Restaurant · Wake County, NC

Third Eye Momo Grill

Name: Third Eye Momo Grill
Address: 10110 Green Level Church Rd, Wake County, NC

10110 Green Level Church Rd

Last inspected Aug 12, 2026 · View Map ↗ · Compare ↗

Read Reviews on Google

Score 94

Get the next inspection, free.

We'll email you when Third Eye Momo Grill has a new health inspection. No spam, one-click unsubscribe.

Own this restaurant? Add an inspection badge to your website · Inspection prep checklist

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

Aug 12, 2026

Score 94

Official score: 94 · Understand this area’s scale

8 recorded violations

notedCode 2-401.11(A) Except when drinking from a closed beverage containerEmployee health and hygiene

Official wording

Proper eating; tasting; drinking or tobacco use

Inspector’s notes

2-401.11(A) Except when drinking from a closed beverage container; employees shall eat; drink; or use tobacco only in designated areas where the contamination of food; clean equipment and utensils can not result. Employee mug was stored on make-line cutting board above food. CDI: Mug removed.

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 3-302.11 Packaged and Unpackaged Food - SeparationOther

Official wording

Food separated & protected

Inspector’s notes

3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P) Bowl of raw chicken was stored directly on-top of tomatoes within walk-in cooler. Raw chicken was being stored on vegetable wash prep sink. Multiple containers of food within walk-in cooler and make-line prep coolers were not covered during storage. Cross-contamination shall be prevented during storage by separating raw food from ready-to-eat foods and storing the food in packages; covered containers; or wrappings. CDI: Chicken was relocated within walk-in cooler and tomatoes were washed. Raw chicken was relocated from vegetable wash prep sink and sink will be cleaned and sanitized by employee after chicken preparation is complete. Lids added to food.

In plain English

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

More about other finding

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) Metal containers; plastic containers; spoons; and tongs were soiled during storage. Equipment food-contact surfaces shall be clean to sight and touch. CDI: Items were sent to dish machine for further cleaning.

In plain English

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

More about cleaning or sanitizing problems

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

Official wording

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) Cabbage; chicken; chickpeas; yoghurt sauce; and cooked vegetables within right-most flip-top prep cooler were maintained above 41F during storage. Temperature controlled for safety foods shall be maintained at 41F or less when held cold. CDI: Cooler was adjusted down by PIC and food removed to cool in walk-in cooler. PIC stated he will call a technician to repair unit.

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 3-305.11 Food Storage - Preventing Contamination from the Premises (C) Bag of onionsContamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11 Food Storage - Preventing Contamination from the Premises (C) Bag of onions; box of potatoes; and crate of cilantro were stored on the floor in walk-in cooler and dry storage areas. Food shall be protected from contamination by storing food in a clean; dry location where it is not exposed to splash; dust; dirt; or other contamination and at least 6 inches above the floor. Store food at least 6 inches above floor.

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

More about food not protected from contamination

notedCode 4-601.11 (B) and (C) EquipmentCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C) Gaskets; doors; and interior shelving of prep coolers and freezers were soiled with food debris. Exhaust vent panels were soiled with accumulations of food debris and grease. Nonfood-contact surfaces shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean areas listed.

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 6-501.12 CleaningCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12 Cleaning; Frequency and Restrictions (C) Floors and walls throughout kitchen were soiled. Floors under equipment and within walk-in cooler were soiled. Physical facilities shall be cleaned at a frequency necessary to keep them clean. Clean areas listed.

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 —Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee phone and personal items were stored on prep area in back kitchen area. Lockers or other suitable facilities shall be provided for storage of employee items. Store employee items in designated area.

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 12, 2026 · Original Source

1 - Inspection

Dec 18, 2025

Score 96.5

Official score: 96.5 · Understand this area’s scale

5 recorded violations

notedCode 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils (P) Cooked tandoori chicken was hanging on hooks next to the tandoori oven where they were directly contacting the back wallOther

Official wording

Food separated & protected

Inspector’s notes

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils (P) Cooked tandoori chicken was hanging on hooks next to the tandoori oven where they were directly contacting the back wall; thermostat; and wooden beams. CDI: Chicken was relocated off of the hooks and into containers. Relocate hanging rack where it won't contaminate cooked product and avoid hanging food until it is relocated.

In plain English

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

More about other finding

notedCode 3-501.18 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food; Disposition (P) Four containers of onion sauce (12/10); one container of tomato sauce (12/08); one container of potato mash (12/11); and one container of cooked peppers (11/30) were maintained beyond 7 days within walk-in cooler. Temperature controlled for safety foods shall be labeled with the date of preparation and discarded within 7 days of preparation. CDI: All food was 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 3-302.12 Label all working containers of food (oilsFood source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12 Label all working containers of food (oils; spices; salts; flour; sugar) except food that is easy to identify such as dry pasta. Bottles of oil and spices were not labeled. Label containers and bottles.

