Restaurant · Wake County, NC

The Melting Pot

Name: The Melting Pot
Address: 3100 Wake Forest Rd, Wake County, NC

3100 Wake Forest Rd

Last inspected Sep 10, 2026 · View Map ↗ · Compare ↗

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Score 96.5

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

The full inspection history

5 inspections

1 - Inspection

Sep 10, 2026

Score 96.5

Official score: 96.5 · Understand this area’s scale

9 recorded violations

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. - Observed old stickers on the backside of the cleaned Cambro pan. CDI - the pan was removed from the service line. - Expo area: drinking water service station: Observed black stain accumulation on the drain pan of the drinking water faucet. Discussed the matter with 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 5-501.113 Covering Receptacles (C) - Observed shared food waste dumpsters side door opened. AlsoFacility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.113 Covering Receptacles (C) - Observed shared food waste dumpsters side door opened. Also; the cardboard dumpster with a top lid was opened. Discussed the matter with 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

notedCode 6-501.11 (C) PHYSICAL FACILITIES shall be maintained in good repair. FloorsCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11 (C) PHYSICAL FACILITIES shall be maintained in good repair. Floors; floor coverings; walls; wall coverings; and ceilings shall be designed; constructed; and installed so they are SMOOTH and EASILY CLEANABLE. - Floor tiles broken; some with pieces missing; and grout between floor tiles worn down in some areas throughout kitchen. Regrout the floors and repair/replace the floor tiles so floors are smooth and cleanable. Observed significant improvement in this area.

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 2-501.11 Clean-up of Vomiting and Diarrheal Event (Pf) A food establishment shall have a written vomit and diarrhea clean up plan that address the actions EMPLOYEES must take to minimize the spread of contamination and the exposure of EMPLOYEESOther

Official wording

Procedures for responding to vomiting & diarrheal events

Inspector’s notes

2-501.11 Clean-up of Vomiting and Diarrheal Event (Pf) A food establishment shall have a written vomit and diarrhea clean up plan that address the actions EMPLOYEES must take to minimize the spread of contamination and the exposure of EMPLOYEES; consumers; FOOD; and surfaces. Pf - Observed the written procedure for the cleanup of vomiting and diarrheal events was not available for review during the current inspection. Corrected during inspection (CDI): The written procedure was provided.

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

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A) (2) and (B) Time / Temperature Control for Safety (TCS) Food; Hot and Cold Holding (P) Except during preparation; cooking; or cooling; or when time as a public health control (TPHC) is used TCS FOOD shall be maintained at 41F or less. P - Observed expo service area: In the ice bath; the in-house prepared; ready-to-eat (RTE) dairy-based cream cheese dip and cream dip were above 41°F. CDI: The dips were on the service line for 1 hour; the dips were returned to the walk-in cooler to cool down. Discussed with the person in charge (PIC) about TPHC as an option to monitor the TCS food temperature in this service line. - Walk-in cooler: the dairy base cream dip was prepped in-house on 9/3/26 at a temperature of 44°F. Rechecked 45 minutes later; the cream dip temperature remained 44°F. Due to concern about time-temperature abuse during the cooling step. CDI - the cream dip was 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 7-102.11 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. Pf - Observed the cleaner liquid in a spray bottle that has multiple common name choices printed on the bottleChemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11 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. Pf - Observed the cleaner liquid in a spray bottle that has multiple common name choices printed on the bottle; without a proper mark indicating the common name of the liquid. CDI - the spray bottle involved was discarded.

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 2-402.11 Effectiveness - Hair Restraints (C) Use head coveringsEmployee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

2-402.11 Effectiveness - Hair Restraints (C) Use head coverings; beard guards and clothing to restrain body hair from contacting exposed food; equipment; and utensils. - Observed 2 employees with no hair restraints while handling food at the expo area. 1 employee in the dishwashing area also had no hairnet (a high ponytail is not an effective hair restraint). Discussed the matter with the PIC. Repeat.

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 4-903.11(A)(B) and (D) EquipmentEquipment and utensils

Official wording

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

Inspector’s notes

4-903.11(A)(B) and (D) Equipment; Utensils; Linens; and Single-Service and Single-Use Articles-Storing (B) Clean EQUIPMENT and UTENSILS shall be stored(1) In a self-draining position that allows air drying - Observed wetness on stacks of clean lids. CDI - the lids were sent to air-dry in the dishwashing area.

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 —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) - Observed 3 Cambro pans with cracked surfaces. CDI - removed the Cambro pans from service.

