Restaurant · Wake County, NC

Sports Social Cary

Name: Sports Social Cary
Address: 301 Fenton Gateway Dr, Wake County, NC

301 Fenton Gateway Dr

Last inspected May 13, 2026 · View Map ↗ · Compare ↗

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Score 93

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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

7 inspections

1 - Inspection

May 13, 2026

Score 93

Official score: 93 · Understand this area’s scale

10 recorded violations

notedCode 2-401.11 (A) Employees shall eatEmployee health and hygiene

Official wording

Proper eating; tasting; drinking or tobacco use

Inspector’s notes

2-401.11 (A) Employees shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment and utensils; and other items needing protection can not result. Observed employee bag sored on top of metal bowls in rear of kitchen. Observed employee phone charging on preparation service next to active food preparation. CDI by relocating all items and having contaminated items moved to wash line.

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 —Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed knives on magnet strip and can opener not clean to sight and touch. Ensure all food contact items are cleaned and sanitized. Only place clean knives on magnet strip to prevent accumulation of food debris in between magnet strips. Can opener needs to be cleaned daily to prevent build up of food debris behind the blade and gear mechanism. CDI by moving to ware washing line. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Interior of ice machine and weir has microbial accumulation on interior sides and edges of weir.

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) Maintain TCS foods in cold holding at 41F or less. -P - Observed temperatures over 41F in preparation unit next to walk in coolerFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed temperatures over 41F in preparation unit next to walk in cooler; and in the reach in cooler near dry storage. Recommene having service request placed for maintenance. Food TCS food items were moved to other units. Items were placed in unit today 5/13/26

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature

notedCode —Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed preassembled quesadillas inside Prep unit 3 that were over the 24 hour hold time and needed to be dated. Wings inside reach in cooler were also not date and were prepared Monday. CDI by date marking all needed food items.

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 —Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottle of sanitizer that was not labeled to indicate the content of the containers. CDI by labeling bottle.

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 —Other

Official wording

Washing fruits & vegetables

Inspector’s notes

3-302.15 Wash fruits and vegetables prior to use. Observed avocados with stickers still on. CDI by having employee remove all avocados from service and placing in preparation sink to be washed and have stickers removed.

In plain English

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

More about other finding

notedCode —Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12 (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. Obsevred scoop for rice stored in a container of water below 135F. CDI by placing new utensil inside a clean 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

notedCode 4-903.11 (A)Equipment and utensils

Official wording

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

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

majorCode —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. serviced need for preparation unit next to walk in cooler and at reach in cooler next to dry storage. VR needed on 5/23 for service request invoice and verification of holding temperature.

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; Sides of equipment need cleaning on the makeline where food splatter is present. The counter under the grill has old food residue and debris. The nonfood-contact surfaces of equipment shall be kept free of dust; dirt; food residue or other debris accumulation. Increase cleaning frequency. All other equipment observed clean.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, May 13, 2026 · Original Source

1 - Inspection

Feb 4, 2026

Score 90.5

Official score: 90.5 · Understand this area’s scale

9 recorded violations

notedCode 2-103.11(A-P)Permits, training, and postings

Official wording

PIC Present; demonstrates knowledge; & performs duties

Inspector’s notes

2-103.11(A-P); Priority Foundation; Multiple priority violations observed today including temperature control; bare hand contact with RTE foods and improperly cleaned equipment. PIC shall ensure rules in the code for food safety and handling are met. CDI- reviewed areas of critical oversight and corrected violations on site. No point taken

In plain English

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

More about paperwork, training, or posting issues

notedCode 3-301.11(B)Employee health and hygiene

Official wording

No bare hand contact with RTE foods or pre- approved alternate procedure properly followed

Inspector’s notes

3-301.11(B); Priority; Observed an employee preparing a RTE food without gloves. Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils; single-use gloves or dispensing equipment. CDI- food was voluntarily discarded and employee donned gloves for food prep.

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 4-703.11(B) PriorityCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-703.11(B) Priority; Thermal disk only reaching 153F at the highest after several attempts. Final rinse temperature appears to be fluctuating at manifold and/or the rinse cycle is to short for effective sanitizing. After being cleaned in a mechanical dish machine; equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer. CDI- Ecolab was contacted for service. Dish machine can be used for the wash and rinse cycle during this time; but sanitizing must be done by hand at three-compartment sink until dish machine is adjusted appropriately. 4-601.11(A); Priority Foundation; Slicer was observed with food residue from earlier use. Numerous plastic containers stored as clean had date marking sticker residue and were stacked together. Multiple metal pans stored as clean had old plastic food wrap residue on them. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI- all affected equipment was removed for cleaning. Full points taken for repeat 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

