Restaurant · Wake County, NC

Tru By Hilton Foodservice

Name: Tru By Hilton Foodservice
Address: 350 Airgate Dr, Wake County, NC

350 Airgate Dr

Last inspected Mar 10, 2026 · View Map ↗ · Compare ↗

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Score 98

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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

Mar 10, 2026

Score 98

Official score: 98 · Understand this area’s scale

3 recorded violations

notedCode 4-602.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11; Core; Self-service juice dispenser nozzles and area above nozzles soiled with pink and brown accumulation. Beverage dispensing nozzles 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)(2) and (B)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority; Milk holding at 45 F in the glass self-service cooler; and the cooler maintaining 44 F ambient. TCS (Time/Temperature Control for Safety) foods shall maintain 41 F or below. CDI - Milk discarded. Cooler adjusted to lowest setting and cooled to 32 F ambient.

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

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; The toaster conveyer oven soiled with food and debris. Surfaces of cooking equipment shall be kept free of encrusted grease deposits and other soil accumulations. Clean on a more frequent basis.

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, Mar 10, 2026 · Original Source

1 - Inspection

Dec 19, 2025

Score 98.5

Official score: 98.5 · Understand this area’s scale

1 recorded violation

notedCode 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; Chocolate milk and cream cheese (strawberry and regular) holding above 41 F. Refer to temperature chart. CDI - Cream cheese moved closer to cooler fans. Milk cooler maintaining 28 F ambient and milk was recently stocked. PIC instructed to keep cooler door closed so that milk may cool to 41 F or lower.

In plain English

More about food kept at an unsafe temperature

Official record from Wake County Environmental Services, Dec 19, 2025 · Original Source

1 - Inspection

Dec 30, 2024

Score 99

Official score: 99 · Understand this area’s scale

2 recorded violations

notedCode 7-201.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-201.11; Priority; Observed a container of Lysol cleaning wipes stored above containers of single-use gloves and an open box of oranges. Poisonous/toxic materials shall be stored so they can not contaminate food; equipment; utensils; linens; and single-service/single-use by: Separating the poisonous/toxic materials by spacing or partitioning; and locating the poisonous/toxic materials not above the listed items. CDI - Container of cleaning wipes was relocated to prevent contamination.

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 2-302.11 (B)Employee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

2-302.11 (B); Observed a food employee with painted nails wrapping a container of prepped jams and other breakfast bar toppings without wearing gloves. Unless wearing intact gloves in good repair; a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. CDI - Spoke to manager about better food employee practices.

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, Dec 30, 2024 · Original Source

1 - Inspection

Dec 22, 2023

Score 98

Official score: 98 · Understand this area’s scale

2 recorded violations

criticalCode 3-501.19Other

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19; Priority; Boiled eggs listed under time holding were stored in the refrigerator instead of being discarded after breakfast service. If time without temperature control is used up to a maximum of 4 hours: The food shall be cooked and served; served at any temperature if ready-to-eat; or discarded; within 4 hours from the point in time when the food is removed from temperature control. CDI - PIC voluntarily discarded boiled eggs. Review time control procedures with kitchen staff; foods under time control cannot be returned to cold holding.

In plain English

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

More about other finding

majorCode 4-302.13Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-302.13; Priority Foundation; The high-temperature testing device for the dish machine could not be located during the inspection. In mechanical warewashing operations; an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. Locate high-temp tester; follow-up by 1/02/2024.

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 problems

Official record from Wake County Environmental Services, Dec 22, 2023 · Original Source