Restaurant · Wake County, NC

Turkish Coffee Lady

Name: Turkish Coffee Lady
Address: 1460 Chapel Ridge Rd, Wake County, NC

1460 Chapel Ridge Rd

Last inspected Aug 18, 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

Aug 18, 2026

Score 98

Official score: 98 · Understand this area’s scale

4 recorded violations

notedCode 5-205.11(A)Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11(A); Priority Foundation; The handwashing sink in kitchen was blocked by two chairs. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI- chairs removed.

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); Priority; A container of milk was observed at 46F in the reach-in unit. PIC recently had milk out for beverage prep/service. TCS food shall be maintained at 41F or less. Milk was placed in freezer to cool down quickly. Do not leave milk out of refrigeration for longer than necessary to avoid temperature abuse. All other items were observed sufficiently cold. No points taken today.

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 7-102.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11; Priority Foundation; Observed a spray bottle of bleach sanitizer without a label. Label working containers of poisonous or toxic materials taken from bulk supplies with the common name of the material. CDI- label added.

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 4-205.10Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-205.10; Core; Insignia model free standing cooler is not NSF sanitation rated. Except for toasters; mixers; microwave ovens; water heaters; and hoods; food equipment shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. Spoke with PIC about replacing this cooler with a commercial; sanitation grade cooler. No point taken today. 4-501.11: Core; The lower door hinge to the tall reach-in freezer is detached. Door is still able to seal properly for now. Equipment shall be kept in good repair. Repair door hinge to prevent further damage to freezer and issues with refrigeration later on.

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, Aug 18, 2026 · Original Source

1 - Inspection

Oct 22, 2025

Score 99.5

Official score: 99.5 · Understand this area’s scale

2 recorded violations

notedCode 4-903.11 (C)Equipment and utensils

Official wording

Single-use & single-service articles: properly stored & used

Inspector’s notes

4-903.11 (C); Core; Single-use trays on a cart in dry storage closet were stored with the food-contact surface exposed. Single-Service/Single-Use items shall be kept in the original protective package or stored using other means that protect the item until used. Store single-use trays in original package or inverted until they are used. No point taken.

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; The shelf above the warewashing sink has food crumbs and residue. Dust accumulation observed on tops of reach-in refrigerators. Keep the nonfood-contact surfaces of equipment free of dust; dirt; food residue and other debris accumulation. Increase cleaning frequency.

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 22, 2025 · Original Source

1 - Inspection

Jan 10, 2025

Score 99.5

Official score: 99.5 · Understand this area’s scale

3 recorded violations

notedCode 6-301.11Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.11; Priority Foundation; No soap available at the front handwashing sink. All handwashing sinks shall be provided with hand soap. CDI - Soap provided.

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-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114; Priority; The mechanical dish machine is dispensing 10 ppm of chlorine. Per the data plate; chlorine shall register a minimum of 50 ppm to effectively sanitize. CDI - 50 ppm reached after multiple runs.

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 6-403.11Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-403.11; Core; Employee food stored with facility food in the glass reach in cooler. Employee food shall be stored in designated areas separately from facility/customer food. Employee food labeled for clarification.

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 10, 2025 · Original Source

1 - Inspection

Sep 12, 2024

Score 99.5

Official score: 99.5 · Understand this area’s scale

3 recorded violations

majorCode 3-501.17Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17; Priority Foundation; Two gallons of milk opened yesterday observed with no date mark. If held longer than 24 hours (1 day) after opening; TCS (Time/Temperature Control for Safety) foods shall be date marked with their open date; and they shall be held for one week maximum (7 days). Open date + 6 days = 7-day maximum hold. CDI - Dates added.

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

majorCode 4-302.12Equipment and utensils

Official wording

Thermometers provided & accurate

Inspector’s notes

4-302.12; Priority Foundation; No thermometer available for measuring food temperatures. A thermometer with a suitable small-diameter probe shall be provided and readily accessible to accurately measure the temperature of foods. CDI - EHS emailed links to approved food thermometers. Thermometer to be ordered by PIC.

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 6-403.11Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

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 12, 2024 · Original Source