Restaurant · Wake County, NC

Wendy's #1344

Name: Wendy's #1344
Address: 6611 Glenwood Ave, Wake County, NC

6611 Glenwood Ave

Last inspected Aug 31, 2026 · View Map ↗ · Compare ↗

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Score 98.5

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

The full inspection history

8 inspections

1 - Inspection

Aug 31, 2026

Score 98.5

Official score: 98.5 · Understand this area’s scale

4 recorded violations

notedCode Observation: The second entrance door to the dining room utilized to help stagger entrance of flies has been removed. In additionPests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

Observation: The second entrance door to the dining room utilized to help stagger entrance of flies has been removed. In addition; the drive thru window does not have an air curtain over the window nor a self closing device during use allowing entrance of flies. The rear entrance delivery door does not have an air curtain when door is standing open. The front entrance door weather stripping is missing top right corner and bottom right corner of door; The rear entrance door has a gapped 1/2 inch opening/does not seal when closed. 6-202.15 Outer Openings; Protected (C) Protect outer openings of establishment from insect or rodent entry. Observation: Flies observed through kitchen; dining room and restrooms during inspection today. Entrances to facility must meet requirements to prevent entrance of flying insects. Measures should be implemented to eliminate flying insects from entering establishment. 6-501.111 Controlling Pests (C) The PREMISES shall be maintained free of insects; rodents; and other pests. The presence of insects; rodents; and other pests shall be controlled to eliminate their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies; (B) Routinely inspecting the PREMISES for evidence of pests; (C) Using methods; if pests are found; such as trapping devices or other means of pest control as specified under sec.sec. 7 202.12; 7 206.12; and 7 206.13; Pf and (D) Eliminating harborage conditions.

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

More about signs of rodents or insects

notedCode Observation: Staffing that are performing production tasks shall wear hair restraints to prevent physical contamination. Visors are to block sun and are not a hair covering. Ensure staff have hair covered during production tasks. Hair nets should be provided for staffing to accompany visor type hair device. 2-402.11 Effectiveness - Hair Restraints (C) Use head coveringsEmployee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

Observation: Staffing that are performing production tasks shall wear hair restraints to prevent physical contamination. Visors are to block sun and are not a hair covering. Ensure staff have hair covered during production tasks. Hair nets should be provided for staffing to accompany visor type hair device. 2-402.11 Effectiveness - Hair Restraints (C) Use head coverings; beard guards and clothing to restrain body hair from contacting exposed food; equipment; and utensils.

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: The walk in freezer is condensing water on the ceiling/shelving/walls of the unitCleaning and sanitizing

Official wording

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

Inspector’s notes

Observation: The walk in freezer is condensing water on the ceiling/shelving/walls of the unit; floor panels of the walk in freezer in poor repair; threshold plates removed; Door gasket on the reach in refrigerator and the outside walk in unit are deteriorated/poor repair; Equipment must be maintained in good repair to ensure infrastructure support of kitchen. Plan for repair of equipment. 4-501.11 Good Repair and Proper Adjustment - Equipment (C) Maintain equipment in good repair.

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: The restroom toilet baseCleaning and sanitizing

Official wording

Toilet facilities: properly constructed; supplied & cleaned

Inspector’s notes

Observation: The restroom toilet base; bowl exterior/interior and handsinks are unclean. Increase cleaning in these areas more frequently to prevent accumulation of debris. 6-501.18 Cleaning of Plumbing Fixtures (C) Maintain handwashing sinks; toilets and urinals clean.

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 31, 2026 · Original Source

1 - Inspection

Apr 27, 2026

Score 95

Official score: 95 · Understand this area’s scale

7 recorded violations

criticalCode Observation: The food prep refrigerators on the make line are not holding 41F or belowFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

Observation: The food prep refrigerators on the make line are not holding 41F or below; Air temperature in prep refrigerator adjacent dirve thru window observed at 44F and prep refrigerator adjacent the front counter observed at 58F; The counter prep refrigerator is not being used currently for production; The prep refrigerator adjacent drive thru has cheese (44F); sliced tomatoes (43F) and cut leafy greens (42F); Staff member placed lids on the containers and rechecked food products after 30M and refrigerator had not decreased in temperature; Requested facility to determine a corrective action utilizing ice temporarily until refrigerator can be fixed. Verification by 4/20/26 for corrective action of cold holding TCS (temperature control safety) items. 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Maintain TCS foods in cold holding at 41F or less. -P

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

majorCode Observation: There is insufficient refrigeration in the front production area to support food tasks/cold storage requirementsFood temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

