Restaurant · Wake County, NC

Waffle House #725

Name: Waffle House #725
Address: 2624 Westinghouse Blvd, Wake County, NC

2624 Westinghouse Blvd

Last inspected Jul 16, 2026 · View Map ↗ · Compare ↗

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Score 96

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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

The full inspection history

4 inspections

1 - Inspection

Jul 16, 2026

Score 96

Official score: 96 · Understand this area’s scale

7 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 - Observed ice machine reflector panel and the side wall with brown and black stain accumulation. Discussed the matter with the person in charge (PIC).

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)(2) TCS food Cold holding (P) Except during preparationFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) TCS food Cold holding (P) Except during preparation; cooking; or cooling; or when time as a public health control (TPHC) is used TCS FOOD shall be maintained at 41F or less. - Standing cooler: observed chili (52F) with temperature above 41F. Due to uncertainty about how long the chili had been at this temperature; the operator voluntarily discarded it; corrected during inspection (CDI). Significant improvement from the previous inspection report. No point at this time.

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 —Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-204.11 Chemical SANITIZERS and other chemical antimicrobials applied to FOOD-CONTACT SURFACEs shall meet the requirements. The effective range of concentration for chlorine sanitizer is 50-200ppm. Chlorine sanitizer concentration shall not exceed 200ppm. P - Observed 1 sanitizer bucket with a chlorine concentration higher than 200 ppm. CDI - the sanitizer diluted to 100 ppm.

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 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ringEmployee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring; such as a wedding band; is allowed. - Observed 1 food handler with a wristwatch. Educational provided. First observation: no point at this time.

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 4-903.11(A)(B) and (D) EquipmentEquipment and utensils

Official wording

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

Inspector’s notes

4-903.11(A)(B) and (D) Equipment; Utensils; Linens; and Single-Service and Single-Use Articles-Storing. Cleaned EQUIPMENT and UTENSILS; laundered LINENS; and SINGLE-SERVICE and 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 6 inches above the floor. - Observed 3 stacks of white round Cambro containers stored directly on the floor. 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 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dustCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed designated salt shaker with brown stain accumulation. CDI - the salt shaker is cleaned. - Observed standing water at the bottom of the standing cooler (stored eggs) and the standing cooler that stored milk. Discussed the matter with PIC.

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 6-501.12 CleaningCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12 Cleaning; Frequency and Restrictions (C).(A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. - Cook service line: Observed dust accumulation on the ceiling and wall. Discussed the matter with PIC.

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 16, 2026 · Original Source

1 - Inspection

Sep 3, 2025

Score 93

Official score: 93 · Understand this area’s scale

10 recorded violations

notedCode 2-301.14Handwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.14; Priority; Employee observed changing tasks from handling raw animal food (shell eggs) to working with ready-to-eat foods (cooked bacon) without washing hands and changing gloves. Hands shall be washed when switching between working with raw food and working with ready-to-eat foods; and before donning gloves for working with food. CDI- education given and employees hand were washed. [REPEAT]

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

6-301.14; Core; One restroom lacking handwashing sign. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. CDI- Handwashing signs provided for posting.

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) and (B); Priority; Cold-Holding: Several TCS foods at the prep line cold-holding above 41F as shown in above grid. Observed air intake grill is soiled and additional sheet of filter material in place in front of it may be obstructing air flow to the unit. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- TCS foods exceeding 41F voluntarily discarded by PIC during inspection. Extra filter material sheet removed. Have this unit serviced; intake carefully cleaned; and temperatures reduced to ensure unit holds TCS foods at 41F and less.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.19Other

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19; Priority Foundation; Observed food handler changing TPHC tracking times on the shell eggs. When checked; eggs at 70F. To use TPHC; TCS foods must start at 41F or less. If time without temperature control is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) before cooking; or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) that is displayed or held for sale or service: Written procedures shall be prepared in advance; maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request that specify Methods of compliance with Food Code. If time without temperature control is used as the public health control up to a maximum of 4 hours: the FOOD shall have an initial temperature of 5 C (41 F) or less when removed from cold holding temperature control; or 57 C (135 F) or greater when removed from hot holding temperature control; The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control. FOOD in unmarked containers or PACKAGES; or marked to exceed a 4-hour limit shall be discarded. CDI- PIC voluntarily discarded the eggs; and reset the TPHC time tracker with a fresh batch of eggs. [REPEAT]

In plain English

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

More about other finding

notedCode 7-102.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11; Priority Foundation; Labeling missing on multiple containers of sanitizer. 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- Labeling added during inspection. [REPEAT]

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 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Sanitizer concentration too low in two of the sanitizer containers; measured at 0ppm chlorine. Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be held between uses in a chemical sanitizer solution at the required concentration (50-200ppm chlorine; 200-400 quat). CDI- Sanitizer remade and tested during inspection.

