Restaurant · Wake County, NC

Tepuy Donuts

Name: Tepuy Donuts
Address: 2820 Capital Blvd, Wake County, NC

2820 Capital Blvd

Last inspected May 13, 2026 · View Map ↗ · Compare ↗

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Score 95.5

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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

May 13, 2026

Score 95.5

Official score: 95.5 · Understand this area’s scale

10 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 heavy pink stain accumulation on the ice reflector panel that needs immediate cleaning. Discussed the matter 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 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. 3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. - Observed salt in a working container with no label. Repeat. A significant labeling system was implementedno point at this time. - Display cooler with customer access (grab-and-go): observed in-house prepared dried tomato and pesto (heat treat) display without proper labeling. 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 —Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed that in-use wiping cloths are not stored in the sanitizer solution. CDI - the wiping cloths were restored in the sanitizer bucket.

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 —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 containers. 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 4-205.10 Food EquipmentCleaning and sanitizing

Official wording

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

Inspector’s notes

4-205.10 Food Equipment; Certification and Classification (C) 4-502.11(A) Maintain utensils in good repair. 4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P; (B) Durable; Corrosion-Resistant; (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable; and (E) Resistant to damage. - Observed the blender bowl with cracks and crevices that are not easy to clean. Also; the tape that seals the blender bowl is absorbent and not easy to keep clean - Observed tape as a temporary repair wrapped on the water hose. Discussed the matter with PIC. - Observed the deep fryer set up on the countertop and being operated outside the hood. CDI - the operator discontinued using the deep fryer on the counter due to violations of the NC Food Code; fire marshal; and building code.

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 old tape and food residue on the backside of the cleaned plastic pans. CDI - the pans sent for rewash.

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 (PIC). Pf - Observed no record of when the water filter was serviced. Verification due by 5/23/26.

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 5-501.113 Covering Receptacles (C) 5-501.16(A) Provide receptacles of sufficient capacity to hold refuseFacility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.113 Covering Receptacles (C) 5-501.16(A) Provide receptacles of sufficient capacity to hold refuse; recyclables; and returnables that accumulate. - Observed a shared dumpster overflow and was unable to close the top lid. 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 6-101.11 Surface Characteristics. Materials for indoor floorCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-101.11 Surface Characteristics. Materials for indoor floor; wall; and ceiling surfaces under conditions of normal use shall be: (1) SMOOTH; durable; and EASILY CLEANABLE (3) Nonabsorbent for areas subject to moisture such as FOOD preparation areas; walk-in refrigerators; WAREWASHING areas; toilet rooms; mobile FOOD ESTABLISHMENT SERVICING AREAS; and areas subject to flushing or spray cleaning methods. - Observed male and female restroom ceiling tiles made of absorbent material. Discussed the matter 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 —Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking (C) - Observed employee bacon grease stored together with the food supply to the public service without adequate separation. Discussed with PIC about assigning the designated area for employee food.

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, May 13, 2026 · Original Source

1 - Inspection

Sep 2, 2025

Score 92

Official score: 92 · Understand this area’s scale

14 recorded violations

notedCode 6-301.14Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.14; Core; Side prep room handwashing station lacking a handwashing sign. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. CDI- Handwashing signs provided for posting. 5-205.11; Priority Foundation; Damp wiping cloth hanging off of splash guard of front handwashing sink; with no sanitizer bucket available to place it in. A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing sink may not be used for purposes other than handwashing. CDI- Cloth removed during inspection. [REPEAT]

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2) and (B); Priority; Cold-Holding: TCS foods in the side room tall 2-door unit not being held cold enough; measured at 42-43F. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- TCS foods exceeding 41F but not over 45F moved to walk-in cooler for active cooling and cold-holding. Have the 2-door unit serviced and temperature reduced to ensure foods maintained at 41F and less. [REPEAT]

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 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; Disposition: Date-marking missing on ham chub opened a few days ago and heavy cream opened yesterday. A few packages of frozen ham in the process of thawing do not have "thawed on" date added. Roasted garlic in oil and bundles of mozzarella held beyond 7 days; dated 8/22; 8/8; 8/21. Refrigerated; READY-TO-EAT; POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared and held in a food establishment for more than 24 hours shall be date-marked. The day of preparation shall be counted as Day 1 (ex.-date the milk opened; date the meat/vegetable cooked). Add date mark to prepared TCS foods that will be held over to the next day. When freezing cooked TCS foods; include the Date Cooked/Date Frozen/Date Thawed. Prepared TCS food shall be discarded if it exceeds the temperature and time combination as specified in Food Code (up to 7 days when maintained at 41F and less). CDI- Known dates added. Product past 7-day hold voluntarily discarded by PIC during inspection.

