Restaurant · Wake County, NC

The Arepa Bar

Name: The Arepa Bar
Address: 7909 Falls Of Neuse Rd, Wake County, NC

7909 Falls Of Neuse Rd

Last inspected Jul 15, 2026 · View Map ↗ · Compare ↗

Read Reviews on Google

Score 95.5

Get the next inspection, free.

We'll email you when The Arepa Bar has a new health inspection. No spam, one-click unsubscribe.

Own this restaurant? Add an inspection badge to your website · Inspection prep checklist

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

The full inspection history

6 inspections

1 - Inspection

Jul 15, 2026

Score 95.5

Official score: 95.5 · Understand this area’s scale

7 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; PIC could not locate their employee health policy; but had several posters on the walls. Food employees shall be informed of their responsibility to report required symptoms; illnesses and exposure. CDI - Employee health policy and decision guide given to PIC.

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 6-301.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.12; Priority Foundation; One of the handwashing sinks was not supplied with papertowels. Each handwash sink shall be provided with paper towels or an air drying device. CDI- Papertowels were put at handwashing sink. 6-301.11; Priority Foundation; The handwashing sink in the bathroom does have any soap. Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid; powder; or bar soap. CDI- Soap was replenished.

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

majorCode 3-603.11 (C) 3Food temperature

Official wording

Consumer advisory provided for raw/ undercooked foods

Inspector’s notes

3-603.11 (C) 3; Priority Foundation; The reminder statement on the menu has not been updated to say: *This item is served raw or undercooked. Consuming raw or undercooked meats; poultry; seafood/shellfish or eggs may increase your risk of foodborne illness; especially if you have certain medical conditions. A verification visit will be made on Friday; July 24; 2026 to ensure menus have been updated.

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 3-304.14 (B)Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14 (B); Core; The sanitizer in the buckets is testing over 200 ppm. Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be held between uses in sanitizer and laundered daily. CDI- Sanitizer diluted until it tested at 200 ppm.

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 (C)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11 (C); Core; Disposable knives were stored with their handles in the container. SINGLE-SERVICE and SINGLE-USE ARTICLES shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used. CDI- The knives were inverted.

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 4-501.17(C)Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.17(C); Priority Foundation; Dishes were being washed and rinsed and put in a drying rack. A sink with at least 3 compartments shall be provided to manually wash; rinse; and SANITIZE EQUIPMENT and UTENSILS. CDI- Education and PIC instructed employee rewash; rinse and sanitize dishes.

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(C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(C); Core; The bottom of the double door freezer has a buildup of food debris at the bottom. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris. Clean the freezer more frequently.

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, 2026 · Original Source

1 - Inspection

Dec 17, 2025

Score 94.5

Official score: 94.5 · Understand this area’s scale

7 recorded violations

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

Official wording

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

Inspector’s notes

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 2-401.11Employee health and hygiene

Official wording

Proper eating; tasting; drinking or tobacco use

Inspector’s notes

2-401.11; Core; Uncovered employee beverages were found a shelf above a prep area and on a cutting board. Employees should only drink from closed beverage containers that are handled to prevent the contamination of exposed food; clean equipment and other supplies. CDI - Drinks were voluntarily discarded.

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 5-205.11Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11; Priority Foundation; The handwashing sink by the beverages had yellow and blue cloths hanging on the splash guard. A handwashing sink may not be used for purposes other than handwashing. CDI- Items removed.

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 3-501.16(A)(1)Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1); Priority; A container of sausages that temped between 118-125F was stored in oven that was not on. TCS foods in hot holding shall be maintained at 135F or above. CDI - Sausages were reheated and put in container to hold hot at flattop.

In plain English

More about food kept at an unsafe temperature

notedCode ** During next menu update in 2 months - update reminder statement to state: *This item is served raw or undercooked. Consuming raw or undercooked meatsFood temperature

Official wording

Consumer advisory provided for raw/ undercooked foods

Inspector’s notes

** During next menu update in 2 months - update reminder statement to state: *This item is served raw or undercooked. Consuming raw or undercooked meats; poultry; seafood/shellfish or eggs may increase your risk of foodborne illness; especially if you have certain medical conditions.

In plain English

More about food kept at an unsafe temperature

notedCode 3-304.12 (A)Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12 (A); Core; The handle of a scoop was submerged in the ice in the ice machine and laying on the closed container of salt. Utensils stored in non-TCS foods must be stored with handles above the food and top of the food container. CDI- Scoops were removed.

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 4-502.13Equipment and utensils

Official wording

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

Inspector’s notes

4-502.13; Core; A single-use spoon is stored in the grated cheese and parsley. Single-use and single-service articles cannot be reused. Use multi-use utensils for serving food. CDI - Spoons were discarded.

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, Dec 17, 2025 · Original Source

1 - Inspection

Jun 2, 2025

Score 93.5

Official score: 93.5 · Understand this area’s scale

8 recorded violations

notedCode 5-205.11Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11; Priority Foundation; The handwashing sink by the beverages had spray bottles and cloth hanging on the splash guard and a bottle in its basin. A handwashing sink may not be used for purposes other than handwashing. CDI- Items removed.

