Restaurant · Wake County, NC

Sunday's Am Eatery

Name: Sunday's Am Eatery
Address: 14460 Falls Of Neuse Rd, Wake County, NC

14460 Falls Of Neuse Rd

Last inspected Sep 16, 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

3 inspections

1 - Inspection

Sep 16, 2026

Score 97.5

Official score: 97.5 · Understand this area’s scale

3 recorded violations

notedCode 4-501.114Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114; Priority; Sanitizer concentration in mechanical dish machine tested at 0ppm chlorine after several runs. Chlorine sanitizer shall maintain a concentration between 50-200ppm chlorine. CDI- Machine was primed and is now dispensing at a concentration within acceptable range.

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 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; Container of turkey burnt ends (9/6) in walk-in cooler found holding longer than 7 days. Time/Temperature Control for Safety (TCS) food shall be discarded once it exceeds its date for time/temperature safety (7 days from preparation or opening if held at 41F or below). Remember that the prep date is Day 1. CDI- Turkey burnt ends were voluntarily discarded. This was the only TCS food found holding longer than 7 days.

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 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; All sanitizer buckets observed with a concentration under 150ppm quat. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizing solution at the proper concentration (150-400ppm QAC). CDI- Bucket was replenished with sanitizer at the correct 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

Official record from Wake County Environmental Services, Sep 16, 2026 · Original Source

1 - Inspection

Feb 10, 2026

Score 98

Official score: 98 · Understand this area’s scale

4 recorded violations

notedCode 2-501.11Other

Official wording

Procedures for responding to vomiting & diarrheal events

Inspector’s notes

2-501.11; Priority Foundation; Establishment was missing a part of the written procedure to clean up bodily fluid. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. 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. CDI - Emailed PIC approved plan.

In plain English

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

More about other finding

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

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1); Priority; Queso (116F) and sausage gravy (120F) in hot holding unit and bag of queso (108F) and bag of beef (97F) in hot box were found holding at incorrect temperatures. Maintain TCS foods in hot holding at 135F or above. CDI- All foods were rapidly reheated to a temperature above 165F on the stove. Remember that the hot box is not designed to reheat foods; it is designed to maintain temperature.

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 7-102.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11; Priority Foundation; One spray bottle of Fabuloso was missing the identifying label in the warewashing area. Working containers of toxic/poisonous chemicals taken from bulk shall be labeled with the common name of the chemical. CDI- Bottle was labeled.

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 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Sanitizer bucket observed with a concentration below 200ppm quat. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizing solution at the proper concentration (200-400ppm for quaternary ammonium). CDI- Bucket was replenished with sanitizer at the correct concentration. See additional comment below.

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 10, 2026 · Original Source

1 - Inspection

Jun 30, 2025

Score 97.5

Official score: 97.5 · Understand this area’s scale

4 recorded violations

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 a small amount of sausage above the grill found holding at 97F. This container had a time stamp of 7:00a. When EHS asked procedures regarding this container of sausage; PIC stated that sausage would last about one shift (~8 hrs). This was the only TCS food found hot holding at an incorrect temperature. Maintain TCS foods in hot holding at 135F or above. CDI- Since this batch was made at 7a; PIC agreed that food will be voluntarily discarded at 11a and a new batch will be made. EHS discussed the possibility of using Time as a Public Health Control for this container of sausage and also discussed relocating sausage to grill to maintain hot at 135F and above.

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; In one prep cooler on the make line; observed all TCS foods holding above 41F (see temperature chart). Maintain TCS foods in cold holding at 41F or less. CDI- Temperature was checked this morning by PIC and was holding at 40F; food was allowed to be placed in alternate refrigeration to rapidly cool. Ambient air temperature of unit measured 49F at the start of the inspection and measured 54F at the end of the inspection. PIC stated that TCS food will not be placed in this unit until repaired and capable of holding at 41F or below. EHS will return to verify temperature once unit is repaired.

In plain English

More about food kept at an unsafe temperature

notedCode 6-501.111Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.111; Core; Several flies observed throughout kitchen. The premises shall be maintained free of insects; rodents; and other pests. Pest presence shall be controlled by eliminating harborage conditions. Back door has air curtain that is functional but is not blowing with effective force. After checking outside dumpsters; observed one fly enter when back door was opened. Increase pest control measures.

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

More about signs of rodents or insects

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; Clean cups were stored directly near handwashing sink in server area where splash contamination can occur. Cleaned equipment and utensils shall be stored in a clean; dry location; where they are not exposed to splash; dust; or other contamination. Install splashguard at handwashing sink or place cups inverted in a deep container if facility would like to keep cups in this location.