deli slicerCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

Observation: A regular clenaing schedule is not available for areas of equipment that ar ein need fo cleaning as follows: parts of deli slicer; under/around prep refrigerator line(s); interior of wlak in refrigerator; shelving on walls; sides; underneath equipment in kitche. Establish a clenaing schedule to effectively clean non-food contact sufraces of equipment regularly. 4-602.13 Nonfood Contact Surfaces (C) Non food contact surfaces of equipment shall be cleaned frequently 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

notedCode Observation: Hand sinks have buildup around handleCleaning and sanitizing

Official wording

Toilet facilities: properly constructed; supplied & cleaned

Inspector’s notes

Observation: Hand sinks have buildup around handle; Ensure that all hand sinks are kept clena through daily cleaning. 6-501.18 Cleaning of Plumbing Fixtures (C) Maintain handwashing sinks; toilets and urinals 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

notedCode Observation: Walls observed thorughout have food splash and are unclean. Floor areas under and behind equipment unclean. Increase frequency of clenaing in these areas. 6-501.12 CleaningCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

Observation: Walls observed thorughout have food splash and are unclean. Floor areas under and behind equipment unclean. Increase frequency of clenaing in these areas. 6-501.12 Cleaning; Frequency and Restrictions (C) Floors; walls; ceilings including the attachments such as soap; towel dispensers; light fixtures; and heat/ac vent covers shall be 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, Jun 30, 2025 · Original Source

1 - Inspection

Nov 14, 2024

Score 97

Official score: 97 · Understand this area’s scale

4 recorded violations

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); While large improvements have been made since last incpection and the walk-in cooler is holding at 41F or below. Cream cheese in a prep top cooler was holding at 44F. Potentially hazardous food being held cold shall remain at 41F or below. CDI- Cream cheese was taken to closed refrigeration to be cooled. Deductions reduced due to significant improvements.

In plain English

More about food kept at an unsafe temperature

majorCode 3-501.17 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food; Date Marking (Pf); Repeat; Several ready to eat potentially hazardous food items in the prep bottom cooler and walk-in cooler were found with no (or incorrect) date marking. After being prepared; ready to eat potentially hazardous food shall be dated to indicate when the food must be discarded within a 7 day period. CDI- Food was dated during the inspection. Full points taken due to repeat violation.

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

minorCode 3-304.14 Wiping ClothsCleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14 Wiping Cloths; Use Limitations (C); Wet wiping cloths were found being stored in chlorine sanitizer bucket less than 50ppm. Between uses; wet or moist wiping cloths shall be held in an approved sanitizer at an appropriate concentration (50-200ppm).

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 6-501.16 Drying Mops (C)Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.16 Drying Mops (C); Soiled mop was being held with its head soiling the wall. Soiled mops shall be hung in a way that allows air drying without soiling physical facilities.

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 14, 2024 · Original Source

1 - Inspection

Jun 27, 2024

Score 97

Official score: 97 · Understand this area’s scale

5 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; Several food items in the walk-in cooler were found at 44-45F (see temperature chart). Potentially hazardous food being held cold shall remain at 41F or below. CDI- Owner manually adjusted the walk-in cooler during the inspection and food temperatures dropped.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.17Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17; Repeat; Cooked chili in the walk-in cooler was found with no date marking. After being cooked or prepared; potentially hazardous ready to eat food shall be dated to indicate when it must be discarded within a 7 day period. CDI- Food was date marked. Full deductions will be taken if this item is repeated again.

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

minorCode 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; Spoon was being stored in the self-service area with its handle directly touching lemon slices. If utensils are stored inside of food containers; they shall be stored with their handles clearly above the food in order to prevent potential contamination.

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 4-903.11(A)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11(A); (B) and (D); Core; Portioning cups were being stored in a container with debris inside. Equipment and utensils shall be stored in a clean; dry area where they are protected from potential contamination.

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 4-601.11(B) and (C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; While large improvements appear to have been made based on previous inspection reports; the microwave interior has residue buildup and needs to be cleaned. Non food contact surfaces shall be kept free of soil residue and other debris. Clean microwave more frequently. Deductions reduced due to noted improvements.

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 27, 2024 · Original Source

1 - Inspection

Dec 18, 2023

Score 98

Official score: 98 · Understand this area’s scale

3 recorded violations

criticalCode 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; Container of cooked chicken dated 12/8/23 and held past its 7-day hold. PIC stated that staff must not have updated date marking when restocking. Food shall be discarded if it exceeds the appropriately marked date-marking. CDI: New date marking applied. EHS reminded PIC that all containers should be washed prior to placing new product inside.

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

minorCode 6-501.111Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.111; Core; Few small flies observed towards the front of the kitchen. Premises shall be maintained free of pests.

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 4-602.13Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13; Core; Exterior surfaces of equipment in need of cleaning; particularly the handles of reach-in cooler units. Nonfood-contact surfaces of equipment 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

Official record from Wake County Environmental Services, Dec 18, 2023 · Original Source