Restaurant · Wake County, NC

Simply Crepes

Name: Simply Crepes
Address: 1028 Oberlin Rd, Wake County, NC

1028 Oberlin Rd

Last inspected Aug 19, 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

3 inspections

1 - Inspection

Aug 19, 2026

Score 96.5

Official score: 96.5 · Understand this area’s scale

7 recorded violations

notedCode 2-303.11 Except for a plain ring such as a wedding bandEmployee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

2-303.11 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. -Observation: food employee was preparing food and cooking while wearing smartwatch. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).

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 3-304.14 Wiping ClothsCleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14 Wiping Cloths; Use Limitation. (B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be: (1) Held between uses in a chemical sanitizer solution at a concentration specified under § 4-501.114; -Observation: wet cloth stored in QUAT sanitizer at 0ppm. Person in Charge (PIC) voluntarily replaced sanitizer with 200ppm concentration. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).

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 3-304.12 In-Use UtensilsEquipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12 In-Use Utensils; Between-Use Storage During pauses in FOOD preparation or dispensing; FOOD preparation and dispensing UTENSILS shall be stored: (C) On a clean; sanitized surface; (D) In running water of sufficient velocity to flush particulates to the drain; if used with moist FOOD such as ice cream or mashed potatoes; (F) In a container of water if the water is maintained at a temperature of at least 135F -Observation: T-batter spreader was being kept inside 72F water container. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (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

notedCode —Equipment and utensils

Official wording

Single-use & single-service articles: properly stored & used

Inspector’s notes

4-903.11 Single-use and single-service articles shall be kept in the original protective package or stored using other means that afford protection from contamination until used. -Observation: coffee filters were exposed to dust stored on top of coffee maker. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (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

notedCode 4-202.11 Food Contact Surfaces-Cleanability A) Multiuse FOOD-CONTACT SURFACES shall be: (2) Free of breaksCleaning and sanitizing

Official wording

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

Inspector’s notes

4-202.11 Food Contact Surfaces-Cleanability A) Multiuse FOOD-CONTACT SURFACES shall be: (2) Free of breaks; open seams; cracks; chips; inclusions; pits; and similar imperfections; Pf (3) Free of sharp internal angles; corners; and crevices; Pf -Observation: fryer basket had metal coming off that can fall on the food and become a solid hazard. -Corrected During Inspection (CDI): Person in Charge (PIC) voluntarily discarded the fryer basket. 4-202.16 Nonfood-contact surfaces shall be free of unnecessary ledges; projections; crevices; and constructed to allow easy cleaning and facilitate maintenance. -Observation: original plastic from manufacturer for equipment protection it is still on the equipment (reach-in cooler) and it has to be removed. It is not easily cleanable and chipping pieces of the plastic can fall in food items. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC). 4-402.11 Fixed Equipment; Spacing or Sealing. (A) EQUIPMENT that is fixed because it is not EASILY MOVABLE shall be installed so that it is: (3) SEALED to adjoining EQUIPMENT or walls; if the EQUIPMENT is exposed to spillage or seepage. -Observation: handwashing sink had caulk coming out of the wall; another handwashing sink had caulk cracking; food prep sink also had caulk missing. Make sure to re-caulk all sinks on the wall. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC). 4-205.10 Except for toasters; mixers; microwave ovens; water heater; and hoods; food equipment shall be certified for commercial use. -Observation: rice cooker is for household use only. Make sure to use only commercial approved equipment. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC). 4-501.11 Equipment in good repair (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. -Observation: cold hold unit door was in bad repair coming out of the unit itself. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).

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 4-602.13 Nonfood Contact Surfaces of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. -Observation: outside the food thermometer handleCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13 Nonfood Contact Surfaces of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. -Observation: outside the food thermometer handle; ice machine deflector; coolers gasket; toaster; and in between cold hold lid had accumulation. Make sure to clean those areas as often as necessary to keep it clean. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).

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 REPEAT 6-501.12 CleaningCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

REPEAT 6-501.12 Cleaning; Frequency and Restrictions (A)PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. -Observation: floor under equipment had accumulation. Make sure to clean floors under equipments.

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, Aug 19, 2026 · Original Source

1 - Inspection

Jan 8, 2026

Score 95

Official score: 95 · Understand this area’s scale

6 recorded violations

notedCode 3-302.11(A)(1)Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11(A)(1); Priority; Raw shell eggs stored above turkey in prep cooler. Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. CDI- Raw eggs moved to bottom of cooler. 3-302.11 (A)(2); Priority; Raw hamburger stored above raw shrimp in the walk in cooler. Raw bacon stored above cooked sausage in the walk in cooler. Separate types of raw animal foods from each other such as beef; fish; lamb; pork; and poultry during storage; preparation; holding; and display. CDI- PIC moved to appropriate locations.

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; Multiple hotel pans and containers stored with food debris and sticker residue. Equipment food contact surfaces and utensils shall be clean to sight and touch. CDI- PIC moved to warewashing area to be washed and sanitized.

