Restaurant · Wake County, NC

The Flying Biscuit Cafe

Name: The Flying Biscuit Cafe
Address: 2016 Clark Ave, Wake County, NC

2016 Clark Ave

Last inspected May 22, 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

May 22, 2026

Score 94

Official score: 94 · Understand this area’s scale

15 recorded violations

notedCode 2-301.14 FOOD EMPLOYEES shall clean their hands and exposed portions of their arms immediately before engaging in FOOD preparation including working with exposed FOODHandwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.14 FOOD EMPLOYEES shall clean their hands and exposed portions of their arms immediately before engaging in FOOD preparation including working with exposed FOOD; clean EQUIPMENT and UTENSILS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (E)After handling soiled EQUIPMENT or UTENSILS; (P) -Observation: after breaking shell eggs; food employee washed hands and closed soiled hand wash sink faucet without using any type of barrier and return to food prep. -Corrected During Inspection (CDI): after Environmental Health Specialist (EHS) explained violation; food employee rewashed hands and closed faucet with paper towels.

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 3-302.11(A)(1) Packaged & Unpackaged Food SeparationOther

Official wording

Food separated & protected

Inspector’s notes

3-302.11(A)(1) Packaged & Unpackaged Food Separation; Packaging & Segregation (A)FOOD shall be protected from cross contamination by: (1) Except as specified in (1)(d) below; separating raw animal FOODS during storage; preparation; holding; and display from: (c) Fruits and vegetables before they are washed; P -Observation: container with raw shrimp was being stored on top of melons. -Corrected During Inspection (CDI): Person in Charge (PIC) moved shrimp to lower shelf.

In plain English

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

More about other finding

notedCode —Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Pf -Observation: can opener had severe accumulation. Make sure to clean as often as necessary to keep it clean. -Corrected During Inspection (CDI): Person in Charge (PIC) voluntarily placed can opener in dirty dishes to be washed.

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) temperature control for safety food - cold holding (2) Keep at 41F or less. P -Observation: several chicken pieces were placed in walk-in cooler the day before and it was 42F/43F/44F/45F. -Corrected During Inspection (CDI): Person in Charge (PIC) voluntarily took temperature of all chicken piecesFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) temperature control for safety food - cold holding (2) Keep at 41F or less. P -Observation: several chicken pieces were placed in walk-in cooler the day before and it was 42F/43F/44F/45F. -Corrected During Inspection (CDI): Person in Charge (PIC) voluntarily took temperature of all chicken pieces; and all food items that had temperature abuse was voluntarily discarded.

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 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pansFood temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15 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 -Observation: several fried chicken trays were being stacked on top of each other very tight not allowing cold air to circulate through the food; resulting in chicken being out of temperature after cooling for a day. -Corrected During Inspection: chicken that was out of temperature were voluntarily discarded as mentioned in violation #22.

In plain English

More about food kept at an unsafe temperature

notedCode REPEAT 3-501.13 Use approved thawing methods. TEMPERATURE CONTROL FOR SAFETY FOOD shall be thawed (B) Completely submerged under running water: (1) At a water temperature of 21oC (70oF) or belowFood temperature

Official wording

Approved thawing methods used

Inspector’s notes

REPEAT 3-501.13 Use approved thawing methods. TEMPERATURE CONTROL FOR SAFETY FOOD shall be thawed (B) Completely submerged under running water: (1) At a water temperature of 21oC (70oF) or below; Pf -Observation: raw shrimp was being thawed in running water at 77F. -Corrected During Inspection (CDI): Environmental Health Specialist (EHS) explained to Person in Charge (PIC) all the safe options written in the food code for thawing food and PIC voluntarily placed raw shrimp in walk-in cooler.

In plain English

More about food kept at an unsafe temperature

notedCode 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ringEmployee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring; such as a wedding band; is allowed. -Observation: food employee was glazing biscuits while wearing several bracelets in hand. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC). 2-402.11 Use head coverings; beard guards and clothing to restrain body hair from contacting exposed food; equipment; and utensils. -Observation: food employee was glazing biscuits while not wearing hair protection and hair was bigger than 1in. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).

