Restaurant · Wake County, NC

Simply Crepes Cafe Catering

Name: Simply Crepes Cafe Catering
Address: 8470 Honeycutt Rd, Wake County, NC

8470 Honeycutt Rd

Last inspected Jul 29, 2026 · View Map ↗ · Compare ↗

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Score 96.5

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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

Jul 29, 2026

Score 96.5

Official score: 96.5 · Understand this area’s scale

8 recorded violations

notedCode 6-301.11Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.11; Priority Foundation; The handwashing sinks in the women's bathroom and waitstaff area with the ice machine do not have any hand soap. Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid; powder; or bar soap. CDI- Soap was added to the dispensers.

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.

More about handwashing problems

majorCode 4-601.11 (A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation; Utensils (ladle; slotted turners; scoop) but had food residue present. Dried food is in the groove on the back side of the slicer blade. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI- Utensils were removed and taken to the ware washing area to be cleaned and sanitized. CDI- Items put in dish area. ***The dish machine does not consistently work; a service call has been made........A verification visit will be on Monday; 8.3.26 to ensure dish machine is working.

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 3-501.19(B)Other

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19(B); Priority; Pooled eggs on ice were not time-stamped and temped at 52F. Foods being held on time shall be identified and marked with the 4 hour time limit. CDI - Time was added to eggs. .

In plain English

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

More about other finding

notedCode 3-304.14 (D)Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14 (D); Core; The sanitizer bucket in the cooking area has a buildup of oil on its surface. Dry wiping cloths and the sanitizing solutions in which wet wiping cloths are held between uses shall be free of FOOD debris and visible soil. Ensure sanitizer is changed at least every 4 hours or when dirty.

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 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; There was floating debris in the utensil water at the flattop. Utensils at the crepe station are stored in standing water that is maintained at room temperature. During pauses in food preparation or dispensing; utensils shall be stored on a clean portion of the prep table or container and switched out at least every 4 hours if being used with TCS food or in a container of water if the water is maintained at 135F or above. Ensure water is maintained at 135F or above OR Utensils and water are kept separate.

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 4-903.11Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11; Core; Utensils at a table waiting to be wrapped in napkins by the servers are stored with the handles in the containers. Utensils shall be stored in a manner that prevents them from being exposed to dust and other sources of contamination. Cover or invert utensils so that their handles are up.

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 4-903.11(C)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11(C); Coffee filters were stored in a container uncovered in the waitstaff beverage area. Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. CDI- Lid was added to the container.

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 6-201.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-201.11; Core; A portion of the walk-in cooler floor is raised and creating a trip hazard due to being detached from the seam. Except for antislip floor coverings or applications that may be used for safety reasons; floors; floor coverings; walls; wall coverings; and ceilings shall be designed; constructed; and installed so they are SMOOTH and EASILY CLEANABLE. Repair flooring.

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, 2026 · Original Source

1 - Inspection

Dec 11, 2025

Score 96.5

Official score: 96.5 · Understand this area’s scale

10 recorded violations

notedCode 5-205.11 (A)Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11 (A); Priority Foundation; The handwashing sink by the cookline as well as across from the dishmachine had spray bottles hanging from the splash guard. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI- Spray bottles were removed.

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.

More about handwashing problems

notedCode 7-102.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11; Priority Foundation; A spray bottle of dish soap mixed with water in the chemical storage area was not labeled. Cleaners and sanitizers taken from bulk supplies shall be labeled with the common name of the material. CDI- Spray bottle was labeled.

In plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

More about chemicals stored or used unsafely

notedCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; A small; deep container that was packed with sausage was placed in the counter cooler to cool down. Use methods such as open/vented shallow pans; large ice baths and active stirring. Cold air must flow around product to remove the heat. CDI- Sausage was placed in a shallow pan with lid cata-corned to allow for airflow. .

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 6-501.111Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.111; Core; Small fruit flies were in the kitchen. Keep the premises free of insects; rodents; and other pests. PIC provided paper work showing that the establishment has been treated for flies on 11.12.25 and 12.7.25.

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 3-304.14(B)Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14(B); Core; A damp/wet cloth was stored on the drain board of the 3 compartment sink and wiping cloths were not submerged in one of the sanitizer buckets. Hold in-use wiping cloths in properly concentrated sanitizer between uses. Sanitizer was added to the bucket so cloths can be covered. Store cloths in dirty linen area or in sanitizer. 3-304.14(E); A container of sanitizer was stored directly on the floor. Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food; equipment; and utensils. CDI- Sanitizer bucket was propped up so that it is not stored directly on the floor.

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 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; The utensils at crepe station stored in standing water that temped at 76F. During pauses in food preparation or dispensing; utensils shall be stored on a clean portion of the prep table or container and switched out at least every 4 hours if being used with TCS food or in a container of water if the water is maintained at 135F or above. Ensure water is maintained at 135F or above. **Utensils and water will be kept separately.