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 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; Shredded cheese; pico de gallo and salsa found holding between 46-49F in the cold well on ice. TCS foods shall be maintained at 41F or below for cold holding. CDI- TCS foods were relocated during the inspection to rapidly cool and more ice was added to cold well; foods cooled down by 3F within 20 minutes.

In plain English

More about food kept at an unsafe temperature

notedCode 3-304.12 (A)Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12 (A); Core; A scoop was found inside the covered rice in the steam table. In-use utensils in TCS food; must be stored with handles above the food and top of the food container. CDI- Scoop was removed.

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)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11 (A); Core; A container of dirty dishes/utensils was stored above clean pots and pans on the clean dish rack. Clean equipment; utensils; linens in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. CDI- Container was moved to bottom shelf and clean pots and pans were moved to a higher shelf.

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 4-502.13Equipment and utensils

Official wording

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

Inspector’s notes

4-502.13; Core; A single-use spoon is stored in the grated cheese. Single-use and single-service articles cannot be reused. Use multi-use utensils for serving food. CDI - Spoon was discarded.

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 4-501.12Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.12; Core; The tan and yellow cutting boards have grooves that are collecting residue that causes them to appear stained. Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. CDI- Cutting boards were voluntarily discarded.

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 4-601.11Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11; Core; The fan guard on the evaporator in the walk-in cooler has a buildup of dust and debris. Non food contact surfaces of equipment shall be cleaned frequently enough to avoid build up of dust; food residue or debris. Clean the fan guard on the 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

minorCode ***Replace the 3 blown bulbs in the hood. 6-403.11Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

***Replace the 3 blown bulbs in the hood. 6-403.11; Core; Employee food and drinks were stored on food contact surfaces throughout the kitchen area. Employee food and drinks shall be stored in a manner that prevents the contamination of the restaurant's food and supplies. Ensure employees have a designated area for the storage of their food; drinks; and belongings.

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 2, 2025 · Original Source

1 - Inspection

Feb 10, 2025

Score 94

Official score: 94 · Understand this area’s scale

7 recorded violations

notedCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Large; covered container of beans in the walk-in cooler with heavy condensation on the interior of lid was cooked and cooled one day prior. Cooling shall be accomplished using rapid cooling methods; such as: placing the food in shallow pans; cooling in smaller portions; stirring the food in a container on an ice bath; or using ice as an ingredient and the containers should be loosely covered. CDI- Discussion had about the cooling process; using shallower pans; and ice baths combined with stirring.

In plain English

More about food kept at an unsafe temperature

notedCode 5-205.11Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11; Priority Foundation; A few empty containers were found stored in handwashing sink upon entering back prep area. 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- Items removed.

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 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority; Container of uncooked potatoes and container of Guiso (cooked tomatoes and onions) found stored on bottom shelf of walk-in cooler; below several containers of raw meat. Food shall be stored to prevent cross contamination. Store foods according to final cook temperature. CDI- Food was rearranged during the inspection.

In plain English

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

More about other finding

notedCode 3-501.14Food temperature

Official wording

Proper cooling time & temperatures

Inspector’s notes

3-501.14; Priority; One large container of cooked beans found cooling since yesterday in the walk-in cooler with an internal temperature between (52F-54F). Time/Temperature Control for Safety (TCS) foods shall be cooled from 135F to 70F within 2 hours and from 70F to 41F or less within 4 additional hours. CDI- Product voluntarily discarded and discussion had about rapidly cooling the product once the temperature drops to 135F.

In plain English

More about food kept at an unsafe temperature

notedCode 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; Improvement noted on this violation since the last routine inspection; however; sliced tomatoes found holding as high as 46F and a few individual containers of salsa found holding at 47F in the cold well on ice. TCS foods shall be maintained at 41F or below for cold holding. CDI- TCS foods were relocated during the inspection to rapidly cool and ice was added to cold well.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.17Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17; Priority Foundation; TCS foods in the walk-in cooler had a shelf life between 8-9 days; including: pechuga (2/8-2/15); cooked meat (2/8-2/16); sliced tomato (2/7-2/15); cooked corn (2/8-2/15); and beans (2/10-2/18). Refrigerated; ready-to-eat; TCS food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises; sold; or discarded when held at a temperature of 41F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. CDI- All datemark labels were corrected during the inspection. 3-501.18; Priority; Large container of Sopa de Carne found in the walk-in cooler with a prep date of (2/2-2/8) and was found holding for longer than 7 days. Food shall be discarded if it exceeds the 7 day hold at 41F or below; except time that the product is frozen. CDI- Sopa de Carne was voluntarily discarded.

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 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; Large floor mixer found stored directly beside a handwashing sink with no splashguards where contamination can occur. Cleaned equipment and utensils; laundered linens; and single-service and single-use articles shall be stored in a clean; dry location; where they are not exposed to splash; dust; or other contamination. Install a splashguard at this handwashing sink if you decide to keep storing this piece of equipment at this location.

