Restaurant · Wake County, NC

Starry Night Coffee Crepes

Name: Starry Night Coffee Crepes
Address: 315 Crossroads Blvd, Wake County, NC

315 Crossroads Blvd

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

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Score 97.5

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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

The full inspection history

5 inspections

1 - Inspection

Jun 29, 2026

Score 97.5

Official score: 97.5 · Understand this area’s scale

3 recorded violations

notedCode —Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11 (E) Ice Machine contains visible accumulation of microbial growth and slime. Detailed regular cleaning of the ice machines are needed. Frequency needs to increased to prevent slime from accumulating.

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 4-205.10 Small black under counter refrigerator for milk is not approved restaurant equipment. It pools liquid in the handle and is not clean inside. Ensure equipment other than toastersCleaning and sanitizing

Official wording

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

Inspector’s notes

4-205.10 Small black under counter refrigerator for milk is not approved restaurant equipment. It pools liquid in the handle and is not clean inside. Ensure equipment other than toasters; mixers; microwaves; water heaters and hoods is ANSI certified or equivalent.

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 Repairing - PremisesCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C) Front corner where the ice machine was removed and new small make-line refrigerator has been added is in bad condition. Continued repair to the walls and baseboard area is needed. There is an orange ledge that remains and holds debris above the pans of food on the right wall. Repair the wall to be smooth and cleanable. This is especially important because it is where food is stored and prepared.

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 29, 2026 · Original Source

1 - Inspection

Oct 30, 2025

Score 98.5

Official score: 98.5 · Understand this area’s scale

4 recorded violations

notedCode 3-501.16(A)(2) Make Line Refrigerator is not holding food at required temperature: Swiss Cheese 45FFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2) Make Line Refrigerator is not holding food at required temperature: Swiss Cheese 45F; Fresh/soft Mozzarella Cheese 46F; Tomato 45F; Shredded Cheese 45F. Maintain TCS foods in cold holding at 41F or less. -P Today we discussed use of deep metal pans; which foods may be exempt from cold holding requirement (such as onion and commercially prepared salsa) and storage location within the refrigerator. Follow up with me to verify food is maintained at 41F and colder.

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 —Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14(B) Sanitizer in the towel bucket in the front prep area is weak. Hold in-use wiping cloths in properly concentrated sanitizer between uses. Use test strips to verify adequate sanitizer concentration.

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 4-501.14 Warewashing EquipmentCleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.14 Warewashing Equipment; Cleaning Frequency (C) Right drainboard on the ware washing sink is not clean. Clean the ware washing 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

notedCode 6-501.12 CleaningCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12 Cleaning; Frequency: Ceiling in the back area is dusty. One ceiling tile is missing. Restore the ceiling to be continuous and 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, Oct 30, 2025 · Original Source

1 - Inspection

Jun 17, 2025

Score 96.5

Official score: 96.5 · Understand this area’s scale

4 recorded violations

notedCode —Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11 (E) Ice Machines contain visible accumulation of microbial growth and slime. Detailed regular cleaning of the ice machines are needed. Discussed frequency and methods today.

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) Two single door upright refrigerators are not holding food at 41F as required. Shell Eggs stored in the bottom from the previous day are 47F. Block of cheese on the shelf above the eggs is 47F. . . . Other upright refrigerator has unopened cartons of liquid egg at 48F. Maintain TCS foods in cold holding at 41F or less. -P Refrigerators may need to be replaced with a double-door unitFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2) Two single door upright refrigerators are not holding food at 41F as required. Shell Eggs stored in the bottom from the previous day are 47F. Block of cheese on the shelf above the eggs is 47F. . . . Other upright refrigerator has unopened cartons of liquid egg at 48F. Maintain TCS foods in cold holding at 41F or less. -P Refrigerators may need to be replaced with a double-door unit; or working top refrigerator. We discussed moving the monitoring devices to read lowest portion of the unit. We discussed the need to increase air flow and not pack upper portions of the single door units with bags of cheese; etc. Follow up will be conducted to verify food is maintained at 41F and colder.

In plain English

More about food kept at an unsafe temperature

majorCode 3-603.11 (A) Consumer Advisory is present on the printed menuFood temperature

Official wording

Consumer advisory provided for raw/ undercooked foods

Inspector’s notes

3-603.11 (A) Consumer Advisory is present on the printed menu; but lacking from the menu boards. Poached Eggs (not cooked to 145F) shall have a consumer advisory on each menu where the undercooked egg may be ordered from. Provide consumer advisory for animal foods served raw or under-cooked. -Pf Today we discussed how to add the asterisk to both menu items; use of black foam with disclosure and reminder for consumption of under-cooked egg.

In plain English

More about food kept at an unsafe temperature

notedCode —Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-303.11 Intensity - Lighting (C) Light fixture above the mixer is out/off. 50 foot candles of light is required across all food preparation surfaces. Consider the Duke Energy program to convert lights to LED.

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, Jun 17, 2025 · Original Source

1 - Inspection

Feb 17, 2025

Score 99.5

Official score: 99.5 · Understand this area’s scale

1 recorded violation

notedCode —Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12 (F) Scoop in coffee cup of water at 78F used for portioning hollandaise sauce in nearby hot holding. Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned when container has accumulated soil or residue or cleaned at least every 4 hours. Water changed during inspection to boiling water spout from coffee machine.

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, Feb 17, 2025 · Original Source

1 - Inspection

Jul 3, 2024

Score 98

Official score: 98 · Understand this area’s scale

4 recorded violations

minorCode 2-102.12 (A)Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A); Core; 0 points; There was no Certified Food Protection Manager (CFPM) onsite during the inspection. There must always be a CFPM onsite whenever there is food/equipment prep or handling. The CFPM should be certified through an ANSI-certified course and exam. See ANSI website for a list of approved courses and exams. Recommend having multiple people certified to ensure there is always a CFPM available. Permit was issued 4/10/24; facility has up to 210 days after issuance of a permit to comply with this requirement.

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

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; Milk in the undercounter cooler (under coffee machine) measured at 45F. Thermometer inside seemed to be malfunctioning and was not able to be accurately read. TCS (time or temperature control for safety) foods in one reach-in cooler (cooler holding ham; swiss; bananas; strawberries) were measured at 42-44F. Cream in self-serve carafe was measured at 45F. TCS foods that are held cold shall be held at 41F or below. Cooler under coffee machine: this cooler is opened and closed frequently so it must be able to hold foods at 41F or below. Please replace thermometer inside this cooler and monitor the temperature. If this cooler is not able to hold food at 41F or below; it must be replaced. Reach-in cooler: Ensure food is arranged to allow airflow around all interior sides of the cooler to ensure foods are kept cold. Food can be rearranged to hold TCS food closer to the cold source and non-TCS foods (uncooked strawberries and bananas) farther away from the cold source. However; raw eggs cannot be moved above ready-to-eat foods so cold air must be able to reach the lower shelf where they are stored. Self-serve carafe: If carafe cannot hold cream at 41F; using time control instead of temperature control is an option for this item; cream can be held in the carafe for up to 4 hours and then must be discarded and can not be saved after 4 hours. Please discuss with inspector before implementing this option. Verification Required; Will return 7/5 to meet with owner and discuss options and verify temperatures.

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; 0 points; Two bottles of sanitizer were not labeled. All chemicals and cleaners removed from original packaging shall be labeled with the common name of the product. CDI-Employee labeled bottles.

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; Air thermometer inside cooler below coffee machine is malfunctioning and not able to be read accurately. Thermometer must be replaced.