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 4-903.11(C)Equipment and utensils

Official wording

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

Inspector’s notes

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

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; The fan guard on the ice cream freezer has a build up of dust; the splash guard on the dish rack by the mixer has dried food splash on it; there is ice build up on the vent at the evaporator in the walk-in freezer; and the white bulk ingredient containers need wiping down. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean these items on a more frequent basis. * Points not increased due to these being different items under the same violation.

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 6-501.18Cleaning and sanitizing

Official wording

Toilet facilities: properly constructed; supplied & cleaned

Inspector’s notes

6-501.18; Core; The white piping on the underside of the urinal is soiled. Plumbing fixtures such as handwashing sinks; urinals; and toilets shall be cleaned as often as necessary to keep them clean. Clean the underside of the urinal more frequently.

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; The return vents in the kitchen area have a buildup of dust. The physical facilities shall be maintained clean. Clean the floors; walls; and ceilings (ceiling vents) on a more frequent basis.

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, 2025 · Original Source

1 - Inspection

Jun 18, 2025

Score 97

Official score: 97 · Understand this area’s scale

6 recorded violations

majorCode 6-301.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.12; Priority Foundation; The handwashing sinks in the coffee bar and waitstaff beverage area did not have any paper towels in the dispenser...Each handwashing sink or group of adjacent handwashing sinks shall be provided with individual; disposable towels or a heated-air/high velocity drying device. CDI: Paper towels were added to the dispenser. 5-202.12; Core; The handwashing sink in the coffee bar area only reaches 84F...A handwashing sink shall be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet. Adjust water temperature at this handwashing sink. 5-205.11 (A); Priority Foundation; The cold water in the men's bathroom temps at 111F+. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Adjust the cold water temperature at this handwashing sink. 5-205.11 (B); A spray bottle was stored on the splash guard handwashing sink across from the dish machine. Handwashing sinks shall only be used for handwashing. CDI- Spray bottle was removed.

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.

More about handwashing problems

notedCode 3-302.12Food source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12; Core; A few containers of items like powdered sugar; cocoa; etc. were not labeled in the bar and crepe making areas...Containers of foods that are not immediately recognizable shall be labeled with the common name of the food. CDI-Containers labeled.

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 3-304.14(B)Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14(B); A damp/wet cloth was stored on the cutting board of the crepe cooler and wiping cloths were not submerged in one of the sanitizer buckets. Hold in-use wiping cloths in properly concentrated sanitizer between uses. CDI- Wiping cloth was placed in sanitizer; sanitizer added to the bucket so cloths can be covered.

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 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; Observed utensils at crepe station stored in standing water. During pauses in food preparation or dispensing; utensils shall be stored on a clean portion of the prep table or container and switched out at least every 4 hours if being used with TCS food or in a container of water if the water is maintained at 135F or above. Ensure water is maintained at 135F or above.

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 4-903.11(C)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11(C); Two stacks of completely exposed coffee filters were stored in the waitstaff beverage area. Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. CDI- Coffee filters were put in a container with a lid.

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

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; The clean dish rack has a build up of residue; the inside of the oven has burnt on residue and the outside of the bulk food storage containers need wiping down due to food debris. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean any areas building up soil; debris; and/or grease.

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 18, 2025 · Original Source

1 - Inspection

Feb 26, 2025

Score 97

Official score: 97 · Understand this area’s scale

4 recorded violations

notedCode 4-601.11 (A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation; Metal food containers and utensils were stored as clean but had food residue present. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI- Utensils were removed and taken to the warewashing area to be cleaned 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 3-501.16 (A)(2) and (B)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority; French toast mix (46F) on ice and raw shell eggs left at room temperature (68F) found holding above 41F. TCS foods being held cold shall be maintained at 41F or less. CDI- French toast mix was returned to refrigeration to rapidly cool and raw shell eggs were placed on time hold (8:30a-12:30p) with a label. TPHC procedures were filled out for raw shell eggs left on prep table and time control requirements were reviewed.

In plain English

More about food kept at an unsafe temperature

notedCode 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; Observed utensils at crepe station stored in standing water. During pauses in food preparation or dispensing; utensils shall be stored on a clean portion of the prep table or container and switched out at least every 4 hours if being used with TCS food; in running water of sufficient velocity to flush particulates to the drain; or in a container of water if the water is maintained at 135F or above. Do not keep utensils in a container of room temperature water. Store in empty container and switch out at least every 4 hours.

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 4-302.13(B)Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-302.13(B); Priority Foundation; Establishment uses hot water as the sanitization method in their mechanical warewashing operation and PIC could not locate an irreversible registering temperature indicator. In hot water mechanical warewashing operations; an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. CDI- Thermometer was ordered during 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, Feb 26, 2025 · Original Source

1 - Inspection

Mar 8, 2024

Score 97.5

Official score: 97.5 · Understand this area’s scale

6 recorded violations

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; The shelves in the walk-in cooler are collecting food debris and residue...Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean any areas building up soil; debris; and/or grease.

