Restaurant · Wake County, NC

Waltonwood At Cary Dining

Name: Waltonwood At Cary Dining
Address: 750 Se Cary Pky, Wake County, NC

750 Se Cary Pky

Last inspected Jun 26, 2026 · View Map ↗ · Compare ↗

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Score 96.5

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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

8 inspections

1 - Inspection

Jun 26, 2026

Score 96.5

Official score: 96.5 · Understand this area’s scale

7 recorded violations

notedCode 3-302.11(A)(4)-(B)(5) Packaged & Unpackaged Food SeparationOther

Official wording

Food separated & protected

Inspector’s notes

3-302.11(A)(4)-(B)(5) Packaged & Unpackaged Food Separation; Packaging & Segregation (A) FOOD shall be protected from cross contamination by (4) Except during cooling and par. B; storing the FOOD in packages; covered containers; or wrappings. Observed dry food stored underneath preparation table open with no covering or method of closure. CDI by placing plastic wrap over opening of pancake mix

In plain English

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

More about other finding

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 robocupe pitcher with food/sauce debris Equipment food-contact surfaces and utensils shall be clean to sight and touch. Items moved to dish room to be cleaned. CDI by placing items in wash line to be ran through dish machine.

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) (1) Time / Temperature Control for Safety FoodFood temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16 (A) (1) Time / Temperature Control for Safety Food; Hot and Cold Holding (P)maintain hot holding TCS food items at 135f or above. Observed tomato soup at a temperature range of 110-128F

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 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)maintain cold TCS items at 41F or below observed reach in unit not maintaining food at 41F below reference temp chart for violations

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pansFood temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans; large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf observed Cole slaw cooling with tightly wrapped plastic wrap. CDI by removing corner of wrap from Cole slaw .

In plain English

More about food kept at an unsafe temperature

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 metal containers stacked wet nested on clean utensil storage shelves. Cleaned equipment shall be stored in a self-draining position to allow for air drying. Dishes moved during inspection and dish employee educated by manager.

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

majorCode —Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11 Maintain equipment in good repair. Service request need for reach in cooler near cook line. Thermometer reading 41 but temperatures are holding around 44-47

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 26, 2026 · Original Source

1 - Inspection

Feb 24, 2026

Score 96.5

Official score: 96.5 · Understand this area’s scale

4 recorded violations

notedCode —Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.12 Hand Drying Provision (Pf): Both handwashing sinks in memory care kitchenette area did not have a supply of paper towels available. Serving area handwashing sink is missing a dispenser entirely. CDI: Hand drying towels provided during inspection by PIC.

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.

More about handwashing problems

notedCode —Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. (P): Large bowl of prepped salad greens stored under raw pork loins inside walk-in cooler. CDI: Food given to PIC to be stored with other produce items.

In plain English

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

More about other finding

notedCode 3-305.11 Store food in a cleanContamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11 Store food in a clean; dry location; not exposed to contamination. Keep at least 6 inches above the floor. Boxes of packaged food inside walk-in freezer with ice accumulation from condenser unit. Please have unit assessed for repairs. Place a sheet pan under leaking area as a temporary barrier to protect food.

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

More about food not protected from contamination

notedCode —Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11 Good Repair and Proper Adjustment - Equipment (C) Gasket torn on grill side reach-in cooler unit. Air curtain on walk-in freezer door is damaged.

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, 2026 · Original Source

1 - Inspection

Sep 3, 2025

Score 94.5

Official score: 94.5 · Understand this area’s scale

8 recorded violations

notedCode —Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A) Certified Food Protection Manager (C) At the time of inspection there wasn't a person in charge with the Food Protection Manager Certification. The person in charge shall be a certified food protection manager.

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 3-501.14 Cooling (P) Chicken Fricassee observed in in walk in cooler at 58 FFood temperature

Official wording

Proper cooling time & temperatures

Inspector’s notes

3-501.14 Cooling (P) Chicken Fricassee observed in in walk in cooler at 58 F; which was cooked and cooled form yesterday. This product did not achieve proper cooling requirements. Temperature control for safety foods shall be cooled within 2 hours from 135F to 70F and within a total of 6 hours to 41F. Corrected During Inspection - PIC voluntarily discarded this item at time of inspection.

