Restaurant · Wake County, NC

Taco Bell

Name: Taco Bell
Address: 2748 Capital Blvd, Wake County, NC

2748 Capital Blvd

Last inspected Sep 9, 2026 · View Map ↗ · Compare ↗

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Score 96

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

The full inspection history

8 inspections

1 - Inspection

Sep 9, 2026

Score 96

Official score: 96 · Understand this area’s scale

7 recorded violations

notedCode —Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (E) Surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not TIME/TEMPERATURE CONTROL FOR SAFETY (TCS) FOOD shall be cleaned:(1) At any time when contamination may have occurred - Observed soda machine at the pickup window: black stain accumulation on the soda machine nozzle heads and the back side of the soda pushers - Observed the soda machine at the self-service area: black stain accumulation at the ice spout and the soda nozzle heads. Discussed the cleaning frequency in these areas with the person in charge (PIC)

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)(B) and (D) EquipmentEquipment 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(A) Cleaned EQUIPMENT and UTENSILS shall be stored:(1) In a clean; dry location;(2) Where they are not exposed to splash; dust; or other contamination - Observed dishwashing sink: the clean utensils hang low next to and cover the water faucet and hang over the soapy water vat; when the employee uses the water faucet; the clean utensils become contaminated. The clean utensils hanging above the soapy water vat could also become contaminated by soapy water. Discussed the matter with PIC.

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) and (C) EquipmentEquipment and utensils

Official wording

Single-use & single-service articles: properly stored & used

Inspector’s notes

4-903.11(A) and (C) Equipment; Utensils; Linens and Single-Service and Single Use Articles-Storing: (A)SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored; Where they are not exposed to splash; dust; or other contamination; shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used. 6" off the floor - Front service counter: observed high stacks of cups where the mouthpiece part of the cup is exposed above the dispenser and could potentially become contaminated without protection. Discussed the matter with PIC. - Storage area: 2 carton boxes of cups stored directly on the floor. Discussed the matter with the PIC

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 4-601.11(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. - Observed accumulation on equipment at the service line in this area: walk-in cooler floor under the shelf; inside the prep cooler. Discussed the cleaning schedule with PIC.

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 —Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-205.15 (B) Leak pipe etc. not imminent threat - Observed a minor clog in the female restroom's hand sink. Discussed the matter with the PIC.

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

notedCode 5-501.111 Garbage and recycling storage areasFacility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.111 Garbage and recycling storage areas; enclosures; and receptacles shall be maintained in good repair. 5-501.114 Using Drain Plugs (C) 5-501.115 Maintaining Refuse Areas and Enclosures (C) - Observed dumpster with rust and holes that needs to be replaced. This dumpster is also missing a drain plug. - Observed grease trap with grease stain accumulation on the top lid that needs to be cleaned more often to prevent pest attraction. Discussed the matter with PIC.

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

notedCode 6-501.12 CleaningCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12 Cleaning; Frequency and Restrictions (C). (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. - Observed black stains on the floor coving; under the shelf. Discussed the matter with PIC. Repeat

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 9, 2026 · Original Source

1 - Inspection

May 5, 2026

Score 97

Official score: 97 · Understand this area’s scale

9 recorded violations

notedCode 2-401.11 (A) Except when drinking from a closed beverage containerEmployee health and hygiene

Official wording

Proper eating; tasting; drinking or tobacco use

Inspector’s notes

2-401.11 (A) Except when drinking from a closed beverage container; 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 a beverage cup with no lid on the service table at the pick-up window station. Discussed the matter with the person in charge (PIC). During inspection (CDI); the beverage cup without a lid was removed from the 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 3-302.12 Label all working containers of food (oilsFood source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12 Label all working containers of food (oils; spices; salts; flour; sugar) except food that is easy to identify such as dry pasta. - Observed 1 container of cinnamon sugar with no label. Discussed the matter with PIC.

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 2-303.11 Prohibition - Jewelry (C) Remove jewelry on hands and arms while preparing food. A plain ringEmployee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

2-303.11 Prohibition - Jewelry (C) Remove jewelry on hands and arms while preparing food. A plain ring; such as a wedding band; is allowed. - Observed 1 food handler with a ring that is not a plain wedding band. Discussed the matter 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

notedCode 3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. 3-304.12 (B) In-use utensils for food that is not Time/Temperature control for safety (TCS) food must be stored with their handles above the top of the food within containers or equipment that can be closed. - Observed a cup with no handle stored inside the bag of sugar. - Observed tongs hung on the deep fryer cabinet handleEquipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. 3-304.12 (B) In-use utensils for food that is not Time/Temperature control for safety (TCS) food must be stored with their handles above the top of the food within containers or equipment that can be closed. - Observed a cup with no handle stored inside the bag of sugar. - Observed tongs hung on the deep fryer cabinet handle; which is not a clean location to store in-use utensils. Discussed the matter with PIC.

