Restaurant · Wake County, NC

The Exchange Cafe

Name: The Exchange Cafe
Address: 6933 Louis Stephens Dr, Wake County, NC

6933 Louis Stephens Dr

Last inspected Jul 8, 2026 · View Map ↗ · Compare ↗

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Score 98.5

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

The full inspection history

6 inspections

1 - Inspection

Jul 8, 2026

Score 98.5

Official score: 98.5 · Understand this area’s scale

2 recorded violations

notedCode 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety FoodFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Temperature controlled for safety foods within breakfast grill cooler; breakfast flip-top; and make-line aux cooler were maintained above 41F. Temperature controlled for safety foods shall be maintained at 41F or less. CDI: Stack sizes were reduced in breakfast flip-top. Food was relocated out of grill drawer cooler to cool down. Avoid using cooler for storage of TCS foods until it is capable of maintaining foods at 41F or less. Cheese was relocated from make-line aux cooler to another cooler and door was closed. Ensure that door remains fully closed when not in-use.

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 4-501.11 Maintain equipment in good repair. Gaskets on aux make-line cooler were loose and bulkyCleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11 Maintain equipment in good repair. Gaskets on aux make-line cooler were loose and bulky; preventing door from fully closing. Make-line aux cooler door was not self-closing. Repair items noted.

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 8, 2026 · Original Source

1 - Inspection

Dec 10, 2025

Score 99

Official score: 99 · Understand this area’s scale

2 recorded violations

notedCode —Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing (Pf) One handwashing sink was used for storage of oven mitts and another handwashing sink was used for storage of soiled dishes. CDI: Items were removed and PIC was reminded of handwashing sink requirements.

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

Required records available: shellstock tags; parasite destruction

Inspector’s notes

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days (Pf) Facility used live mussels for a service event in September. CDI: Educational moment. Ensure that dates are added to the tags to indicate when they are completely sold or discarded in the future.

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

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

1 - Inspection

Jul 14, 2025

Score 98

Official score: 98 · Understand this area’s scale

4 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) Interior baffling of the ice machine had accumulations of thick red slime. Ice makers and beverage dispensers shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. PIC stated that ice machine would be cleaned during PM shift at facility. Clean ice machine.

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) and (B) Time / Temperature Control for Safety FoodFood temperature

Official wording

Oct 28, 2024

Score 99.5

Official score: 99.5 · Understand this area’s scale

1 recorded violation

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) Sanitizing bucket had a concentration of quaternary ammonia below 200 PPM. Sanitizing bucket was stored directly on the floor on service line. Quaternary ammonia sanitizing solution shall have a concentration of 200-400 PPM or according to manufacturer's instructions. Sanitizing buckets shall be stored off the floor. Ensure buckets are maintained at proper concentration and above the floor.

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, Oct 28, 2024 · Original Source

1 - Inspection

Feb 8, 2024

Score 97

Official score: 97 · Understand this area’s scale

3 recorded violations

criticalCode 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority; Repackaged raw pork stored above ready-to-eat (RTE) foods in blast chiller. Raw chicken stored above burgers in grill station reach-in coolers. Foods shall be stored to prevent cross contamination. Store foods according to final cook temperature. CDI - foods properly arranged.

In plain English

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

More about other finding

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

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1) ; Priority; Various Time/Temperature Control for Safety (TCS) foods holding below 135F for hot holding (outlined in temperature chart above). TCS foods shall be stored at 135F or above for hot holding. CDI - foods reheated to 165F and hot hold units/ovens adjusted to hot hold food at 135F or above.

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; Sanitizer buckets stored on floor throughout kitchen. Containers of chemical sanitizers shall be stored off the floor. Ensure sanitizer buckets are properly stored.

In plain English

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

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Feb 8, 2024 · Original Source