Restaurant · Wake County, NC

Triangle Springs Hospital Foodservice

Name: Triangle Springs Hospital Foodservice
Address: 10901 World Trade Blvd, Wake County, NC

10901 World Trade Blvd

Last inspected May 13, 2026 · View Map ↗ · Compare ↗

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Score 96.5

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Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.

The full inspection history

6 inspections

1 - Inspection

May 13, 2026

Score 96.5

Official score: 96.5 · Understand this area’s scale

7 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; No Certified Food Protection Manager present. Must have a CFPM on site at all hours of operation. EHS recommends multiple employees obtain this certification. Obtain Serv Safe Food Protection Manager certification(s).

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)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation; Multiple scoops stored as clean soiled with food and debris. Food-contact surfaces; equipment and utensils shall be clean to sight and touch. CDI - Scoops moved to be re-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 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; All foods stored in the walk-in cooler maintaining 45 F. Refer to temperature chart. Cooler maintaining 46 F ambient. TCS (Time/Temperature Control for Safety) foods shall maintain 41 F or below. Cooler able to cool to 45 F ambient during inspection. According to PIC (Person In Charge) there was a recent delivery and the door had been left open for an extended period of time. VR - PIC will follow up with EHS tomorrow morning regarding the walk-in cooler. Ensure it can maintain 41 F ambient or less.

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 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; Crumbs; food; and debris present in large containers holding clean utensils. Cleaned and sanitized equipment and utensils shall be stored in a clean; dry location. Additionally; a few containers stacked wet. Clean equipment and utensils shall be stored in a self-draining position that allows air drying. Air dry completely; then stack.

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; The lowboy cooler (across from the grill) holding 50 F ambient. Cooler limited to non-potentially hazardous/non-TCS foods during inspection. Equipment shall be in good repair and proper adjustment. Repair to hold at 41 F or below.

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 4-302.13(B)Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-302.13(B); Priority Foundation; Establishment does not have a method for verifying the final rinse temperature of the dish machine. A method for assuring the final rinse temperature is reached as displayed on the machine is required to be maintained on site. VR - Discussed getting thermo labels; a waterproof thermometer or dish simulator thermometer. PIC to order one of the following and will send EHS a photo once recieved.

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; Lowboy cooler gaskets and bottom interiors soiled with food and debris. Lowboy freezer gaskets soiled with food and debris. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris.

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, May 13, 2026 · Original Source

1 - Inspection

Oct 16, 2025

Score 98

Official score: 98 · Understand this area’s scale

2 recorded violations

notedCode 3-501.17Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17; Priority Foundation; Sausage opened yesterday morning observed with no date mark. If held past 24 hours (following preparation/opening from original packaging) TCS foods shall be date marked. Open/prep date + 6 days = 7-day maximum hold. CDI - Sausage date marked. 3-501.18; Priority; Turkey and salami (prep/open date: 9/29) held past the 7-day hold. TCS (Time/Temperature Control for Safety) foods shall be date marked on their prep/open date; and they shall be held for 7 days maximum. Prep/open date + 6 days = 7-day max. hold. CDI - Turkey and salami voluntarily discarded.

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)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; Walk-in cooler gasket soiled with black accumulation. Lowboy cooler gaskets and bottom interiors soiled with food and debris. Lowboy freezer gaskets soiled with food and debris. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris.

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, Oct 16, 2025 · Original Source

1 - Inspection

May 15, 2025

Score 95

Official score: 95 · Understand this area’s scale

8 recorded violations

notedCode 2-201.11(A-C)&(E)Permits, training, and postings

Official wording

Management; food & conditional employee; knowledge; responsibilities & reporting

Inspector’s notes

2-201.11(A-C)&(E); Priority; Food Handler Health Policy does not include salmonella (non-typhoidal). Employees shall be knowledgeable of food-borne illnesses; their associated symptoms; and when not to report to work/be excluded. CDI - An updated health policy provided by EHS. Use provided policy; or adapt corporate policy to include salmonella (non-typhoidal).

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)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation; Various utensils stored as clean soiled with food and debris. Food-contact surfaces; equipment and utensils shall be clean to sight and touch. CDI - Utensils moved to be re-cleaned. 4-602.11; Core; Ice machine baffle soiled with pink and black accumulation. Ice machines shall be cleaned at a frequency necessary to preclude accumulation of soil or mold.

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)(1)Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1); Priority; Three trays of cheese burgers; two trays of broccoli and cheese; and one pan of hash browns holding less than 135 F. Refer to temperature chart for temperatures and locations. TCS (Time/Temperature Control for Safety) foods shall maintain 135 F or above. CDI - Facility to use TPHC (Time as a Public Health Control) in lieu of temperature. EHS sent time holding procedures for foods held hot on the service line.

In plain English

More about food kept at an unsafe temperature

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; All foods stored in the lowboy cooler on the cook line holding 42-45 F. Cooler maintaining 43 F ambient. TCS foods shall maintain 41 F or below. Refer to temperature chart. Work order placed for cooler. VR - EHS will return to ensure the cooler can maintain 41 F or below.

In plain English

More about food kept at an unsafe temperature

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; Crumbs; food; and debris present in large containers holding clean utensils. Cleaned and sanitized equipment and utensils shall be stored in a clean; dry location. Additionally; multiple cleaned and sanitized blue plates stacked wet. Clean equipment and utensils shall be stored in a self-draining position that allows air drying. Air dry completely; then stack.

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 4-903.11(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 boxes of single-use cups and trays stored on the floor behind the service line. Single-service/single-use articles shall be stored at least 6 inches above the floor; in a clean; dry location; and where they are not exposed to splash; dust; or other contamination. Items moved up off 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

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; Walk-in cooler fan guards soiled with dust and debris. Walk-in cooler gasket soiled with black accumulation. Metal rolling racks in the walk-in cooler soiled with debris and black accumulation. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris.

