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Restaurant · Wake County, NC

Terrace Dining Room/Terrace Snack Bar

1509 Main Campus Dr

Last inspected Jun 3, 2026 · View Map ↗ · Compare ↗

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Score 99

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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

The full inspection history

7 inspections

1 - Inspection

Jun 3, 2026

Score 99

Official score: 99 · Understand this area’s scale

2 recorded violations

notedCode 6-301.11 Handwashing CleanserHandwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.11 Handwashing Cleanser; Availability Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid; powder; or bar soap. (Pf) Soap dispenser is empty inside small snack bar area. CDI: Soap supplied by PIC.

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.

More about handwashing 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. Minor ice accumulation observed leading from evaporator unit inside walk-in cooler.

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 3, 2026 · Original Source

1 - Inspection

Nov 14, 2025

Score 98.5

Official score: 98.5 · Understand this area’s scale

2 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 (C) Minor build-up inside beverage dispensing nozzles at small service window.

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 —Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. (P) Hot-dogs inside small counter top steam unit are holding below 135F. CDI: Unit adjusted and hot-dogs reheated to 165F.

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

Official record from Wake County Environmental Services, Nov 14, 2025 · Original Source

1 - Inspection

Jul 10, 2025

Score 100

Official score: 100 · Understand this area’s scale

0 recorded violations

No violations recorded in this inspection.

Official record from Wake County Environmental Services, Jul 10, 2025 · Original Source

1 - Inspection

Jan 29, 2025

Score 97.5

Official score: 97.5 · Understand this area’s scale

2 recorded violations

notedCode 4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleanedCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned; and sanitized per 4-702.11/4-703.11; throughout the day at least every 4 hours; unless otherwise indicated in the Food Code; (P): Observed food debris left on meat slicer blade and guard during inspection. Staff stated slicer was last used yesterday. CDI: Slicer disassembled to be 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 7-102.11 Common Name - Working Containers (Pf): One spray bottle of unlabeled chemical cleaner stored in dish area. All chemical cleaners stored inside working containers shall be labeled with the common name of the solution (example: WindexChemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11 Common Name - Working Containers (Pf): One spray bottle of unlabeled chemical cleaner stored in dish area. All chemical cleaners stored inside working containers shall be labeled with the common name of the solution (example: Windex; Bleach etc.) CDI: Label 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

Official record from Wake County Environmental Services, Jan 29, 2025 · Original Source

1 - Inspection

Aug 28, 2024

Score 99

Official score: 99 · Understand this area’s scale

3 recorded violations

majorCode 4-202.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-202.11; Priority Foundation; White cutting boards attached to flip-top units in grill prep area have deep scouring/staining. Multi-use food-contact surfaces shall be smooth; and free of breaks; open seams; cracks; chips; inclusions; pits; and similar imperfections. CDI: New cutting boards ordered.

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; Debris build-up on shelving inside walk-in cooler. Equipment nonfood-contact surfaces shall be clean. Please have shelving 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 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Cleaning needed on flooring behind equipment on grill line. Physical facilities shall be cleaned as often as necessary to keep them clean. Facility is otherwise very 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, Aug 28, 2024 · Original Source

1 - Inspection

Feb 29, 2024

Score 99

Official score: 99 · Understand this area’s scale

3 recorded violations

majorCode 3-603.11Food temperature

Official wording

Consumer advisory provided for raw/ undercooked foods

Inspector’s notes

3-603.11; Priority Foundation; Missing a disclosure on the menu that burgers can be cooked to order. Missing a reminder on the menu stating consuming undercooked meats may increase your risk of foodborne illness. Asterisk the hamburger that is cooked to order. Include a statement burgers can be cooked to order. Include a reminder that is asterisked stating consuming undercooked meats may increase your risk of foodborne illness. A follow-up will be conducted by REHS by March 10th.

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
majorCode 3-501.13Food temperature

Official wording

Approved thawing methods used

Inspector’s notes

3-501.13 ; Priority Foundation; Thawing raw hamburger in standing water. Thaw TCS food under cool running water to float off loose particles; thaw in refrigeration units or thaw in the microwave as part of the cooking process. Cool running water was turned on.

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 5-501.115Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.115; Core; Loose trash and cardboard on the dumpter pad. A storage area and enclosure for refuse; recyclables; or returnables shall be maintained free of unnecessary items; as specified under sec. 6 501.114; and clean.

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, Feb 29, 2024 · Original Source

1 - Inspection

Dec 8, 2023

Score 98.5

Official score: 98.5 · Understand this area’s scale

1 recorded violation

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; Lettuce is 47F and sliced tomatoes are 47F stored above the food in the make line of the prep refrigeration unit. Keep all TCS food at or below 41F when held cold. The lettuce and tomatoes were placed in the walk-in cooler.

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

Official record from Wake County Environmental Services, Dec 8, 2023 · Original Source

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