Restaurant · Wake County, NC

Weaver Street Market

Name: Weaver Street Market
Address: 404 W Hargett St, Wake County, NC

404 W Hargett St

Last inspected Mar 20, 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

6 inspections

1 - Inspection

Mar 20, 2026

Score 95.5

Official score: 95.5 · Understand this area’s scale

8 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; Many plastic pans stored as clean with sticker residue remaining. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- Stored pans returned for additional cleaning and PIC educated on requirement. Look into stickers that remove more cleanly; or how to improve cleaning methods. [REPEAT] 4-501.114; Priority; Sanitizer concentration too low at the 3-comp sink sanitizer dispenser; measured at 0-50ppm quat. A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation shall meet the criteria specified in Food Code; and shall be used in accordance with the EPA-registered label use instructions. Maintain quat sanitizer at least 200-400ppm. CDI- Ecolab called for service. 3-comp not in use yet; will await dispenser 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 7-102.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11; Priority Foundation; Labeling missing on bucket 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. Add labeling before use. [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 3-302.12Food source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12; Core; Labeling missing on container of spice and squeeze bottle of oil in oven area. working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT; such as cooking oils; flour; herbs; potato flakes; salt; spices; and sugar shall be identified with the common name of the FOOD. Add labeling to these items.

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 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Sanitizer concentration too low in sanitizer bucket in the oven area; measured at 0ppm quat. 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). Adjust the sanitizer concentration higher and use sanitizer test kit to verify correct concentration reached. CDI- Sanitizer returned to dish room and emptied.

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; Several plastic pans 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 pans to thoroughly air dry before stacking.

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 on low pan shelving and low cold-hold unit door tracks throughout. 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. 4-601.11(B) and (C); Core; Ice machine with some black microbial film buildup along ice baffle; not currently in direct contact with ice below. 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.

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 5-202.13Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-202.13; Priority; The spray hose at the 3-comp sink hangs down very low into the sink. The spray hose at the dish machine intake does the same. The curly metal support may have been installed backwards. An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE; EQUIPMENT; or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch). VR-VERIFICATION REQUIRED. Repair/replace hose so that spray head when hanging freely is at least 1-inch higher that the level of the front rim of the sink. Complete repairs within 72 hours (3 days) and text picture of the completed repair to your REHS Joanne Rutkofske at 919-623-0459 for verification correction complete.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems

notedCode 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core; Caulk has black microbial growth down into the caulk around the 3-comp sink and around the dish machine intake area. One light out in meat walk-in cooler. PHYSICAL FACILITIES shall be maintained in good repair. Recaulk these areas so smooth and cleanable. Replace the burnt out light.

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 20, 2026 · Original Source

1 - Inspection

Oct 31, 2025

Score 94

Official score: 94 · Understand this area’s scale

8 recorded violations

notedCode 2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Employee preparing marinated raw chicken and a glove did not wash hands after removing glove and handling cart or going back to other tasks not involved in ready-to-eat foods and clean equipment and utensils. Employee washed handsHandwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Employee preparing marinated raw chicken and a glove did not wash hands after removing glove and handling cart or going back to other tasks not involved in ready-to-eat foods and clean equipment and utensils. Employee washed hands; CDI.

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

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw sausage in walk in was above bag of cooked soup. Soup and sausage was moved. CDI

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; Manyplastic pans stored as clean and in use with sticker residue remaining. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- Stored pans returned for additional cleaning and PIC educated on requirement. Look into stickers that remove more cleanly; or how to improve cleaning methods. 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 3-501.19(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 TPHC approved for hot barOther

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

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 TPHC approved for hot bar; eggs not labeled. PIC instructed to label time for hot bar foods. CDI.

In plain English

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

More about other finding

notedCode —Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11 Common Name - Working Containers (Pf) One bottle in dish area not labeled. PIC emptied bottle. CDI. 7-201.11 Separation - Storage (P) Multiple chemical bottles in produce area stored above ice machine and on prep table. Bottles were removed. CDI.

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 —Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.115 Maintaining Refuse Areas and Enclosures (C) Dumpster and receptacle area has large amount of debris and spilled liquid in it. Clean area at a frequency to prevent accumulation of vermin harborages.

