Restaurant · Wake County, NC

Waffle House #1901

Name: Waffle House #1901
Address: 1051 Durham Rd, Wake County, NC

1051 Durham Rd

Last inspected Mar 23, 2026 · View Map ↗ · Compare ↗

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Score 95.5

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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

The full inspection history

5 inspections

1 - Inspection

Mar 23, 2026

Score 95.5

Official score: 95.5 · Understand this area’s scale

5 recorded violations

notedCode Observation: Unclosed beverage container was stored with single service containers on single service storage rack. 2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's handsEmployee health and hygiene

Official wording

Proper eating; tasting; drinking or tobacco use

Inspector’s notes

Observation: Unclosed beverage container was stored with single service containers on single service storage rack. 2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands; the container; and exposed food; clean equipment; utensils and linens; and unwrapped single-service and single-use articles. CDI: Beverage was removed from storage rack.

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

notedCode Observation: Multiple dishes still have food debris stuck on them after being washedCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

Observation: Multiple dishes still have food debris stuck on them after being washed; rinsed; and sanitized. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. CDI: Dishes were placed back in ware wash.

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 Observation: Foods in hot hold were holding below 135F. Examples: chili 108FFood temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

Observation: Foods in hot hold were holding below 135F. Examples: chili 108F; sausage and gravy 107F. 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P CDI: Both items were 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 —Equipment and utensils

Official wording

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

Inspector’s notes

Observation: Dishes were stacked before air dried. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.

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 —Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

Observation: Trash is building up on the ground around the dumpster. 5-501.115 Maintaining Refuse Areas and Enclosures (C)

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, Mar 23, 2026 · Original Source

1 - Inspection

Nov 10, 2025

Score 94

Official score: 94 · Understand this area’s scale

5 recorded violations

notedCode Observation: Ready to eat lemons were stored with raw sausage in the walk in cooler. 3-302.11 Packaged and Unpackaged Food - SeparationOther

Official wording

Food separated & protected

Inspector’s notes

Observation: Ready to eat lemons were stored with raw sausage in the walk in cooler. 3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P) CDI: Sausage was moved and stored with other raw meats..

In plain English

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

More about other finding

notedCode Observation: Foods in the prep cooler are holding above 41 F. Examples: mushrooms 49FFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

Observation: Foods in the prep cooler are holding above 41 F. Examples: mushrooms 49F; ham 50F; cheese 52F; sausage 52F. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P

In plain English

More about food kept at an unsafe temperature

notedCode —Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

Observation: Ready to eat foods in the reach in cooler were not date marked. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf CDI: Ready to eat foods were date marked.

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 —Other

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

Observation: Eggs were not marked to indicate disposal time. 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf CDI: Eggs were labeled.

In plain English

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

More about other finding

notedCode Observation: Ice scoop was stored with the handle in the ice. 3-304.12 In-Use UtensilsEquipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

Observation: Ice scoop was stored with the handle in the ice. 3-304.12 In-Use Utensils; Between-Use Storage (C)

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, Nov 10, 2025 · Original Source

1 - Inspection

Jul 2, 2025

Score 95.5

Official score: 95.5 · Understand this area’s scale

4 recorded violations

notedCode ObservationPermits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

Observation; Ansi approved manager was not present. 2-102.12 (A) Certified Food Protection Manager (C)

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

notedCode Observation: Eggs were not labeled with time they were taken out or time when they should be disposed. 3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advanceOther

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

Observation: Eggs were not labeled with time they were taken out or time when they should be disposed. 3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance; maintained in the establishment; and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. CDI: Eggs were labeled.

In plain English

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

More about other finding

notedCode Observation: Ice scoop handle was stored laying on top of ice. 3-304.12 In-Use UtensilsEquipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

Observation: Ice scoop handle was stored laying on top of ice. 3-304.12 In-Use Utensils; Between-Use Storage (C)

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 —Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

Observation: Grease/debris are building up below flat top grill. Microbial growth/debris are building up below the fountain drink machine. 4-602.13 Nonfood Contact Surfaces (C)

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 2, 2025 · Original Source

1 - Inspection

Mar 14, 2025

Score 94

Official score: 94 · Understand this area’s scale

4 recorded violations

notedCode —Other

Official wording

Procedures for responding to vomiting & diarrheal events

Inspector’s notes

Observation: Manager could not locate written procedures for employees to follow when responding to vomitting or diarrheal events. 2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf CDI: Inspector emailed copy of policy.

In plain English

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

More about other finding

notedCode Observation: Employee did not wash hands between glove change. Employee handled raw chickenHandwashing

Official wording

Hands clean & properly washed

Inspector’s notes

Observation: Employee did not wash hands between glove change. Employee handled raw chicken; took gloves off and immediatly put another set of gloves on. 2-301.14 When to Wash (P) 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P CDI: Manager spoke to employee about washing hands between glove changes. Employee washed hands and placed new gloves on.

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

Observation: Dishes still had date mark stickers on them after being washed; rinsed; and sanitized. Dishes below flat top grill still had food debris on them after being washed; rinsed; and sanitized. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. CDI: Dishes were placed in 3 compartment sink to be rewashed; rinsed; and sanitized.

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 —Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

Observation: Grease and food debris ae building up on drawers below flat top grill. Debris and syrup are building up below fountain drink machine station. 4-602.13 Nonfood Contact Surfaces (C)

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 14, 2025 · Original Source

1 - Inspection

Jan 17, 2024

Score 95.5

Official score: 95.5 · Understand this area’s scale

6 recorded violations

minorCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Several wet wiping cloths found stored on various surfaces. Wiping clothes shall be stored clean and dry or in sanitizer. CDI: Wiping clothes were put in sanitizer buckets

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 4-601.11 (A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation; Several plates found stored as clean with food splatter or residue remaining on them. Food contact surfaces shall be clean to sight and touch. CDI: Dishes were taken back to be rewashed.

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 7-201.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-201.11; Priority; Several bottles of various cleaning chemicals found stored over single use items. POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD; EQUIPMENT; UTENSILS; LINENS; and SINGLE-SERVICE and SINGLE-USE ARTICLES. CDI: PIC rearranged items.

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 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; A stack of coffee filters found stored unprotected. Single use items shall be stored where they are not exposed to splash; dust; or other contamination. CDI: PIC put the items in a container.

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

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; Cleaning needed on non-food contact surfaces throughout; including the outsides of coolers and other equipment and the bottoms of coolers. Non-food contact surfaces shall be maintained clean. 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

minorCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Some food splatter and debris found in various spots on the walls. Physical facilities shall be maintained clean. 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, Jan 17, 2024 · Original Source