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 4-601.11 (B) and (C) EquipmentCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C) Gaskets of prep coolers and freezers; exhaust vent panels; and sides of all make-line units were soiled with accumulations of food debris and grease. Nonfood-contact surfaces shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean areas listed.

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 6-501.12 CleaningCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12 Cleaning; Frequency and Restrictions (C) Floors and walls along main cook line were soiled. Floors under equipment and within walk-in cooler were soiled. Physical facilities shall be cleaned at a frequency necessary to keep them clean. Clean floors.

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 18, 2025 · Original Source

1 - Inspection

Aug 11, 2025

Score 93.5

Official score: 93.5 · Understand this area’s scale

7 recorded violations

notedCode —Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-201.11 Separation - Storage (P) Bottle of sanitizing solution was stored above produce in produce sink. Poisonous or toxic materials shall be stored so they can not contaminate exposed food or equipment. CDI: Bottle was relocated.

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 2-301.14 When to Wash (P) Employees did not wash hands before food preparationHandwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.14 When to Wash (P) Employees did not wash hands before food preparation; after eating food in the dining room. Employees hands shall be washed during food preparation; as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. CDI: Educational moment. Employees hands were washed during inspection at direction of REHS.

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 separated & protected

Inspector’s notes

3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P) Raw chicken was stored above raw lamb in prep cooler. Cross-contamination shall be prevented during storage by separating raw foods from ready-to-eat foods. CDI: Food was rearranged and storage order charts were reviewed. Repeat violation.

In plain English

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

More about other finding

notedCode 3-501.18 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food; Disposition (P) One container of cooked chicken was maintained beyond 7 days (labeled 8/1/2025) within make-line prep cooler. Temperature controlled for safety foods shall be labeled with the date of preparation and discarded within 7 days of preparation. CDI: PIC stated that the date should have read 8/10/2025 and label was corrected. Ensure all food is properly labeled and discarded after 7 days. Zero-points deducted.

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 3-501.19 Time as a Public Health Control (Pf) Facility has begun using time as a public health control for sauces on the make-line. Sauces were not labeled with the times of preparation and procedures were not available during inspection. PIC stated that sauces are maintained on time instead of temperature during lunch and dinner and are discarded between services. When using time as a public health controlOther

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19 Time as a Public Health Control (Pf) Facility has begun using time as a public health control for sauces on the make-line. Sauces were not labeled with the times of preparation and procedures were not available during inspection. PIC stated that sauces are maintained on time instead of temperature during lunch and dinner and are discarded between services. When using time as a public health control; written procedures shall be maintained at the food establishment and provided upon request. When using time a public health control; 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. CDI: Procedure template was provided and reviewed with PIC. Ensure that food maintained on time instead of temperature have appropriate labeling. Zero-points deducted.

In plain English

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

More about other finding

notedCode 3-501.15 Cooling Methods (Pf) Tandoori chicken was cooling in a largeFood temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15 Cooling Methods (Pf) Tandoori chicken was cooling in a large; deep metal container on a prep table outside of refrigeration. Food shall be cooled using shallow pans; separated into smaller portions; using rapid cooling equipment; by stirring the food placed in an ice bath; using containers that facilitate heat transfer; or adding ice as an ingredient. CDI: Chicken was placed on a sheet tray and allowed to cool in walk-in cooler.

In plain English

More about food kept at an unsafe temperature

notedCode 2-402.11 Effectiveness - Hair Restraints (C) One employee was not wearing a hair restraint at the start of the inspection. Food employees shall wear hair restraints such as hatsEmployee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

2-402.11 Effectiveness - Hair Restraints (C) One employee was not wearing a hair restraint at the start of the inspection. Food employees shall wear hair restraints such as hats; hair coverings or nets that are designed and worn to effectively keep their hair from contacting exposed food; equipment; utensils; linens; and unwrapped single-service and single-use articles. CDI: Employee donned hairnet.

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

Official record from Wake County Environmental Services, Aug 11, 2025 · Original Source

1 - Inspection

Jan 29, 2025

Score 93.5

Official score: 93.5 · Understand this area’s scale

9 recorded violations

notedCode 3-302.11 Packaged and Unpackaged Food - SeparationOther

Official wording

Food separated & protected

Inspector’s notes

3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P) Raw chicken was stored above raw shrimp in prep cooler. Cross-contamination shall be prevented during storage by separating raw foods from ready-to-eat foods. CDI: Food was rearranged and storage order charts were provided to PIC. Repeat; Half-points deducted due to noted improvements in storage of raw foods.

In plain English

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

More about other finding

notedCode 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. (P) Quaternary ammonia sanitizing solution in 3-compartment sink had a concentration of 0 PPM. Quaternary ammonia sanitizing solution shall have a concentration of 200-400 PPM or according to manufacturer's instructions. CDI: Sanitizing solution was remade and tested to be 200 PPM. WashCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. (P) Quaternary ammonia sanitizing solution in 3-compartment sink had a concentration of 0 PPM. Quaternary ammonia sanitizing solution shall have a concentration of 200-400 PPM or according to manufacturer's instructions. CDI: Sanitizing solution was remade and tested to be 200 PPM. Wash; rinse; and sanitize procedures were reviewed with employees.