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 —Equipment and utensils

Official wording

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

Inspector’s notes

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed wetness on stacks of clean pans. Discussed the matter with PIC.

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 —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. - Observed the men's restroom flush water tank with a broken cover. PIC stated the work order is in place.

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. - Observed accumulation on equipment at the service line in this area: walk in cooler floor; prep cooler's gaskets; shelves; hot cabinet's handles and air thermometers. Discussed cleaning schedule with PIC.

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

majorCode 5-205.13 Scheduling Inspection and Service for a Water System Device (Pf). A device such as a water treatment device or backflow preventer shall be scheduled for inspection and serviceWater, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-205.13 Scheduling Inspection and Service for a Water System Device (Pf). A device such as a water treatment device or backflow preventer shall be scheduled for inspection and service; in accordance with manufacturer's instructions and as necessary to prevent device failure based on local water conditions; and records demonstrating inspection and service shall be maintained by the PERSON IN CHARGE. P - Observed the water filter changed schedule; and the date the filter was changed is not available for review. Verification due by 5/15/26.

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

notedCode 6-501.12 CleaningCleaning and sanitizing

Official wording

Physical facilities installed; maintained & 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, May 5, 2026 · Original Source

1 - Inspection

Dec 4, 2025

Score 98

Official score: 98 · Understand this area’s scale

4 recorded violations

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; Walk-in cooler self-seal mechanism not working properly; keeps getting stuck in the up position; which does not allow door to fully close. Walk-in cooler door exterior plating is rusting and pulling apart at the bottom. In mens restroom; urinal is out-of-order. Recommend increasing lighting in walk-in cooler. Lower door handles are loose on 4-door hot-hold unit. EQUIPMENT shall be maintained in a state of good repair and condition. EQUIPMENT components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturers specifications. Repair/Replace these items. [REPEAT]

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; Residue accumulation along makeline; prep areas; storage areas; equipment/table legs; exteriors of dry food storage containers...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment throughout.

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 5-501.110Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.110; Core; Top lid of grease receptacle left open. REFUSE; recyclables; and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents. Maintain side doors and top lids of dumpsters and grease receptacle closed. 5-501.114; Core; Dumpster lacking drain plug. Drains in receptacles and waste handling units for REFUSE; recyclables; and returnables shall have drain plugs in place. Contact trash service provider to have the missing drain plug replaced. 5-501.115; Core: Loose litter and leaf litter accumulation on ground around the dumpster. A storage area and enclosure for REFUSE; recyclables; or returnables shall be maintained free of unnecessary items and clean. Increase cleaning frequency to this area.

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

notedCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Debris and residue accumulation along floors under and around equipment and storage racks. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to these areas and clean thoroughly. [REPEAT]

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 4, 2025 · Original Source

1 - Inspection

Jul 15, 2025

Score 98

Official score: 98 · Understand this area’s scale

5 recorded violations

notedCode 7-102.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11; Priority Foundation; At rear kitchen handwashing sink; two wall dispensers; with labeling missing on hand sanitizer dispenser. Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI- Labeling added during inspection.

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 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; Two pairs of tongs hung on low handles at the fryer where can brush up against pants. During pauses in FOOD preparation or dispensing; FOOD preparation and dispensing UTENSILS shall be stored: in the FOOD with their handles above the top of the FOOD; or In a clean/dry; protected location; or In a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned at a frequency specified in Food Code (every 4 hours); or In running water of sufficient velocity to flush particulates to the drain; if used with moist FOOD such as ice cream. CDI- Tongs returned for cleaning during inspection.

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 4-501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11; Core; Walk-in cooler self-seal mechanism not working properly; keeps getting stuck in the up position; which does not allow door to fully close. Walk-in cooler door exterior plating is rusting and pulling apart at the bottom. In mens restroom; soap dispenser is starting to detach from the wall. EQUIPMENT shall be maintained in a state of good repair and condition. EQUIPMENT components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturers specifications. Repair/Replace 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

notedCode 4-501.19Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.19; Priority Foundation; Soapy hot water at active 3-comp sink not hot enough; measured at 91F. The temperature of the wash solution in manual WAREWASHING EQUIPMENT shall be maintained at not less than 43C (110F) or the temperature specified on the cleaning agent manufacturer's label instructions. CDI- Hot water added during inspection.

