Restaurant · Wake County, NC

The Cheesecake Factory

Name: The Cheesecake Factory
Address: 4325 Glenwood Ave, Wake County, NC

4325 Glenwood Ave

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

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Score 94

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More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

The full inspection history

7 inspections

1 - Inspection

Sep 15, 2026

Score 94

Official score: 94 · Understand this area’s scale

8 recorded violations

notedCode Observation: Cheese (48F)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

Observation: Cheese (48F); pepperoni (56F) (Pizza station); fish (44F); shrimp (43F) prep refrigerator cook line; Egg wash on cook line at the breading station and the left grill at 48F/51F; Cheesecake in upright reach in at 48F; Raw chicken skewers int he meat cage refrigerator - 48F: Deli turkey 43F - prep refrigerator cookline. CDI: TCS food identified were voluntarily discarded during inspection; Raw chicken was moved to another refrigeration unit on the cook line; Time control policy to be implemented for corn mix; soft cheese at wait station/expo; TPHC for cooked basil on the expo line at left prep station; Milk and/or egg washes at the cook line to be place don time control. 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Maintain TCS foods in cold holding at 41F or less. -P

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 Observation: In use wiping cloths not being held in a sanitizer between use. 3-304.14 Wiping ClothsCleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

Observation: In use wiping cloths not being held in a sanitizer between use. 3-304.14 Wiping Cloths; Use Limitations (C) (B) 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 Observation: Meat cage refrigerator cannot hold 41F or belowCleaning and sanitizing

Official wording

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

Inspector’s notes

Observation: Meat cage refrigerator cannot hold 41F or below; Gaskets on the bread warmer cabinet; prep refrigerator service drawers on cook line; reach in refrigerator on the cheesecake service area/coffee station storage. 4-501.11 Good Repair and Proper Adjustment - Equipment (C) Maintain equipment in good repair.

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 Observation: Gaskets on refrigeration units (expo lineCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

Observation: Gaskets on refrigeration units (expo line; cheese cake display; reach ins) have microbial buildup/residue; Shelving in dessert reach ins; cook line reach ins have debris visible on shelving racks. Develop a cleaning schedule and increase cleaning frequency of these areas. 4-602.13 Nonfood Contact Surfaces (C) Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.

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 Observation: Handsinks and toilets are unclean in restrooms - Increase cleaning frequency in restrooms. 6-501.18 Cleaning of Plumbing Fixtures (C) Maintain handwashing sinksCleaning and sanitizing

Official wording

Toilet facilities: properly constructed; supplied & cleaned

Inspector’s notes

Observation: Handsinks and toilets are unclean in restrooms - Increase cleaning frequency in restrooms. 6-501.18 Cleaning of Plumbing Fixtures (C) Maintain handwashing sinks; toilets and urinals 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

notedCode Observation: Staff were storing dishesCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

Observation: Staff were storing dishes; utensils; equipment and food debris was observed still adhered. CDI: These items were removed from service and sent back to dishwashing. **REPEAT*** 4-601.11 (A) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (Pf) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.

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 Observation: Soup on the expo line was observed at 117F held on the steamwellFood temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

Observation: Soup on the expo line was observed at 117F held on the steamwell; Cream sauce observed at 106F on the stovetop in prep station; CDI: Cream sauce was reheated to 167F and placed in hot holding; Soup on the expo line was voluntarily discarded as had been placed out onto service line past 2 hours when discovered; 3-501.16 (A) (1) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Except during preparation; cooking; or cooling; or when TPHC is used; TCS FOOD shall be maintained at 135°F or above; except that roasts may be held at 130°F or above.

In plain English

More about food kept at an unsafe temperature

notedCode Observation: The light bulbs installed on the hot line expo counter are not coated or shielded. Bulbs were glass when observed/evaluated. 6-202.11 Light BulbsFacility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

Observation: The light bulbs installed on the hot line expo counter are not coated or shielded. Bulbs were glass when observed/evaluated. 6-202.11 Light Bulbs; Protective Shielding (C) (A) Except in unopened packaged storage areas; light bulbs shall be shielded; coated; or shatter-resistant in areas where there is exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; or unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. (C) Heat lamps shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.