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 10, 2026 · Original Source

1 - Inspection

Mar 10, 2026

Score 96

Official score: 96 · Understand this area’s scale

9 recorded violations

notedCode 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

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. - Walk-in cooler: heated treat dressing dairy-based (90F) cooling in the walk-in cooler for longer than 2 hours with the temperature above 70F. Corrected during inspection (CDI) - the dressing was discarded.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.15 Cooling Methods (Pf) 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 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 - Walk-in cooler: the dairy-based heat-treated dressing was cooled in a large portion of a deep plastic Cambro pan; where the dressing temperature was not cool as required. CDI - see line 20. .

In plain English

More about food kept at an unsafe temperature

notedCode 6-202.15 Outer OpeningsPests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-202.15 Outer Openings; Protected (C). 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. - Observed the back exit door with no self-closing. Discussed the matter with the person in charge (PIC)

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

notedCode 2-402.11 Effectiveness - Hair Restraints (C) Use head coveringsEmployee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

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 4-101.19/4-202.16 Non food-contact surfaces of equipment that are exposed to splashCleaning and sanitizing

Official wording

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

Inspector’s notes

4-101.19/4-202.16 Non food-contact surfaces of equipment that are exposed to splash; spillage; or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant; nonabsorbent; and smooth material. Nonfood-contact surfaces shall be free of unnecessary ledges; projections; and crevices; and designed and constructed to allow easy cleaning and to facilitate maintenance. - Observed some serving trays with ledges; crevices; and not smooth; not easily cleanable; that need replacement. Discussed the matter with 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

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

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P - Observed 3-comp prep sink with drain pipe air gap to the drain flood rim of less than 1 inch. CDI - the drain pipe tie-up is higher to allow a 1-inch air gap.

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 5-501.113 Covering Receptacles (C) - Observed food waste dumpster side door opened. AlsoFacility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.113 Covering Receptacles (C) - Observed food waste dumpster side door opened. Also; the cardboard dumpster with a top lid was opened. Discussed the matter with 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

notedCode 6-501.11 (C) PHYSICAL FACILITIES shall be maintained in good repair. FloorsCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11 (C) PHYSICAL FACILITIES shall be maintained in good repair. Floors; floor coverings; walls; wall coverings; and ceilings shall be designed; constructed; and installed so they are SMOOTH and EASILY CLEANABLE. 6-501.12 (C) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. - Floor tiles broken; some with pieces missing; and grout between floor tiles worn down in some areas throughout kitchen. Regrout the floors and repair/replace the floor tiles so floors are smooth and cleanable. - Dust accumulation along wall; piping; and ceiling above ice machine. Some residue accumulation under storage racks - Peeling paint on the ceiling above the ice machine. 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, Mar 10, 2026 · Original Source

1 - Inspection

Jul 30, 2025

Score 95

Official score: 95 · Understand this area’s scale

10 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; Food residue accumulation observed around the blade of the large manual can opener. A couple pans stored as clean with sticker residue remaining. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- Can opener and pans returned to dish area for cleaning. [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 7-102.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11; Priority Foundation; Labeling missing on squeeze bottle of unknown chemical at the dish machine. 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. CDI- unknown product discarded during inspection. [REPEAT]

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 6-501.111Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.111; Core; A few live flies observed in kitchen. The PREMISES shall be maintained free of insects; rodents; and other pests. Increase pest control measures.

In plain English

More about signs of rodents or insects

notedCode 2-402.11Employee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

2-402.11; Core; Food employees observed working with food without wearing a hat or hair net. One employee with fluffy beard. FOOD EMPLOYEES shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair; that are designed and worn to effectively keep their hair from contacting exposed food; clean equipment; utensils; and linens; and unwrapped single-service and single-use articles. Ensure food employees wear a hat or hair net; and beard guard when needed. [REPEAT]

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 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; A few pans stored as clean observed stacked wet. Clean EQUIPMENT and UTENSILS shall be stored In a self-draining position that allows air drying; and Covered or inverted. Allow pans to thoroughly air dry before stacking. 4-903.11(A); (B) and (D); Core; A couple stacks of clean plates on wire rack stored food-side up; with debris/residue on the plates. Clean EQUIPMENT and UTENSILS shall be stored In a clean; dry location; Where they are not exposed to splash; dust; or other contamination; At least 15 cm (6 inches) above the floor; and Covered or inverted. CDI- Soiled plates returned for cleaning; and remaining plate stakes inverted food-side down during inspection. [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; Rusting wire rack in walk-in cooler. One broken prep unit in middle prep room. Walk-in cooler door does not self-close; self-seal. EQUIPMENT shall be maintained in a state of good repair and condition. EQUIPMENT components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturers specifications. Repair/Replace these items. 4-202.11; Priority Foundation; A few plastic food storage lids/container stored as clean observed cracked through to food surface. Multiuse FOOD-CONTACT SURFACES shall be: SMOOTH; Free of breaks; open seams; cracks; chips; inclusions; pits; and similar imperfections; and Free of sharp internal angles; corners; and crevices. CDI- Damaged lids/container voluntarily discarded by PIC during inspection. [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 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; Wire racks in walk-in cooler and front prep area with residue accumulation. Dust/residue accumulation on clean dish storage racks; and on light guards in the walk-in cooler. Front large prep unit with some residue/debris accumulation inside. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris. Increase cleaning frequency to these areas. [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 6-501.18Cleaning and sanitizing