Observation: There is insufficient refrigeration in the front production area to support food tasks/cold storage requirements; Both sandwich prep refrigerators are not functioning/unable to hold cold holding temperature; The one door prep refrigerator for holding frozen chicken/fries not working disallowing use for holding frozen (thawing) products prior to cooking; Repair or replace equipment to ensure that refrigeration is provided for production tasks. Verification for corrective plan by 5/7/26. 4-301.11 Cooling; Heating; and Holding Capacities - Equipment (Pf) Provide equipment in number and capacity so that cooling; heating; and holding temperatures are achieved. -Pf

In plain English

More about food kept at an unsafe temperature

notedCode Observation: The refrigerator for holding frozen items for cook has door removedFood temperature

Official wording

Approved thawing methods used

Inspector’s notes

Observation: The refrigerator for holding frozen items for cook has door removed; no longer functional; Chicken nuggets and fries observed being stored slacking in this non-working refrigerator. Nuggets 43F - moved to another working refrigeration unit in rear of store. 3-501.12 Time / Temperature Control for Safety Food; Slacking (C) Food that is being slacked shall be held in refrigeration at 41F and below or at any temperature if the food remains frozen.

In plain English

More about food kept at an unsafe temperature

notedCode Observation: The second entrance door to the dining room utilized to help stagger entrance of flies has been removed. In additionPests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

In plain English

More about signs of rodents or insects

notedCode Observation: The walk in freezer is condensing water on the ceiling of the refrigeratorCleaning and sanitizing

Official wording

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

Inspector’s notes

Observation: The walk in freezer is condensing water on the ceiling of the refrigerator; floor panels of the walk in freezer in poor repair; threshold plates removed; Sandwich prep refrigerator(s) front servic eline; drive thru and the one door "thaw" refrigeration unit are unable to maintain temperature of 41F or below. Equipment must be maintaiend in good repair to ensure infrastructure support of kitchen. 4-501.11 Good Repair and Proper Adjustment - Equipment (C) Maintain equipment in good repair.

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: The waste line on the food prep sink is leakingWater, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

Observation: The waste line on the food prep sink is leaking; The exterior spigot is broken/poor repair (missing piece of spigot) 5-205.15 Maintain a plumbing system in good repair. (C)

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 Observation: The refuse dumpster in the corral has accumulation of debris. 5-501.116 Cleaning Receptacles (C) (B) Soiled receptacles and waste handling units for REFUSEFacility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

Observation: The refuse dumpster in the corral has accumulation of debris. 5-501.116 Cleaning Receptacles (C) (B) 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. Observation: The area surrounding the walk in freezer adjoining the enclosure storage corral has debris around building. 5-501.115 Maintaining Refuse Areas and Enclosures (C) 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, Apr 27, 2026 · Original Source

1 - Inspection

Dec 31, 2025

Score 94.5

Official score: 94.5 · Understand this area’s scale

6 recorded violations

notedCode Observation: The second entrance door to the dining room utilized to help stagger entrance of flies has been removed. In additionPests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

Observation: The second entrance door to the dining room utilized to help stagger entrance of flies has been removed. In addition; the drive thru window does not have an air curtain over the window nor a self closing device during use allowing entrance of flies. The rear section of the store where the rain spout is located is disconnected from the ground pipe causing discharge on sidewalk/ground filling this area with large amounts of standing water - creating harborage conditions. 6-202.15 Outer Openings; Protected (C) Protect outer openings of establishment from insect or rodent entry. Observation: A live roach was observed behind the wall corner guard at the hot station upon entrance to kitchen; Increase pest control efforts that may include elimination of harborage conditions such as: sealing all plumbing at wall connections; cleaning/removal of debris on surfaces of equipment; placement of glue boards in various areas of facility for physical removal and removing dry packaged items from boxes (*removing boxes from site which can act as a carrier transport); Ths is not an exhaustive list; however harborage conditions exist in facility as noted in inspection. 6-501.111 Controlling Pests Keep the premises free of insects; rodents; and other pests.

In plain English

More about signs of rodents or insects

notedCode Observation: Staffing that are performing production tasks shall wear hair restraints to prevent physical contamination. Visors are to block sun and are not a hair covering. Ensure staff have hair covered during production tasks. CDI: Hair nets were provided to staff during inspection 2-402.11 Effectiveness - Hair Restraints (C) Use head coveringsEmployee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

Observation: Staffing that are performing production tasks shall wear hair restraints to prevent physical contamination. Visors are to block sun and are not a hair covering. Ensure staff have hair covered during production tasks. CDI: Hair nets were provided to staff during inspection 2-402.11 Effectiveness - Hair Restraints (C) Use head coverings; beard guards and clothing to restrain body hair from contacting exposed food; equipment; and utensils.

