Restaurant · Wake County, NC

Sonic Drive-In #4349

Name: Sonic Drive-In #4349
Address: 4648 Atlantic Ave, Wake County, NC

4648 Atlantic Ave

Last inspected Jun 5, 2026 · View Map ↗ · Compare ↗

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Score 93

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Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.

The full inspection history

6 inspections

1 - Inspection

Jun 5, 2026

Score 93

Official score: 93 · Understand this area’s scale

11 recorded violations

notedCode 2-501.11 Clean-up of Vomiting and Diarrheal Event (Pf) A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. The procedures shall address the specific actions EMPLOYEES must take to minimize the spread of contamination and the exposure of EMPLOYEESOther

Official wording

Procedures for responding to vomiting & diarrheal events

Inspector’s notes

2-501.11 Clean-up of Vomiting and Diarrheal Event (Pf) A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. The procedures shall address the specific actions EMPLOYEES must take to minimize the spread of contamination and the exposure of EMPLOYEES; consumers; FOOD; and surfaces to vomitus or fecal matter. -Pf - Observed no written procedure for clean-up of vomiting and diarrheal events available to review during the current inspection. Corrected during inspection (CDI) - the written procedure provided.

In plain English

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

More about other finding

notedCode —Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.14 Post a handwash sign at each handsink. - Observed male restroom with no handwashing signage. CDI - handwashing signage provided.

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

4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency. (E) Surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not TIME/TEMPERATURE CONTROL FOR SAFETY (TCS) FOOD shall be cleaned: (1) At any time when contamination may have occurred - Observed heavy accumulation on soda machine spigots and its framework; also the shaker machine. Discussed cleaning schedule with the 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

criticalCode 3-501.19 Time as a Public Health Control (TPHC) (P) (Pf) (B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P - Observed potato strip with temperature 108F. PIC stated the fried food staging in this area is monitored using time. HoweverOther

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19 Time as a Public Health Control (TPHC) (P) (Pf) (B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P - Observed potato strip with temperature 108F. PIC stated the fried food staging in this area is monitored using time. However; there was no product discard time and no written procedure available to review during the current inspection. The potato strips involved were discarded. Verification due by 6/8/26

In plain English

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

More about other finding

notedCode 3-304.12 In-Use UtensilsEquipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12 In-Use Utensils; Between-Use Storage (C) (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. (F) 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. - Observed in-use utensils( shaker cone/splash guard for shake machine) stored in a bucket of standing water(120F) with a temperature below 135F. - When interviewing staff; there was no implementation of a breakdown cleaning schedule for continuous use of food contact surfaces for at least every 4 hours. Discussed the matter with the 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 )3-304.15 GlovesOther

Official wording

Gloves used properly

Inspector’s notes

)3-304.15 Gloves; Use Limitations (P) (A) If used; SINGLE-USE gloves sha l be used for only one task; such as working with READY TO-EAT (RTE) FOOD or with raw animal FOOD; used for no other purpose; and discarded when damaged or soiled; or when interruptions occur in the operation. - Observed a food handler (sandwich maker) using the same gloves from making a sandwich; then opened the freezer drawer; touched the fryer basket to drop the fried food (RTE); and also dropped the raw frozen beef patty onto the grill using a tong; then returned to the sandwich station without changing to a new glove. CDI - PIC directs the food handler to wash hands and don new gloves.

In plain English

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

More about other finding

notedCode —Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11 Maintain equipment in good repair. - Walk-in freezer: Observed ice buildup on the cooler unit. Discussed the matter with 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 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dustCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed heavy accumulation on the body of the food thermometer and the case. - Observed standing water at the bottom of the prep cooler reach-in Discussed the matter with 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 6-202.14 Toilet RoomsCleaning and sanitizing

Official wording

Toilet facilities: properly constructed; supplied & cleaned

Inspector’s notes

6-202.14 Toilet Rooms; Enclosed. Except where a toilet room is located outside a FOOD ESTABLISHMENT and does not open directly into the FOOD ESTABLISHMENT such as a toilet room that is provided by the management of a shopping mall; a toilet room located on the PREMISES shall be completely enclosed and provided with a tight-fitting and self-closing door. - Observed the male restroom door with no self-closing. 6-501.18 Maintain handwashing sinks; toilets and urinals clean. - Male restroom toilet bowl base with accumulation.

