Restaurant · Wake County, NC

Sam's Club #8223 Cafe

Name: Sam's Club #8223 Cafe
Address: 2537 S Saunders St, Wake County, NC

2537 S Saunders St

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

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Score 98.5

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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

Apr 20, 2026

Score 98.5

Official score: 98.5 · Understand this area’s scale

3 recorded violations

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; Prep cooler and walk in cooler door gaskets are torn. Noted an accumulation of ice build-up and condensation along the interior ceilings and wall of the walk in freezer. Also noted some condensation inside the prep cooler (far right hand side of the prep line). PIC a work has been placed for both areas. EQUIPMENT shall be maintained in a state of good repair and condition. EQUIPMENT components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturer's specifications. Replace the torn door gaskets and follow up on work order for condensation build up in walk in 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

notedCode —Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.16 (B) - Observed an accumulation of residue build-up along the vats of the 3 compartment sink. Warewashing sinks used to wash produce or thaw food shall be cleaned and sanitized before and after each use.

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 6-501.18 Cleaning of Plumbing Fixtures (C) Detail cleaning needed for the commodes in the Women's bathroom. Maintain handwashing sinksCleaning and sanitizing

Official wording

Toilet facilities: properly constructed; supplied & cleaned

Inspector’s notes

6-501.18 Cleaning of Plumbing Fixtures (C) Detail cleaning needed for the commodes in the Women's bathroom. Maintain handwashing sinks; toilets and urinals clean. Increase frequency of cleaning.

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, Apr 20, 2026 · Original Source

1 - Inspection

Jul 29, 2025

Score 98.5

Official score: 98.5 · Understand this area’s scale

4 recorded violations

notedCode 6-301.11 Handwashing CleanserHandwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.11 Handwashing Cleanser; Availability - Noted soap missing for a few of the handsoap dispensers in the Womens bathroom. CDI- replace handsoap were needed. Alternative hand soap dispensers used in mean time.

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

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19 Time as a Public Health Control (P) (Pf) -Facility hold pizza on time as public health control for 2 hours. Noted pans of cheese pizza were missing time stamps upon arrival for inspection. Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Ready to eat cut or chopped TCS produce or opened TCS hermetically sealed food that begins TPHC at 70 F or less; must remain at or below 70 F during the 4 hour time as a public health control period and be marked with the discard time. CDI- Education provided; TPHC time provided.

In plain English

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

More about other finding

majorCode 6-501.111 Controlling Pests - Noted several flies present during time of inspection. Keep the premises free of insectsPests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.111 Controlling Pests - Noted several flies present during time of inspection. Keep the premises free of insects; rodents; and other 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

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; Prep cooler door gaskets are torn. Noted an accumulation of ice build-up along the interior racks and walls of the walk in freezer. Also noted an accumulation of ice build up along the interior surface of reach in freezer on the right side of make line. According ot PIC a work has been placed for both areas. EQUIPMENT shall be maintained in a state of good repair and condition. EQUIPMENT components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturer's specifications. Replace the torn door gaskets.

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 29, 2025 · Original Source

1 - Inspection

Feb 21, 2025

Score 95.5

Official score: 95.5 · Understand this area’s scale

3 recorded violations

notedCode —Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114 Priority: Quaternary ammonium sanitizer as at 0ppm in the spray bottle. Maintain sanitizer at correct concentrations when being used to sanitize(quaternary ammonium sanitizer shall be from 200-400ppm). Sanitizer was remixed to the correct concentration.

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 —Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1) Priority: Pizza is 126F in the hot holding unit. Maintain TCS foods in hot holding at 135F or above. Pizza was reheated to 180F.

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 —Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2) Priority: Pizza is 43F and pasta is 44F in the walk-in cooler. Maintain TCS foods in cold holding at 41F or less. The TCS food in the walk-in cooler that was placed in the bakery walk-in cooler that is 38F.

In plain English

More about food kept at an unsafe temperature

Official record from Wake County Environmental Services, Feb 21, 2025 · Original Source

1 - Inspection

Sep 20, 2024

Score 99.5

Official score: 99.5 · Understand this area’s scale

1 recorded violation

majorCode —Equipment and utensils

Official wording

Thermometers provided & accurate

Inspector’s notes

4-203.12 Priority foundation: Missing a thermometer in a prep refrigeration unit. Provide thermometers that are readily accessible in refrigeration units. A thermometer was provided once REHS spoke to PIC.

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

Official record from Wake County Environmental Services, Sep 20, 2024 · Original Source

1 - Inspection

Mar 14, 2024

Score 97.5

Official score: 97.5 · Understand this area’s scale

2 recorded violations

minorCode 5-202.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-202.12; Core; The temperature of the water at the hand sinks in the men's restroom is 83F. A handwashing sink shall be equipped to provide water at a temperature of at least 100oF through a mixing valve or combination faucet.

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

4-501.114; Priority; Quaternary ammonium is at 0 ppm in the sanitizing vat at the 3 compartment sink. Quaternary ammonium shall be a minimum of 200ppm at the 3 compartment sink. Sanitizer was re-dispensed and was 200ppm by the end of the 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

Official record from Wake County Environmental Services, Mar 14, 2024 · Original Source

1 - Inspection

Oct 25, 2023

Score 97

Official score: 97 · Understand this area’s scale

3 recorded violations

criticalCode 2-201.11 (A)Permits, training, and postings

Official wording

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

Inspector’s notes

2-201.11 (A); (B); (C); and (E); Priority; No employee health policy. The PERMIT HOLDER shall require FOOD EMPLOYEES and CONDITIONAL EMPLOYEES to report to the PERSON IN CHARGE information about their health and activities as they relate to diseases that are transmissible through FOOD. REHS emailed a copy of employee health policy to PIC.

In plain English

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

More about paperwork, training, or posting issues

majorCode 2-501.11Other

Official wording

Procedures for responding to vomiting & diarrheal events

Inspector’s notes

2-501.11; Priority Foundation; Missing vomiting and diarrheal event clean up procedures. Provide vomiting and diarrheal event procedures for employees to follow. REHS emailed PIC a copy of these procedures.

In plain English

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

More about other finding

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; Mozzarella cheese is 44F in the prep refrigeration unit. Keep all TCS food at or below 41F when held cold. The mozzarella cheese was moved to the lower section of the prep refrigeration unit.