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, Sep 15, 2026 · Original Source

1 - Inspection

May 21, 2026

Score 94

Official score: 94 · Understand this area’s scale

7 recorded violations

notedCode Observation: Staff not washing hands between handling raw animal foods and ready to eat food/clean utensilsHandwashing

Official wording

Hands clean & properly washed

Inspector’s notes

Observation: Staff not washing hands between handling raw animal foods and ready to eat food/clean utensils; Staff leaving cheesecake line and not washing hands after performing another task before engaging into next task; CDI: This was corrected during inspection by educating staff and PIC stopped staffing to direct them to wash hands; 2-301.14 When to Wash (P) (E) After handling soiled EQUIPMENT or UTENSILS; (F) During FOOD preparation; as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD; (H) Before donning gloves for working with FOOD; (I) After engaging in other activities that contaminate the 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

Observation: handsinks being used to rinse utensils (tongs) between tasks; Rinse wiping cloth - CDI: This was corrected during inspection by educating/modifying behavior. 5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) (A)A handwashing sink shall be maintained so that it is accessible at all times for employee use. (B) A handwashing sink may not be used for purposes other than handwashing. (C) An automatic handwashing facility shall be used in accordance with manufacturer’s instructions. Handsink in the cheesecake area is being regular blocked off by keeping door open - Consider door change. This was corrected for access during inspection.

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

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 Observation: Cheese (48F)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

Observation: Cheese (48F); pepperoni (52F) (Pizza station); queso (44F); white cheese (42F) - wlk in; Walk in F is not maintaining temperature during usage - TCS foods observd holding above 41F; CDI: Foods discarded during inspectoin; Disucssed SOP for station checks every 4 hours; walk in cooler checks after morning prep use. 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Maintain TCS foods in cold holding at 41F or less. -P

In plain English

More about food kept at an unsafe temperature

notedCode Observation: In use wiping cloths not being held in a sanitizer between use. 3-304.14 Wiping ClothsCleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

Observation: In use wiping cloths not being held in a sanitizer between use. 3-304.14 Wiping Cloths; Use Limitations (C) (B) 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 Observation: Compressor fans on refrigeration units (expo lineCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

Observation: Compressor fans on refrigeration units (expo line; cheese cake display; reach ins) have microbial buildup/residue; Shelving in dessert reach ins; cook line reach ins have debris visible on shelving racks. Develop a cleaning schedule and increase cleaning frequency of these areas. 4-602.13 Nonfood Contact Surfaces (C) Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.

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

Observation: Lighting is out over the production line not providing a minimum of 50ftc. 6-303.11 Intensity - Lighting (C) Provide required lighting intensity.

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 21, 2026 · Original Source

1 - Inspection

Jan 22, 2026

Score 98

Official score: 98 · Understand this area’s scale

8 recorded violations

notedCode Observation: Cooked pasta dated from 1/21/26 were found not cooled from yesterday at 79F and 80F covered with pastic lids. Discussed proper cooling methods for other items being cooled. CDI: Food was discarded for corrective action. 3-501.14 Cooling (P) (A) Quickly cool cooked foods within 2 hours from 135F to 70FFood temperature

Official wording

Proper cooling time & temperatures

Inspector’s notes

Observation: Cooked pasta dated from 1/21/26 were found not cooled from yesterday at 79F and 80F covered with pastic lids. Discussed proper cooling methods for other items being cooled. CDI: Food was discarded for corrective action. 3-501.14 Cooling (P) (A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P.

In plain English

More about food kept at an unsafe temperature

notedCode Observation: Calamari being thawed in food prep sink without running waterFood temperature

Official wording

Approved thawing methods used

Inspector’s notes

Observation: Calamari being thawed in food prep sink without running water; Product was still frozen at 32F and water temperature was 58F; Continue to run water or place product in refrigeration; CDI: Water was cut back on to continue thawing process as corrective action. 3-501.13 Thawing (Pf) (A); (B); (C ) Use approved thawing methods. Pf

In plain English

More about food kept at an unsafe temperature

notedCode Observation: Avocados and mushrooms were being prepped/cut without being washed prior to task. Ensure all vegetables and fruits are rinsed with water prior to first steps in prep productionOther

Official wording

Washing fruits & vegetables

Inspector’s notes

Observation: Avocados and mushrooms were being prepped/cut without being washed prior to task. Ensure all vegetables and fruits are rinsed with water prior to first steps in prep production; CDI: Mushrooms and avocados removed from service and washed prior to continuing with prep production. 3-302.15 Washing Fruits and Vegetables (C) Wash fruits and vegetables prior to use.

