Restaurant · Wake County, NC

Wings Over Raleigh

Name: Wings Over Raleigh
Address: 2900-100 Hillsborough St, Wake County, NC

2900-100 Hillsborough St

Last inspected Jul 7, 2026 · View Map ↗ · Compare ↗

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Score 92

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

The full inspection history

6 inspections

1 - Inspection

Jul 7, 2026

Score 92

Official score: 92 · Understand this area’s scale

9 recorded violations

notedCode REPEAT 3-501.16 (A)(2) TCS food Cold holding P - TCS FOOD shall be maintained at 41F or less. -Observation: precooked chicken wings in cold hold near fryer were 52FFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

REPEAT 3-501.16 (A)(2) TCS food Cold holding P - TCS FOOD shall be maintained at 41F or less. -Observation: precooked chicken wings in cold hold near fryer were 52F; 45F; and 46F. Cold hold unit lid was kept open at all times when Environmental Health Specialist (EHS) was inspecting facility even though there wasn’t customer in the facility. Person in Charge (PIC) explained they had a rush of customers and heat from the fryer warmed up the chicken. -Corrected During Inspection (CDI): since it was stated by Person in Charge (PIC) that chicken was out of temperature for less than 1h; chicken was voluntarily placed in walk-in cooler.

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 REPEAT 7-102.11 Common NameChemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

REPEAT 7-102.11 Common Name; Working Containers - 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. Pf -Observation: bucket with QUAT sanitizer didn’t have any type of identification. -Corrected During Inspection (CDI): Person in Charge (PIC) voluntarily wrote “SANITIZER” with permanent marker in bucket.

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 —Equipment and utensils

Official wording

Thermometers provided & accurate

Inspector’s notes

4-204.112 A temperature measuring device sensor shall be located in a mechanically refrigerated or hot food storage unit to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit. -Observation: walk-in cooler didn’t have thermometer located in the warmest part of the cooler. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

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

Official wording

Personal cleanliness

Inspector’s notes

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring; such as a wedding band; is allowed. -Observation: food employee was wearing watch while handling food item. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).

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 3-304.14 Wiping ClothsCleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14 Wiping Cloths; Use Limitation. (B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be: (1) Held between uses in a chemical sanitizer solution at a concentration specified under § 4-501.114; -Observation: in-use cloth was submerged in bucket with QUAT Sanitizer at 0ppm concentration. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC). Person in Charge (PIC) voluntarily replaced with 200ppm QUAT Sanitizer.

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 4-202.11 Multiuse food-contact surfaces shall be smoothCleaning and sanitizing

Official wording

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

Inspector’s notes

4-202.11 Multiuse food-contact surfaces shall be smooth; in good repair; free of sharp angles; and finished to have smooth seams and joints.Pf -Observation: two (2) fryer basked and one (1) fryer skimmer had metal coming off; that can fall on the food and become a solid hazard. -Corrected During Inspection (CDI): Person in Charge (PIC) voluntarily discarded fryer basket and skimmer. 4-402.11 Fixed Equipment; Spacing or Sealing. (A) EQUIPMENT that is fixed because it is not EASILY MOVABLE shall be installed so that it is: (3) SEALED to adjoining EQUIPMENT or walls; if the EQUIPMENT is exposed to spillage or seepage. -Observation: both hand wash sink; 3 comp sink; and food sink had caulk coming out. Make sure to re-caulk all sinks on the wall. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode REPEAT 4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipmentCleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

REPEAT 4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment; utensils; raw food; etc. shall be cleaned before use; throughout the day to prevent recontamination of equipment and utensils; and at least every 24 hours if used. -Observation: dishwasher machine had accumulation in the top part and sides. Make sure to clean dishwasher to prevent recontamination of the clean dishes. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode REPEAT 4-602.13. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues (C). -Observation: interior areas of refrigeratorsCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

REPEAT 4-602.13. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues (C). -Observation: interior areas of refrigerators; and gaskets; dry storage large containers (exteriors) accumulated with debris and accumulation. Create cleaning schedule and ensure items are cleaned as often as necessary to avoid accumulation.

