Restaurant · Wake County, NC

United Skates Cafe

Name: United Skates Cafe
Address: 2901 Trawick Rd, Wake County, NC

2901 Trawick Rd

Last inspected Jun 8, 2026 · View Map ↗ · Compare ↗

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Score 94

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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

3 inspections

1 - Inspection

Jun 8, 2026

Score 94

Official score: 94 · Understand this area’s scale

9 recorded violations

notedCode —Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (E) Surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not TIME/TEMPERATURE CONTROL FOR SAFETY (TCS) FOOD shall be cleaned: (1) At any time when contamination may have occurred - Ice machine: observed ice reflector panel with pink and black stain accumulation. Discussed the matter with PIC. Repeat.

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 3-501.17 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food; Date Marking (Pf) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 3-501.18 Discard the food requiring date labels once time/temperature window has expired; if it is not been labeled; or if the label is incorrect. -P - Observed commercially prepared precooked chicken wings thawed and repacked yesterday with no date mark (stored longer than 24 hours after unpacked). Corrected during inspection (CDI) - the chicken wings' date mark was updated to reflect yesterday's unpack date.

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 7-201.11 Store toxic materials to avoid contamination of foodChemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-201.11 Store toxic materials to avoid contamination of food; equipment; utensils; linens; and single-service/use items. -P - Observed oven cleaner stored together with a carton of cooking oil. CDI - the oven cleaner restored away from cooking oil.

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 —Equipment and utensils

Official wording

Thermometers provided & accurate

Inspector’s notes

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . - Observed no thin probe food thermometer available during the current inspection. CDI - the person in charge (PIC) presents the receipt of the thermometer order to be delivered tomorrow.

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 3-302.12 Label all working containers of food (oilsFood source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12 Label all working containers of food (oils; spices; salts; flour; sugar) except food that is easy to identify such as dry pasta. - Observed cinnamon sugar in a working container with no label. CDI - label provided.

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 3-304.12 (E) In-use utensilsEquipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12 (E) In-use utensils; such as ice scoops or utensils for non-TCS food; must be stored in a clean and protected location. - Observed ice scoop stored in a location with dust residue. CDI - the ice scoop rewashed

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(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. 4-903.11(A)(C) Store single-use and single-service articles in a cleanEquipment and utensils

Official wording

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

Inspector’s notes

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. 4-903.11(A)(C) Store single-use and single-service articles in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. - Observed a case of single-use articles (bags) stored on the floor. - Service line: the food trays are stored without the original protective package; cover; or inverted. Repeat Discussed the matter with 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

notedCode 5-501.17 Toilet Room ReceptacleCleaning and sanitizing

Official wording

Toilet facilities: properly constructed; supplied & cleaned

Inspector’s notes

5-501.17 Toilet Room Receptacle; Covered (C) Provide a covered waste bin in female restrooms. - Observed female restroom waste bin receptacle with no cover. Discussed the matter with PIC. Repeat

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 5-501.113(B) Keep dumpsterFacility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.113(B) Keep dumpster; outside waste containers covered with tight-fitting lids or doors. - Observed dumpster top lid open. Discussed the matter with PIC.

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, Jun 8, 2026 · Original Source

1 - Inspection

Feb 24, 2025

Score 94.5

Official score: 94.5 · Understand this area’s scale

8 recorded violations

notedCode 6-301.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.12; Priority Foundation; Paper towels were not available at the handwashing sink in the kitchen. Provide paper towels or approved alternative for hand drying at each handsink. CDI- paper towels provided. 6-301.14; Handwashing signage is missing at the handsinks and in the bathrooms instructing employees to wash hands before returning to work. Post a handwash sign at each handsink.

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 separated & protected

Inspector’s notes

3-304.15(A) ; Priority; Single-use gloves previously used observed sitting on various surfaces in the cafe area. Discard gloves after a task is complete or any time they are damaged or soiled. CDI- education given and gloves discarded.

In plain English

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

More about other finding

notedCode 4-602.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11; Core - Interior ice bin area (top area) had some mold accumulation...Equipment such as ice machines shall be cleaned frequently enough to prevent mold accumulation...Increase ice machine 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

notedCode 7-204.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-204.11; Priority; Quaternary ammonium solution at the 3-compartment sink is too strong (500ppm+). Provide sanitizer at correct concentrations; diluting as required. CDI- education given and employees instructed to dilute solution with water until Cintas can come out to readjust the sanitizer dispenser.

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 - Observed unapproved General Electric and Kenmore chest freezers...Except for toasters; mixers; microwaves ovens; water heaters and hoods; food service equipment shall be used according to manufacturer's use and meet ANSI/NSF certification or equivalent...Remove unapproved equipment from facility and replace with approved equipment.

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 - [Repeat] Observed soiled exteriors/interiors of freezer; fryer interior; shake machine; cotton candy machine; microwave oven interiors; some wire and solid metal shelves; interiors of pizza hot holding cabinets; areas around ice scoop holder; undersides of 3-comp sink drainboards...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.

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 5-501.17Cleaning and sanitizing

Official wording

Toilet facilities: properly constructed; supplied & cleaned

Inspector’s notes

5-501.17; Core - [Repeat] Women's bathroom had no covered trash can/receptacle...Toilet rooms used by females shall have a covered trash/receptacle for sanitary disposal...Provide required covered trash can/receptacle. NOTE: Consider having one main large trash can near women's bathroom door with cover on it. ; 6-501.18; Core - Undersides of men's bathroom urinals were soiled...Plumbing fixtures such as handsinks; toilets and urinals shall be kept clean...Increase cleaning frequency of fixtures above.