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 6-303.11Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-303.11; Core; Multiple light bulbs are burnt out under the hood and two are flickering; indicating they are close to burning out. Lighting shall be sufficient in areas where employee safety is a factor. Work order placed prior to inspection for replacement. Replace light bulbs.

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, May 15, 2025 · Original Source

1 - Inspection

Oct 17, 2024

Score 95

Official score: 95 · Understand this area’s scale

4 recorded violations

notedCode Observed some green bell peppers with black spots on their surfaces that appear to be mold. 3-101.11Contamination

Official wording

Food in good condition; safe & unadulterated

Inspector’s notes

Observed some green bell peppers with black spots on their surfaces that appear to be mold. 3-101.11; (P); Food shall be safe for consumption; unadulterated and honestly presented. CDI - PIC voluntarily discarded bell peppers. Repeat from past three health inspections.

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 Observed raw bacon stored above cooked sausage patties and observed raw chicken stored above raw pork and ground beef in the walk-in cooler. 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

Observed raw bacon stored above cooked sausage patties and observed raw chicken stored above raw pork and ground beef in the walk-in cooler. 3-302.11; (P); Food shall be protected from cross contamination by separating raw animal foods during storage; preparation; holding; and display from raw ready-to-eat food and cooked ready-to-eat food. This shall be accomplished by arranging each type of food in equipment so that cross contamination of one type with another is prevented. CDI - Foods were rearranged in walk-in cooler to prevent cross contamination. Repeat.

In plain English

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

More about other finding

notedCode Some containers of pinto beans in the front warmer were holding at less than 135F. 3-501.16 (A) (1)Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

Some containers of pinto beans in the front warmer were holding at less than 135F. 3-501.16 (A) (1); (P); TCS (time/temp control for safety) foods in hot holding shall be maintained at 135F or above. CDI - Temperature of warmer was increased.

In plain English

More about food kept at an unsafe temperature

notedCode Cups of coleslaw in the front line cooler and several TCS foods in one of the lowboy coolers were holding above 41F. 3-501.16 (A) (2)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

Cups of coleslaw in the front line cooler and several TCS foods in one of the lowboy coolers were holding above 41F. 3-501.16 (A) (2); (P); TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - Foods were moved into the walk-in freezer for rapid cooling.

In plain English

More about food kept at an unsafe temperature

Official record from Wake County Environmental Services, Oct 17, 2024 · Original Source

1 - Inspection

Mar 28, 2024

Score 96

Official score: 96 · Understand this area’s scale

4 recorded violations

criticalCode 3-101.11Contamination

Official wording

Food in good condition; safe & unadulterated

Inspector’s notes

3-101.11; Priority; Observed a box of cucumbers with mold growth on their surfaces in the walk-in cooler. Food shall be safe; unadulterated; and honestly presented. CDI - PIC voluntarily discarded moldy produce.

In plain English

More about food not protected from contamination

criticalCode 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority; Observed a box of unpasteurized; raw shell eggs stored above containers of pickles in the walk-in cooler. Food shall be protected from cross contamination by separating raw animal foods during storage; prep; holding and display from cooked and raw ready-to-eat foods. This shall be accomplished by arranging each type of food in equipment so that cross contamination is prevented. CDI - Container of eggs were rearranged to prevent cross contamination.

In plain English

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

More about other finding

minorCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; When tested during the inspection; the concentration of the sanitizing liquid in the wiping cloth bucket was too low. Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at a concentration specified on the manufacturer's label use instructions. Replace sanitizing solution in wiping cloth bucket.

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 4-903.11(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; A box of single-use cups was stored on the floor behind the service line. Single-service and single-use articles shall be stored: At least 6 inches above the floor; and in a clean; dry location; and where they are not exposed to splash; dust; or other contamination. Move box of cups off 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

Official record from Wake County Environmental Services, Mar 28, 2024 · Original Source

1 - Inspection

Sep 27, 2023

Score 96.5

Official score: 96.5 · Understand this area’s scale

6 recorded violations

criticalCode 3-101.11Contamination

Official wording

Food in good condition; safe & unadulterated

Inspector’s notes

3-101.11; Priority; Observed a couple bags of moldy grapes in the walk-in cooler. Food shall be safe; unadulterated; and honestly presented. CDI - PIC voluntarily discarded moldy produce.

In plain English

More about food not protected from contamination

criticalCode 4-702.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-702.11; Priority; A food container was not sanitized after cleaning; intended for use with food. Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. CDI - Container was placed in dishwasher for sanitizing.

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 4-901.11Equipment and utensils

Official wording

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

Inspector’s notes

4-901.11; Core; Observed an employee drying a food container with a reusable towel. After cleaning and sanitizing; equipment and utensils: shall be air-dried or used after adequate draining before contact with food; and may not be cloth dried. CDI - Container was placed into dishwasher for cleaning.

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; Observed a couple boxes of single-use plates stored on the floor. Single-service and single-use articles shall be stored: At least 6 inches above the floor; and in a clean; dry location; and where they are not exposed to splash; dust; or other contamination. Move containers onto shelving.

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

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; Observed dust buildup on the hood vents above the oven; steamer; and griddle. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean these hood vents.

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 6-302.11Cleaning and sanitizing

Official wording

Toilet facilities: properly constructed; supplied & cleaned

Inspector’s notes

6-302.11; Priority Foundation; Toilet paper was missing from employee restroom. A supply of toilet tissue shall be available at each toilet. CDI - New toilet paper replaced after inspection.

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 27, 2023 · Original Source