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 REPEAT 6-501.11 FloorsCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

REPEAT 6-501.11 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. -Observation: paper towels dispenser in hand wash sink was in bad repair; not working properly. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC). REPEAT 6-501.12 Cleaning; Frequency and Restrictions (C) -Observation: floor and wall behind fryers had grease accumulation. Make sure to clean as often as necessary to avoid accumulation. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Jul 7, 2026 · Original Source

1 - Inspection

Nov 25, 2025

Score 90

Official score: 90 · Understand this area’s scale

13 recorded violations

notedCode 2-501.11Other

Official wording

Procedures for responding to vomiting & diarrheal events

Inspector’s notes

2-501.11; Priority Foundation; Facility does not have the appropriate vomit and diarrhea cleanup procedure. The written procedure that is provided comes with the bloodborne pathogen and bodily fluid spill cleanup kit and does not meet the requirement of the code. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrhea events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees; consumers; food; and surfaces to vomitus or fecal matter. CDI- appropriate food code procedure sent via email to PIC during inspection. Suggestion to print and place in spill kit.

In plain English

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

More about other finding

notedCode 2-301.14 (G)Handwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.14 (G); Priority; Employee handled raw boneless chicken to bread; placed in fryer; then took off glove and proceeded to drop fries and handle clean to go boxes for order. Employee did not wash hands after handling raw chicken. Wash hands when switching between working with raw food and working with Ready to Eat Food. CDI- EHS instructed the employee to wash hands. Employee washed hands appropriately. Please re-train staff on when to wash hands.

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

4-501.114; Priority; Chlorine sanitizer in dish machine reading 0ppm after several attempts. Maintain chlorine sanitizer at correction concentrations; 50-200ppm. CDI- PIC called Ecolab for repair. Ecolab repaired machine to 100ppm during inspection. 4-601.11 (A); Priority Foundation; Food debris noted inside utensil storage container soiled. Black containers in clean dish storage soiled. Food residual coating on the interior food prep sink noted. Equipment food-contact surfaces and utensils shall be clean to the sight and touch. CDI- items moved to be cleaned and sanitized. Employee cleaned sink with soap and sanitized properly.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 3-501.16(A)(2)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2); Priority; Chicken wings that were precooked and boneless; raw chicken wings were at 43F and 45F respectively in the chicken flip top cooler. Maintain TCS foods in cold holding at 41F or less. CDI- Chicken was place out this morning before opening (less than 2 hrs.). EHS allowed PIC to move and cool down in the walk-in cooler and switch with product from walk in below 41F. Remove the plastic lining underneath pans as it is prohibiting cold air flow to pans.

In plain English

More about food kept at an unsafe temperature

notedCode 7-102.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11; Priority Foundation; Working containers of chemical sprays were not labeled with the contents (i.e. degreaser; windex). Label working containers of toxic materials such as cleaners and sanitizers CDI- PIC had employee label spray bottles during inspection for corrective action. Repeat violation.

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; Some of the dry ingredient food containers and shakers on the production line are not labeled with the contents of the container. Multiple wing sauces did not have labels. Ensure all working containers of food products are labeled with the ingredients. 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. Repeat violation.

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 3-304.12 (F)Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12 (F); Core; Tongs stored in containers of water at 86/88F respectively. Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue.

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 4-501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11; Core; The middle light in the grill hood system is in poor repair and hanging down slightly. Many plastic lexan pans need to be discarded as they are broken. There is a leak on the condenser in the walk in freezer creating ice accumulation througout. (*Continue not to store food items under these areas of leakage). Maintain equipment in good repair. 4-501.12; Core; Cutting board on main prep cooler line is in need of replacing. Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

majorCode 4-501.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.14; Core; The dish machine internal raising doors have food debris buildup. A ware washing machine; the compartments of sinks; basins; or other receptacles used for washing and rinsing equipment; utensils; or raw foods shall be frequently cleaned. 4-302.14; Priority Foundation; Chlorine test kit not provided for low temp chlorine sanitizing dish machine. Provide a test kit that accurately measures sanitizer concentrations. EHS will verify strips are provided by 12/05/25.

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 4-602.13Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13; Core; Shelving racks; outside of the flat top; areas under shelving on production line; interior areas of refrigerators; and gaskets; legs of all prep tables and equipment in kitchen; dry storage large containers (exteriors) accumulated with debris. Create cleaning schedule and ensure frequency does not allow for buildup of debris on these surfaces. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Repeat.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 5-502.11Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-502.11; Core; Noted trash piled high in dumpster. Waste receptacles shall be emptied at a frequency to preclude strong odors or pest harborage. Ensure trash is getting emptied regularly.