In plain English

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

More about other finding

notedCode Observation: Equipment stored/stacked wet without air drying. ***REPEAT*** CDI: This was corrected during inspection by removing equipment. 4-901.11 Equipment and UtensilsEquipment and utensils

Official wording

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

Inspector’s notes

Observation: Equipment stored/stacked wet without air drying. ***REPEAT*** CDI: This was corrected during inspection by removing equipment. 4-901.11 Equipment and Utensils; Air-Drying Required (C) (A) Air dry equipment and utensils after cleaning and sanitizing.

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 Observation: Pizza reach in refrigerator is defrosting and causing cold holding food products to exceed 41FCleaning and sanitizing

Official wording

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

Inspector’s notes

Observation: Pizza reach in refrigerator is defrosting and causing cold holding food products to exceed 41F; gaskets on hh cabinet front service poor repair; cage of ceramic heater on french fry holder rustde/oxidized; 4-501.11 Good Repair and Proper Adjustment - Equipment (C) Maintain equipment in good repair.

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 Observation: The waste line under the hand sink in the prep area is leaking and is in poor repairWater, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

Observation: The waste line under the hand sink in the prep area is leaking and is in poor repair; Repair plumbing - ***REPEAT*** 5-205.15 Plumbing Poor Repair Plumbing shall be maintained operational and in good repair

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 Observation: Handsinks and toilets are unclean in employee restrooms - Increase cleaning frequency in restrooms. 6-501.18 Cleaning of Plumbing Fixtures (C) Maintain handwashing sinksCleaning and sanitizing

Official wording

Toilet facilities: properly constructed; supplied & cleaned

Inspector’s notes

Observation: Handsinks and toilets are unclean in employee restrooms - Increase cleaning frequency in restrooms. 6-501.18 Cleaning of Plumbing Fixtures (C) Maintain handwashing sinks; toilets and urinals 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

notedCode Observation: The areas under the equpiment on the expo line have accumulation of debris/refuse in areas that are difficult to access for cleaningCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

Observation: The areas under the equpiment on the expo line have accumulation of debris/refuse in areas that are difficult to access for cleaning; Increase cleaning frequency for these areas. 6-501.12 Cleaning; Frequency and Restrictions (C) Floors; walls; ceilings including the attachments such as soap; towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.

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 22, 2026 · Original Source

1 - Inspection

Aug 25, 2025

Score 95

Official score: 95 · Understand this area’s scale

12 recorded violations

notedCode ObservationL A hand rying methods was not provided at two (2) hand sinks for staff. useHandwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

ObservationL A hand rying methods was not provided at two (2) hand sinks for staff. use; CDI: This was corrected during inspection by provideding hand towels at sinks. (*Please remove and reinstall hand towel holder at one sink as staff has to reach over cook prep line; cutting board to retrieve towels) 6-301.12 Hand Drying Provision (Pf) Provide paper towels or approved alternative for hand drying at each handsink. -Pf

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

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 Observation: Thick chowder observed at 48F and cooled from previous day in walk in cooler (plastic containers)Food temperature

Official wording

Proper cooling time & temperatures

Inspector’s notes

Observation: Thick chowder observed at 48F and cooled from previous day in walk in cooler (plastic containers); CDI: Items were discarded as a corrective aciton. Discussed proper cooling methods for other items being cooled. 3-501.14 Cooling (P) (A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P.

In plain English

More about food kept at an unsafe temperature

notedCode Observation: Raw shrimp (46F)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

Observation: Raw shrimp (46F); cooked asparagus (47F); soft cheese (48F) toerh items on (2) two prep refrigerator on the cookline are exceeding 41F minimum for ocld holding; Ensure that all refrigeration is holding at 41F or below to ensure products remain at proper cold hold temperature. CDI: Products were discarded as part of corrective action; Other items that were observed improperly cold holding due to improper cooling methods (ambient temperature grape toamtoes 52F) prepared foods moved to walk in. 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Maintain TCS foods in cold holding at 41F or less. -P

In plain English

More about food kept at an unsafe temperature

majorCode Observation: items included in the time control policy are not specifically identified. Labeling is not available for (time frame) food products identified as part of time control during inspection of written policy/items on the cook line. Verification for corrective action for additional information asnoted by 9/4/25. 3-501.19 Time as a Public Health Control (P) (Pf) (B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advanceOther

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

Observation: items included in the time control policy are not specifically identified. Labeling is not available for (time frame) food products identified as part of time control during inspection of written policy/items on the cook line. Verification for corrective action for additional information asnoted by 9/4/25. 3-501.19 Time as a Public Health Control (P) (Pf) (B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance; maintained in the establishment; and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf.