Official wording

Toilet facilities: properly constructed; supplied & cleaned

Inspector’s notes

6-501.18; Core; In mens restroom; urinal with residue accumulation down under/front. PLUMBING FIXTURES such as HANDWASHING SINKS; toilets; and urinals shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to this area and clean thoroughly. 5-501.17; Core; Family restroom is lacking a covered receptacle. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Add a covered receptacle to this restroom.

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 5-501.110Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.110; Core; Side doors of shared dumpsters left open. REFUSE; recyclables; and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents. Maintain side doors and top lids of dumpsters closed. Recommend adding signage to remind users to -Keep doors/lids Closed-. CDI- Side doors closed during inspection.

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

6-501.11; Core; Floor tiles broken; some with pieces missing; and grout between floor tiles worn down in some areas throughout kitchen. PHYSICAL FACILITIES shall be maintained in good repair. Floors; floor coverings; walls; wall coverings; and ceilings shall be designed; constructed; and installed so they are SMOOTH and EASILY CLEANABLE. Regrout the floors and repair/replace the floor tiles so floors are smooth and cleanable. 6-501.12; Core; Dust accumulation along wall; piping; and ceiling above ice machine. Some residue accumulation under storage racks. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to these areas. [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, Jul 30, 2025 · Original Source

1 - Inspection

Dec 20, 2024

Score 94.5

Official score: 94.5 · Understand this area’s scale

10 recorded violations

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 - [Repeat] Observed soiled wire and solid metal shelves; and refrigerator interiors...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.

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 (A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation - [Repeat] Some stacked clean food containers and utensils had food debris present...Food contact surfaces shall be clean to sight and touch...CDI by placing soiled containers and utensils at dish area. 4-602.11; Core - Ice machine interior bottom metal guard had some pink build-up...Equipment such as ice machines shall be cleaned frequently enough to prevent mold build-up...Increase ice machine cleaning frequency.

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)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority - [Repeat] Green goddess sauce; curry sauce; caeser dressing and gorgonzola port sauce (all made with either sour cream or yogurt) were holding between 43-46F in the walk-in cooler. Raw salmon; tuna and boiled eggs were holding between 44-45F in the prep coolers...Unless actively preparing or properly cooling; cold TCS* foods shall be kept at 41F or less throughout entire product...CDI by coling foods by utilizing other units of refrigeration or ice. NOTE: If TCS* foods are kept in ice; they must be completely covered with ice up to level of food/beverage in containers.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; Containers of chicken pot stickers and mushroom filled ravioli were observed being dated (12/10) and holding beyond 7 days. Discard the food requiring date labels once time/temperature window has expired; if it is not been labeled; or if the label is incorrect. CDI- food items voluntarily discarded by PIC.

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 7-201.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-201.11; Priority - A bottle of rubbing alcohol was observed sitting on the countertop with other food items. Several cans of paint and spray paints were observed being stored above bag-in-the box beverages and bottles of ketchup in dry storage...Chemicals shall be stored to prevent contamination of food and clean equipment and utensils...CDI by properly storing chemicals and paint.

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 2-402.11Employee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

2-402.11; Core - [Repeat] At least one worker had uncovered hair while prepping food items...Food employees shall wear hair restraints such as hats; hair coverings; nets; beard restraints and clothing that covers body hair to effectively keep their hair from contacting exposed food and clean equipment/utensils...Instruct worker to don required hair restraint.

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 4-901.11(A)Equipment and utensils

Official wording

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

Inspector’s notes

4-901.11(A); Several clean dishes observed being stacked while wet. 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 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 - [Repeat] Some wire shelves were rusty/peeling; including in refrigerators...Food service equipment shall be kept in good repair...Replace damaged shelves with similar approved ones.

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 5-202.13Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-202.13; Priority; The spray arm in the dish area sits below the flood rim at the pre-rinse station of the dish area. An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch. CDI- Hook installed to keep the spray arm hose was utilized. PIC was also educated and instructed to have the hose replaced or lifted.

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 - [Repeat] Some floor tile grout was missing and some corner wall surfaces were damaged. Hole observed in the dry storage area ceiling. Tile in mop sink basin was also damaged...Physical facilities shall be kept in good repair...Replace tile grout; repair mop sink drain; damaged wall surfaces; and mop sink leak; and seal wall holes.; 6-501.12; Core - Observed soiled walls; flooring on upraised concrete slab...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures above.

