Restaurant · Wake County, NC

The Kellanova Cafe

Name: The Kellanova Cafe
Address: 1 Quality Lane, Wake County, NC

1 Quality Lane

Last inspected Sep 28, 2026 · View Map ↗ · Compare ↗

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Score 99

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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

The full inspection history

4 inspections

1 - Inspection

Sep 28, 2026

Score 99

Official score: 99 · Understand this area’s scale

3 recorded violations

notedCode 4-602.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11; Core; Observed white debris on top panel inside ice machine. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers; clean equipment at a frequency necessary to preclude accumulation of soil or mold. Empty ice and detail clean machine. Manager agreed to empty ice and detail clean 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 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Observed chicken salad and grilled chicken salads wrapped in tight saran wrap or inside clam shell containers while cooling. Cooling shall be accomplished by: 1) Placing the food in shallow pans (2) Separating the food into smaller or thinner portions (3) Using rapid cooling equipment 1) Arranged in the equipment to provide maximum heat transfer through the container walls; or loosely covered; or uncovered if protected from overhead contamination. Covers removed. Item placed in shallow containers.

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 6-501.11 CoreCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11 Core; Observed thick ice buildup on floor and on equipment inside walk in freezer. Observed ice buildup inside ice cream freezer on the line. 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 28, 2026 · Original Source

1 - Inspection

Dec 1, 2025

Score 97.5

Official score: 97.5 · Understand this area’s scale

4 recorded violations

notedCode 3-501.19Other

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19; Priority Foundation; Observed pork chop; fried chicken; pork sausage; fish; turkey sausage holding below 135F. Written procedures provided at end of inspection; however; no time stamps available. Decide on whether to hold item hot above 135F or provide time stamps for each batch of food placed on the steam table. Written procedures shall be prepared in advance; maintained in the food establishment and made available to the regulatory authority upon request. ; If time without temperature control is used as the public health control up to a maximum of 4 hours: (1) The food shall have an initial temperature of 5 C (41 F) or less; or 7 C (45 F) or less when removed from cold holding temperature control; or 57 C (135 F) or greater when removed from hot holding temperature control; P (2) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control- item voluntarily discarded.

In plain English

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

More about other finding

notedCode 7-102.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11; Priority Foundation; Observed no label on blue spray cleaner. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material- item labeled.

In plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

More about chemicals stored or used unsafely

notedCode 3-302.12Food source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12; Core; Observed unlabeled dressings and sauces held in squeeze bottles inside tall reach in cooler. Food that can be readily and unmistakably recognized such as dry pasta; working containers holding food or food ingredients that are removed from their original packages for use in the food establishment; such as cooking oils; flour; herbs; potato flakes; salt; spices; and sugar shall be identified with the common name of the food.

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

majorCode 4-302.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-302.14; Priority Foundation; Observed wet/ damaged Quat sanitizer test papers. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. Obtain test kit.

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, Dec 1, 2025 · Original Source

1 - Inspection

May 15, 2025

Score 97

Official score: 97 · Understand this area’s scale

6 recorded violations

notedCode 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority; Observed severla sleeves of raw shell eggs stacked above RTE bologna. Observed two pans of french toast batter stored above RTE turkey bacon and bologna. Food shall be protected from cross contamination: Separate raw animal foods during storage; preparation; holding; and display from: raw ready-to-eat food including other raw animal food such as fish for sushi or; or other raw ready-to-eat food such as fruits and vegetables. EHS provided training. this is not a repeat due to notes cited on previous inspection. EHS rearranged storage hierarchy.

In plain English

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

More about other finding

notedCode 4-602.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11; Core; Observed black debris on top panel inside ice machine. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers; clean equipment at a frequency necessary to preclude accumulation of soil or mold. Empty ice and detail clean machine. Manager agreed to empty ice and detail clean 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 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; Observed two containers of gravy holding inside walk in cooler with preparation date 5/5/25. Observed no date marking for items prepared on days prior...Food shall be discarded if it: (1) Exceeds the temperature and time combination; 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. Items discarded.

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

More about food source, dating, or labeling problems

notedCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Observed pans of macaroni and cheese stored in deep and tighlty covered containers. Cooling shall be accomplished by: 1) Placing the food in shallow pans (2) Separating the food into smaller or thinner portions (3) Using rapid cooling equipment 1) Arranged in the equipment to provide maximum heat transfer through the container walls; or loosely covered; or uncovered if protected from overhead contamination. Covers removed. Item placed in shallow containers.

In plain English

More about food kept at an unsafe temperature

notedCode 4-904.11 CoreEquipment and utensils

Official wording

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

Inspector’s notes

4-904.11 Core; Observed scoops and spoons stored with the food contact surface stored upright and exposed to dust/ contamination. B) Knives; forks; and spoons that are not prewrapped shall be presented so that only the handles are touched by EMPLOYEES and by CONSUMERS if CONSUMER self-service is provided.

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

majorCode 4-302.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-302.14; Priority Foundation;Quat sanitizer test papers are not available.A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. Obtain test kit.

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 15, 2025 · Original Source

1 - Inspection

Dec 17, 2024

Score 97

Official score: 97 · Understand this area’s scale

4 recorded violations

notedCode 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beefOther

Official wording

Food separated & protected

Inspector’s notes

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef; fish; lamb; pork; and poultry during storage; preparation; holding; and display. -P. Raw bacon stored above ready-to-eat (RTE) foods in walk-in cooler. Raw eggs stored above RTE foods in walk-in cooler. Raw turkey bacon stored above eggs in bottom of prep cooler. Food shall be stored to prevent cross contamination. Store foods according to final cook temperature. CDI - foods properly arranged during inspection.

In plain English

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

More about other finding

notedCode 3-501.16 (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) Ham and turkey holding below 135F in hot box unit. Time/Temperature Control for Safety (TCS) foods shall be stored at 135F or above for hot holding. CDI - foods reheated to 165F in steamer and replaced in hot box unit. Ensure hot box unit is functioning properly and is capable of holding foods at 135F or above.

In plain English

More about food kept at an unsafe temperature

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) Yogurt parfaits and one container of shredded cheese holding above 41F. Time/Temperature Control for Safety (TCS) foods shall be stored at 41F or below for cold holding. CDI - cheese and parfaits moved to different coolers to properly cool to 41F.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.15 Cooling Methods (Pf) Turkey cooling in tightly sealed containers in walk-in cooler. Cooked noodles cooling in a deepFood temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15 Cooling Methods (Pf) Turkey cooling in tightly sealed containers in walk-in cooler. Cooked noodles cooling in a deep; tightly sealed container in walk-in cooler. Cooling shall be accomplished by placing food in shallow containers in thin portions and by leaving the food loosely covered or uncovered if stored in an area that is protected from overhead contamination. CDI - turkey containers unwrapped; cooked noodles moved to uncovered; shallow containers.