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: Hood system connected areas are not sealed or caulking in place is in poor repair/areas of connecting points have cracks/crevices allowing for debris accumulation/haborage conditions.Cleaning and sanitizing

Official wording

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

Inspector’s notes

Observation: Hood system connected areas are not sealed or caulking in place is in poor repair/areas of connecting points have cracks/crevices allowing for debris accumulation/haborage conditions.; These areas are around fryers; hoods; hot holding equipment areas. 4-202.16 Nonfood-Contact Surfaces (C) NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges; projections; and crevices; and designed and constructed to allow easy cleaning and to facilitate maintenance. Observation: The prep refrigerator front face side i snot longer working condition; The prep refrigerator at drive thru window is unable to maintain TCS (temeprature control saftey) food products on the top section of unit at 41F or below (*Ice bin was set up for products); The floor of the converted walk in located at the rear of store has floor panels that are poor repair/allowing areas of harborage/ disallowing for cleaning; The walk in freezer is not dehumidifying and ice accumulation is occuring on boxes of food products; walls/ceilings and floors of interior of unit; Entrance thershold/flooring panels in wlak in freezer poor repair; Door sweep on walk in refrigerator door is deteriorating allowing entrance of warm air/loss of cold air; 4-501.11 Good Repair and Proper Adjustment - Equipment (C) Maintain equipment in good repair.

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: Areas around seamsCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

Observation: Areas around seams; corners and bottoms of equipment have debris accumulation; 4-602.13 Nonfood Contact Surfaces (C) Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.

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: Prep refrigerator front side has not been in working condition during inspections 2025Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

Observation: Prep refrigerator front side has not been in working condition during inspections 2025; Remove; replace or repair refrigerator. 6-501.114 Maintaining Premises; Unnecessary Items and Litter (C) The PREMISES shall be free of: (A) Items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used; and (B) Litter. Observation: Wall panels/corner guards are separated on wall/door entrance (kitchen); Grout has detriorated in quarry tile flooring; Stainless stell wall coverings are not sealed/bowed out from wall; Light over the dry storage entrance door is poor repair; floor drain at food prep sink is deteriorated disallowing effective cleaning; creating harborage conditions in kitchen areas. 6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C) Floors; walls; and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.

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: The lighting over cook/production line at the drive thru window is out and no longer providing sufficient lighting. LIghting in this area is a minimum of 50ftc. 6-303.11 Intensity - Lighting (C) The light intensity shall be: (C) At least 540 lux (50 foot candles) at a surface where a FOOD EMPLOYEE is working with FOOD or working with UTENSILS or EQUIPMENT Observation: The hood system over the drive through cooking unit is no longer working allowing for grease accumulation and steam observed dripping form counters onto the grill top (left side)Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

Observation: The lighting over cook/production line at the drive thru window is out and no longer providing sufficient lighting. LIghting in this area is a minimum of 50ftc. 6-303.11 Intensity - Lighting (C) The light intensity shall be: (C) At least 540 lux (50 foot candles) at a surface where a FOOD EMPLOYEE is working with FOOD or working with UTENSILS or EQUIPMENT Observation: The hood system over the drive through cooking unit is no longer working allowing for grease accumulation and steam observed dripping form counters onto the grill top (left side); The grease catch pans from both hoods are removed allowing for grease to drip into cook line. 6-304.11 Mechanical - Ventilation (C) Mechanical ventilation of sufficient capacity shall be provided to keep rooms free of excessive heat; steam; condensation; vapors; odors; smoke; and fumes.

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, Dec 31, 2025 · Original Source

1 - Inspection

Aug 22, 2025

Score 98

Official score: 98 · Understand this area’s scale

4 recorded violations

notedCode Observation: There is not a working thermometer in the prep refrigerators at sandwich stationsEquipment and utensils

Official wording

Thermometers provided & accurate

Inspector’s notes

Observation: There is not a working thermometer in the prep refrigerators at sandwich stations; burger station; Provide thermometers at all refrigeration units to ensure that air temperatures can be monitored regularly. 4-204.112 Temperature Measuring Devices - Functionality (C) (B) Provide and position correctly an air thermometer in cold/hot holding equipment.