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 —Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. - Observed an old wooden pallet pile next to the dumpster. Discussed the matter with PIC.

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

notedCode 6-501.11 FloorsCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11 Floors; walls; and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. 6-201.16 (B) In areas that are not used for dry storage; concrete blocks; porous blocks; or bricks used for indoor wall construction shall be sealed; smooth; nonabsorbent; and easily cleanable. 6-501.12 Cleaning; Frequency and Restrictions (C). (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. - Near the 3-comp sink: Observed light shield crack; in poor repair - Observed missing tile; nonsmooth surface; and poor repair surface in this area: the back door framework; floor tile near the ice cream machine; and the mop sink area. - Observed throughout the building: dust accumulation on the ceiling vent gills. Discussed the matter with 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

Official record from Wake County Environmental Services, Jun 5, 2026 · Original Source

1 - Inspection

Feb 26, 2025

Score 92.5

Official score: 92.5 · Understand this area’s scale

7 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; [Repeat] Several dishes observed with sticky residue accumulation or dried on food debris present. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI- Dishes were placed back into 3-compartment sink to be washed.

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; [Repeat] Bags of whipped topping was 45-50F in the top portion of the topping station cooler. The ice cream machine has frozen over along the coils. The milk base in the bottom of the ice cream machine cabinet was 50F . The PIC stated that the cold cabinet had been turned off recently by mistake. Shredded lettuce and shredded cheese all on ice were holding above 41F (see temperature chart). All dairy items and TCS foods above 41F were voluntarily discarded by PIC. Follow up will be made next week to check on the ice cream machine.

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 4-501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11; Core; [Repeat] The ice cream machine bottom cabinet is not holding milk base at 41F or less (see temperature chart)....Food service equipment shall be kept 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 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; [Repeat] Observed soiled hot holding drawer areas (grease/residue build-up); at least 1 refrigerator door gasket; fryer cooking equipment; ...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above. Some improvement made.

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 5-501.115Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.115 ; Quite a few pieces of old equipment observed in the dumpster area. Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Remove these items.

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

notedCode 6-501.13Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.13; Core; [Repeat] Walls; baseboards; and ventilation hoods and filters in kitchen were soiled or with dust/grease build-up...Increase cleaning frequency of surfaces/fixtures above.

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 6-304.11Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-304.11; The hood system is not working properly and smoke fumes are consuming the kitchen to where both of the front doors have to be propped open. Mechanical ventilation of sufficient capacity shall be provided to keep rooms free of excessive heat; steam; condensation; vapors; odors; smoke; and fumes. Repair the hood system.

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, Feb 26, 2025 · Original Source

2 - Re-Inspection

Jul 18, 2024

Score 92

Official score: 92 · Understand this area’s scale

6 recorded violations

majorCode 4-601.11 (A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

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

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; [Repeat] Cookie dough was 71F in the top portion of the topping station cooler. The ice cream machine is still broken and set up for service. The milk base was 45-54F and had started to curdle. Diced tomatoes and sliced cheese and shredded cheese all on ice were holding above 41F (see temperature chart). All dairy items and TCS foods above 41F were voluntarily discarded by PIC. Verification Required- EHS will return on Monday; July 22; 2024 to verify that the ice cream machine has been repaired and properly maintaining the milk base at 41F or less. No ice cream shall be sold until the unit has been fixed. No TCS food items shall be held in toppings cooler until it has been repaired as well.

In plain English

More about food kept at an unsafe temperature

minorCode 4-903.11(A) and (C)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11(A) and (C); Core; [Repeat] Boxes of single-service hot dog trays were being stored on the floor. Single-service articles shall be stored in a clean dry location; where they are no exposed to splash; dust or other contamination; and at least 6 inches above the floor.