In plain English

More about food kept at an unsafe temperature

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) Raw beef; raw shrimp; sliced cheese; mozzarella; and ham observed between 42-45 F inside one door reach in at end of cook line. Milk; mozzarella; and crema inside two door reach in cooler in bakery prep area observed at 42 F. Temperature control for safety foods shall be maintained at 41 F or less. Corrected During Inspection - PIC voluntarily discarded these items at time of inspection. Air flow to bottom two shelves were blocked by several pans being stored on top two shelves as top shelves were maintaining 41 F or less. Two door reach in cooler in bakery prep area has adjusted back down to 41 F; though inspector did suggest lowering temperature to ensure this cooler is able to maintain 41 F or less during busy hours of prep when employees are in and out of unit.

In plain English

More about food kept at an unsafe temperature

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) Coleslaw in walk in cooler did not bear a date. All TCS/RTE foods inside make unit at pizza station (tomato sauce; cooked onion; cooked peppers; chicken salad; ham; etc. were also missing date marking indicators. Temperature control for safety; ready to eat foods shall be date marked to indicate when the product was opened or prepared in order to track the 7 day shelf life. Corrected During Inspection - PIC was able to properly date these items. Products that were not able to be date marked were then discarded. 3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food; Disposition (P) Sausage marinara (8/24/25) inside the walk in cooler has exceeded the 7 day shelf life. Temperature control for safety; ready to eat foods shall be discarded once the 7 day shelf life has been met. Corrected During Inspection - PIC voluntarily discarded this product.

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 (Pf) Chicken Fricassee was cooled in a largeFood temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15 Cooling Methods (Pf) Chicken Fricassee was cooled in a large; deep; sealed container on the lower rack of the speed rack inside the walk in cooler far away from fan. Quickly cool foods using methods such as open/vented shallow pans; large ice baths and active stirring. Cold air must flow around product to facilitate heat transfer. Corrected During Inspection - PIC voluntarily discarded this product. .

In plain English

More about food kept at an unsafe temperature

notedCode —Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11 Food Storage - Preventing Contamination from the Premises (C) Food items were stored directly on floor in walk in cooler. Food shall be stored at least 6 inches off of floor.

In plain English

More about food not protected from contamination

notedCode —Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11 Good Repair and Proper Adjustment - Equipment (C) Hot water dish machine is not in working order at the time of inspection. Facility is utilizing 3 compartment sink for all dish washing. Equipment shall be maintained in good repair and proper adjustment.

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 —Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.115 Maintaining Refuse Areas and Enclosures (C) Trash build up observed in dumpster enclosure. Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance.

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

Jan 16, 2025

Score 99

Official score: 99 · Understand this area’s scale

1 recorded violation

notedCode 6-301.12 Priority FoundationHandwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.12 Priority Foundation; Two hand sinks were missing paper towels. Provide paper towels or approved alternative for hand drying at each hand sink. CDI-Paper towels were resupplied.

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.

More about handwashing problems

Official record from Wake County Environmental Services, Jan 16, 2025 · Original Source

1 - Inspection

Oct 11, 2024

Score 97

Official score: 97 · Understand this area’s scale

3 recorded violations

notedCode 3-501.16 (A) (1) Time / Temperature Control for Safety (TCS) FoodFood temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16 (A) (1) Time / Temperature Control for Safety (TCS) Food; Hot and Cold Holding (P) Hamburgers and hot dogs were holding 121F under the heat lamp in the bistro area. TCS foods must be held at 135F or above. CDI-Food was reheated to 165F. Water was added to the container; and it will be held on the small cooktop in the area to ensure that food remains 135F or above.

In plain English

More about food kept at an unsafe temperature

notedCode 2-401.11 EatingEmployee health and hygiene

Official wording

Proper eating; tasting; drinking or tobacco use

Inspector’s notes

2-401.11 Eating; Drinking; or Using Tobacco (C) One uncovered employee drink was stored over the prep cooler in the bistro area. Employee drinks must be covered; and stored so they cannot contaminate food; equipment; linens; etc. CDI-Cup was voluntarily discarded. Please review drinking rules with employees.