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 —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. -Observation: two (2) QUAT Sanitizer buckets had 100ppm concentration. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC). PIC voluntarily replaced sanitizers in 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 3-302.15 Wash fruits and vegetables prior to use. -Observation: avocado had stickers on it in make unit prep cooler. Person in Charge (PIC) explain that avocadoes are taken and placed in cooler unit to be cut and serve to customers when ordered. Make sure to remove stickers and washed avocados. When cutting avocado with stickerOther

Official wording

Washing fruits & vegetables

Inspector’s notes

3-302.15 Wash fruits and vegetables prior to use. -Observation: avocado had stickers on it in make unit prep cooler. Person in Charge (PIC) explain that avocadoes are taken and placed in cooler unit to be cut and serve to customers when ordered. Make sure to remove stickers and washed avocados. When cutting avocado with sticker; residue can go inside the avocado and contaminate customer's food. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).

In plain English

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

More about other finding

notedCode 3-304.12 (A) During pauses in food preparation or dispensingEquipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12 (A) During pauses in food preparation or dispensing; utensils shall be stored with their handles above the top of the food and the container. -Observation: scoop inside dressing container didn't have a handle. Inside shredded cheese; handle was touching the food item. Make sure scoops inside food containers have a handle and handle is not touching the food item to avoid contamination. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (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 4-202.11 Multiuse food-contact surfaces shall be smoothCleaning and sanitizing

Official wording

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

Inspector’s notes

4-202.11 Multiuse food-contact surfaces shall be smooth; in good repair; free of sharp angles; and finished to have smooth seams and joints. Pf -Observation: colored coded cutting board was not smooth had several cuts and it was shipping plastics that can fall on the food and become a solid hazard. -Corrected During Inspection (CDI): Person in Charge (PIC) voluntarily removed cutting board from service. 4-402.11 Fixed Equipment; Spacing or Sealing. (A) EQUIPMENT that is fixed because it is not EASILY MOVABLE shall be installed so that it is: (3) SEALED to adjoining EQUIPMENT or walls; if the EQUIPMENT is exposed to spillage or seepage. -Observation: food sink had caulk missing and sink was coming out of the wall. Make sure to re-caulk sink on the wall. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC). 4-502.11 Utensils shall be maintained in good repair. -Observation: scoops and utensils in general had handle melted and in bad repair that can no longer be considered cleanable. Make sure to review all utensils and keep in good repair. -Environmental Health Specialist (EHS) discussed the matter with 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 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. -Observation: around soda nozzles dispensers and where ice is dispenses; it was possible to identify black accumulation. Make sure to clean as often as necessary to avoid accumulation. -Environmental Health Specialist (EHS) discussed the matter with 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 —Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

REPEAT 5-205.15 Maintain a plumbing system in good repair. -Observation: grey water from the hand wash sink was draining slowly. Make sure the drain can support the water flow that comes out from the faucet. -Environmental Health Specialist Discussed the matter with Person in Charge (PIC).

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 6-101.11 FloorsCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-101.11 Floors; floor coverings; walls; wall coverings; and ceilings shall be designed; constructed; and installed to be smooth and easily cleanable. (A) Except as specified in (B) of this section; materials for indoor floor; wall; and ceiling surfaces under conditions of normal use shall be: (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. -Observation: restroom ceiling tiles were made of absorbent material. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC). 6-201.16 Wall and Ceiling Coverings and Coatings. (A) Wall and ceiling covering materials shall be attached so they are EASILY CLEANABLE. -Observation: in dry storage and near walk-in cooler; tiles were missing and one was not attached. -Environmental Health Specialist (EHS) discussed the matter with 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 6-501.110 Lockers or other suitable facilities shall be provided for the orderly storage of employees' clothing and other possessions. -Observation: employee’s belongingsFacility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-501.110 Lockers or other suitable facilities shall be provided for the orderly storage of employees' clothing and other possessions. -Observation: employee’s belongings; such as bags; it was stored on top of dry food that goes to the customers. Make sure to keep employees possessions in designated area to avoid food contamination. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (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

Official record from Wake County Environmental Services, May 22, 2026 · Original Source