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 4-903.11(A)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11(A); (B) and (D); Core; A few cleaned cups stored as clean observed stacked wet. Clean EQUIPMENT and UTENSILS shall be stored In a self-draining position that allows air drying; and Covered or inverted. Allow dishes to thoroughly air dry before stacking. 4-903.11(A); (B) and (D); Core; Cleaned pans stored in low drawer observed soiled with splash residue and debris. Clean equipment and utensils shall be stored in a clean; dry location; where they are not exposed to splash and other contamination. [REPEAT]

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) 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; Unwrapped single-service cups stored food-side up in a couple dispensers with no top covers in place. SINGLE-SERVICE and SINGLE-USE ARTICLES shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used. CDI- Covering added during inspection. 4-903.11(A) and (C); Core; One stack of unwrapped uncovered single-service containers stored food-side up. SINGLE-SERVICE and SINGLE-USE ARTICLES shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used. CDI- Containers inverted food-side down during inspection. 4-903.11(A) and (C); Core; Stacks of unwrapped uncovered single-service containers stored food side down on shelf observed with food debris accumulation. SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: In a clean; dry location; Where they are not exposed to splash; dust; or other contamination; and At least 15 cm (6 inches) above the floor. CDI- Shelf wiped down and bottom containers voluntarily discarded 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

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; Residue/debris accumulation along refrigeration gaskets and shelving; in low storage drawers; on upper storage shelves. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris. Increase cleaning frequency to these areas. [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 5-501.116Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.116; Core; Grease receptacle with oily residue buildup along top and sides of container and along the ground around the container. Soiled receptacles and waste handling units for REFUSE; recyclables; and returnables shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents. Increase cleaning frequency to this area; using dry cleaning methods (paint scraper; paper towels; kitty litter; flat shovel) so not washing oily water into storm drains. 5-501.110; Core; Side door of dumpster and top lid of grease receptacle left open. REFUSE; recyclables; and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents. Maintain side doors and top lids of dumpsters closed. Recommend adding signage to remind users to -Keep doors/lids Closed-. CDI- Door/lid closed during inspection.

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 3, 2025 · Original Source

1 - Inspection

Aug 6, 2024

Score 91.5

Official score: 91.5 · Understand this area’s scale

7 recorded violations

majorCode 3-501.17Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17; Priority Foundation; Open jugs of whole milk and chocolate milk had no dates. Refrigerated ready-to-eat (RTE) TCS* foods kept more than 24 hours shall have dates...CDI by placing dates on foods.

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

criticalCode 2-301.14Handwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.14; Priority; Employees observed on several occasions changing tasks from raw animal food to working with ready-to-eat foods and changing gloves in between but did not wash hands. Hands shall be washed when switching between working with raw food and working with ready-to-eat foods; and before donning gloves for working with food. CDI- education given and employees hand were washed.

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; [Repeat] On a few occasions; a worker with gloved hands handled raw meat or eggs (with gloves) and then proceeded to touch other ready-to-eat foods with contaminated gloves...If used; single use gloves shall be used only for one task such as working with raw animal foods; used for no other purpose; and discarded when soiled or damaged or when interruptions occur in the operation...CDI by having worker discard contaminated gloves and wash hands. NOTE: After contaminated gloves are discarded; hands must be washed before putting on new clean gloves.

In plain English

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

More about other finding

majorCode 3-501.19Other

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19; Priority Foundation; Several raw shell eggs (on time control) were in basket on top shelf above cooking line without the updated start time (previous time was still listed as 3:30am- 7:30am)...TCS* foods on approved time control shall be marked the time they were removed from temperature control and leftovers must be discarded 4 hours after removed from temperature control...CDI by changing time stamp.

In plain English

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

More about other finding

criticalCode 7-201.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-201.11; Priority; Several chemical bottles were being stored along the same shelf with food items. These same chemical bottles were stored above single-service gloves and plastic wrap. Poisonous or toxic materials shall be stored so they can not contaminate food; equipment; utensils; linen; and single-service and single-use articles.