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 5-202.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-202.12; Core; The handwashing sink near the dish machine only reaches 87F...A handwashing sink shall be equipped to provide water at a temperature of at least 100F 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.

More about handwashing problems

criticalCode 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; A container of mushroom duxelle (that does contain cooked mushrooms) in the flip-top cooler had a discard date of 02.24...Time/Temperature Control for Safety (TCS) food shall be discarded once it exceeds its date for time/temperature safety (7 days from preparation if held at 41F or below). CDI: Item discarded.; 3-501.17; Priority Foundation; A few quart containers of cooked sauces and a soup located in the flip-top cooler up front had no date markings on them but were prepared at the beginning of the week...Time/Temperature Control for Safety (TCS) foods shall be marked with the date they are prepared/opened or the date they are to be consumed/discarded (7 days from prep if held at 41F/below except for the time it is frozen). CDI: Product dated.

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 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; The sanitizer bucket was sitting on the prep table at the end of the line above biscuits on the lower shelf...Containers of sanitizing solutions for wiping cloths shall be stored off the floor and in a manner that prevents contamination of food and clean equipment/utensils. CDI: Container relocated.

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 4-501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11; Core; The shelving in the walk-in is beginning to peel and rust...Equipment and components shall be maintained intact and in good repair/condition. PIC is in the process of replacing shelving.

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 5-205.15Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-205.15; Core; The handwashing sink near the dish machine is leaking from below...The plumbing system and its fixtures shall be maintained in good repair. PIC has a plumber coming in soon.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems

Official record from Wake County Environmental Services, Mar 8, 2024 · Original Source

1 - Inspection

Oct 11, 2023

Score 95.5

Official score: 95.5 · Understand this area’s scale

8 recorded violations

criticalCode 3-501.14Food temperature

Official wording

Proper cooling time & temperatures

Inspector’s notes

3-501.14; Priority; A large pan of bacon gravy only cooled 28 degrees in 60 minutes (a rate of 0.47 deg/min)...Time/Temperature Control for Safety (TCS) foods shall be cooled from 135F to 70F within 2 hours and from 70F to 41F or less within 4 additional hours. CDI: Gravy was split into smaller portions to cool rapidly. Product will be reheated if cooling parameters are not met within the next hour.

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; Portioned ham & turkey in the right flip-top and various creams/cheeses in the left flip-top cooler were stacked too high and measured up to 47F at the top...Time/Temperature Control for Safety (TCS) foods held cold shall be held at 41F or below. CDI: Product relocated to cool.

In plain English

More about food kept at an unsafe temperature

criticalCode 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; Bacon cream with a discard date of 10.08 was found in the walk-in cooler...Time/Temperature Control for Safety (TCS) food shall be discarded once it exceeds its date for time/temperature safety (7 days from preparation if held at 41F or below). CDI: Item voluntarily discarded.; 3-501.17; Priority Foundation; A deli container of bacon gravy was found in the flip-top cooler without a date. Unable to determine product production date...Time/Temperature Control for Safety (TCS) foods shall be marked with the date they are prepared/opened or the date they are to be consumed/discarded (7 days from prep if held at 41F or below and not frozen). CDI: Item voluntarily discarded.

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

majorCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; A 6 inch deep hotel pan of bacon gravy was cooling inside of the walk-in fridge on a cart and was later placed under a pan (limiting air flow) on the speed rack...Cooling shall be accomplished using rapid cooling methods; such as: placing the food in shallow pans; cooling in smaller portions; stirring the food in a container on an ice bath; or using ice as an ingredient and the containers should be loosely covered. CDI: Product split into smaller portions.

In plain English

More about food kept at an unsafe temperature

minorCode 3-302.12Food source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12; Core; A few containers of items like powdered sugar; cornmeal; and syrup were not labeled...Containers of foods that are not immediately recognizable shall be labeled with the common name of the food. Containers labeled.

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 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; Containers stored as clean on the drying rack were still wet in-between...Cleaned equipment and utensils shall be stored in a self-draining position that allows air drying. Air dry all dishes before stacking them together.

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 4-501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11; Core; Some of the dry storage shelves are beginning to rust. The lower shelf of the table on the side of the hot line near the sink is rusted...Equipment and components shall be maintained intact and in good repair/condition.; 4-502.11(A) and (C); Core; Some of the plastic/metal pans are damaged and are unable to be properly cleaned. Some of the rubber spatulas are chipped...Utensils shall be maintained in good repair or discarded/replaced.; 4-501.12; Core; Some of the cutting boards are heavily scratched/scored...Cutting surfaces subject to scratching/scoring shall be resurfaced or discarded if they can no longer be effectively cleaned and sanitized. Resurface or replace any worn cutting boards.

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 test strips for the quat sanitizer could not be located...A test kit or other device that accurately measures the concentration in mg/L (ppm) of sanitizing solutions shall be provided. VR: REHS will verify by 2023.10.20 that device has been acquired.

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 11, 2023 · Original Source