1 - Inspection

Oct 27, 2025

Score 95

Official score: 95 · Understand this area’s scale

7 recorded violations

notedCode 2-301.14Handwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.14; Priority; Employee observed entering kitchen to touch clean equipment and handle catering orders without washing hands. Wash hands before engaging in food preparation including working with exposed food; clean equipment and utensils; and unwrapped single service and single use articles. 2-301.14 (A); Priority; Employee observed touching face/beard without washing hands. Wash hands after touching bare human body parts other than clean hands and clean; exposed portions of arms. 2-301.14 (I); Priority; Employee observed not changing gloves and washing hands after picking up item from the floor. Employee observed touching cell phone and touching equipment in kitchen without performing handwash. Wash hands after engaging in other activities that contaminate hands. CDI for all violations noted above- employees washed hands. EHS educated on proper handwashing.

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 3-301.11(B)Employee health and hygiene

Official wording

No bare hand contact with RTE foods or pre- approved alternate procedure properly followed

Inspector’s notes

3-301.11(B); Priority; Food employee observed prepping cilantro garnish with bare hands. Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils; single-use gloves or dispensing equipment. CDI- EHS instructed employee to discard the cilantro and wash hands / place on gloves.

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 7-204.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-204.11; Priority; Quaternary ammonia in three compartment sink over 500ppm on test strip. Provide sanitizer at correct concentrations; diluting as required. CDI- PIC remade to 400ppm. Contact chemical supplier to check tubing and calibration of dispenser. Add water to dilute until it is repaired/checked. Solution was not currently being used to sanitize any dishes- no points.

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 3-501.13 (A)Food temperature

Official wording

Approved thawing methods used

Inspector’s notes

3-501.13 (A); (B); (C ); Priority Foundation; Turkey bacon observed being thawed in hot water in pan. CDI- EHS corrected with PIC to cook partially frozen if needed or thaw in prep sink under cool; running water of 70F or less. Use approved thawing methods.

In plain English

More about food kept at an unsafe temperature

notedCode 4-502.11(A)Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-502.11(A); Core; Replace the whisk with exposed metal used to store cooling products. Maintain utensils in good repair. 4-202.15; Core; The can opener has screws instead of pins; making it harder to clean. Please replace with can opener with pin. Cutting or piercing parts of can openers shall be readily removable for cleaning and for replacement. 4-501.11; Core; Replace torn gasket on prep cooler door. PIC has on order. Replace ice machine lid that is broken. Replace front waitress cooler that is broken and not working. Maintain equipment in good repair. 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 5-205.15Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-205.15; Core; Replace the water faucet that is plumbed at the three compartment sink. It has currently been replaced with a non-commercial; fabricated faucet. Maintain a plumbing system 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 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core; The floor coating in kitchen/coffee station areas are peeled allowing for standing water; debris accumulation. Maintain repair of floors. Physical facilities shall be maintained in good repair. (*Plans have been developed for floor repair; repairing next Monday and facility will be closed per PIC; if not repaired by next inspeciton; points will be deducted). 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

Official record from Wake County Environmental Services, Oct 27, 2025 · Original Source

1 - Inspection

Apr 16, 2025

Score 96

Official score: 96 · Understand this area’s scale

5 recorded violations

majorCode —Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

Observation: Due to the lack of cold water at the hand sink in the dishwashing/prep area hot water exceeds 110F without mixed valve operational (cold water) preventing staff from washing hands due to comfort. Repair sink and temproarily have staff continue to go to hand sink available at expo line for handwashing. Verification for corrective action by 4/26/25. 5-203.11 Handwashing Sinks - Numbers and Capacities (Pf) (A)Establishment is required to maintain the required number of hand washing sinks required by Law and for convenient use by employees in areas required by the NC Food Code. - 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.