In plain English

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

More about other finding

notedCode Observation: Ambient prepared food products are being place dont he prep service line unable to meet 41F within 4 hours due to usage. (Cut tomatoes 48Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

Observation: Ambient prepared food products are being place dont he prep service line unable to meet 41F within 4 hours due to usage. (Cut tomatoes 48; 49; 50; Cut leafy greens/cabbage 47; 52) - Thes eproducts had been on the service line for (2) two hours. CDI: Products were removed to walk in cooler to accelerate cooling process. 3-501.15 Cooling Methods (Pf) Quickly cool foods. Use methods such as open/vented shallow pans; large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf .

In plain English

More about food kept at an unsafe temperature

notedCode Observation: Thermometers ar enot avialable for expo line refrigeratorsEquipment and utensils

Official wording

Thermometers provided & accurate

Inspector’s notes

Observation: Thermometers ar enot avialable for expo line refrigerators; drawer refrigerators are not readbale or unavailable. Ensure that all refrigeraiton units have a working thermometer to monitor units. 4-204.112 Temperature Measuring Devices - Functionality (C) (B) Provide and position correctly an air thermometer in cold/hot holding equipment.

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 Observation: Spatulas and knives stored between equipment (prep ref/tableEquipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

Observation: Spatulas and knives stored between equipment (prep ref/table; grill and heat guard) - areas that are unclean. CDI: This was corrected during inspection and staff were educated on where to store in use utensils. 3-304.12 In-Use Utensils; Between-Use Storage (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.

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 Observation: Equipment stored/stacked wet without air drying. ***REPEAT*** CDI: This was corected during inspection by removing equipment. 4-901.11 Equipment and UtensilsEquipment and utensils

Official wording

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

Inspector’s notes

Observation: Equipment stored/stacked wet without air drying. ***REPEAT*** CDI: This was corected during inspection by removing equipment. 4-901.11 Equipment and Utensils; Air-Drying Required (C) (A) Air dry equipment and utensils after cleaning and sanitizing.

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 Observation: The dish return screen (poor repair)Cleaning and sanitizing

Official wording

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

Inspector’s notes

Observation: The dish return screen (poor repair); expo refrigeration; Drawer ref (right cook line) - unable to maintain 41F or below; Ensure that all equipment is maintained in good condition; repaired or replaced. 4-501.11 Good Repair and Proper Adjustment - Equipment (C) Maintain equipment in good repair.

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 Observation: Compressor fans on refrigeration units (expo lineCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

Observation: Compressor fans on refrigeration units (expo line; cook line; reahc ins) have microbial buildup/residue; Shelving in dessert reach ins; cook line reach ins have debris visible on shelving racks. Gaskets on all refrigeration units; interior surfaces. Areas of warewashing areas - trays; machinery have buildup. Develop a cleaning schedule and increase cleaning frequency of these areas. 4-602.13 Nonfood Contact Surfaces (C) Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.

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 Observation: The waste line under the dish sink is in poor repairWater, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

Observation: The waste line under the dish sink is in poor repair; disconnected to the floor drain allowing wastewtaer to spill on the floor. Pipes are unclean and not conncted properly. Repair plumbing - ***REPEAT*** 5-205.15 Plumbing Poor Repair Plumbing shall be maintained operational and in good repair

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

Official record from Wake County Environmental Services, Aug 25, 2025 · Original Source

1 - Inspection

Mar 25, 2025

Score 96.5

Official score: 96.5 · Understand this area’s scale

7 recorded violations

notedCode 4-601.11(A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11(A); Priority Foundation (A); Minor amount of plates being stored as clean had splash/food residue on them on the prep line. Equipment food contact surfaces and utensils shall be clean to sight and touch. CDI- Plates were taken back to the dishwashing are 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

notedCode 3-501.16 (A) (1) Time / Temperature Control for Safety FoodFood temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16 (A) (1) Time / Temperature Control for Safety Food; Hot and Cold Holding (P); Rice in multiple locations was holding at 124-125F on the prep line. Potentially hazardous food being held hot shall remain at 135F or above. CDI- Food was reheated during the inspection.