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 10, 2025 · Original Source

1 - Inspection

Aug 2, 2024

Score 93.5

Official score: 93.5 · Understand this area’s scale

8 recorded violations

majorCode 2-103.11 (A) - (P)Permits, training, and postings

Official wording

PIC Present; demonstrates knowledge; & performs duties

Inspector’s notes

2-103.11 (A) - (P); Priority Foundation; Person-In-Charge (PIC) duties are not currently being met - Time/Temperature Control for Safety (TCS) food temperatures are not properly being maintained for hot holding and cold holding and employees are not sanitizing multi-use utensils after they are washed. The PIC shall ensure that the above duties are being met and maintained. CDI- TCS foods above 41F were relocated (more notes in Item #22); TCS foods below 135F were reheated (more notes in Item #21); and chlorine sanitizing solution was made in compartment sink basin for utensil washing (more notes in Item #16).

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 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority; Raw shell eggs found stored on top shelf of walk-in cooler above closed containers of cooked foods. Food shall be stored to prevent cross contamination. Store foods according to final cook temperature. CDI- Raw shell eggs were relocated to bottom shelving during the inspection.

In plain English

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

More about other finding

criticalCode 4-601.11 (A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation; A metal third pan; a sauté pan; and a hand dicer were stored as clean with visible food debris present. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI- Utensils were removed and taken to the 3-compartment sink to be cleaned and sanitized properly. ; 4-702.11; Priority; Active dishwashing was occurring and there was no sanitizing solution available in 3-compartment sink. After washing; bowls and pots were allowed to air dry on drainboard. Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. CDI- Appropriately mixed chlorine sanitizer was made in the sink basin and utensils were 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

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

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1) ; Priority; 1)Cooked peppers and onions in oil found on small table near grill with internal temperature of 87F. 2)Fried plantains (114F-118F) and cooked meat (103F-111F) in fryer baskets holding at incorrect temperatures. When asked; PIC stated that fried items are allowed to sit in baskets after frying to remove excess oil then transferred to steam table. TCS foods shall be maintained at 135F or above for hot holding. CDI- Cooked peppers/onions and plantains/meat were reheated.

In plain English

More about food kept at an unsafe temperature

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; 1)Metal sixth pan of sausage found stored on top of a sheet tray over the grill with internal temperature at (67F-68F); when asked; PIC stated that food was not intended to be reheated at this time. 2)Sliced tomato (45F); shredded cheese (45F); and diced tomato (47F) in cold well holding at incorrect temperatures; when asked; PIC stated that cold well is typically filled with ice but minimal ice was observed in unit at time of inspection. TCS foods shall be maintained at 41F or below for cold holding. CDI- TCS foods were relocated during the inspection to rapidly cool and ice was added to cold well.

In plain English

More about food kept at an unsafe temperature

criticalCode 7-201.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-201.11; Priority; Spray bottle of Windex stored on front counter with drink dispensers and coffee. Two chemical spray bottles stored on splashguard of handwashing sink. Poisonous or toxic materials shall be stored so they can not contaminate food; equipment; utensils; linens; and single-service and single-use articles. CDI- Chemicals were relocated.

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 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; In-use floor mixer found stored directly beside a handwashing sink with no splashguards where contamination can occur. Food shall be protected from contamination by storing the food in a clean; dry location; where it is not exposed to splash; dust; or other contamination. CDI- Mixer was moved away from the handwashing sink. PIC agreed to look into installing splashguards at this handwashing sink.

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

More about food not protected from contamination

minorCode 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; A few handles were touching food product in the bulk dry food bins. During pauses in food preparation or dispensing; utensils shall be stored in containers of food with the handles above the top of the food or in a clean/protected location. Store scoops with handles out of food product.

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, Aug 2, 2024 · Original Source

1 - Inspection

Nov 30, 2023

Score 97.5

Official score: 97.5 · Understand this area’s scale

3 recorded violations

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

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1) ; Priority; A pan of sausage sitting on top of a sheet tray over the grill measured 120F...Time/Temperature Control for Safety (TCS) foods held hot shall be held at a minimum temperature of at least 135F. CDI: The sausage is precooked; reheated in the morning; and reheated every order. It is either sold during or discarded after lunch. TPHC recommended.

In plain English

More about food kept at an unsafe temperature

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; A small amount of queso fresco in the cold table measured 49F...Time/Temperature Control for Safety (TCS) foods held cold shall be held at 41F or below. CDI: Cheese is cut in the morning for breakfast. Cool this cheese in a cooler before placing it on ice. Cheese was relocated.

In plain English

More about food kept at an unsafe temperature

majorCode 7-209.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-209.11 ; Core; Burn ointment and a bottle of medication were stored on shelves above prep tables in the back...Personal care items shall be stored in lockers or other suitable facilities to prevent the contamination of food & equipment...CDI: Items relocated.; 7-102.11; Priority Foundation; Two chemical spray bottles were not labeled...Working containers of toxic/poisonous chemicals taken from bulk shall be labeled with the common name of the chemical. CDI: Bottles 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

Official record from Wake County Environmental Services, Nov 30, 2023 · Original Source