More about handwashing problems

notedCode Observation: Whipped butter (46F)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

Observation: Whipped butter (46F); cut melon fruit bowl (48F) and yogurt (47F) at the wait station prep refrigerator without maintaining 41F or below. Ensure that all TCS food products are maintained 41F or below. CDI: Products were moved to ice set up on wait station line into a lexan**REPEAT**. This prep refrigerator continues not to operate even after numerous repairs. Consider new refrigerator; roll top for expo line use. Monitoring is needed for prep refigerator expo line. 3-501.16 (A)(2) and (B); Priority; TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (2) At 5 C (41 F) or less. P

In plain English

More about food kept at an unsafe temperature

minorCode Observation: The cups ar ebeing stacked at the bar/coffee station wet and on the expo line/wait station. There is insufficient space for drying of items in kitchenEquipment and utensils

Official wording

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

Inspector’s notes

Observation: The cups ar ebeing stacked at the bar/coffee station wet and on the expo line/wait station. There is insufficient space for drying of items in kitchen; A drying rack is available at the coffee station/bar area. Considerdrying rack for wait station expo line glasses - Additiona drying space for cooking utensils/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

minorCode Observation: The prep refrigerator at the expo line is unable to maintain 41F or below. ReplaceCleaning and sanitizing

Official wording

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

Inspector’s notes

Observation: The prep refrigerator at the expo line is unable to maintain 41F or below. Replace; permanently repair refrigeration unit. 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 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core; Observation: The floor coating in kitchen/coffee station areas are peeled allowing for standing water; debris accumulation. Maintain repair of floors. PHYSICAL FACILITIES shall be maintained in good repair. (*Plans have been developed for floor repair) **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

Official record from Wake County Environmental Services, Apr 16, 2025 · Original Source

1 - Inspection

Feb 3, 2025

Score 95

Official score: 95 · Understand this area’s scale

8 recorded violations

notedCode Observation: The hand sink at the coffee bar is being used as a dump sink. Discontinue this operation and consider a separate dump sink and hand sink.CDI: Catch basinsHandwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

Observation: The hand sink at the coffee bar is being used as a dump sink. Discontinue this operation and consider a separate dump sink and hand sink.CDI: Catch basins; spray bottles removed from hand sink etc. Plumb the dump sink on the bar area. 5-205.11; Priority Foundation; (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf (B) A handwashing sink may not be used for purposes other than handwashing. Pf (C) An automatic handwashing facility shall be used in accordance with manufacturer’s instructions. 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.

More about handwashing problems

notedCode Observation: Whipped butter (47F)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

Observation: Whipped butter (47F); cut melon fruit bowl (52F) and yogurt (51F) at the wait station prep refrigerator without maintaining 41F or below. The air temperature of the walk in observed at 49F; deli meat ham (48F); soft cheese (47F); Ensure that all TCS food products are maintained 41F or below. CDI: Products voluntarily discarded during inspection TCS items listed at wait station prep refrigerator. Products in walk in refrigerator moved to other refrigeration - walk in did not recover after delivery. Walk in refrigerator should recover disallowing food products to exceed cold holding temperature (41F). Service provider called to facility/arrived during inspection. **REPEAT**. Ensure there are corrective action procedures for cook line; wait line; coffee station when equipment i snot able to maintain required temperature of 41F or below. 3-501.16 (A)(2) and (B); Priority; TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (2) At 5 C (41 F) or less. P

In plain English

More about food kept at an unsafe temperature

notedCode Observation: The hot holding cabinet top alto sham does not have a working thermometerEquipment and utensils

Official wording

Thermometers provided & accurate

Inspector’s notes

Observation: The hot holding cabinet top alto sham does not have a working thermometer; Cookline prep refrigerators do not have working thermometers. Ensure that all hot holding and cold equipment has thermometers present to ensure equipment is monitored. 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: The dry ingediants observed at the coffee staion area are not labeled. Ensure that all working containers of dry food products once removed from original container are labeled. 3-302.12 Food Storage Containers Identified with Common Name of Food (C) Label all working containers of food (oilsFood source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

Observation: The dry ingediants observed at the coffee staion area are not labeled. Ensure that all working containers of dry food products once removed from original container are labeled. 3-302.12 Food Storage Containers Identified with Common Name of Food (C) Label all working containers of food (oils; spices; salts; flour; sugar) except food that is easy to identify such as dry pasta.

