Restaurant · Wake County, NC

Spring Hill Suites Kitchen

Name: Spring Hill Suites Kitchen
Address: 1128 Ledsome Lane, Wake County, NC

1128 Ledsome Lane

Last inspected Apr 30, 2026 · View Map ↗ · Compare ↗

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Score 99.5

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More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

The full inspection history

3 inspections

1 - Inspection

Apr 30, 2026

Score 99.5

Official score: 99.5 · Understand this area’s scale

3 recorded violations

notedCode —Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Snaitizer not at correct concentration when used to sanitize 50-100ppm. Need 200-400ppm

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 —Food 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 Obsevred items on let side of reaxh in at 44-6F. items on right side of fridge were between 38-40F unsure if preparation and adding food packages from delivery was a result of temperature increase. VR in 3 days to ensure fan is distributing cool air throughout unit. Reference temperature chart. VR on 5/1

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

majorCode 4-204.117 Warewashing MachinesCleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-204.117 Warewashing Machines; Automatic Dispensing of Detergents and Sanitizers (Pf) -Dispenser for sanitizer was not producing the correct concentration for quaternary sanitizer (200-400ppm). Measured ppm was around 50-100ppm. VR needed on 5/9. Recommend purging air from line or calling technician to service siphonage device.

In plain English

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

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Apr 30, 2026 · Original Source

1 - Inspection

Feb 14, 2025

Score 98.5

Official score: 98.5 · Understand this area’s scale

1 recorded violation

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) Boiled eggs were holding at 48F. TCS foods must be cold held at 41F or below. CDI-Eggs were voluntarily discarded. EC explained Time as a Public Health Control (TPHC) procedure to Manager; and provided a form to fill out.

In plain English

More about food kept at an unsafe temperature

Official record from Wake County Environmental Services, Feb 14, 2025 · Original Source

1 - Inspection

Feb 26, 2024

Score 98.5

Official score: 98.5 · Understand this area’s scale

2 recorded violations

majorCode 3-501.19Other

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19; Priority Foundation; Boiled Eggs 53.5F on the buffet. Eggs shall be maintained at 41F and colder; or held according to the rule Time as a Public Health Control. Written Procedures are required that detail the temperature the food starts at (41F); a description of the labeling method (you may detail the hours of the breakfast service such as 6:00 to 9:30 am Monday through Friday) and what happens to food that remains at four hours (discarded). Time holding procedures should be available in the kitchen such as on the poster. Manager is working to develop time holding procedures.

In plain English

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

More about other finding

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; Gasket on the 2~door refrigerator is badly torn. Replace the gasket.

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, 2024 · Original Source