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

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)j Clean floors under equipment. Misc. trash under dish 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 6-403.11 (A)Areas designated for employees to eat and drinkFacility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-403.11 (A)Areas designated for employees to eat and drink; shall be located so that food; equipment; linens; single service/use items are protected from contamination. Employee drink bottles on prep table in produce area. Items were moved. MIsc. employee items and items not necessary for food prep on prep tables and above prep areas. PIC instructed to remove unnecessary items from food prep areas.

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, Oct 31, 2025 · Original Source

1 - Inspection

Mar 7, 2025

Score 97

Official score: 97 · Understand this area’s scale

5 recorded violations

notedCode 2-102.12 (A)Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A); Core; No Certified Food Protection Manager (CFPM) present. The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Have additional staff with managerial control certified to provide better coverage. [REPEAT]

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 3-501.16(A)(1)Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1); Priority; Hot-Holding: Multiple TCS foods in wide shallow pans on hot bar at too low a temperature; including vegetable dumplings 115F; roasted cauliflower 126F; and roasted brussel sprouts 117F. TPHC (Time as Public Health Control) not currently being used for hot bar. Maintain hot Temperature Control for Safety (TCS) foods at 135F and above. Verify foods reach the proper final cook or reheat temperatures before placing in hot-holding. Recommend using TPHC for this area; at least for the wide narrow pan items. CDI- Product reheated to at least 165F corrective. Products started on TPHC and Written Methods template provided.

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 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Sanitizer concentration too low in sanitizer bucket by the salad bar; measured at 0ppm quat. 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). Adjust the sanitizer concentration higher and use sanitizer test kit to verify correct concentration reached. CDI- Sanitizer returned to dish room and emptied.

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 4-302.13Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-302.13; Priority Foundation; Hi-temperature sanitizing dish machine used. PIC does not currently have any testing device to verify required 160F temperature of hot water sanitizing rise is reached at the dishes. In hot water mechanical WAREWASHING operations; an irreversible registering temperature indicator shall be provided and readily accessible for measuring the UTENSIL surface temperature. Mechanical hi-temp dish machine shall reach at least 160F at the dishes (4-703.11). Obtain a plate-simulating temperature disk or thermal test strips (for 160F). CDI- PIC educated on requirement. A few 160F thermal labels provided to tide over PIC until plate simulating temperature disk obtained. Obtain an irreversible registering temperature indicator prior to your next 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 4-601.11(B) and (C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; Dust/residue accumulation on the coffee area walk-in cooler evaporator fan covers and vent covers in dish room. 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.

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 7, 2025 · Original Source

1 - Inspection

Sep 10, 2024

Score 95

Official score: 95 · Understand this area’s scale

7 recorded violations

minorCode 2-102.12 (A)Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

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

majorCode 6-301.14Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.14; Core; Mens 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. Handwashing signs provided for posting.; 5-205.11; Priority Foundation; Three chemical bottles hanging off of splash guard of back hall handwashing sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing sink may not be used for purposes other than handwashing. CDI- Chemicals moved 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.

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority; Cold-Holding: Cut melon at 44F and cut cheese at 45F in grab-go island on ice; with containers not down in the ice. Chicken wraps at 43F double-stacked in grab-go of deli. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- Off-temperature items moved to walk-in cooler for active cooling. Chicken wraps moved to single-layer.

In plain English

More about food kept at an unsafe temperature

criticalCode 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; Disposition: In the coffee section; container of cow milk dated 9/1 (on day 10 of hold). Prepared TCS food shall be discarded if it exceeds the temperature and time combination as specified in Food Code (up to 7 days when maintained at 41F and less). CDI- Past date product voluntarily discarded by PIC during inspection. [REPEAT]

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

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; Meat walk-in cooler dripping water along the A/C box and fans not moving. Meat still holding at 41.9F. PIC checked unit and said is all covered in ice in the back; appears to have stopped working. PIC stated they have been having reoccuring problems with this unit. EQUIPMENT shall be maintained in a state of good repair and condition. CDI- Meat moved to another cooler and repair service called. Recommend Data-Loggers for continuous monitoring of walk-in cooler temperatures; that provide alerts to phone if temperature issues arise.