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 Observation: Cups dispensed at the coffee stationEquipment and utensils

Official wording

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

Inspector’s notes

Observation: Cups dispensed at the coffee station; wait station are not dispensed to prevent hand contact with the mouth contact surfaces of the cups. Ensure that single service are dispensed in a manner that prevents hand contact with mouth contact sufraces.4-904.11; Core; (A) SINGLE-SERVICE and SINGLE-USE ARTICLES and cleaned and SANITIZED UTENSILS shall be handled; displayed; and dispensed so that contamination of FOOD- and lip-contact surfaces is prevented. **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

notedCode 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; Observation: The gasket on the right prep refrigerator (cookline); wait station poor repair. The prep refrigerator (wait station)/walk in are not maintaining 41F or below. The oil fryer appears to be malfunctioning at the gas line connection. 4-501.11; Core; A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2. (B) EQUIPMENT components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened. **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 Observation: The grease receptacle in refuse storage area is accumulated with debrisFacility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

Observation: The grease receptacle in refuse storage area is accumulated with debris; Ensure that grease receptacles and refuse containers are maintained clean; changed out often with clean receptacles to prevent harborage conditions and attract pests. (Shared refuse area) 5-501.116; Core; B) Soiled receptacles and waste handling units for REFUSE; recyclables; and returnable shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents.

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

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 3, 2025 · Original Source

1 - Inspection

Sep 5, 2024

Score 97

Official score: 97 · Understand this area’s scale

8 recorded violations

criticalCode Observation: Whipped butter products on the cook line and wait station are being left out on the counter without maintaining 41F or below. Ensure that all TCS food products are maintained 41F or below. CDI: Products were discarded - Time control policy implemented for these products. 3-501.16 (A)(2) and (B)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

Observation: Whipped butter products on the cook line and wait station are being left out on the counter without maintaining 41F or below. Ensure that all TCS food products are maintained 41F or below. CDI: Products were discarded - Time control policy implemented for these products. 3-501.16 (A)(2) and (B); Priority; TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (2) At 5 C (41 F) or less. P

In plain English

More about food kept at an unsafe temperature

notedCode Observation: Sausage gravy being cooled in large metal pots in food prep sink and in large plastic lexan without ice wand. When initially evaluated for proper cooling products had only cooled 6F in 15 minutes which does not meet the rapid cooling temperature needed to effectively cool products from 135F to 70F within 2 hours and from 70F to 41F within an additional 4 hours. CDI: Products were removed from pots and placed in smaller metal containers into walk in unit. Cooling temperatures were met as measured.3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

Observation: Sausage gravy being cooled in large metal pots in food prep sink and in large plastic lexan without ice wand. When initially evaluated for proper cooling products had only cooled 6F in 15 minutes which does not meet the rapid cooling temperature needed to effectively cool products from 135F to 70F within 2 hours and from 70F to 41F within an additional 4 hours. CDI: Products were removed from pots and placed in smaller metal containers into walk in unit. Cooling temperatures were met as measured.3-501.15; (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under sec. 3 501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans; Pf (2) Separating the FOOD into smaller or thinner portions; Pf (3) Using rapid cooling EQUIPMENT; Pf (4) Stirring the FOOD in a container placed in an ice water bath; Pf (5) Using containers that facilitate heat transfer; Pf (6) Adding ice as an ingredient; Pf or (7) Other effective methods. Pf

In plain English

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minorCode ***REPEAT*** 6-202.15Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

***REPEAT*** 6-202.15; Core; Observation: The entrance door is left standing open for long periods to time for waiting customers allowing entrance of flying insects. Consider an air curtain for entrance door. 6-202.15; Core; (A) Except as specified in (B); (C); and (E) and under par. (D) of this section; outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors; walls; and ceilings; (2) Closed; tight-fitting windows; and (3) Solid; self-closing; tight-fitting doors.

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.

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minorCode Observation: Cups dispensed at the coffee stationEquipment and utensils

Official wording

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

Inspector’s notes

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 **REPEAT** 4-501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

**REPEAT** 4-501.11; Core; Observation: The gasket on the right prep refrigerator (cookline) poor repair. The gasket on the wait station prep refrigerator and coffee station prep refrigerator is not creating a seal when doors are closed. The prep refrigerator is not maintaining 41F or below on cook line. The oil fryer is malfunctioning at the gas line connection. 4-501.11; Core; A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2. (B) EQUIPMENT components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.