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; [Repeat] Wire racks/shelves in at least one refrigerator were rusty/peeling. The ice cream machine and topping station cooler is still broken....Food service equipment shall be kept in good repair...Replace damaged racks and lids with similar approved equipment and repair all other equipment.

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

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; [Repeat] Observed soiled hot holding drawer areas (grease/residue build-up); refrigerator door gaskets; door frames; all cooking equipment; wire shelving; food prep sink interiors; sink drainboard undersides; mobile dollie for trash can...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.

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 6-501.13Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.13; Core; [Repeat] Walls; baseboards; some ceiling tiles; and ventilation hoods and filters in kitchen were soiled or with dust/grease build-up...Increase cleaning frequency of surfaces/fixtures above.

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 18, 2024 · Original Source

1 - Inspection

Jul 12, 2024

Score 88

Official score: 88 · Understand this area’s scale

9 recorded violations

criticalCode 2-301.14Handwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.14; Priority; Employee observed handling a mop bucket to clean the floors and then proceeded put on new gloves to prepare an order. Hands shall be washed after handling soiled equipment or utensils. CDI- education given and hands were washed.

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

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.12; Priority Foundation; Paper towels were not available at either of the handwashing sinks in the kitchen. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: Individual; disposable towels. CDI- paper towels were provided.

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

4-601.11 (A); Priority Foundation; Several dishes observed with sticky residue accumulation or dried on food debris present. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI- Dishes were placed back into 3-compartment sink to be washed.

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; [Repeat] A bag of whipped topping was 66F in the top portion of the topping station cooler. The ice cream machine is broken and the milk base was 63-65F and had started to curdle. CDI- all dairy items were voluntarily discarded by PIC and ice cream machine was taken out of service.

In plain English

More about food kept at an unsafe temperature

minorCode 4-903.11(A) and (C)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11(A) and (C); Core; Single-service cups were observed being stored on the floors throughout the kitchen and near the mop sink area. Several boxes were observed wet and soiled near mop sink. Syrup splatter was observed over several single service boxes in the dry storage area. Single-service articles shall be stored in a clean dry location; where they are no exposed to splash; dust or other contamination; and at least 6 inches above the floor.

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; [Repeat] Wire racks/shelves in at least one refrigerator were rusty/peeling. The lid to the meat freezer is missing and cutting boards are being used in its place causing heavy ice buildup inside. The ice cream machine and topping station cooler is broken....Food service equipment shall be kept in good repair...Replace damaged racks and lids with similar approved equipment and repair all other equipment.; 4-101.19; Core; Cardboard lining observed along the shelf above the main prep area. NonFOOD-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. Remove cardboard.

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

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; [Repeat] Observed soiled hot holding drawer areas (grease/residue build-up); bread racks; refrigerator door gaskets; door frames; all cooking equipment; wire shelving; food prep sink interiors; sink drainboard undersides; mobile dollie for trash can...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.

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 5-501.116Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.116; Core; [Repeat] Exteriors of outside trash dumpster and grease dumpster were heavily soiled and had grease/food build-up...Soiled receptacles and waste handling units for REFUSE; recyclables; and returnables shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents. Increase dumpster cleaning frequency.; 5-502.11; Core; Trash is overflowing in both dumpsters. Grease accumulation from the grease dumpster has overflowed and is covering a majority of the surface in the enclosure. REFUSE; recyclables; and returnables shall be removed from the PREMISES at a frequency that will minimize the development of objectionable odors and other conditions that attract or harbor insects and rodents.

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

minorCode 6-501.13Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.13; Core; [Repeat] Walls; baseboards; some ceiling tiles; and ventilation hoods and filters in kitchen were soiled or with dust/grease build-up. The floors in the main cooking area was heavily soiled with grease accumulation. Walk-in cooler flooring was soiled under shelving...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures above.; 6-501.11; Core; [Repeat] Some holes are in walls; walk-in freezer floor is buckled up at the seams and walls were rusty at bottom. Many floor tiles have missing grout between them and some tiles were loose/damaged; handsink was detached from wall in women's bathroom...Physical facilities shall be kept in good repair...Repair/replace damaged fixtures and surfaces above.