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

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1); Priority; Meatballs and Queso in the hot holding unit were observed between 80F and 110F. Maintain TCS foods in hot holding at 135F or above. Unit had been accidentally unplugged. CDI- food moved to the stove for rapid reheating to 165F. Other hot holding unit was maintaining proper temperature. No previous violations noted. No points taken today.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.16(A)(2)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2); Priority; Multiple TCS foods observed above 41F on makeline. Maintain TCS foods in cold holding at 41F or less. CDI- shredded chicken that was also out of date was voluntarily discarded. House made ranch dressing; black beans and diced tomato were discarded. Ensure enough ice is used to hold product cold or hold inside refrigeration.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; Multiple ready-to-eat; TCS foods were observed past their 7 day holding time including rice dated 1/23; pork belly dated 1/27; cut tomato and boiled eggs dated 1/24 and pulled chicken dated 1/23. Ready-to-eat; TCS foods shall be discarded after 7 days in refrigeration. The day of preparation shall count as day 1. CDI- all foods 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

notedCode 3-304.12 (B)Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12 (B); Core; A plastic ramekin was used as a scoop inside a spice container. A metal scoop was laying inside a sauce container. In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. CDI- ramekin discarded and scoop removed.

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 (A)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11 (A); (B); and (D); Core; Several metal pans were stacked wet and unable to drain on clean equipment shelf. Equipment and utensils shall be stored in a self draining position that allows air drying. Full points taken due to history of repeat violation. 4-901.11 (B); Core; Observed an employee using a cloth to dry dishes. After cleaning and sanitizing; equipment and utensils may not be cloth dried. CDI- employee was stopped and dishes were rewashed.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

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

Official wording

Non-food contact surfaces clean

Inspector’s notes

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 4, 2026 · Original Source

1 - Inspection

Oct 28, 2025

Score 96.5

Official score: 96.5 · Understand this area’s scale

5 recorded violations

notedCode —Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. (Pf): Paper towel dispenser is missing from handwashing sink in dish area. No paper towels supplied. CDI: PIC placed a roll of paper towels near by until dispenser is replaced.

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

4-703.11(B) Priority; Thermal disk only reaching to 153F at the highest after several attempts. Final rinse temperature appears to be fluctuating at manifold and/or the rinse cycle is to short for effective sanitizing. After being cleaned in a mechanical dish machine; equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer. CDI-Ecolab was contacted for service. Dish machine can be used for the wash and rinse cycle during this time; but sanitizing must be done by hand at three-compartment sink until dish machine is adjusted appropriately. Continuation of this violation will result in full points taken on next inspection. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. (Pf): Several pieces of sticker residue left on dishes stored as clean; one dish in clean storage had significant food build-up left inside container. CDI: Dishes moved to be cleaned.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 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) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (Core); Several clean dishes nested wet and unable to drain in dish storage area. Equipment and utensils must be stored so they can air dry after cleaning and sanitizing. Full points taken due to history of repeat violation.

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 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting boards with deepCleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting boards with deep; dark scratches on make-line prep coolers. Please have cutting boards replaced or resurfaced.

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. Cleaning needed on gaskets of reach-in cooler doors.

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 28, 2025 · Original Source

1 - Inspection

Jan 8, 2025

Score 93

Official score: 93 · Understand this area’s scale

5 recorded violations

notedCode 3-302.11 Packaged and Unpackaged Food - SeparationOther

Official wording

Food separated & protected

Inspector’s notes

3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (Priority); Raw beef was stored above fish and shrimp in the walk in cooler. Raw meats must be stored according to final cook temperatures. CDI-Foods were rearranged. Storage chart reviewed with PIC.

In plain English

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

More about other finding

notedCode 4-703.11(B) PriorityCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-703.11(B) Priority; The dish machine reached a final rinse temperature of 120F. After being cleaned in a mechanical dish machine; equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer. CDI-Ecolab was contacted for service. Sink and surface sanitizer was available at correct concentration at the 3-comp sink; and will be used for sanitizing until Ecolab can visit. 4-601.11(A) Priority Foundation; The slicer has old dried food residues on it. PIC stated that it hasn't been used in some time. Lexan pans stored as clean on the dish drying shelf had sticker and food residues. Equipment food contact surfaces and utensils shall be clean to sight and touch. CDI-Items were moved to dish pit for cleaning. Recommend having a designated person to look over dishes and pans to ensure they are cleaned before reuse.

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) Time / Temperature Control for Safety (TCS) FoodFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A) (2) and (B) Time / Temperature Control for Safety (TCS) Food; Hot and Cold Holding (Priority); Some food items including house made pickles; shrimp; pico di gallo; beans; and chicken wings were holding 45-60F. TCS foods must be cold held at 41F or below. CDI-Prep unit had become unplugged during service; but foods are moved from walk in cooler to this unit each day; so foods were allowed to be moved to walk in or have ice added to cool them. Chicken wings were in a large tub that was not allowing the reach in cooler door to close fully. These were moved into smaller containers; and were cooling.

