Restaurant · Wake County, NC

The Optimist

Name: The Optimist
Address: 4509 Creedmoor Rd, Wake County, NC

4509 Creedmoor Rd

Last inspected Jul 1, 2026 · View Map ↗ · Compare ↗

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Score 97

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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

5 inspections

1 - Inspection

Jul 1, 2026

Score 97

Official score: 97 · Understand this area’s scale

7 recorded violations

notedCode —Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

Observation: A certified food manager is not the PIC (person in charge) - Ensure that there is a certified food manager on site during hours of operation. 2-102.12 (A) Certified Food Protection Manager (C) PIC shall demonstrate knowledge by being a certified food protection manager. A list of ANSI approved CFPM classes is available at wake.gov/food.

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

notedCode Observation: The containers used for making drinks with milkCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

Observation: The containers used for making drinks with milk; plant fluids with utensils are not being washed; rinsed and sanitized every 4 hours; CDI: All in use utensils at room temperature that had not been cleaned at the required frequency were pulled for use and cleaned. 4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P) If used with TCS food and at room temperature; EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned throughout the day at least every 4 hours.

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 3-501.19 Time as a Public Health Control (P) (Pf) Observation: A written policy was not provided for the carafe of half/half being placed on time control: Staffing could not locate the written procedures from last inspectionOther

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19 Time as a Public Health Control (P) (Pf) Observation: A written policy was not provided for the carafe of half/half being placed on time control: Staffing could not locate the written procedures from last inspection; CDI: A blank TPHC was provided for completion. Ensure that TPHC policy is kept with procedures on use on site. 3-501.19(A) Time as a public health control If time without temperature control is used as the public health control for a working supply of TCS FOOD before cooking; or for READY-TO-EAT TCS FOOD that is displayed or held for sale or service: (1) Written procedures shall be prepared in advance; maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request that specify: Pf

In plain English

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

More about other finding

notedCode Observation: Staff performing food production tasks are not wearing hair coverings during tasks. 2-402.11 Effectiveness - Hair Restraints (C) Use head coveringsEmployee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

Observation: Staff performing food production tasks are not wearing hair coverings during tasks. 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.

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 Observation: In use wiping cloths are not being stored in a sanitizing solutionCleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

Observation: In use wiping cloths are not being stored in a sanitizing solution; 3-304.14 Wiping Cloths; Use Limitations (C) (B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be held between uses in sanitizer and laundered daily.

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 non food contact surfaces of the gaskets on the prep refrigerator are accumulated with debrisCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

Observation: The non food contact surfaces of the gaskets on the prep refrigerator are accumulated with debris; Rear plate cover and side walls in the ice machine are accumulated with debris. Increase cleaning frequency of these areas. 4-602.13 Nonfood Contact Surfaces (C) Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.

In plain English

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

More about cleaning or sanitizing problems

notedCode Observation: Grease deposits are occurring on the wall and ceiling where panini press is being usedFacility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

Observation: Grease deposits are occurring on the wall and ceiling where panini press is being used; Provide ventilation to eliminate buildup and/or equipment that does not need ventilation to eliminate vapor; grease articles that can be generated. 6-304.11 Mechanical - Ventilation (C) Mechanical ventilation of sufficient capacity shall be provided to keep rooms free of excessive heat; steam; condensation; vapors; odors; smoke; and fumes.

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, Jul 1, 2026 · Original Source

1 - Inspection

Jul 21, 2025

Score 98

Official score: 98 · Understand this area’s scale

4 recorded violations

notedCode Observation: Half and half placed out for customer dispensing is unable to remain 41F or below. CDI: Product discarded during inspection. TPHC policy developed during inspection. 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety FoodFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

Observation: Half and half placed out for customer dispensing is unable to remain 41F or below. CDI: Product discarded during inspection. TPHC policy developed during inspection. 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Maintain TCS foods in cold holding at 41F or less. -P

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature

notedCode Observation: Staff performing food production tasks are not wearing hair coverings during tasks. 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

minorCode —Equipment and utensils

Official wording

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

Inspector’s notes

Observation: Cups dispensed to consumers are not protected during dispensing. 4-904.11 Kitchenware and Tableware - Preventing Contamination (C) (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination.