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 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Residue accumulation along floors under and around equipment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to these areas and clean thoroughly. [REPEAT]

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, Jul 15, 2025 · Original Source

1 - Inspection

Feb 5, 2025

Score 97

Official score: 97 · Understand this area’s scale

3 recorded violations

notedCode 4-602.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11; Core; [Repeat] One of the soda nozzles at the drive thru had heavy red and black residue accumulation present. .Equipment such as beverage dispensing nozzles shall be cleaned frequently enough to prevent soil or mold accumulation...CDI- nozzle was cleaned during inspection.

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; [Repeat] Observed soiled wire and solid metal shelves (along makeline; prep areas; storage areas; and above 3-compartment sinks); equipment/table legs; exteriors of dry food storage containers...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.

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 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core; [Repeat] Ice was accumulated under evaporator in walk-in freezer....Physical facilities shall be kept in good repair...Remove accumulated ice; and repair leaking freezer evaporator.

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 5, 2025 · Original Source

1 - Inspection

Aug 14, 2024

Score 97.5

Official score: 97.5 · Understand this area’s scale

3 recorded violations

majorCode 4-602.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11; Core; Soda nozzles at the drive thru had some residue accumulation present. .Equipment such as beverage dispensing nozzles shall be cleaned frequently enough to prevent soil or mold accumulation...Increase soda nozzle cleaning frequency.; 4-601.11 (A); Priority Foundation; Quite a few utensils (scoops and tongs) were observed with food debris present. A few plastic containers observed with dried on grease accumulation. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI- utensils and equipment sent back to dish area 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

minorCode 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; [Repeat] Observed soiled wire and solid metal shelves (along makeline; walk-in cooler; prep areas; above 3-compartment sinks); equipment/table legs; exteriors of dry food storage containers...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.

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 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core; [Repeat] Ice was accumulated under evaporator in walk-in freezer....Physical facilities shall be kept in good repair...Remove accumulated ice; and repair leaking freezer evaporator.

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 14, 2024 · Original Source

1 - Inspection

Apr 4, 2024

Score 97

Official score: 97 · Understand this area’s scale

6 recorded violations

criticalCode 3-403.11Food temperature

Official wording

Proper reheating procedures for hot holding

Inspector’s notes

3-403.11; Priority - Ground beef in commercially sealed bags was reheated to 95-126F in many parts after emptying into pan...Commercially processed TCS* foods shall be reheated to at least 135F throughout entire product BEFORE hot holding...CDI by rapidly cooling ground beef. NOTE: After removing TCS* foods in sealed bags from hot water; check temperatures in various parts of bag; moving product around in bag to ensure all parts have reached 135F or above. Return sealed bags to hot water if food has not reached 135F or above throughout product. After emptying product into pans; check temperatures of foods again to ensure all parts are 135F or above.

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

minorCode 4-903.11(A) and (C)Equipment and utensils

Official wording

Single-use & single-service articles: properly stored & used

Inspector’s notes

4-903.11(A) and (C); Core - A few front stacks of disposable beverage cups were in dispensers and sticking above top of dispenser (unprotected sides). A few disposable cardboard containers were stored with unprotected food contact surfaces...Single service disposable food/beverage containers shall be protected from contamination...Keep disposable cups down inside approved dispensers or inverted and in their original plastic sleeves pulled up to rims of top cups on stacks. Cover or invert clean unprotected disposable containers.

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 4-501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11; Core - Some wire shelves were rusty or peeling. Some plexiglass doors on hot holding areas were cracked...Food service equipment shall be kept in good repair...Replace damaged shelves and doors with similar approved equipment.; 4-502.11(A) and (C); Core - A few food containers were cracked; and condiment holders by drive through were cracked/damaged...Food service utensils shall be kept in good repair...Discard damaged 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 4-501.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.14; Core - Interiors of sanitizing sink of 3-comp sink were soiled/greasy...Warewashing equipment shall be cleaned frequently enough to prevent recontamination of clean equipment and utensils...Increase cleaning of 3-comp sink compartments.