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 hand sink at the cook station is slow to drain/gasket on the drain is leaking onto floor. Maintain all plumbing in good repair. 5-205.15Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

Observation: The hand sink at the cook station is slow to drain/gasket on the drain is leaking onto floor. Maintain all plumbing in good repair. 5-205.15; A PLUMBING SYSTEM shall be: (A) Repaired according to LAW; P and (B) Maintained 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.

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minorCode Observation: The grease receptacle in refuse storage area is accumulated with debrisFacility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

Observation: The grease receptacle in refuse storage area is accumulated with debris; Ensure that grease receptacles and refuse containers are maintained clean; changed out often with clean receptacles to prevent harborage conditions and attract pests. 5-501.116; Core; B) Soiled receptacles and waste handling units for REFUSE; recyclables; and returnable shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents.

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

minorCode **REPEAT** 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

**REPEAT** 6-501.11; Core; Observation: The floor coating in kitchen/coffee station areas are peeled allowing for standing water; debris accumulation. Maintain repair of floors. PHYSICAL FACILITIES shall be maintained 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

Official record from Wake County Environmental Services, Sep 5, 2024 · Original Source

1 - Inspection

May 2, 2024

Score 95

Official score: 95 · Understand this area’s scale

7 recorded violations

majorCode Observation: The hand sink at the coffee bar is being used as a dump sink. Discontinue this operation and consider a separate dump sink and hand sink. 5-205.11Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

Observation: The hand sink at the coffee bar is being used as a dump sink. Discontinue this operation and consider a separate dump sink and hand sink. 5-205.11; Priority Foundation; (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf (B) A handwashing sink may not be used for purposes other than handwashing. Pf (C) An automatic handwashing facility shall be used in accordance with manufacturer’s instructions. 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.

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criticalCode Observation: Cartons of egg product observed past expiration date on carton April 25Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

Observation: Cartons of egg product observed past expiration date on carton April 25; 2024. Shelf stability information does not indicate that product can exceed past use by date printed on the carton. Milk and other TCS products were date marked during inspection (verified opened today) CID: Operator discarded product during inspection. 3-501.18; Priority; A) A FOOD specified in par. 3 501.17(A) or (B) shall be discarded if it: (1) Exceeds the temperature and time combination specified in par. 3-501.17(A); except time that the product is frozen; P (2) Is in a container or PACKAGE that does not bear a date or day; P or (3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified in par. 3-501.17(A). P; Observation: Pooled egg products; milk and hermetically sealed packages of TCS (temperature control safety food products) were not date marked for disposition. (Walk in refrigerator and coffee station); Observed 2 different dating systems some products with expiration date without production date; some items with production date. Discussed with operator to utilize only a set dating system to effectively monitor products. 3-501.17; refrigerated; READY-TO-EAT; TIME/TEMPERATURE CONTROL FOR SAFETY 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 5ºC (41ºF) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf cREADY-TO-EAT TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and PACKAGED by a FOOD PROCESSING PLANT shall be clearly marked; at the time the original container is opened in a FOOD ESTABLISHMENT and if the FOOD is held for more than 24 hours; to indicate the date or day by which the FOOD shall be consumed on the PREMISES; sold; or discarded; based on the temperature and time combinations specified in ¶ (A) of this section and: Pf (1) The day the original container is opened in the FOOD ESTABLISHMENT shall be counted as Day 1; Pf and (2) The day or date marked by the FOOD ESTABLISHMENT may not exceed a manufacturer’s use-by date if the manufacturer determined the use-by date based on FOOD safety. Pf (C) A refrigerated; READY-TO-EAT TIME/TEMPERATURE CONTROL FOR SAFETY FOOD ingredient or a portion of a refrigerated; READY-TO-EAT; TIME/TEMPERATURE CONTROL FOR SAFETY FOOD that is subsequently combined with additional ingredients or portions of FOOD shall retain the date marking of the earliest-prepared or first-prepared ingredient. Commercially processed food open and hold cold

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

minorCode Observation: The entrance door is left standing open for long periods to time for waiting customers allowing entrance of flying insects. Consider an air curtain for entrance door. 6-202.15Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