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

Non-food contact surfaces clean

Inspector’s notes

Observation: The non food contact surfaces of the gaskets on the prep refrigerator are accumulated with debris. 4-602.13 Nonfood Contact Surfaces (C) Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.

In plain English

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

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Jul 21, 2025 · Original Source

1 - Inspection

Jan 23, 2025

Score 97

Official score: 97 · Understand this area’s scale

4 recorded violations

notedCode 2-102.12 (A)Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

notedCode 4-601.11 (A) EquipmentCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (Pf); Containers being stored as clean had visible residue on them. Food contact surfaces shall be kept clean to sight and touch.

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 4-903.11 (A)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11 (A); (B); and (D) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (C); Clean containers were found being stacked together while wet. After being cleaned; equipment and utensils shall be stored in a self draining position that allows for air drying.

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 6-501.12 CleaningCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12 Cleaning; Frequency and Restrictions (C); Light fixtures on the ceiling have dust/residue buildup and need to be cleaned. Physical facilities shall be cleaned at a frequency necessary to keep them clean.

In plain English

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

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Jan 23, 2025 · Original Source

1 - Inspection

Aug 19, 2024

Score 95.5

Official score: 95.5 · Understand this area’s scale

10 recorded violations

minorCode 2-102.12 (A)Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A); Core; Facility lacking someone present with an approved certification. The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. No point deduction due to grace period. After the 180 transitional permit days; points would be deducted. Discussed renewal of certificate with PIC. CDI

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

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; Half and half on counter in carafe at 50F. Food shall be 41F or less. Half and half discarded and carafe washed. Discussed option of using time control as well as process and time control form sent to operator during inspection. CDI

In plain English

More about food kept at an unsafe temperature

criticalCode 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; Container of cut green tomatoes dated 8/9. This was the only food observed with a date concern. Food shall be held no longer than 7 days after opening; preparing or cutting. Items shall be dated when prepared; cooked and original package opened. PIC discarded tomatoes. CDI

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

criticalCode 7-201.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-201.11; Priority; Spray bottle of windex stored on shelf above clean dishes and next to clean dishes. POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD; EQUIPMENT; UTENSILS; LINENS; and SINGLE-SERVICE and SINGLE-USE ARTICLES. Bottle relocated to be with other chemicals. CDI

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 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Core; Small portion of cut tomatoes stored in plastic container with tight plastic lid on it. Food shall be cooled rapidly; in small portions and uncovered/loosely covered. Lid removed. CDI

In plain English

More about food kept at an unsafe temperature

minorCode 6-501.111Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.111; Core; Several fruit flies in the kitchen area and some house flies. Upon arrival several fruit flies were on the paper towels for the hand sink. The PREMISES shall be maintained free of insects; rodents; and other pests. To aid in controlling pests and insects; eliminate food; water and places to hide. Initiate approved commercial system to control flies in kitchen.

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

More about signs of rodents or insects

minorCode 3-302.15Other

Official wording

Washing fruits & vegetables

Inspector’s notes

3-302.15; Core; Employee cut a banana in half through the skin for raw consumption. Raw fruits and vegetables that are intended for washing by the CONSUMER before consumption; raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut; combined with other ingredients; cooked; served; or offered for human consumption in READY-TO-EAT form. Wash fruits and vegetables prior to slicing or remove skin before slicing. PIC discarded banana. CDI

In plain English

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

More about other finding

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; Clean dishes stored in a cardboard berry delivery box and clean pitchers stacked together wet. Clean equipment shall be stored in a clean; dry location and in a self draining position. Allow items to air dry completely prior to stacking and store in a washable; nonabsorbent container.