In plain English

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

More about cleaning or sanitizing problems

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

Official wording

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) Cut cabbage and container of cream were stored outside of refrigeration and maintained above 41F. Temperature controlled for safety foods shall be maintained at 41F or less. CDI: Cabbage was placed in prep cooler and cream was voluntarily discarded by PIC.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.13 Thawing (Pf) Large container of beef was thawing in a container of waterFood temperature

Official wording

Approved thawing methods used

Inspector’s notes

3-501.13 Thawing (Pf) Large container of beef was thawing in a container of water; outside of refrigeration. Box of chicken was thawing on the floor outside of refrigeration. Temperature controlled for safety foods shall be thawed under refrigeration capable of maintaining 41F or below or under 70F running water with sufficient velocity to agitate and float off loose particles in an overflow. CDI: Beef and chicken were moved to walk-in cooler to resume thawing.

In plain English

More about food kept at an unsafe temperature

notedCode 3-305.11 Food Storage - Preventing Contamination from the Premises (C) Box of chicken was thawing directly on the floor under rear kitchen prep table. Food shall be protected from contamination by storing food in a cleanContamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11 Food Storage - Preventing Contamination from the Premises (C) Box of chicken was thawing directly on the floor under rear kitchen prep table. Food shall be protected from contamination by storing food in a clean; dry location where it is not exposed to splash; dust; dirt; or other contamination and at least 6 inches above the floor. CDI: Box of chicken was relocated to thawing in walk-in cooler.

In plain English

More about food not protected from contamination

majorCode —Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-302.14 Provide a test kit that accurately measures sanitizer concentrations (Pf) Facility did not have test strips readily available to test quaternary ammonia sanitizing solution in 3-compartment sink. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. REHS will verify acquisition of test strips by 02/07/2025.

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) EquipmentCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C) Gaskets of all prep coolers and freezers; exhaust vent panels; and sides of all make-line units were soiled with accumulations of food debris and grease. Nonfood-contact surfaces shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean areas listed.

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 5-502.11 Frequency - Removal (C) Boxes and other debris were accumulating outside the facility's backdoor. RefuseFacility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-502.11 Frequency - Removal (C) Boxes and other debris were accumulating outside the facility's backdoor. Refuse; recyclables; and returnables shall be removed from the premises at a frequency that will minimize the development of objectionable odors and other conditions that attract or harbor insects and rodents. Remove boxes and refuse from premises.

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 —Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee food was stored on top of prep table in rear kitchen. Employee phone and personal items were stored on prep area in back kitchen area. Lockers or other suitable facilities shall be provided for storage of employee items. Store employee items in designated area.

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, Jan 29, 2025 · Original Source

1 - Inspection

Aug 15, 2024

Score 95.5

Official score: 95.5 · Understand this area’s scale

5 recorded violations

criticalCode 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority; Raw chicken was stored above ready-to-eat foods in prep cooler. Raw in-shell eggs were stored above ready-to-eat foods in walk-in cooler. Cross-contamination shall be prevented during storage by separating raw foods from ready-to-eat foods. CDI: Food was rearranged and storage order charts were provided to PIC.

In plain English

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

More about other finding

criticalCode 4-501.114Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114; Priority; Quaternary ammonia sanitizing solution in 3-compartment sink was being diluted with water to a concentration below 200 PPM. Quaternary ammonia sanitizing solution shall have a concentration of 200-400 PPM or according to manufacturer's instructions. CDI: Sanitizing solution was remade and tested to be 200 PPM. Wash; rinse; and sanitize procedures were reviewed with employees.; 4-601.11 (A); Priority Foundation; Knives and vegetable peelers; stored as clean; were soiled with food residues on blades. Equipment and utensils shall be clean to sight and touch. CDI: All items were sent to dish machine for cleaning.

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 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; Raita; chicken; cabbage; and fried cauliflower were not labeled with the dates of preparation. Cooked eggplant (8/5/24 & 8/7/24); curry sauce (8/3/24); and lamb (8/5/24) were maintained beyond 7 days. Temperature controlled for safety foods shall be labeled with the date of preparation and discarded within 7 days of preparation; with day 1 beginning on the date of preparation. CDI: Labels were added to unlabled foods and foods maintained beyond 7 days were voluntarily discarded by PIC. Date marking training was provided to 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

minorCode 4-205.10Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-205.10; Core; Large chest freezer is being used for storage of frozen items in dining room next to kitchen doorway. PIC stated that this is only temporarily being used while other equipment is being repaired. Food equipment shall be used in accordance with the manufacturer's intended use and certified for sanitation. Replace freezer with ANSI-approved 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

minorCode 6-305.11Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-305.11; Core; Employee phone and personal items were stored in food prep and dry storage areas. Lockers or other suitable facilities shall be provided for storage of employee items. Store employee items in designated area.

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 15, 2024 · Original Source