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 Observation: During inspection flies observed through dining roomPests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

Observation: During inspection flies observed through dining room; restrooms and kitchen areas. It was noticed that the second entrance door to the dining room utilized to help stagger entrance of flies has been removed. In addition; the drive thru window does not have an air curtain over the window nor a self closing device during use allowing entrance of flies. The rear section of the store where the rain spout is located is disconnected from the ground pipe causing discharge on sidewalk/ground filling this area with large amounts of standing water - creating harborage conditions. 6-202.15 Outer Openings; Protected (C) Protect outer openings of establishment from insect or rodent entry. 6-501.111 Controlling Pests Keep the premises free of insects; rodents; and other pests.

In plain English

More about signs of rodents or insects

notedCode Observation: Staffing that are performing production tasks shall wear hair restraints to prevent physical contamination. Visors are to block sun and are not a hair covering. Ensure staff have hair up and covered during production tasks. 2-402.11 Effectiveness - Hair Restraints (C) Use head coveringsEmployee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

Observation: Staffing that are performing production tasks shall wear hair restraints to prevent physical contamination. Visors are to block sun and are not a hair covering. Ensure staff have hair up and covered during production tasks. 2-402.11 Effectiveness - Hair Restraints (C) Use head coverings; beard guards and clothing to restrain body hair from contacting exposed food; equipment; and utensils.

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 —Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

Observation: The lighting over cook/production line at the drive thru window is out and nolonger providing sufficient lighting. LIghting in this area is a minimum of 50ftc. (*Operation manager has requested form maintenance to repair) 6-303.11 Intensity - Lighting (C) The light intensity shall be: (C) At least 540 lux (50 foot candles) at a surface where a FOOD EMPLOYEE is working with FOOD or working with UTENSILS or EQUIPMENT

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, Aug 22, 2025 · Original Source

1 - Inspection

Apr 28, 2025

Score 97.5

Official score: 97.5 · Understand this area’s scale

5 recorded violations

notedCode Observation: The handsink int he restroom did not ahve hot water - Observeda t 64F. 5-202.12 Handwashing SinksHandwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

Observation: The handsink int he restroom did not ahve hot water - Observeda t 64F. 5-202.12 Handwashing Sinks; Installation (C) Provide at least 100F water at handsinks.

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) Time / Temperature Control for Safety Food; Hot and Cold Holding (P); Ground beef closest to the grill in burger cooler were found holding at 44F. Potentially hazardous food being held cold shall remain at 41F or below. CDI- Ground beef was moved to closed refrigeration to be cooled down. **REPEAT**

In plain English

More about food kept at an unsafe temperature

minorCode Observation: Staffing that are performing production tasks shall wear hair restraints to prevent physical contamination. Visors are to block sun and are not a hair covering. Ensure staff have hair up and covered during production tasks. 2-402.11 Effectiveness - Hair Restraints (C) Use head coveringsEmployee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

Observation: Staffing that are performing production tasks shall wear hair restraints to prevent physical contamination. Visors are to block sun and are not a hair covering. Ensure staff have hair up and covered during production tasks. 2-402.11 Effectiveness - Hair Restraints (C) Use head coverings; beard guards and clothing to restrain body hair from contacting exposed food; equipment; and utensils.

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: The thermometer in the walk in refrigerator is in poor repair/not functional. 4-502.11 (A) and (C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices (C) Maintain air thermometers in good repair and accurate. Observation: The egg cooker uses plastic rings that cannot sand up to regular use on hot grill/observed burned one sideCleaning and sanitizing

Official wording

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

Inspector’s notes

Observation: The thermometer in the walk in refrigerator is in poor repair/not functional. 4-502.11 (A) and (C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices (C) Maintain air thermometers in good repair and accurate. Observation: The egg cooker uses plastic rings that cannot sand up to regular use on hot grill/observed burned one side; have areas that are no longer cleanable. Discontinue use of this equipment/utensil used in cooking eggs and replace with material that can withstand heat/doesn't score during use; peeling. 4-101.11 Characteristics - Materials for Construction and Repair (C) (A) - (E ) Food contact surfaces shall be (A) Safe P; (B) Durable; Corrosion-Resistant; (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable; and (E) Resistant to damage.