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 4-903.11(A) and (C)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11(A) and (C); Core; Cardboard delivery Box of Straws and toilet paper stored in a plastic bin directly on the floor. PIC states there was no delivery today. Storage space is limited in facility. Single service items shall be stored at least 6 inches above the floor and protected. Install shelving as necessary to keep items off of the floor for protection and cleanability of the floor.

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 6-403.11Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-403.11; Core; Employee can drink that was open sitting on prep sink drain board. Areas designated for EMPLOYEES to eat; drink; and use tobacco shall be located so that FOOD; EQUIPMENT; LINENS; and SINGLE-SERVICE and SINGLE-USE ARTICLES are protected from contamination. Store employee items in an area separate from food and food items to not be a source of contamination.

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, Aug 19, 2024 · Original Source

1 - Inspection

Apr 9, 2024

Score 96

Official score: 96 · Understand this area’s scale

7 recorded violations

majorCode 5-205.11Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11; Priority Foundation; Employee drink stored on sink and food in the basin of the hand sink in the back/kitchen. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Items removed to be able to wash hands. CDI

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

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority; Top portion of foods in the ice bath reachin 42-45F and yogurt recently prepared and not cooled to 41F; placed in grab n go at 43F. Food shall be 41F or less. Food level reduced in the ice bath. Cool yogurt to 41F prior to being placed in customer access unit. CDI

In plain English

More about food kept at an unsafe temperature

minorCode 4-904.11Equipment and utensils

Official wording

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

Inspector’s notes

4-904.11; Core; Forks stored with mouth portion facing up. Cleaned and SANITIZED UTENSILS shall be handled; displayed; and dispensed so that contamination of FOOD- and lip-contact surfaces is prevented. Store inverted and handle up. ; 4-903.11(A); (B) and (D); Core; Bin with lid of clean equipment stored on the floor below the storage rack. Clean equipment and linens shall be stored in a clean; dry location and protected from contamination and stored at least 6 inches above the floor. Install more shelving as necessary.

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 4-101.19Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-101.19; Core; Cardboard used on rack to line the shelf. NonFOOD-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. Remove cardboard and use a plastic shelf liner; metal pan or something else that is durable and washable. ; 4-205.10; Core; Scepter 5 gal water jug used for tea states on the label it is designed for water storage only. It is difficult to effectively clean inside of this container. Equipment shall be used in accordance with manufacturer instructions. Obtain a container designed for beverages and is easily cleanable with your existing warewashing equipment.

In plain English

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

More about cleaning or sanitizing problems

majorCode 4-302.13Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-302.13; Priority Foundation; Facility lacking a method for placing an irreversible temperature measuring device into the washing machine. In hot water mechanical WAREWASHING operations; an irreversible registering temperature indicator shall be provided and readily accessible for measuring the UTENSIL surface temperature. Obtain thermolabels that change color or a waterproof thermometer that records the highest temperature. VR

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 5-501.115Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.115; Core; Pallets and several bags of trash covering the ground in the shared dumpster areas. A storage area and enclosure for REFUSE; recyclables; or returnables shall be maintained free of unnecessary items and clean. Work with other facilities to maintain area and talk with property management about increasing the frequency it is emptied if necessary. ; 5-501.114; Core; Receptacle lacking drain plug. All receptacles shall have a drain plug. Contact provider to install drain plug.

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 6-305.11Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-305.11; Core; Employee purse hanging on dry storage rack. Employee phone stored on faucet of prep sink and food in ice bath in the prep sink. Employee food in refrigerators above food for the facility. Lockers or other suitable facilities shall be provided for the orderly storage of EMPLOYEES' clothing and other possessions. Store employee food on bottom shelf and employee items in area separate from food and food items and not above them. Install more shelves as necessary

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, Apr 9, 2024 · Original Source