Observation: The entrance door is left standing open for long periods to time for waiting customers allowing entrance of flying insects. Consider an air curtain for entrance door. 6-202.15; Core; (A) Except as specified in (B); (C); and (E) and under par. (D) of this section; outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors; walls; and ceilings; (2) Closed; tight-fitting windows; and (3) Solid; self-closing; tight-fitting doors.; Observation: Observed roaches in differing life stages around dish machine (wall); can opener on prep table and wall under rear hand sink. Pests are not being controlled through on sight pet control and harborage conditions exist. Discussed a risk control plan for elimination with operator for IPM (integrated pest management) approach. Continued follow up for evaluation; modification of process and corrective action. 6-501.111; he PREMISES shall be maintained free of insects; rodents; and other pests. The presence of insects; rodents; and other pests shall be controlled to eliminate their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies; (B) Routinely inspecting the PREMISES for evidence of pests; (C) Using methods; if pests are found; such as trapping devices or other means of pest control as specified under sec.sec. 7 202.12; 7 206.12; and 7 206.13; Pf and (D) Eliminating harborage conditions.

In plain English

More about signs of rodents or insects

minorCode Observation: The gasket on the right prep refrigerator (cookline) poor repair. The gasket on the wait station prep refrigerator and coffee station prep refrigerator is not creating a seal when doors are closed. The prep refrigerator is not maintaining 41F or below on cook line. 4-501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

Observation: The gasket on the right prep refrigerator (cookline) poor repair. The gasket on the wait station prep refrigerator and coffee station prep refrigerator is not creating a seal when doors are closed. The prep refrigerator is not maintaining 41F or below on cook line. 4-501.11; Core; A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2. (B) EQUIPMENT components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.

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 Observation: The in line hot water generators are unable to provide and maintain hot water for dish machine. The water temperature was measured at 84F. Implement plan for dishwashingCleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

Observation: The in line hot water generators are unable to provide and maintain hot water for dish machine. The water temperature was measured at 84F. Implement plan for dishwashing; sanitizing as discussed during inspection. Dish sink available; minimu for chemical sanitization is available at 84F. 4-501.110; Priority Foundation; B) The temperature of the wash solution in spray-type warewashers that use chemicals to SANITIZE may not be less than 49 C (120 F). Pf A verification for corrective action will conducted May 12; 2024.

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 Observation: The in line water heaters are unable to keep up with peak demand of hot water in faiclity. Please evaluate and create a corrective action plan. 5-103.11Other

Official wording

Hot & cold water available; adequate pressure

Inspector’s notes

Observation: The in line water heaters are unable to keep up with peak demand of hot water in faiclity. Please evaluate and create a corrective action plan. 5-103.11; Priority Foundation; B) Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the FOOD ESTABLISHMENT. Pf A verification will be needed by May 12; 2024.

In plain English

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

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minorCode Observation: Ceiling/floors areas observed with debris. Implement cleaning schedule for floorsCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

Observation: Ceiling/floors areas observed with debris. Implement cleaning schedule for floors; walls and ceilings. Floor drains throughout observed accumulated with debris. these all create harborage conditions. Implement cleaning schedule for these areas. 6-501.12; Core; A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. ; Observation: The floor coating in kitchen/coffee station areas are peeled allowing for standing water; debris accumulation. Maintain repair of floors. 6-501.11; Core; PHYSICAL FACILITIES shall be maintained 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

Official record from Wake County Environmental Services, May 2, 2024 · Original Source

1 - Inspection

Jan 17, 2024

Score 97

Official score: 97 · Understand this area’s scale

4 recorded violations

majorCode 3-501.13Food temperature

Official wording

Approved thawing methods used

Inspector’s notes

3-501.13 ; Priority Foundation; Raw chicken thawing in standing water. TCS foods shall be thawed completely submerged under running water. CDI: Chicken removed from sink.

In plain English

More about food kept at an unsafe temperature

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; Wet stacking dishes. Utensils shall be stored in a self draining position that allows air drying. 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

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; Ice build up in freezer and cutting boards heavily scored. Equipment shall be maintained in good repair. 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

minorCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Cleaning needed of floors and walls under/behind equipment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. 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

Official record from Wake County Environmental Services, Jan 17, 2024 · Original Source