In plain English

More about food kept at an unsafe temperature

notedCode 3-304.14 Wiping ClothsCleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14 Wiping Cloths; Use Limitations (Core) Multiple wet wiping cloths were left on preparation surfaces without sanitizer solution. Wet wiping cloths must be stored suspended in a sanitizing solution. CDI-Cloths were moved to sanitizer buckets.

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 4-903.11 (A)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11 (A); (B); and (D) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (Core); Pans were stacked together tightly while sill wet. Equipment and utensils must be stored so they can air dry after cleaning and sanitizing. CDI-Reviewed rule with PIC. Pans were rearranged to allow air drying.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

Official record from Wake County Environmental Services, Jan 8, 2025 · Original Source

1 - Inspection

Aug 16, 2024

Score 94.5

Official score: 94.5 · Understand this area’s scale

5 recorded violations

majorCode 4-601.11 (A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation; The meat slicer had old food residues on it. There were many pans stored as clean that had food and sticker residues on them. Food contact surfaces of equipment and utensils shall be clean to sight and touch. CDI-Items were 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

criticalCode 7-204.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-204.11 ; Priority; The chlorine solution at the dish machine measured 500ppm. Chlorine sanitizing solutions must measure between 50-200ppm. CDI-Ecolab was contacted for service. Utensils and equipment will be sanitized at 3-compartment sink; which had properly mixed sink and surface sanitizer solution.

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 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; The scoop for the rice was stored in 104F water. In-use utensils shall be stored in water that is 135F or above; or on a clean; dry section of counter; or in a clean; dry pan. CDI-Scoop was moved to a clean pan for storage.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

minorCode 4-903.11(A)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11(A); (B) and (D); Core; Pans on dish drying/storage shelf were stacked together while still wet. Utensils and equipment shall be arranged to allow air drying after cleaning and sanitizing. CDI-Pans were cleaned again and stored to allow air drying.

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 6-501.18Cleaning and sanitizing

Official wording

Toilet facilities: properly constructed; supplied & cleaned

Inspector’s notes

6-501.18; Core; Hand sinks had dried food residues in them. Hand sinks shall be maintained clean to avoid re-contaminating hands. CDI-Hand sinks were cleaned.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Aug 16, 2024 · Original Source

1 - Inspection

Mar 27, 2024

Score 92

Official score: 92 · Understand this area’s scale

8 recorded violations

majorCode 2-103.11 (A) - (P)Permits, training, and postings

Official wording

PIC Present; demonstrates knowledge; & performs duties

Inspector’s notes

2-103.11 (A) - (P); Priority Foundation; Priority Foundation; The person in charge (PIC) was not ensuring that employees were washing and sanitizing utensils and equipment. The PIC was not ensuring that TCS (Temperature/Time Control for Safety) foods were holding at 41F or below. The PIC is responsible for overseeing employee activities in the kitchen to avoid temperature abuse; and to ensure that all equipment and utensils are sanitized after cleaning. EC discussed using a daily checklist; and purchasing additional thermometers to store at each cold hold unit to check those units to assess cold holding with the PIC.

In plain English

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

More about paperwork, training, or posting issues

minorCode 2-401.11Employee health and hygiene

Official wording

Proper eating; tasting; drinking or tobacco use

Inspector’s notes

2-401.11; Core; Two covered employee beverages were stored on prep tables next to food. Employees may drink from covered containers; but the containers must be handled and stored to prevent contamination of food. Employees must wash hands before resuming food preparation. CDI-Containers were moved to a lowered shelf. Reviewed beverage storage and use with 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

criticalCode 4-501.114Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114; Priority; The quaternary ammonium solution at the 3-compartment sink measured 0ppm. The dispenser button is damaged. Quaternary ammonium solutions shall measure 200-400ppm. CDI-Ecolab was called for service. Facility has bleach and test strips available; and a solution of 100 ppm was made. ; 4-601.11 (A); Priority Foundation; Several pans; plates; and utensils stored as clean had old food and sticker residue. Food contact surfaces shall be clean to sight and touch. CDI-Items were moved to the dish pit for cleaning.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

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; Unsalted butter and chicken wings in the reach in cooler were holding above 41F. TCS (Time/Temperature Control for Safety) foods shall be cold held at 41F or below. CDI-Foods were voluntarily discarded. Discussed using Time as a Public Health Control (TPHC) plan with PIC for the butter.