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 20, 2024 · Original Source

1 - Inspection

Feb 21, 2024

Score 96

Official score: 96 · Understand this area’s scale

10 recorded violations

majorCode 5-202.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-202.12; Core - In men's bathroom; left handsink hot water did not exceed 98F and right sink did not exceed 59F...Hot water of at least 100F shall be provided at all handsinks...Increase hot water to at least 100F at handsinks above.; 6-301.12; Priority Foundation - No paper towels were at handsink near office...Paper towels or other approved hand drying device shall be provided at each handsink or group of adjacent handsinks...CDI by placing paper towels at handsink.

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

4-601.11 (A); Priority Foundation - In storage; some stacked clean food containers had old stickers and sticky residues on exteriors (sticky residues on container exteriors can stick to interiors of containers stacked on top)...Food contact surfaces shall be clean to sight and touch...CDI by placing soiled containers at dish area.

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 - Green goddess sauce (with sour cream) was as high as 43F on sides (where ice was not touching)...Unless actively preparing or properly cooling; cold TCS* foods shall be kept at 41F or less throughout entire product...CDI by adding ice around sauce container. NOTE: If TCS* foods are kept in ice; they must be completely covered with ice up to level of food/beverage in containers.

In plain English

More about food kept at an unsafe temperature

criticalCode 7-102.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11; Priority Foundation - One bucket of sanitizer was not labeled as "sanitizer"; and bucket with soapy water was not labeled "soapy water" (but labeled "sanitizer" instead)...Working containers of sanitizers and chemicals taken from bulk supplies shall be labeled with common names of materials inside them...CDI by labeling buckets properly. ; 7-208.11; Priority - First aid cabinet was hanging on wall above clean plates/utensils. Bottle of burn gel was on top of cabinet; and cabinet contained items such as rubbing alcohol and small bottles of medications...First aid kits shall be located to prevent contamination of food and clean equipment and utensils...CDI by removing plates/utensils from under cabinet. NOTE: Relocate first aid cabinet to another area--such as office--where it would never be located above food and/or clean equipment and utensils.

In plain English

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

More about chemicals stored or used unsafely

minorCode 2-303.11Employee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

2-303.11; Core - Some food workers were wearing watches and/or bracelets on wrists...Except for a plain ring; while preparing food; employees shall not wear jewelry (including watches) on their arms and hands...Instruct food workers to remove jewelry from arms and hands; except a plain ring.; 2-402.11; Core - At least one worker had uncovered facial hair...Food employees shall wear hair restraints such as hats; hair coverings; nets; beard restraints and clothing that covers body hair to effectively keep their hair from contacting exposed food and clean equipment/utensils...Instruct worker to don required hair restraint.

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

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 - Stacks of clean dishes and other food containers were stored with unprotected food contact surfaces. Some spoons; forks; and other utensils were stored with food contact sides up in containers...Clean equipment and utensils shall be stored covered or inverted on clean surfaces and so food contact surfaces are protected...Cover or invert clean dishes/containers on clean surfaces. Store utensils with handles up in storage containers.

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 - Some wire shelves were rusty/peeling; including in refrigerators...Food service equipment shall be kept in good repair...Replace damaged shelves with similar approved ones.; 4-502.11(A) and (C); Core - A few container lids and several large round serving trays; etc. were damaged or cracked...Food service utensils shall be kept in good repair...Discard damaged items.

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 - Observed soiled wire and solid metal shelves; speed racks; dunnage racks; freezer and refrigerator interiors (some ice/water build-up); equipment door handles; push carts; wooden rack for round black trays; refrigerator condenser coils...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.

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 floor tile grout was missing and some corner wall surfaces were damaged. Small holes were in kitchen walls. When mop sink/can wash faucet knobs are completely turned off; water continues to flow through hose. Drain in mop sink basin was also damaged (caved in)...Physical facilities shall be kept in good repair...Replace tile grout; repair mop sink drain; damaged wall surfaces; and mop sink leak; and seal wall holes.; 6-501.12; Core - Observed soiled walls; flooring on upraised concrete slab and vent hood above dishwashing machine...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures above.

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 6-303.11Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-303.11; Core - Lighting was low in wait station; cheese prep/staging areas where significant food preparation takes place and by handwashing sink. Lighting was also low in men's bathroom (lights cannot be brightened...no dimmer option)...Lighting intensity shall be at least 50 foot candles on food preparation surfaces; and at least 20 foot-candles over handsink areas and toilets/urinals (at 30 inches above floor)...Increase lighting intensity in areas stated above.

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, Feb 21, 2024 · Original Source