Restaurant · Wake County, NC

Tookie's

Name: Tookie's
Address: 8105 Falls Of Neuse Rd, Wake County, NC

8105 Falls Of Neuse Rd

Last inspected Jan 27, 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

4 inspections

1 - Inspection

Jan 27, 2026

Score 97

Official score: 97 · Understand this area’s scale

6 recorded violations

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

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A); Core; The person in charge is not a certified food protection manager. 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. Ensure the person that is left in charge is a certified food protection manager.

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 5-202.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-202.12; Core; The handwashing sinks in the bathrooms do not temp above 85F. Tempered water shall be provided at all handwashing sinks of at least 100F. Adjust thermostats at handwashing sinks until the tempered water reaches at least 100F water at handsinks.

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

Toxic substances properly identified stored & used

Inspector’s notes

7-201.11; Priority; A container of Clorox wipes was stored above a box of rice; a bag of pasta; and a bag of onions. Toxic materials shall be stored to avoid contamination of food; equipment; utensils; linens; and single-service/use items. CDI- Clorox wipes were moved to the chemical storage area.

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 4-602.13Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13; Core; The vent on the side of the standing oven had a buildup of dust. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. CDI- Vent was cleaned . *No points taken due to this being a different violation under the same rule

In plain English

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

More about cleaning or sanitizing problems

notedCode 5-205.15Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-205.15; Core; The hot water side of the prep sink leaks continuously when turned on. A plumbing system shall be maintained in good repair. CDI- Sink is turned off 5-202.13; Priority; Spray nozzle at 3-compartment sink is hanging below the flood level rim of the sink basin. An air gap between the water supply inlet and the flood level rim of the plumbing fixture; equipment; or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch). CDI- Spray nozzle was hung up out of the sink. *PIC has submitted 3 work orders for repairs since last inspection.

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 5-501.17Cleaning and sanitizing

Official wording

Toilet facilities: properly constructed; supplied & cleaned

Inspector’s notes

5-501.17; Core; The trashcans in the women's bathroom do not have lids. Trash cans/receptacles in women's bathrooms shall be covered for the disposal of feminine hygiene products. Ensure waste bins are covered in female restrooms.

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 27, 2026 · Original Source

1 - Inspection

Mar 27, 2025

Score 97.5

Official score: 97.5 · 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 4-602.13Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13; Core; Small fan under 3-compartment sink is dusty and in need of cleaning- fan was turned on during the inspection. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Increase cleaning frequency to this fan.

In plain English

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

More about cleaning or sanitizing problems

notedCode 5-205.15Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-205.15; Core; Hot water was not available at the prep sink. A plumbing system shall be maintained in good repair. CDI- It was determined that the valve was shut off and EHS requested it be turned on prior to leaving establishment. 5-202.13; Priority; Spray nozzle at 3-compartment sink is hanging below the flood level rim of the sink basin. An air gap between the water supply inlet and the flood level rim of the plumbing fixture; equipment; or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch). CDI- Spray nozzle was hung up out of the sink.

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 6-303.11Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-303.11; Core; Light bulbs are burned out in one light fixture above the 3-compartment sink. At least 20 foot candles are required at a distance of 75 cm (30 inches) above the floor in areas used for handwashing; warewashing; and equipment and utensil storage; and in toilet rooms. Replace blown light bulbs in this light fixture.

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, Mar 27, 2025 · Original Source

1 - Inspection

Sep 26, 2024

Score 95.5

Official score: 95.5 · 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 2-301.14Handwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.14; Priority; Employee observed working the register then proceeded to the makeline to prepare food without handwashing in-between tasks. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food; clean equipment and utensils; and unwrapped single-service and single-use articles and: before donning gloves for working with food and after engaging in other activities that contaminate the hands. CDI- Employees on shift were educated and employees observed properly handwashing and donning gloves prior to leaving establishment.

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; Only two TCS foods (one small batch of chili and one individual container of pimento cheese) found in prep cooler- both were holding 55F and were stored in this unit overnight. Ambient air of unit was holding around 53F. TCS foods shall be maintained at 41F or less for cold holding. CDI-Both foods were voluntarily discarded during the inspection. Refrigeration technician was called during the inspection. *Full points may be deducted on next inspection if violation still occurs.

In plain English

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

More about food kept at an unsafe temperature

notedCode 6-303.11Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-303.11; Core; (1)Walk-in refrigeration is being used for dry storage and no light is provided in this unit. At least 10 foot candles are required at a distance of 30 inches above the floor; in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning. (2)Storage area used for clean utensils is dimly lit. At least 20 foot candles are required at a distance of 30 inches above the floor in areas used for equipment and utensil storage. Provide lighting in areas mentioned.

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, Sep 26, 2024 · Original Source

1 - Inspection

Mar 21, 2024

Score 97.5

Official score: 97.5 · Understand this area’s scale

3 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; The PIC is not a CFPM...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. Become certified in food protection management.

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; TCS food like tuna salad and pimento cheese in the left hand side of the flip-top cooler measured up to 45F...Time/Temperature Control for Safety (TCS) foods held cold shall be held at 41F or below. CDI: Food in the cooler will be voluntarily discarded at closing if it is not sold. The unit is having difficulty maintaining an ambient temperature below 45F due to the heat of the grill and frequent opening. Have this unit serviced.

In plain English

More about food kept at an unsafe temperature

majorCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Cut tomato slices are prepared in the morning and placed in the flip-top to cool but this unit has difficulty maintaining ambient temperatures below 45F...Cooling shall be accomplished using rapid cooling methods; such as: placing the food in shallow pans; cooling in smaller portions; stirring the food in a container on an ice bath; or using ice as an ingredient and the containers should be loosely covered. CDI: Discussion had about cooling these tomatoes in the reach-in before placing them in the flip-top.