In plain English

More about food kept at an unsafe temperature

minorCode 3-304.14 Wiping ClothsCleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14 Wiping Cloths; Use Limitations (C); Sanitizer bucket holding wet wiping cloths was at an untraceable concentration. Between uses; wet or moist wiping cloths shall be stored in an approved sanitizer at an appropriate concentration.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 3-304.12 In-Use UtensilsEquipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12 In-Use Utensils; Between-Use Storage (C); Scoops were found being stored inside of food containers with their handles directly touching the food. If utensils are stored inside of food containers; they shall be stored with their handles above the food. CDI- Scoops were removed from the food during the 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 4-903.11(A)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11(A); (B) and (D); Core; Repeat; Dishes were observed stacked while wet. Cleaned equipment and utensils shall be stored in a self-draining position that allows for air drying. Do not stack dishes while wet. Full deductions taken due to multiple repeats.

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 4-501.11 Good Repair and Proper Adjustment - Equipment (C)Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11 Good Repair and Proper Adjustment - Equipment (C); Piping underneath dishwashing area is damaged/removed and water is flowing onto the ground before reaching a floor drain. Equipment shall be maintained in a state of good repair. Repair/replace piping.

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; Walk in cooler fans have dust buildup and need to be cleaned. Non food contact surfaces shall be kept free of soil residue and other debris.

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, Mar 25, 2025 · Original Source

1 - Inspection

Sep 5, 2024

Score 96

Official score: 96 · Understand this area’s scale

6 recorded violations

criticalCode 4-703.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-703.11; Priority; Thermometer in dishwashing machine was not reaching 160F. Dishes in the dishwashing machine shall be contacted by water at 160F to be sanitized. VR- EHS returning on 9/6 for verification. Three compartment sink was set up to sanitize dishes in the meantime.

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)(2) and (B)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority; While large improvements have been made since the last inspection; sausage; shrimp; and ground beef on the prep line were found holding above 41F. Potentially hazardous food being held cold shall remain at 41F. CDI- Food was taken to the walk-in cooler to be cooled before a 4 hour period elapsed.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Prioirity Foundation; A few potentially hazardous food items were found being cooled in containers with tightly fitted lids/wrapping. Potentially hazardous food shall be cooled in containers with loose/no covering to facilitate cool air flow transfer. CDI- Covering was partially removed for cooling.

In plain English

More about food kept at an unsafe temperature

minorCode 6-202.13Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-202.13; Core; A few live flies were found in the kitchen area. The premises shall be maintained free of insects and other pests.

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

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; Repeat; While improvements have been made since last inspection; a few dishes were observed stacked while wet. Cleaned equipment and utensils shall be stored in a self-draining position that allows for air drying. Do not stack dishes while wet. Deducutions reduced due to improvements made.

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 4-601.11(B) and (C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; Walk in cooler fans have dust buildup and need to be cleaned. Non food contact surfaces shall be kept free of soil residue and other debris.

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 5, 2024 · Original Source

1 - Inspection

Jan 31, 2024

Score 95

Official score: 95 · Understand this area’s scale

8 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; Two containers of beans were holding from 113-123F in a hot holding unit. Potentially hazardous foods being held hot shall remain at 135F or above. CDI- Beans were reheated during the inspection.

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; Repeat; All potentially hazardous foods in the large prep cooler at the end of the prep line were holding from 46-48F (see temperature chart). Potentially hazardous foods being held cold shall remain at 41F or below. CDI- Food that had been held for over 4 hours was voluntarily discarded. Other food items were placed on TPHC until their 4 hour window elapses. Establishment having repair technician come out to adjust cooler. Full deductions will be taken if this item is repeated again.

In plain English

More about food kept at an unsafe temperature

minorCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Wet wiping cloth was being stored on a preparation table during the inspection. Between uses; wet or moist wiping cloths shall be held in an approved sanitizer at an appropriate concentration.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

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; Repeat; Dishes observed stacked while wet. Cleaned equipment and utensils shall be stored in a self-draining position that allows for air drying. Do not stack dishes while wet

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; Prep cooler at the end of the prep line is not functioning correctly / holding food at 41F or below. Equipment shall be maintained in a state of good repair and properly adjusted. PIC is contacting repair technician to have cooler adjusted/repaired

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 4-302.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-302.14; Priority Foundation; Establishment could not provide an irreversible high temperature measuring device for the high temp dishwashing machine. An irreversible high temperature measuring device is required per 2017 food code. VR- EHS returning in 10 days to ensure device has been provided.

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; Clean food container was found with sticker residue remaining on its not food contact surfaces. Walk-in cooler fans have dust residue. Non food contact surfaces shall be kept free of soil residue and other debris.

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; Some areas of the kitchen floor are damaged or missing grouting. Physical facilities shall be maintained in a state of good repair. PIC states construction is currently taking place on these floors.

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 31, 2024 · Original Source