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 12, 2024 · Original Source

1 - Inspection

Feb 23, 2024

Score 93.5

Official score: 93.5 · Understand this area’s scale

11 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 cold TCS* foods in refrigerated make line top were above 41F (see temperature chart)...Unless actively preparing or properly cooling; hot TCS* foods shall be kept at 41F or less throughout entire product OR approved time as public health control (TPHC) procedure can be used...CDI by properly refrigerating foods. TPHC form discussed and provided to PIC.

In plain English

More about food kept at an unsafe temperature

majorCode 7-102.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11; Priority Foundation - Several buckets with sanitizing solution throughout facility were not labeled as "sanitizer"...Working containers of cleaners and sanitizers shall be identified with common name of product inside...CDI by labeling buckets of sanitizer.

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

minorCode 4-204-112Equipment and utensils

Official wording

Thermometers provided & accurate

Inspector’s notes

4-204-112; Core - No thermometer was available on the interior/exterior of ice cream topping refrigerator...Mechanical refrigerators shall have a thermometer located on exterior or inside in warmest part of unit...Place thermometer inside refrigerator that is accurate to plus or minus 3 degrees. Air temperature shall be 41F or less.

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 3-302.12Food source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12; Core - Bottles of sauces and dressings were not labeled with the names of their contents...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food...Properly label food containers to denote contents.

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 - Wiping cloth sanitizer in most buckets was less than 200 ppm (required minimum for type of sanitizer used). Moist cloth was hanging over the side of one bucket...Moist or soiled wiping cloths shall be kept down inside approved (at proper concentration) clean sanitizer between uses...Store moist/soiled wiping cloths as stated above.

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 4-205.10Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-205.10; Core - When ice bin lid below soda dispensing station is open; soda can still be dispensed from above...Food service equipment shall be used according to manufacturer's intended use...Reactivate device on ice bin lid so that when lid is open; soda cannot be dispensed from above (so unit operates according to manufacturer's specifications). ; 4-502.11(A) and (C); Core - Handles on several tongs; some food containers; and small laminate trays were cracked/damaged...Food service utensils shall be kept in good repair...Discard damaged items.; 4-501.11; Core - Wire racks/shelves in at least one refrigerator were rusty/peeling. One refrigerator door gasket was torn...Food service equipment shall be kept in good repair; and components such as doors; seals; etc. shall be kept intact and tight...Replace damaged racks and door gasket with similar approved equipment.

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 4-501.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.14; Core - Rinsing and sanitizing sinks of 3-comp sink had soil/grease build-up...Warewashing equipment shall be cleaned frequently enough to prevent recontamination of clean equipment/utensils...Increase 3-comp sink 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

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 - Observed soiled hot holding drawer areas (grease/residue build-up); bread racks; refrigerator door gaskets; door frames; equipment handles; wire shelving; food prep sink interiors; sink drainboard undersides; mobile dollie for trash can...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.

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 5-103.12Other

Official wording

Hot & cold water available; adequate pressure

Inspector’s notes

5-103.12; Priority Foundation - Water was not hooked up to food prep sink...Water under pressure shall be provided to all fixtures and equipment required to use water...Provide hot and cold water under pressure at this sink...Not corrected during inspection.

In plain English

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

More about other finding

minorCode 5-501.116Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.116; Core - Exteriors of outside trash dumpster and grease dumpster were soiled and/or had grease/food build-up...Refuse/trash receptacles shall be kept clean frequently enough to prevent soil build-up...Increase dumpster cleaning frequency.