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 3-603.11Food temperature

Official wording

Consumer advisory provided for raw/ undercooked foods

Inspector’s notes

3-603.11; Priority Foundation; Menu Consumer Advisory is missing for the smoked salmon. If an animal FOOD such as beef; EGGS; FISH; lamb; milk; pork; POULTRY; or shellfish is served or sold raw; undercooked; or without otherwise being processed to eliminate pathogens; either in READY-TO-EAT form or as an ingredient in another READY-TO-EAT FOOD; the PERMIT HOLDER shall inform CONSUMERS of the significantly increased RISK of consuming such FOODS by way of a DISCLOSURE and REMINDER. A DISCLOSURE shall include 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. A REMINDER shall include asterisking the animal-derived FOODS requiring DISCLOSURE to a footnote that states: Consuming raw or undercooked MEATS; POULTRY; seafood; shellfish; or EGGS may increase your RISK of foodborne illness. CDI- PIC educated on requirement. Have menu Consumer Advisory corrected prior to your next inspection. Cold-smoked salmon is not considered cooked; so Consumer Advisory needed. Parasite Destruction Letter is not required; as Dept. of AG covers this concern for this product type. Storage- If received in frozen ROP-type packaging; labelled “keep frozen”; fully cut open the package before thawing to prevent any risk of toxin formation.

In plain English

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; Labeling missing on bucket of sanitizer and multiple squeeze bottles of chemicals. 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 3-302.12Food source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12; Core; Labeling missing on spices and squeeze bottles of food ingredients. Working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT; such as cooking oils; flour; herbs; potato flakes; salt; spices; and sugar shall be identified with the common name of the FOOD. Add labeling to these items.

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 6-501.111Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.111; Core; A few live flies observed in kitchen; and no air curtain in place over exit door off kitchen. The PREMISES shall be maintained free of insects; rodents; and other pests. 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 2-402.11Employee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

2-402.11; Core; Food employee with fluffy beard observed working with food without wearing a hat or hair net; and no beard guard. FOOD EMPLOYEES shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair; that are designed and worn to effectively keep their hair from contacting exposed food; clean equipment; utensils; and linens; and unwrapped single-service and single-use articles. Ensure food employees wear a hat or hair net; and beard guard as needed. [REPEAT]

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 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Sanitizer concentration too low in sanitizer bucket; measured at 0ppm quat. Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be held between uses in a chemical sanitizer solution at the required concentration (50-200ppm chlorine; 200-400 quat). Adjust the sanitizer concentration higher and use sanitizer test kit to verify correct concentration reached. 3-304.14; Core; Bucket of sanitizer stored on the floor. Containers (sanitizer buckets) of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of FOOD; EQUIPMENT; UTENSILS; LINENS; SINGLE-SERVICE; or SINGLE-USE ARTICLES. CDI- Container moved during inspection. [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 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; Multiple utensils stored in container of water on prep table; water measured at 88F. When asked; PIC stated the utensils are used with foods from the oven or stove. Scoop in bin of sugar with handle down in the food. 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 or mashed potatoes. CDI- Utensils and container 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 4-901.11 (B)Equipment and utensils

Official wording

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

Inspector’s notes

4-901.11 (B) ; Core; Employee observed drying dishes using a cloth towel. After cleaning and sanitizing; equipment and utensils Shall be air-dried; and may not be cloth dried. Cloth towels may not be used for this purpose. CDI- PIC and staff educated on requirements. [REPEAT]

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

majorCode 4-302.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-302.14; Priority Foundation; PIC unable to locate test kit for the quat sanitizer in use. A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. VR-VERIFICATION REQUIRED. Obtain a sanitizer test kit for the sanitizer in use (quat) within 10 days and text picture of obtained sanitizer test kit to your REHS Joanne Rutkofske at 919-623-0459 for verification of correction.

