Restaurant · Wake County, NC

Springmoor Dietary Dept.

Name: Springmoor Dietary Dept.
Address: 1500 Sawmill Rd, Wake County, NC

1500 Sawmill Rd

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

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Score 95.5

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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

5 inspections

1 - Inspection

Jun 30, 2026

Score 95.5

Official score: 95.5 · Understand this area’s scale

6 recorded violations

notedCode 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority; In a small; reach-in freezer in the grill area; observed containers of prepped beef patties and philly steak meat stored on top of bags of prepped French fries. Food shall be protected from cross-contamination by separating raw animal foods during storage; preparation; holding; and display from ready-to-eat foods. CDI - Foods in the freezer rearranged.

In plain English

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

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

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16 (A)(1); Priority; One container of cooked squash was holding below 135F; see temperature table. TCS (time/temp control for safety) food shall be maintained at 135°F or above; except that roasts may be held at 130°F or above. CDI - Food was removed to be reheated to adequate temperatures.

In plain English

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

More about food kept at an unsafe temperature

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

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2); Priority; Several TCS foods in various coolers throughout both buildings were holding above 41F; see temperature table. TCS (time/temp control for safety) food in cold holding shall be maintained at 41F or less. CDI - PIC voluntarily discarded foods that had not been recently prepared and above 45F.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.19(A)Other

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19(A); Priority foundation; Establishment is practicing time holding for the salad bar items in the independent living area; the south village area; but the current procedures do not adequately outline time as the public heath control procedures. If time without temperature control is used as the public health control for a working supply of TCS food before cooking; or for ready-to-eat food that is displayed or held for sale or service: Written procedures shall be prepared in advance; maintained in the food establishment and made available to the regulatory authority upon request that specify methods of compliance as specified in the NC Food Code. CDI - Emailed outline to PIC to fill out and have available for future reference.

In plain English

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

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notedCode 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; Observed an ice scoop stored with the handle touching the ice in the north village kitchen. During pauses in food preparation or dispensing; food preparation and dispensing utensils shall be stored: In food that is not TCS food with their handles above the top of the food within containers or equipment that can be closed; such as bins of sugar; flour; or cinnamon. CDI - Ice scoop stored with its handle out of the ice.

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 4-302.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-302.14; Priority foundation; The test strips provided in the Greystone satellite kitchen were water damaged and could not accurately test the concentration of the sanitizer solution. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. CDI - New sanitizer test strips were acquired; water damaged test strips were discarded.

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 30, 2026 · Original Source

1 - Inspection

Oct 23, 2025

Score 97.5

Official score: 97.5 · Understand this area’s scale

4 recorded violations

notedCode 3-501.14(B)Food temperature

Official wording

Proper cooling time & temperatures

Inspector’s notes

3-501.14(B); Priority; When calculating the cooling rate of cut cantaloupe; it would not reach 41F within 4 hours due to the methods used to cool the cut cantaloupe. Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. CDI - Lid lifted on container to allow for better air flow.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority foundation; Observed cooked vegetables; boiled eggs; and cut cantaloupes cooling in deep; covered containers. Cooling shall be accomplished by: Placing the food in shallow pans; Separating the food into smaller or thinner portions; Using rapid cooling equipment; or Adding ice as an ingredient; and arranged in the equipment to provide maximum heat transfer through the container walls; or loosely covered; or uncovered if protected from overhead contamination. CDI - Lids lifted to assist with cooling. Repeat.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.13Food temperature

Official wording

Approved thawing methods used

Inspector’s notes

3-501.13; Core; Observed raw salmon in vacuum-sealed packaging while fully thawed. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment prior to its thawing under refrigeration. CDI - Packages cut to allow oxygen into the fish.

In plain English

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; In the supportive living kitchen; one of the spray arms in the high-temp dishwasher is missing; leading to it taking longer than normal to reach sanitizing temperatures. Equipment shall be maintained in a state of good repair and condition. Repair this dish machine.

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 23, 2025 · Original Source

1 - Inspection

Mar 17, 2025

Score 95.5

Official score: 95.5 · Understand this area’s scale

6 recorded violations

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; Observed several items holding above 41F inside various kitchens (see chart). TCS foods shall be held at 41F or below- items discarded.

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; Observed incorrect date marking on meatballs that were frozen then moved to the cooler in bristro area. Food shall be discarded if it: (1) Exceeds the temperature and time combination; except time that the product is frozen; P (2) Is in a container or package that does not bear a date or day; P or (3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified. Item discarded. Place new date mark subtracting 1 day for preparation; when frozen TCS foods are placed inside refrigerator

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 7-201.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-201.11; Priority; Observed bucket of sanitizer stored directly above food prep sink while melons and apples were inside. Poisonous or toxic materials shall be stored so they can not contaminate food ; equipment; utensils; linens; and single service articles by: (A) Separating the poisonous or toxic materials by spacing or partitioning; P and (B) Locating the poisonous or toxic materials in an area that is not above food ; equipment; utensils; linens; and single service articles or single use articles- all items placed in designated area.

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 Priority FoundationFood temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

Priority Foundation; Observed TCS items boiled eggs; chickpea salad; corned beef ect... cooling while tighlty covered. (see chart) Cooling shall be accomplished by: 1) Placing the food in shallow pans (2) Separating the food into smaller or thinner portions (3) Using rapid cooling equipment 1) Arranged in the equipment to provide maximum heat transfer through the container walls; or loosely covered; or uncovered if protected from overhead contamination. Covers removed. Items moved to shallow pans and placed inside walk in for rapid cooling.