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 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core - Observed soiled flooring in back prep/storage rooms and in main front prep area. Walls behind ovens were soiled...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces above.; 6-501.11; Core - Floor tiles were damaged near reach-in cooler...Physical facilities shall be kept in good repair... Repair/replace damaged floor tiles.

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, Feb 24, 2025 · Original Source

1 - Inspection

Feb 19, 2024

Score 92

Official score: 92 · Understand this area’s scale

12 recorded violations

criticalCode 2-301.14Handwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.14; Priority - Observed worker enter kitchen to start working and did not wash hands at approved handsink (soap was also not available at this sink). Also; after handling bills and coins at cash register; worker did not wash hands before handling clean equipment/utensils...Employees must wash hands before starting work in kitchen and after contaminating them in any way...CDI by having worker wash hands. NOTE: Hand sanitizer never replaces handwashing. If desired; hand sanitizer can be used on clean hands (after handwashing).

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

Handwashing sinks supplied & accessible

Inspector’s notes

5-202.12; Core - Hot water did not exceed 60-62F at handsinks by bathrooms. Also; left handsink faucet outside bathrooms stayed on for 11 seconds after pushing down knob once...Hot water of at least 100F shall be provided at each handsink. Self-closing or slow-closing faucets shall run for at least 15 seconds without the need to reactivate faucet...Increase hot water to at least 100F at handsinks. Adjust left faucet so it stays on for 15 seconds after pushing knob down once. ; 6-301.11; Priority Foundation - No soap was available at kitchen handsink...Soap shall be provided at each handsink or group of adjacent handsinks...CDI by providing soap at handsink.

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

4-602.11; Core - Interior ice bin area (top area) had some mold accumulation. Splash areas around soda dispensing machine nozzles were soiled...Equipment such as ice machines shall be cleaned frequently enough to prevent mold accumulation...Increase soda dispensing machine and ice machine 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

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 - Pepperoni and cheese sticks were on counter top in container with no active food preparation taking place...Unless actively preparing or properly cooling; cold TCS* foods shall be kept at 41F or less...CDI by properly refrigerating foods.

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

criticalCode 7-102.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11; Priority Foundation - One spray bottle with soapy clear water was not labeled...Working containers of cleaners; sanitizers; etc. shall be labeled with common name of product inside...CDI by discarding contents of bottle.; 7-201.11; Priority - Spray bottles of sanitizer and oven cleaner were stored near/above disposable food containers and containers of food...Chemicals shall be stored to prevent contamination of food; clean equipment/utensils and disposable food/beverage containers...CDI by properly storing spray bottles.

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

minorCode 2-303.11Employee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

2-303.11; Core - Food worker handling food had many bracelets on both wrists...Except for a plain ring; while preparing food; food employees shall not wear jewelry on hands and arms...Instruct food workers to remove all jewelry except a plain ring from hands and arms.; 2-402.11; Core - Food worker was working with food with long hair that was not covered and tied back...Food employees shall wear hair restraints such as hats; hair coverings; hair nets; etc. that covers body hair to effectively keep their hair from contacting exposed food and clean equipment/utensils...Instruct food workers to don required hair restraints.

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

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 - Several stacks of disposable styrofoam and plastic cups were unprotected. Paper plates and cardboard food boats were stored with food contact sides up...Single service disposable food/beverage containers shall be protected from contamination...Keep cups in approved dispenser or inverted and in their original plastic sleeves pulled up to rims of top cups on stacks; and store plates and food boats inverted on clean surfaces.

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 4-205.10Cleaning and sanitizing

Official wording

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

Inspector’s notes

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)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core - Observed soiled exteriors/interiors of freezer; microwave oven interiors; some wire and solid metal shelves; interiors of pizza hot holding cabinets; areas around ice scoop holder; undersides of 3-comp sink drainboards...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.

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 5-501.17Cleaning and sanitizing

Official wording

Toilet facilities: properly constructed; supplied & cleaned

Inspector’s notes

5-501.17; Core - Women's bathroom had no covered trash can/receptacle...Toilet rooms used by females shall have a covered trash/receptacle for sanitary disposal...Provide required covered trash can/receptacle. NOTE: Consider having one main large trash can near women's bathroom door with cover on it. ; 6-501.18; Core - Kitchen handsink basin was soiled (also had food particles in drain area); and undersides of men's bathroom urinals were soiled...Plumbing fixtures such as handsinks; toilets and urinals shall be kept clean...Increase cleaning frequency of fixtures above.; 6-302.11; Priority Foundation - No toilet paper was in one women's bathroom toilet stall...Toilet tissue shall be provided at each toilet...CDI by placing toilet paper at toilet.

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 5-501.115Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.115; Core - By outside dumpster; several large sheets of glass; wooden pallets and wooden cabinets were on ground...Areas around trash/recycling receptacles shall be kept clean and free of unnecessary items...Remove all items from ground by dumpster and properly dispose of them.

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

minorCode 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core - One toilet in women's bathroom was inoperable; and floor tiles were missing/damaged by refrigerator. Some small holes were in kitchen walls. Mop sink/can wash faucet vacuum breaker leaked when water was turned on...Physical facilities shall be kept in good repair...Repair inoperable toilet; replace floor tiles and seal wall holes. Repair leaking vacuum breaker.; 6-501.12; Core - Flooring in front kitchen (especially corners); refrigerator/freezer and storage areas was soiled. Some walls and pipes under sinks were soiled...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces above.

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, Feb 19, 2024 · Original Source