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 5-501.114Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.114; Core; In outside shared dumpster area; trash dumpster lacking a 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. 5-501.110; Core; Side doors of shared dumpsters 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 closed. Recommend adding signage to remind users to -Keep doors/lids Closed-. 5-501.115; Core: Some loose litter on ground around the dumpsters. 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. 5-501.11; Core; Oil receptacle sitting up onto dirt. An outdoor storage surface for REFUSE; recyclables; and returnables shall be constructed of nonabsorbent material such as concrete or asphalt and shall be SMOOTH; durable; and sloped to drain. CDI- Receptacle moved back over to asphalt surface. 5-501.16; Core; Two kitchen Handwashing Sinks lacking a trash can. If disposable towels are used at handwashing lavatories; a waste receptacle shall be located at each lavatory. Ensure each handwashing station has a trash can; that is not so large as to block access to the sink.

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 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core; Caulk has pulled apart around the 3-comp sink. PHYSICAL FACILITIES shall be maintained in good repair. Recaulk this area so smooth and cleanable.

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 2, 2025 · Original Source

1 - Inspection

Jan 16, 2025

Score 94

Official score: 94 · Understand this area’s scale

11 recorded violations

notedCode 2-103.11(O)Permits, training, and postings

Official wording

Management; food & conditional employee; knowledge; responsibilities & reporting

Inspector’s notes

2-103.11(O); Priority Foundation; An employee health policy is not available. Ensure food employees are informed of their responsibility to report required symptoms; illnesses and exposure. CDI- education given and hard copies of guidance material provided.

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

notedCode 2-501.11Other

Official wording

Procedures for responding to vomiting & diarrheal events

Inspector’s notes

2-501.11; Priority Foundation; Written procedures for the clean up of vomit and diarrheal events are not available. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. CDI- education given and hard copies of guidance material provided to PIC.

In plain English

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

More about other finding

notedCode 2-401.11 (A)Employee health and hygiene

Official wording

Proper eating; tasting; drinking or tobacco use

Inspector’s notes

2-401.11 (A); Employee beverages observed sitting on the shelves with food items. 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. Remove the cups and create a designated space for them that will not result in contamination of food items or clean equipment.

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 2-301.14 (B)Handwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.14 (B); Priority; Dishwasher was observed exiting the restroom and entering into the kitchen without washing hands before beginning work again. Wash hands after using the toilet room. CDI- education given and employee washed their hands.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11 (B) ; Priority Foundation; Employee observed rinsing out a cleaning rag in the handwashing sink. A handwashing sink may not be used for purposes other than handwashing. CDI- education given. 6-301.14; Handwashing signage was missing from the hand sinks in the kitchen. Post a handwash sign at each handsink.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11(A); Priority Foundation; The slicer last used on Monday was observed with food debris and residue present along the food contact portion of the blade. Equipment food contact surfaces and utensils shall be clean to sight and touch. CDI- PIC instructed employee to clean the slicer again. 4-702.11; Priority; Dishes observed being washed and rinsed but not sanitized. Utensils and food contact surfaces of equipment shall be sanitized before use; after cleaning. CDI- all dishes were sent back to be properly sanitized.

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 3-501.16(A)(2)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2); Priority; Pepperoni pizza sitting out on the display counter was holding around 67F. After conversation with the PIC it was determined that the pizza was put out around 8:30am (1 hr 20 mins prior to my arrival). Maintain TCS foods in cold holding at 41F or less. CDI- education given. TPHC (Time as a Public Health Control) was suggested to the PIC; as well as the option to put out 1 slice of pizza as a display ONLY and keep the rest refrigerated until ordered. The PIC opted to use the display option. The pepperoni pizza not used for the display was placed in the walk-in to cool to 41F.

In plain English

More about food kept at an unsafe temperature

notedCode 2-402.11Employee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

2-402.11; A few employees observed handling food observed without hair restraints. Use head coverings; beard guards and clothing to restrain body hair from contacting exposed food; equipment; and utensils.

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 3-304.14(B)Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14(B); Wet wiping cloths observed sitting on various surfaces throughout the kitchen. Hold in-use wiping cloths in properly concentrated sanitizer between uses.

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 4-901.11 (B)Equipment and utensils

Official wording

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

Inspector’s notes

4-901.11 (B) ; Employee observed towel drying dishes. After cleaning and sanitizing; equipment and utensils may not be cloth dried.

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 5-501.17Cleaning and sanitizing

Official wording

Toilet facilities: properly constructed; supplied & cleaned

Inspector’s notes

5-501.17; The women's restroom does not have a covered waste receptacle. Provide a covered waste bin in female restrooms.

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, Jan 16, 2025 · Original Source