In plain English

More about food kept at an unsafe temperature

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; Observed a buildup of debris inside spray nozzle at 3 comp sink and inside dipper well used for ice cream scoops(south village).Observed debris inside spray nozzle at 3 comp sink south village. Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean 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

notedCode 5-205.15Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-205.15; Core; Observed white colored pipe leaking under steam table in Stewart Health Center. A plumbing system shall be: (A) Repaired according to law and (B) Maintained in good repair.

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 17, 2025 · Original Source

1 - Inspection

Oct 28, 2024

Score 95

Official score: 95 · Understand this area’s scale

8 recorded violations

notedCode 4-602.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11; Core; Observed black residue on back wall of ice machine in (supportive living). In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers; clean equipment at a frequency necessary to preclude accumulation of soil or mold. Empty ice and detail clean machine. Manager agreed to empty ice and detail clean machine.

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 3-501.14Food temperature

Official wording

Proper cooling time & temperatures

Inspector’s notes

3-501.14; Priority; Observed cut cantaloupe in (supportive living)prepared at 2pm on 10/27/24 did not meet 41F within 4 hours. Observed deep pans of cut lettuce cut cantaloupe prepared at 11am on 10/27/24 did not meet 41F within 4 hours. (Time/temperature for food safety food )shall be cooled within 4 hours to 5oC (41oF) or less. Items discarded.

In plain English

More about food kept at an unsafe temperature

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

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1) ; Priority; Observed sausage patties held under heat lamp below 135F. the distance between the product and the lamp is several inches. TCS foods shall be held at 135F or greater. Items discarded. Adjust heat lamp to ensure product will maintain 135F.

In plain English

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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; Observed several items holding above 41F inside various kitchens (see chart). TCS foods shall be held at 41F or below- items discarded.

In plain English

More about food kept at an unsafe temperature

majorCode 3-603.11Food temperature

Official wording

Consumer advisory provided for raw/ undercooked foods

Inspector’s notes

3-603.11; Observed beef on the menu today that can be cooked to order upon request. A consumer advisory is not available on the digital menu. Priority Foundation; Disclosure shall include: (1) A description of the animal-derived foods; such as oysters on the half shell (raw oysters raw-EGG Caesar salad; and hamburgers (can be cooked to order); or (2) Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked; or contain (or may contain) raw or undercooked ingredients. (3) Consuming raw or undercooked MEATS; POULTRY; seafood; shellfish; or EGGS may increase your RISK of foodborne illness; especially if you have certain medical conditions. Pf Email or send a picture of new template to inspector before printing for finalizing updates. maria.powell@wakegov.com Menu is missing asterisks for items that may be served raw or under cooked i.e. burgers; steak. Place an asterisk next to each animal food that can be ordered undercooked. Disclosure statement is missing from the menu. Asterisked items may contain raw or undercooked ingredients.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Observed several TCS items cooling while tighlty covered. (see chart) Cooling shall be accomplished by: 1) Placing the food in shallow pans (2) Separating the food into smaller or thinner portions (3) Using rapid cooling equipment 1) Arranged in the equipment to provide maximum heat transfer through the container walls; or loosely covered; or uncovered if protected from overhead contamination. Covers removed.

In plain English

More about food kept at an unsafe temperature

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; Observed a buildup of debris inside spray nozzle at 3 comp sink and inside dipper well used for ice cream scoops(south village).Observed debris inside spray nozzle at 3 comp sink (main kitchen). Observed a buildup of residue on line drawers (bistro). Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean 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

notedCode 6-501.11 CoreCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11 Core; Large light is hanging from the ceiling inside the women's restroom. It is not properly affixed to the wall. This is a safety hazard. Physical facilities shall be maintained 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

Official record from Wake County Environmental Services, Oct 28, 2024 · Original Source

1 - Inspection

Dec 20, 2023

Score 97.5

Official score: 97.5 · Understand this area’s scale

5 recorded violations

criticalCode 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority; In small reach-in freezer at the main bistro; prepped; frozen; raw beef patties were stored above wrapped pizzas. Foods shall be stored to prevent cross contamination. Store foods according to final cook temperature. In freezer units; commercially processed and packaged raw animal food may be stored with or above commercially processed and packaged ready-to-eat food. CDI- Foods were re-arranged in the cooler during the inspection. This was the only area throughout facility where storage order was an issue.

In plain English

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

More about other finding

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; Couscous salad on ice at the serving line at south village kitchen had an internal temperature of (52F). Small portioned containers of couscous salad in the small refrigerator on the serving line at south village kitchen at the (49F). Tofu (45F); boiled eggs (49F); and beans (47F) on ice at the salad bar at south village kitchen had ice only in contact with bottom of containers and top portions of food were out of temperature control. TCS foods shall be maintained at 41F or less. CDI- Couscous will be discarded after service and will not be saved for use on a later date. Ice was added to the salad bar unit to fully encapsulate TCS food containers during the inspection. EHS observed a drop in temperature for these foods.

In plain English

More about food kept at an unsafe temperature

minorCode 3-501.13Food temperature

Official wording

Approved thawing methods used

Inspector’s notes

3-501.13; Core; Observed already thawed raw fish in ROP packaging in walk-in cooler 2 at the main kitchen. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment prior to its thawing under refrigeration. Remove raw fish from ROP packaging during the thawing process or cut a slit in packaging to introduce air.

In plain English

More about food kept at an unsafe temperature

minorCode 4-602.13Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13; Core; Gaskets to hot boxes and reach-in coolers had a buildup of residue present. More frequent cleaning is needed on the fan in the warewashing area of south village to remove the accumulated dust. Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Increase cleaning frequency to these areas.

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 6-501.110Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-501.110; Core; Employee personal jacket found stored directly on clean Lexan container in the main kitchen warewashing area. Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions. Ensure the designated area is being used for employee belongings.

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, Dec 20, 2023 · Original Source