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 5-501.114Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.114; Core; One recycling dumpster lacking one drain plug. Drains in receptacles and waste handling units for REFUSE; recyclables; and returnables shall have drain plugs in place. Contact trash service provider to have drain plug replaced.

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 6-501.16Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.16; Core; Mops sitting down in service sink; leaning up against wall; floppy mop head side up draining down wall. After use; mops shall be placed in a position that allows them to air-dry without soiling walls; EQUIPMENT; or supplies. Hang mops to dry after use; floppy mop head side down; so draining into service sink drain.

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, Sep 10, 2024 · Original Source

1 - Inspection

Mar 18, 2024

Score 97.5

Official score: 97.5 · Understand this area’s scale

5 recorded violations

minorCode 2-102.12 (A)Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A); Core; Certified Food Protection Manager (CFPM) certification just expired last week. The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Have additional staff with managerial control certified to provide better coverage. [REPEAT]

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

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; Cold-Holding: In the sushi grab-go cooler; tuna-rice poke bowl measured as holding too warm; with tuna at 44F and rice at 40F. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- Off-temperature item moved to walk-in cooler for active cooling. Recommend when these foods are delivered to place straight into walk-in cooler and verify 41F and less before placing out on grab-go line.

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; Date-Marking: In the coffee section; container of cow milk and of half/half opened with no date mark. When asked; PIC stated they were opened on 14th and 15th. In the prep walk-in cooler; several TCS foods labeled for longer than a 7-day hold (cut melon- 9 day hold; feta- 8; hummus- 9; baked tofu- 9; hard boiled eggs- 8; shredded chicken- 9; rice in grape leaves- 9 & 16; bulgar salad- 9; loose pickled beets- 21; loose marinated mushrooms- 18). Refrigerated; READY-TO-EAT; POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be date-marked. The day of preparation shall be counted as Day 1 (ex.-date the milk opened; date the meat/vegetable cooked). When freezing cooked TCS foods; include the Date Cooked/Date Frozen/Date Thawed. Add date mark to prepared TCS foods that will be held over to the next day. These foods may be held up to 7 days when maintained at 41F or less. CDI- PIC educated on Food Code requirements; and prep-cooler items source Commissary notified. Redate expiration on these items for max 7-day hold. Known opened-on dates added to milk/cream.

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 7-102.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11; Priority Foundation; Labeling missing on bucket of sanitizer and bucket of soapy water. 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.

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 3-302.12Food source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

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

Official record from Wake County Environmental Services, Mar 18, 2024 · Original Source

1 - Inspection

Nov 6, 2023

Score 98.5

Official score: 98.5 · Understand this area’s scale

5 recorded violations

minorCode 2-102.12 (A)Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

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

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 plastic pans stored as clean and in use with sticker residue remaining. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- Stored pans returned for additional cleaning and PIC educated on requirement. Look into stickers that remove more cleanly; or how to improve cleaning methods.

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 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Sanitizer concentration too low in sanitizer bucket at coffee section; measured at 0-100ppm quat. 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; 200-400ppm quat). CDI- Sanitizer remade during inspection and sanitizer test kit used to verify correct concentration reached. Remember to verify sanitizer concentration each time bucket made up; then change out frequently enough to maintain required concentration.

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 4-904.11Equipment and utensils

Official wording

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

Inspector’s notes

4-904.11; Core; Unwrapped single-service cups stored up on front counter in coffee station; exposed to potential customer touch and sneeze. SINGLE-SERVICE and SINGLE-USE ARTICLES shall be handled; displayed; and dispensed so that contamination of FOOD- and lip-contact surfaces is prevented. SINGLE-SERVICE ARTICLES that are intended for FOOD- or lip-contact shall be furnished for CONSUMER self-service with the original individual wrapper intact or from an APPROVED dispenser. Move cups to back counter; or place in a cup dispenser.

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 6-501.18Cleaning and sanitizing

Official wording

Toilet facilities: properly constructed; supplied & cleaned

Inspector’s notes

6-501.18; Core; In mens restroom; urinal with residue accumulation down under/front. PLUMBING FIXTURES such as HANDWASHING SINKS; toilets; and urinals shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to this area and clean thoroughly.

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, Nov 6, 2023 · Original Source