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 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; Observed cooked brocolli with no date mark. Observed turkey with no date mark. Observed mixed fruit with date mark of 12/31 and grit blocks with date mark of 12/27 (pulled to thaw but no correct date). Discard the food requiring date labels once time/temperature window has expired; if it is not been labeled; or if the label is incorrect.CDI- PIC voluntarily discarded the foods. Repeat.

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 2-402.11Employee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

2-402.11; Core; Observed food employee working with long beard. Use head coverings; beard guards and clothing to restrain body hair from contacting exposed food; equipment; and utensils. Repeat.

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 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; Multiple gaskets (crepe flip top cooler and the 3 door low boy cooler) are torn and in need of replacing. Some storage containers are cracked and need to be removed. The crepe flip top cooler lid needs repairing. Maintain equipment 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

notedCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Create cleaning schedule for floors underneath equipment and back prep sink areas/floor drains. The floors were visible with debris. Floors; walls; ceilings including the attachments such as soap; towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.

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 8, 2026 · Original Source

1 - Inspection

Aug 29, 2025

Score 94

Official score: 94 · Understand this area’s scale

10 recorded violations

notedCode 4-602.11 (A) (2) PriorityCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11 (A) (2) Priority; Observed food employee opening raw shell egg mixture on top of ready to eat flip top cooler cutting board. Cutting board was contaminated with raw egg. Equipment food contact surfaces and utensils shall be cleaned; and sanitized per 4-702.11/4-703.11; each time there is a change from working with raw foods to working with ready to eat foods.CDI- Food employee sanitized the area.

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)(1) PriorityFood temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1) Priority; Observed brown gravy and oatmeal in steam table below 135F (see temperature chart). Maintain TCS foods in hot holding at 135F or above. CDI- The brown gravy was made around 8am and was reheated to 196F on stove to return to steam table. The oatmeal was voluntarily discarded and a new ice bath was made.

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 3-501.16(A)(2) PriorityFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2) Priority; Observed ham in cold drawers at 43F. Observed raw bacon on prep counter at 53F. Observed blue cheese and feta cheese at 50F in flip top cooler. Observed raw shell eggs pooled and egg mixture with cinnamon and sugar holding in ice bath at 50F. Maintain TCS foods in cold holding at 41F or less. CDI- Ham was voluntarily discarded. Raw bacon was moved to the walk in cooler immediately as it was not being prepped (out appx 30 mins). Blue cheese relocated to bottom cooler as it was prepped at 8am today. Feta cheese was voluntarily discarded. Raw shell eggs and egg mixture placed in adequate ice bath to cool to 41F.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.18 PriorityFood source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18 Priority; Observed cooked asparagus with discard date of 8/22. Observed steamed broccoli without a date mark that could not be confirmed. Discard the food requiring date labels once time/temperature window has expired; if it is not been labeled; or if the label is incorrect.CDI- PIC voluntarily discarded both foods. 3-501.17 Priority; Observed feta cheese with date mark of 8/25 to discard on 9/24. Observed corn salsa made yesterday with no date mark. Observed opened chub of turkey not date marked cut yesterday. Observed grilled chicken cooked and cooled yesterday without date mark. Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. CDI- Feta cheese label was updated for a 7 day hold date from 8/25. Corn salsa was date marked for 8/28. Chub of turkey and grilled chicken were date marked 8/28.

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 3-501.19 (C ) (3) Priority FoundationOther

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19 (C ) (3) Priority Foundation; Observed no four hour time label for the crepe mix. Crepe mix was made approximately around 7AM and was at 50F. CDI- PIC labled the crepe mix for the appropriate times (7am-11am). Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked with start and discard time. 3-501.19 (A) (1) Priority Foundation; Written procedures for crepes (containing TCS milk and eggs) that were kept on time is not kept at this location. CDI- PIC was able to produce procedure from secondary location that is on her phone. PIC will ensure that TPHC procedure is in this location physically for review of the health department during inspections. Time as a Public Health Control shall be prepared in advance; maintained in the establishment; and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C).

In plain English

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

More about other finding

notedCode 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pansFood temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans; large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed portioned pork cooling in cold drawers on line. CDI-PIC moved the portioned pulled pork to the walk in cooler to finish cooling properly. Educated the PIC on cooling portioned product in the walk in cooler prior to relocating to cold holding unit. Cold holding units are not constructed to cool foods.

In plain English

More about food kept at an unsafe temperature

notedCode 3-302.12 Observed brown sugarFood source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12 Observed brown sugar; flour; and multiple dressings in reach in coolers on working line. Label all working containers of food (oils; spices; salts; flour; sugar) except food that is easy to identify such as dry pasta.

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 2-402.11 CoreEmployee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

2-402.11 Core; Observed food employee working with long beard. 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 3-304.12 (F) CoreEquipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12 (F) Core; Obsered multiple utensils both for crepes and for cooking utensils stored in water ranging from 76-103F. Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue.

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 5-501.113(B) CoreFacility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.113(B) Core; Observed dumpster door/lid open. Keep dumpster; outside waste containers covered with tight-fitting lids or doors. 5-501.115 Core; Observed loose trash scattered in dumpster area. Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance.

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, Aug 29, 2025 · Original Source