Restaurant · Wake County, NC

Unc Healthcare Motown Cafe

Name: Unc Healthcare Motown Cafe
Address: 1025 Think Pl, Wake County, NC

1025 Think Pl

Last inspected Jun 24, 2026 · View Map ↗ · Compare ↗

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Score 99

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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

6 inspections

1 - Inspection

Jun 24, 2026

Score 99

Official score: 99 · Understand this area’s scale

3 recorded violations

notedCode —Food temperature

Official wording

Approved thawing methods used

Inspector’s notes

3-501.13 Thawing (Pf) Frozen chicken was thawing in prep sink without running water. Temperature controlled for safety foods shall be thawed under refrigeration capable of maintaining 41F or below or under 70F running water with sufficient velocity to agitate and float off loose particles in an overflow. CDI: Water turned on and allowed to flow over chicken.

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 3-304.14 Wiping ClothsCleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14 Wiping Cloths; Use Limitations (C) Wiping cloth bucket had quaternary ammonia concentrations below 200-400 PPM. Quaternary ammonia sanitizer shall have a concentration of 200-400 PPM or according to manufacturer's instructions. Ensure buckets have proper concentrations.

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 4-601.11 (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) Can opener insert was soiled with food debris accumulations. Nonfood-contact surfaces shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean can opener insert more frequently.

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, Jun 24, 2026 · Original Source

1 - Inspection

Oct 27, 2025

Score 99

Official score: 99 · Understand this area’s scale

2 recorded violations

notedCode —Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch (Pf) A few scoops and knives had food debris while stored as clean. Food-contact surfaces shall be clean to sight and touch. CDI: Utensils were sent for further cleaning at 3-compartment sink.

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 3-501.15 Cooling Methods (Pf) Containers of house made chicken salad was cooling in largeFood temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15 Cooling Methods (Pf) Containers of house made chicken salad was cooling in large; deep plastic container with tight fitting plastic wrappings. Food shall be cooled using shallow pans; separated into smaller portions; using rapid cooling equipment; by stirring the food placed in an ice bath; using containers that facilitate heat transfer; or adding ice as an ingredient. Food being cooled shall be loosely covered or uncovered if protected from overhead contamination. CDI: Wrappings were removed and chicken salad was placed into multiple 2 inch pans for cooling. Repeat violation.

In plain English

More about food kept at an unsafe temperature

Official record from Wake County Environmental Services, Oct 27, 2025 · Original Source

1 - Inspection

Jun 24, 2025

Score 97.5

Official score: 97.5 · Understand this area’s scale

2 recorded violations

notedCode 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety FoodFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Multiple temperature controlled for safety foods were maintained above 41F in right walk-in cooler. Temperature controlled for safety foods shall be maintained at 41F or less. CDI: Food was moved from right walk-in cooler to left walk-in cooler and freezer to rapidly cool.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.15 Cooling Methods (C) Multiple containers of recently prepared salads and sandwiches were cooling with tight fitting plastic lidsFood temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15 Cooling Methods (C) Multiple containers of recently prepared salads and sandwiches were cooling with tight fitting plastic lids; within sealed large tight plastic bins. Right walk-in cooler had an ambient temperature of 44-45F during inspection; but was registered at 39F by PIC on temperature logs during routine temperature check at 9:30 AM. Food being cooled shall be loosely covered or uncovered if protected from overhead contamination. Cool containers down before placing in tight fitting lids and storage in the travel bins. CDI: Containers were removed from bins and placed within left walk-in cooler to cool to 41F. Right walk-in cooler was assessed one hour later and had a temperature of 40F. REHS recommended assessing defrost cycle to function during non-peak hours or to adjust walk-in cooler temperature to accommodate volume of foods being cooled. Work order was placed for right walk-in cooler.

In plain English

More about food kept at an unsafe temperature

Official record from Wake County Environmental Services, Jun 24, 2025 · Original Source

1 - Inspection

Feb 25, 2025

Score 99.5

Official score: 99.5 · Understand this area’s scale

2 recorded violations

notedCode 3-501.18 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food; Disposition (P) Container of hot dogs was maintained beyond 7 days within walk-in cooler. Temperature controlled for safety foods shall be discarded within 7 days of preparation. CDI: PIC discarded hot dogs.

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 3-501.15 Cooling Methods (C) Multiple containers of recently prepared salads and sandwiches were cooling with tight fitting plastic lidsFood temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15 Cooling Methods (C) Multiple containers of recently prepared salads and sandwiches were cooling with tight fitting plastic lids; within sealed large tight plastic bins. Food being cooled shall be loosely covered or uncovered if protected from overhead contamination. Cool containers down before placing in tight fitting lids and storage in the travel bins.

In plain English

More about food kept at an unsafe temperature

Official record from Wake County Environmental Services, Feb 25, 2025 · Original Source

1 - Inspection

Aug 20, 2024

Score 98.5

Official score: 98.5 · Understand this area’s scale

3 recorded violations

criticalCode 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority; Two containers of raw tuna were stored above ready-to-eat foods in sushi prep cooler. Cross-contamination shall be prevented during storage by separating raw food from ready-to-eat foods. CDI: Tuna was moved to bottom shelf of another prep cooler.

In plain English

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

More about other finding

majorCode 7-102.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11; Priority Foundation; One chemical bottle was not labeled. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI: Bottle labeled.

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 —Other

Official wording

Compliance with variance; specialized process; reduced oxygen packaging criteria or HACCP plan

Inspector’s notes

Variance letter from NCDHHS attached. Facility does not have a variance on file with Wake County Environmental Services. EHS will follow-up to verify that facility variances is approved.

In plain English

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

More about other finding

Official record from Wake County Environmental Services, Aug 20, 2024 · Original Source

1 - Inspection

Jan 30, 2024

Score 99.5

Official score: 99.5 · Understand this area’s scale

1 recorded violation

minorCode 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; Some plastic and metal food containers were stacked together while wet. Clean equipment and utensils shall be stored: In a self-draining position that allows air drying; and covered or inverted. CDI - Containers separated for air drying.