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)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11(A); (B) and (D); Core; Several stacks of clean coffee cups were being stored on top of soiled trays. Clean equipment and utensils shall be stored in a clean; dry location; where they are not exposed to splash and other contamination

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; Observed soiled refrigerator gaskets/doors; refrigerator shelving...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

Official record from Wake County Environmental Services, Aug 6, 2024 · Original Source

1 - Inspection

Feb 14, 2024

Score 92

Official score: 92 · Understand this area’s scale

12 recorded violations

minorCode 2-401.11Employee health and hygiene

Official wording

Proper eating; tasting; drinking or tobacco use

Inspector’s notes

2-401.11; Core - One uncovered employee beverage was on shelf above many bags of disposable food containers...Employees shall eat and drink only in designated areas where contamination of exposed food and clean equipment/utensils cannot result. Employees shall drink from a closed/covered beverage container...CDI by discarding beverage.

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

criticalCode 3-304.15 (A)Other

Official wording

Food separated & protected

Inspector’s notes

3-304.15 (A); Priority - On a few occasions; a worker with gloved hands handled raw meat or eggs (with gloves) and then proceeded to touch clean equipment/utensils with contaminated gloves...If used; single use gloves shall be used only for one task such as working with raw animal foods; used for no other purpose; and discarded when soiled or damaged or when interruptions occur in the operation...CDI by having worker discard contaminated gloves and wash hands. NOTE: After contaminated gloves are discarded; hands must be washed before putting on new clean gloves.

In plain English

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

More about other finding

criticalCode 4-703.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-703.11; Priority - Hot water sanitizing rinse at dish rack reached a maximum of 145-147F; as measured by a maximum registering thermometer during two complete cycles...Hot water sanitizing rinse at the dish/utensil rack shall be at least 160F...CDI by having worker put washed and rinsed utensils/dishes through dishwasher but sanitize in approved sanitizer at 3-compartment sink during inspection (until machine hot water sanitizing rinse is repaired).

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 - Several cold TCS* foods (make line top) were above 41F (see temperature chart)...Unless actively preparing or properly cooling; cold TCS* foods shall be kept at 41F or less throughout entire product...CDI by properly refrigerating foods.

In plain English

More about food kept at an unsafe temperature

majorCode 3-501.17Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17; Priority Foundation - A few containers of deli ham and open jug of chocolate milk had no dates (opened packages/jug from day before)...Refrigerated ready-to-eat (RTE) TCS* foods kept more than 24 hours shall have dates...CDI by placing dates on foods.

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 3-501.19Other

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19; Priority foundation - Several raw shell eggs (one time control) were in basket on top shelf above cooking line without a start time...TCS* foods on approved time control shall be marked the time they were removed from temperature control and leftovers must be discarded 4 hours after removed from temperature control...CDI by voluntarily discarding eggs.

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 - Containers of wiping cloth sanitizer were not labeled...Working containers of cleaners and sanitizers taken from bulk supplies shall be labeled with common name of material inside...CDI by labeling sanitizer containers.

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)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11(A); (B) and (D); Core - Many clean dishes; food containers and beverage glasses were stacked while wet; and many plates; bowls; etc. were stored with food contact sides up. Some clean utensils were stored in soiled metal drawers. A few clean dishes had food splatters on them...Clean equipment and utensils shall be stored in a clean; dry location; where they are not exposed to splash and other contamination; in a self-draining position that allows air drying and/or covered or inverted...Separate wet dishes/containers so they completely air dry before stacking. Cover or invert clean plates/bowls; and store utensils on/in clean containers and away from splash areas.

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 4-501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11; Core - Some refrigerator and dry storage shelves were rusty and/or peeling...Food service equipment shall be kept in good repair...Replace damaged shelves with similar approved shelving.; 4-205.10; Core - When ice bin lids are open by soda dispensing stations; soda can still be dispensed from above...Food service equipment shall be used according to manufacturer's intended use...Reactivate device on ice bin lids so that when lids are open; soda cannot be dispensed from 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 4-204.115Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-204.115; Priority Foundation - Warewashing machine's wash and rinse temperature gauges did not move after running machine several times. Proper wash and rinse temperatures were not reached...Warewashing machines shall be equipped with temperature measuring devices that indicate the water temperature for wash and rinse cycles...CDI by informing PIC of requirement. Have technician repair/replace gauges so they accurate reflect wash and rinse temperatures. Also - ensure manufacturer's data plate on machine is easily readable to know that proper temperatures are being reached.

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 metal cabinets; some wire shelves; make line top unit cracks/crevices (large accumulation of food debris); refrigerator gaskets...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

minorCode 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core - One light shield in back kitchen area was cracked...Physical facilities shall be kept in good repair...Replace damaged light shield.; 6-501.12; Core - Observed soiled flooring; walls; and/or pipes under dish washer; back sink areas and under back cooking/prep line. Bathroom ceiling vent covers were dusty...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/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

Official record from Wake County Environmental Services, Feb 14, 2024 · Original Source