1 - Inspection
Jan 5, 2026
Score 100
Official score: 100 · Understand this area’s scale
0 recorded violations
No violations recorded in this inspection.
Official record from Wake County Environmental Services, Jan 5, 2026 · Original Source
Restaurant · Wake County, NC
Townplace Suites Food Service
3771 Thistledown Dr
Last inspected Jan 5, 2026 · View Map ↗ · Compare ↗
Score 100
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
4 inspections1 - Inspection
Jan 10, 2025
Score 98
Official score: 98 · Understand this area’s scale
3 recorded violations
notedCode —Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A) Certified Food Protection Manager (C): There is not a certified food protection manager on site during this inspection. CDI: Staff stated they will soon sign up for dates to take the test and renew their certification.
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 issuesnotedCode 6-301.12Handwashing
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
6-301.12; Priority Foundation; No towels are available at the handwashing in the kitchen. Keep sink stocked with paper towels. Towels were added upon request.
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.
More about handwashing problemsnotedCode 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): Several food crumbs inside cabinets and floating debris inside hot-holding basins. Please have these areas thoroughly cleaned.
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 problemsOfficial record from Wake County Environmental Services, Jan 10, 2025 · Original Source
1 - Inspection
Feb 13, 2024
Score 97
Official score: 97 · Understand this area’s scale
3 recorded violations
majorCode 6-301.12Handwashing
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
6-301.12; Priority Foundation; No paper towels at the hand sink in the women's restroom. Hand wash sinks shall be provided with paper towels or a heat drying device. Paper towels were provided once REHS spoke to PIC.
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.
More about handwashing problemscriticalCode 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; Yogurt is 46F and milk is 44F in the reach in refrigeration unit. Keep all TCS food at or below 41F when held cold. The yogurt and milk was moved to the upright refrigeration 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 temperaturemajorCode 4-302.14Cleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-302.14; Priority Foundation; No test kit available for the quaternary ammonium. A test kit or other device that accurately measures the concentration in mg/l sanitizing solutions shall be provided. A follow-up will be conducted by February 23; 2024.
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 problemsOfficial record from Wake County Environmental Services, Feb 13, 2024 · Original Source
1 - Inspection
Oct 31, 2023
Score 94.5
Official score: 94.5 · Understand this area’s scale
5 recorded violations
criticalCode 2-201.11 (A)Permits, training, and postings
Official wording
Management; food & conditional employee; knowledge; responsibilities & reporting
Inspector’s notes
2-201.11 (A); (B); (C); and (E) Priority; No employee health policy on site. The PIC shall have an employee health policy. REHS emailed a copy of employee health policy to the PIC.
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 issuescriticalCode 4-501.114Cleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-501.114; Priority; Quaternary ammonium sanitizer is at 0ppm in the sanitizing vat at the 3 compartment sink. Quaternary ammonium shall be between 200-400ppm. REHS will do a follow-up visit by November 10th.
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 problemscriticalCode 3-501.16(A)(1)Food temperature
Official wording
Proper hot holding temperatures
Inspector’s notes
3-501.16(A)(1) ; Priority; Sausage biscuits are 122F. Keep TCS food at or above 135F when held hot. The sausage biscuits were voluntarily 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 temperaturecriticalCode 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; Oat milk is 52F in the pitcher. Keep all TCS food at or below 41F when held cold. The oat milk was voluntarily 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 temperaturemajorCode 4-302.13Cleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-302.13; Priority Foundation; No maximum registering thermometer for the high temperature dish machine. In hot water mechanical warewashing operations; an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. A follow-up visit will be conducted by REHS by November 10th.
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 problemsOfficial record from Wake County Environmental Services, Oct 31, 2023 · Original Source