Restaurant · Wake County, NC

Verizon Cary Marketplace

Name: Verizon Cary Marketplace
Address: 7000 Weston Pkwy, Wake County, NC

7000 Weston Pkwy

Last inspected Feb 24, 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

Feb 24, 2026

Score 98

Official score: 98 · Understand this area’s scale

4 recorded violations

notedCode 4-601.11 (A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation; Observed dried food residue inside four food prep sink basins; tomato peeler; and milk carafe. Equipment food-contact surfaces and utensils shall be clean to sight and touch- items washed or placed in 3 comp 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 3-501.16(A)(1)Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1) ; Priority; Observed potatoes holding below 135F inside steam table. TCS foods shall be held at 135F or greater. Items reheated.

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 4-204-112Equipment and utensils

Official wording

Thermometers provided & accurate

Inspector’s notes

4-204-112; Priority Foundation; Observed ambient thermometer reading 50F inside tall reach in cooler. Temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures as specified.

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)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11(A); (B) and (D); Core; Observed single use spoons and knives stored with food contact surface against cabinet shelving. Observed a buildup of dust on several carafe containers and lids stored on drying racks. Cleaned and sanitized equipment; utensils; linens; and single service articles or single use articles shall be stored: (1) In a clean; dry location; (2) Where they are not exposed to splash; dust; or other contamination; and (3) At least 15 cm (6 inches) above 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, Feb 24, 2026 · Original Source

1 - Inspection

May 5, 2025

Score 98.5

Official score: 98.5 · Understand this area’s scale

3 recorded violations

notedCode 5-202.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-202.12; Core; None of the handwashing sinks in the establishment were able to provide water at 100F; maximum temperature reached during the inspection was 72F. A handwashing sink shall be equipped to provide water at a temperature of at least 100F. CDI - Maintenance was able to find source of missing hot water due to a mechanical issue; replacement part ordered.

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 date marking & disposition

Inspector’s notes

3-501.17; Priority foundation; Observed several containers of prepped TCS foods that were marked with the dates of 5/05 to 5/12; making them over 7 days due to the date of preparation not being counted as day 1. Refrigerated; ready-to-eat; TCS (time/temp control for safety) food prepared and held in a food establishment shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises; sold; or discarded when held at a temperature of 41F or less for a maximum of 7 days. The day of preparation shall be counted as day 1. CDI - None of the prepared foods were over the 7 day limit; discard date corrected.

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(B)Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15(B); Core; Observed some cooling foods tightly covered with plastic wrap. When placed in cooling/cold holding equipment; food containers in which food is cooling shall be: arranged in equipment to provide maximum heat transfer through container walls; and loosely covered or uncovered protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Lift corners of containers of food to assist in cooling.

In plain English

More about food kept at an unsafe temperature

Official record from Wake County Environmental Services, May 5, 2025 · Original Source

1 - Inspection

Jul 30, 2024

Score 98.5

Official score: 98.5 · Understand this area’s scale

1 recorded violation

minorCode 4-602.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11; Core; Pink residue build-up inside ice machine. Food-contact surfaces of equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers; cooking oil storage tanks and distribution lines. CDI: PIC wiped down machine during inspection. PIC will deep clean ice maker when able.

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, Jul 30, 2024 · Original Source

1 - Inspection

Feb 13, 2024

Score 98.5

Official score: 98.5 · Understand this area’s scale

2 recorded violations

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; TCS foods in the breakfast reach in cooler was maintained above 41F. Temperature controlled for safety foods shall be maintained above 41F. CDI: Food was moved to blast chiller and walk in cooler to be rapidly cooled.

In plain English

More about food kept at an unsafe temperature

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; To-go containers were not inverted during storage. Single-service articles shall be stored using means that afford protection from contamination until used. Store containers inverted.