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

minorCode 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core - Some holes are in walls; walk-in freezer floor is buckled up at the seams and walls were rusty at bottom. Many floor tiles have missing grout between them and some tiles were loose/damaged; handsink was detached from wall in women's bathroom...Physical facilities shall be kept in good repair...Repair/replace damaged fixtures and surfaces above.; 6-501.13; Core - Walls; floors; baseboards; some ceiling tiles; and ventilation hoods and filters in kitchen were soiled or with dust/grease build-up. Walk-in cooler flooring was soiled under shelving...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures above.

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 23, 2024 · Original Source

1 - Inspection

Oct 24, 2023

Score 95

Official score: 95 · Understand this area’s scale

10 recorded violations

minorCode 4-602.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11; Core - Observed some soda syrup/build-up on soda dispensing nozzles at soda dispensing station. Some black mold was accumulated on interior bottom of ice machine...Equipment such as soda nozzles and ice machines shall be cleaned frequently enough to prevent mold and soil build-up...Increase cleaning frequency of equipment above.

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 3-401.11Food temperature

Official wording

Proper cooking time & temperatures

Inspector’s notes

3-401.11; Priority - Several hamburger patties (cooked from frozen) had final cook temperature below 155F (as low as 139F)...Hamburgers shall be cooked to at least 155F for 15 seconds throughout entire product...CDI by placing hamburgers back on grill to cook to proper minimum temperature.

In plain English

More about food kept at an unsafe temperature

criticalCode 3-501.16(A)(1)Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1); Priority - One hamburger patty in hot holding drawer and tator tots in hot holding area were less than 135F (see temperature chart)...After properly cooking or reheating; hot TCS* foods shall be kept at 135F or above throughout entire product...CDI by voluntarily discarding foods above.

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 - Cold TCS* foods in refrigerated make line top were above 41F (see temperature chart)...Unless actively preparing or properly cooling; hot TCS* foods shall be kept at 41F or less throughout entire product...CDI by properly refrigerating foods.

In plain English

More about food kept at an unsafe temperature

majorCode 7-102.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11; Priority Foundation - Buckets with sanitizing solution throughout facility were not labeled as "sanitizer"...Working containers of cleaners and sanitizers shall be identified with common name of product inside...CDI by labeling buckets of sanitizer.

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

minorCode 3-302.12Food source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

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 4-205.10Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-205.10; Core - When ice bin lid below soda dispensing station is open; soda can still be dispensed from above...Food service equipment shall be used according to manufacturer's intended use...Reactivate device on ice bin lid so that when lid is open; soda cannot be dispensed from above (so unit operates according to manufacturer's specifications). ; 4-501.11; Core - Wire racks/shelves in at least one refrigerator were rusty/peeling...Food service equipment shall be kept in good repair...Replace damaged racks with similar approved shelves.; 4-502.11(A) and (C); Core - Handles on several tongs were cracked; some spatulas had damaged/burned handles; and one plastic tray was cracked/burned...Food service utensils shall be kept in good repair...Discard damaged items.

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

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core - Observed soiled hot holding drawer areas (grease/residue build-up); bread racks; refrigerator door gaskets; door frames; equipment handles; wire shelving; unused equipment such as food prep sink...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.

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 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core - Walls; floors; baseboards; ceiling tiles; and ventilation hoods and filters in kitchen were soiled or with dust/grease build-up. Walk-in cooler flooring was soiled under shelving...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures above.; 6-501.11; Core - Some holes are in walls; some ceiling light shields are cracked; walk-in freezer floor is buckled up at the seams; many floor tiles have missing grout between them and some tiles are loose/damaged; handsink was detached from wall in women's bathroom...Physical facilities shall be kept in good repair...Repair/replace damaged fixtures and surfaces above.

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 6-202.11Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-202.11; Core - Some hot holding area bulbs and ceiling light fixtures were not shielded/protected...Light bulbs/fixtures shall be shielded; coated or shatter-resistant where there is exposed food and clean equipment and utensils...Effectively shield bulbs/light fixtures or provide shatter-resistant fixtures.

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, Oct 24, 2023 · Original Source