In plain English

More about food kept at an unsafe temperature

minorCode 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; The rice scoop was stored in 80F water next to the rice cooker. In use utensils may be stored: in the food; with the handle out; in a clean; dry; container; or a clean section of counter; or in water that is maintained at 135F. CDI-Scoop was cleaned and stored in a clean 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 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; Pans were stacked tightly while still wet. Utensils and equipment shall be arranged to allow air drying before stacking for storage. CDI.pans were rearranged.

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 4-602.13Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13; Core; The interior of the Alto sham; and several of the coolers had food spillage. The exterior of the bulk foods had spillage. The dump sink and grill area hand sink had residues. Non food contact surfaces of equipment shall be maintained clean. Clean these areas. CDI-Cleaning began on these 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 6-501.114Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.114; Core; The mop sink had a significant amount of trash in the drain. The premises shall be maintained free of unnecessary items and litter. Clean the trash from the mop sink.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Mar 27, 2024 · Original Source

1 - Inspection

Dec 21, 2023

Score 90

Official score: 90 · Understand this area’s scale

9 recorded violations

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; Pans were stacked tightly while still wet. Utensils and equipment shall be arranged to allow air drying before stacking for storage. CDI.pans were rearranged.

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

majorCode 2-103.11 (A) - (P)Permits, training, and postings

Official wording

PIC Present; demonstrates knowledge; & performs duties

Inspector’s notes

2-103.11 (A) - (P); Priority Foundation; The person in charge (PIC) was not ensuring that employees were washing and sanitizing utensils and equipment. The PIC was not ensuring that TCS (Temperature/Time Control for Safety) foods were holding at 41F or below. Foods arriving at delivery were stored such that chicken was next to and above beef. The PIC is responsible for overseeing employee activities in the kitchen to avoid temperature abuse; cross-contamination; and to ensure that all equipment and utensils are sanitized after cleaning.

In plain English

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

More about paperwork, training, or posting issues

majorCode 5-205.11Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11; Priority Foundation; Utensils were stored inside the hand sink in the dish pit. The hand sink in the wait station had a significant amount of food debris; and was soiled; indicating it is being used as a dump sink. Hand sinks shall be available for use by employees at all times; and may not be used for any purpose other than hand washing. CDI-Items were removed from hand sink. EC reminded PIC that hand sinks may not be used for dumping drinks or plates.

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 separated & protected

Inspector’s notes

3-302.11; Priority; Raw chicken was stored next to and above beef; and raw tuna was stored on the shelf next to ready to eat foods. Raw animal foods shall be stored so they cannot contaminate ready to eat foods. Raw meats shall be stored according to final cook temperature. CDI-Foods were rearranged. A storage chart was emailed to PIC; and explained.

In plain English

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

More about other finding

criticalCode 4-501.114Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114; Priority; The quaternary ammonia sanitizer dispenser measured 0ppm when set up to sanitize dishes. Quaternary ammonia shall measure 200-400ppm. CDI-Bleach was available; and was used to set up the sink and sanibuckets for sanitizing.; 4-702.11; Priority; Pans and utensils were not sanitized after cleaning. There was no sanitizer solution set up with the wash solution; and the dispenser had 0ppm quaternary ammonium. Equipment and utensils shall be sanitized after cleaning; and before sanitizing. CDI-Bleach and test strips were on hand for sanitizing equipment and utensils; and was set up in the 3-compartment sink to facilitate sanitizing. ; 4-601.11 (A); Priority Foundation; Several pans stored as clean had old food and sticker residue. Food contact surfaces shall be clean to sight and touch. CDI-Items were moved to the dish pit for cleaning.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

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; Two units were holding TCS foods above 47-52F. Pico di gallo in the toppings bar was 50F. TCS foods shall be cold held at 41F or below. CDI-Foods were voluntarily discarded. Recommend doing spot check upon arrival of all units; as PIC states that sometimes circuit breaker goes off overnight; causing temperature holding problems.

In plain English

More about food kept at an unsafe temperature

majorCode 3-501.17Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17; Priority Foundation; Several foods such as opened; commercially prepared eggs and milk; as well as cooked TCS items requiring date marking; were not date marked with preparation or opening date. Refrigerated; ready to eat; TCS foods shall be marked with the date of preparation; or opening date; and be discarded within 7 days of that date. CDI-Items were allowed to be date marked.

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 4-301.12Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-301.12; Priority Foundation; The two-compartment prep sink was being used for washing equipment. Facilities must obtain a variance from the health department before using a 2-compartment sink for cleaning and sanitizing dishes. A 3-compartment sink is required to be used unless you have this prior approval. CDI-3-compartment sink was available on site; and was set up for washing; rinsing; and sanitizing.

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 hand sink in the wait staff station was heavily soiled. Hand sinks shall be maintained clean. CDI-Sink was cleaned.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Dec 21, 2023 · Original Source