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 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 soiled wire and solid metal shelves; equipment/table legs; back sides/undersides of equipment door handles; refrigerator vent slats; lid tops on dry food storage containers; drainboard undersides; refrigerator door frames/hinges; dining area beverage dispensing counter drain tray and metal cabinets underneath under dining area soda dispensing machine. Old stickers were on some food containers exteriors...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above. Remove stickers from food containers exteriors.

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 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core - Observed soiled kitchen walls; floor corners; pipes under sinks...Physical facilities shall be kept clean...Increase cleaning frequency of fixtures/surfaces above.; 6-501.11; Core - Ice chunks had dropped onto product/floor in walk-in freezer (from evaporator leaks?). Some small holes were in walls; and grout was missing between some floor tiles. Both men's and women's metal toilet/urinal partitions were rusty and peeling/damaged. Outside water spigot was dripping...Physical facilities shall be kept in good repair...Remove accumulated/dripping ice; and repair leaking freezer evaporator. Seal wall holes; replace grout; and repair leaking water spigot. Sand down and repaint damaged bathroom partitions or replace partitions.

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 4, 2024 · Original Source

1 - Inspection

Dec 13, 2023

Score 97

Official score: 97 · Understand this area’s scale

8 recorded violations

majorCode 2-501.11Other

Official wording

Procedures for responding to vomiting & diarrheal events

Inspector’s notes

2-501.11; Priority Foundation - No written clean up procedures were provided for vomiting and diarrheal events...Written procedures for employees shall be available when responding to discharge of vomitus or fecal matter onto surfaces in establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and exposure of employees; consumers and food to vomit or diarrhea...CDI by informing PIC of requirement and providing sample clean up procedures.

In plain English

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

More about other finding

minorCode 4-602.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11; Core - At drive through; soda dispensing nozzles had some build-up on them...Equipment such as beverage dispensing nozzles shall be cleaned frequently enough to prevent soil or mold accumulation...Increase soda nozzle cleaning frequency.

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 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core - Handles of some food dispensing utensils were touching food they were stored in...During pauses in food preparation or dispensing; food prep and dispensing utensils shall be stored on dry; clean surface (and utensils shall be washed; rinsed and sanitized every 4 hours if they are used with TCS* foods) OR in food with handles extending out of food OR in hot water at 135F or above...Store food dispensing utensils as stated above.

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 - Several clean food containers were stacked while wet...Clean food containers/utensils shall be stored in self-draining position that allows air drying and covered or inverted...Separate wet containers and completely air dry them before stacking.

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) and (C)Equipment and utensils

Official wording

Single-use & single-service articles: properly stored & used

Inspector’s notes

4-903.11(A) and (C); Core - Some stacks of disposable beverage cups were in dispensers and sticking above top of dispenser (and were unprotected). At least one disposable container in storage was uncovered and with food contact sides up. Some clean disposable food containers had food splash on them...Single service disposable food/beverage containers shall be stored to protect them from contamination...Keep disposable cups down inside approved dispensers or inverted and in their original plastic sleeves pulled up to rims of top cups on stacks. Cover or invert clean containers. Discard soiled food containers; and store them where they cannot be splashed by food.

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 4-502.11(A) and (C)Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-502.11(A) and (C); Core - A few dispensing tongs had cracked vinyl handles...Food service utensils shall be kept in good repair...Discard damaged items or remove vinyl from handles.; 4-501.11; Core - Some wire shelves were rusty or peeling...Food service equipment shall be kept in good repair...Replace damaged shelves with similar approved ones.

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 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 soiled wire and solid metal shelves; equipment/table legs; lid tops on dry food storage containers; drainboard undersides; reach-in refrigerator interiors; counter top (including drain tray areas) and metal cabinets under dining area soda dispensing machine. Some old stickers were on some food containers exteriors...Equipment nonfood contact surfaces shall be kept clean. Interior top and bottom of reach-in freezer had ice and food debris...Increase cleaning frequency of equipment above. Remove stickers from food containers.

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 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core - Ice was accumulated under evaporator in walk-in freezer (water leaks?). Some small holes were in walls...Physical facilities shall be kept in good repair...Remove accumulated ice; and repair leaking freezer evaporator. Seal wall holes.; 6-501.12; Core - Observed soiled/dusty conduits/cords (above center food prep unit); some flooring under equipment; vent hood filters and ceiling vent grates...Physical facilities shall be kept clean...Increase cleaning frequency of fixtures/surfaces above.

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 13, 2023 · Original Source