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 4-302.13 (B) PFCleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-302.13 (B) PF;Facility did not have a maximum registering thermometer or thermolabels for the high temperature sanitizing dish machine. Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water ware washing machines. The thermometer must be readily accessible. CDI-Thermometer was purchased 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

Official record from Wake County Environmental Services, Oct 11, 2024 · Original Source

1 - Inspection

Jun 11, 2024

Score 95

Official score: 95 · Understand this area’s scale

6 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 drinking glass was stored above prep table. Employee drinks shall be covered with a lid; and have a straw; and be stored to prevent contamination. CDI-Cup was voluntarily discarded.

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 2-301.14Handwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.14; Priority; Hands were not washed by dish employee when moving from working with soiled to clean dishes and utensils. Hands shall be washed after using toilet room; after handling animals; after handling soiled equipment or utensils; as needed during food prep to remove soil build up and to prevent cross contamination; when switching between working with raw and ready to eat foods; before donning gloves for working with food; and after any other activity that contaminates hands. CDI-Hands were washed. PIC explained to employee when hands need washing.

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.

More about handwashing 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; Deli slicer had dried food residue on it. Many plates; bowls; ladles; pans; etc. stored as clean had old food residues on them. Equipment food contact surfaces and utensils shall be clean to sight and touch. CDI-Items were moved to dish pit for further cleaning.

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 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Foods prepared today were wrapped tightly in plastic wrap and stored in deep containers to cool. Foods shall be rapidly cooled using one or more of the following methods: Dividing food into smaller portions; placing food in pans 2inches or less; using rapid cooling equipment; stirring food in an ice bath; using metal containers; adding ice as an ingredient; or other effective methods. Food shall be left uncovered; or loosely covered; if it can be protected from contamination. CDI-Educational materials provided on cooling methods. Plastic wrap removed.

In plain English

More about food kept at an unsafe temperature

minorCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Wet wiping cloths were left on counters throughout the kitchen. Wet wiping cloths shall be stored in a sanitizing solution in between uses. CDI-Cloths were moved to sanibuckets.

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 4-602.13Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13; Core; The storage shelf opposite the cookline was very dusty. Dish storage shelf had some food debris on it. Non food contact surfaces shall be maintained clean. CDI-Shelves were cleaned.

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 11, 2024 · Original Source

1 - Inspection

Feb 12, 2024

Score 97.5

Official score: 97.5 · Understand this area’s scale

4 recorded violations

majorCode 6-301.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.12; Priority Foundation; Handsink in serving station did not have paper towels. Each handwashing sink shall be provided with individual disposable paper towels. Paper towels added to this sink during inspection.

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.

More about handwashing problems

minorCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; One sanitizer bucket with quaternary sanitizer solution at 0ppm. Wiping cloths used for wiping equipment surfaces shall be held between uses in a chemical sanitizer solution at correct concentration according to manufactures label use instructions. Buckets changed during inspection; solution at three compartment sink not pulling enough sanitizer. Facility adjusted dispenser and solutions dispensed at 200ppm. Ensure buckets are filled with solution at correct concentration; by testing with test strips.

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 4-903.11(A)Equipment and utensils

Official wording

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

Inspector’s notes

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 6-403.11Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-403.11; Core; Employee jacket and handbag on shelf above single-service items and cleaned utensils. Employee bag of food on shelf near make line. Lockers or other suitable facilities shall be located in a designated area where contamination of food; equipment; utensils; linens and single-service items can not occur. Items moved 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, Feb 12, 2024 · Original Source

1 - Inspection

Sep 28, 2023

Score 99

Official score: 99 · Understand this area’s scale

2 recorded violations

minorCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Two sanitizer buckets with quaternary sanitizer solution below 150ppm. Wiping cloths used for wiping equipment surfaces shall be held between uses in a chemical sanitizer solution at correct concentration according to manufactures label use instructions. Buckets changed during inspection; solution at three compartment sink at 200ppm. Buckets are filled using dispensing tube; and EHS recommends filling sink basin and dunking buckets into basin to fill instead of using tube.

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 4-903.11(A)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11(A); (B) and (D); Core; Plates and two metal containers stored on table next to handsink without splash guard in serving area. Cleaned equipment and single-service items shall be stored in a clean; dry location where they are not exposed to splash; dust; or other contamination. Items taken to dish room during inspection.