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 Observation: Construction materialsFacility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

Observation: Construction materials; bags of grout; old coke dispenser machine and numerous palletts store in and around dumpster area creating harborage conditions. Eliminate sotring refuse in and around dumpster area providing areas for vermin harborage. 5-501.115 Maintaining Refuse Areas and Enclosures (C) 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, Apr 28, 2025 · Original Source

1 - Inspection

Nov 26, 2024

Score 97.5

Official score: 97.5 · Understand this area’s scale

4 recorded violations

notedCode 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety FoodFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

In plain English

More about food kept at an unsafe temperature

minorCode 4-903.11 (A) and (C) EquipmentEquipment and utensils

Official wording

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

Inspector’s notes

4-903.11 (A) and (C) Equipment; Utensils; Linens and Single-Service and Single-Use Articles - Storing (C); Single service containers were found being stored with their food contact surfaces facing upwards. Single service containers and utensils shall be stored inverted and protected from potential 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 5-501.113 Covering Receptacles (C)Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.113 Covering Receptacles (C); Outdoor receptacle doors were not shut during the inspection. All outdoor receptacles shall be kept covered with tightly fitted doors and lids.

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 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core; Repeat; Floor panel is damaged and coming off of floor in the dry storage area. PHYSICAL FACILITIES shall be maintained in good repair.

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 26, 2024 · Original Source

1 - Inspection

Jun 27, 2024

Score 96.5

Official score: 96.5 · Understand this area’s scale

6 recorded violations

notedCode 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority; Observed raw shell eggs being stored directly above ready to eat food in the walk-in cooler. In order to prevent cross contamination; raw animal food shall be stored below ready to eat food. CDI- Food was rearranged during the inspection.

In plain English

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

More about other finding

notedCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Potentially hazardous food was found cooling with tight covering in the walk-in cooler. Potentially hazardous food shall be cooled in containers with loose/no covering to facilitate cool air flow. CDI- Containers were partially uncovered.

In plain English

More about food kept at an unsafe temperature

minorCode 3-302.12Food source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12; Core; Container of salt in a drink cup on the cook line was not labeled. Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta; 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.

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 6-501.111Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.111; Core; Roach was found on the kitchen floor during the inspection. The premises shall be maintained free of insects and other pests.

In plain English

More about signs of rodents or insects

minorCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Sanitizer (quat) bucket holding wet wiping cloths was found around 0ppm. Between uses; wet or moist wiping cloths shall be held in an approved sanitizer at an appropriate concentration (200-400ppm for quat).

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; Floor panel is damaged and coming off of floor in the dry storage area. PHYSICAL FACILITIES shall be maintained in good repair.

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 27, 2024 · Original Source

1 - Inspection

Jan 17, 2024

Score 96

Official score: 96 · 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

2-102.12 (A); Core; Manager's Serv SAfe expired on 11/27/23. The PIC 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. At least one manager shall be available during all hours of operation. List of testing sites sent to manager. Retake exam.

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

minorCode 2-401.11Employee health and hygiene

Official wording

Proper eating; tasting; drinking or tobacco use

Inspector’s notes

2-401.11; Core;Observed personal coffee stored above bacon on the second makeline. Observed personal food stored on this makeline station. Observed another personal drink on prep table. An employee shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment; utensils; and linens; unwrapped single service and single use articles; or other items needing protection can not result- item removed.

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

majorCode 6-301.11Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.11; Priority Foundation; No soap available at hand sink next to 3 comp sink. Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid; powder; or bar soap.; 6-301.12; Priority Foundation;Observed no paper towel at hand sink across from registers.Each handwashing sink or group of adjacent handwashing sinks shall be provided with: (A) Individual; disposable towels; towels obtained.

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

4-702.11; Priority; Observed team member wash and rinse a single spatula for immediate use; skipping the sanitize step. Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. Manager provided training to employee.

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 3-501.14Food temperature

Official wording

Proper cooling time & temperatures

Inspector’s notes

3-501.14; Priority;Observed melted swiss cheese cooling inside deep container while tightly covered. Item was removed rom the breakfast line at 10:30am and placed inside the walk in to cool. Observed item measuring above 70F in some parts at 2:30pm. Item must reach 70F within 2 hours. Cooked Time/temperature for food safety food shall be cooled: (1) Within 2 hours from 135F to 70F and (2) Within a total of 6 hours from 70F to 41F. EHS provided training. Item voluntarily discarded.

In plain English

More about food kept at an unsafe temperature

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; Observed asiago; american pepperjack; cut lettuce holding above 41F inside cold top station- items discarded. TCS foods shall be held at 41F or below.

In plain English

More about food kept at an unsafe temperature

majorCode 4-502.11(B)Equipment and utensils

Official wording

Thermometers provided & accurate

Inspector’s notes

4-502.11(B); Priority Foundation; Ambient air thermometer built inside makeline station reads -20F. Temperature measuring devices shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. If this thermometer cannot be adjusted; place a thermometer inside this unit.