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 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Walls/floors throughout kitchen in need of cleaning particularly in dishwashing area. Physical facilities shall be cleaned as often as necessary to keep them clean. Repeat. 6-501.11; Core; Ensure that all light fixtures; especially those over the three compartment sink and dishwasher are operating properly. Concrete floors have become worn where the seal on the concrete is missing. 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 6-501.110Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-501.110; Core; Employee items stored in facility along with equipment and food ingredients cell phone and screw top water bottle. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food; equipment; utensils; linens; and single-service items cannot occur.

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, Nov 25, 2025 · Original Source

1 - Inspection

Feb 10, 2025

Score 97

Official score: 97 · Understand this area’s scale

7 recorded violations

notedCode Observation: The handwash sink in the second hallway restroom does not provide hot water under pressure to 100F. 5-202.12 Handwashing SinksHandwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

Observation: The handwash sink in the second hallway restroom does not provide hot water under pressure to 100F. 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

Toxic substances properly identified stored & used

Inspector’s notes

Observation: Working container of chemical spray was not labeled with the contents. Ensure that all working containers of chemical are labeled with contents. CDI: Spray bottle was labeled during inspection for corrective action. 7-102.11 Common Name - Working Containers (Pf) Label working containers of toxic materials such as cleaners and sanitizers.-Pf

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 Observation: Bags of potatoes being left out on shelf slack at room temperature. CDI: Product was observed at 30F and was placed back under refrigeration as a corrective action. 3-501.12 Time / Temperature Control for Safety FoodFood temperature

Official wording

Approved thawing methods used

Inspector’s notes

Observation: Bags of potatoes being left out on shelf slack at room temperature. CDI: Product was observed at 30F and was placed back under refrigeration as a corrective action. 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 dry ingredient food containers on the production line are not labeled with the contents of the container. Ensure all working containers of food products are labeled with the ingredients. 3-302.12Food source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

Observation: The dry ingredient food containers on the production line are not labeled with the contents of the container. Ensure all working containers of food products are labeled with the ingredients. 3-302.12; Core; 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 Observation: The shelving racksCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

Observation: The shelving racks; compressor covers (display) refrigerator; areas under shelving on production line; interior areas of refrigerators; legs of all prep tables and equipment in kitchen; compressor fan covers in refrigeration units; dry storage large containers (exteriors) accumulated with debris.Create cleaning schedule and ensure frequency does not allow for buildup of debris on these surfaces. 4-602.13; Core; Non FOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary 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: The condensation line on the back of the compressor in the walk in freezer is leaking creating ice accumulation througout. (*Continue not to store food items under these areas of leakage) 5-205.15 (B) System Maintained in Good Repair A PLUMBING SYSTEM shall be: (A) Repaired according to LAWWater, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

Observation: The condensation line on the back of the compressor in the walk in freezer is leaking creating ice accumulation througout. (*Continue not to store food items under these areas of leakage) 5-205.15 (B) System Maintained in Good Repair A PLUMBING SYSTEM shall be: (A) Repaired according to LAW; P and (B) Maintained in good repair.

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

minorCode Observation: Floor areas under equipmentCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

Observation: Floor areas under equipment; prep tables and fryers are heavily accumulated with grease/debris. Increase cleaning frequency of these areas. 6-501.12 Cleaning; Frequency and Restrictions (C) Floors; walls; ceilings including the attachments such as soap; towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.

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 10, 2025 · Original Source

1 - Inspection

Oct 18, 2024

Score 98.5

Official score: 98.5 · Understand this area’s scale

5 recorded violations

notedCode —Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

Observation: Hand sink in the restroom/kitchen no handwash signage available. 6-301.14 Handwashing Signage (C) Post a handwash sign at each handsink.

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

Personal cleanliness

Inspector’s notes

Observation: Staff wearing watch during production tasks. 2-303.11 Prohibition - Jewelry (C) Remove jewelry on hands and arms while preparing food. A plain ring; such as a wedding band; is allowed.

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: Tongs being stored on shelving rack in unclean areaEquipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

Observation: Tongs being stored on shelving rack in unclean area; Tongs removed from this area. Ensure that all utensils are stored on a clean surface. 3-304.12 In-Use Utensils; Between-Use Storage (C) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

notedCode —Cleaning and sanitizing

Official wording

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

Inspector’s notes

Observation: Gasket on prep refrigerator poor repair. 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 Shelving racksCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

Observation: The Shelving racks; compressor covers (display) refrigerator; areas under shelving on production line accumulated with debris.Create cleaning schedule and ensure frequency does not allow for buildup of debris on these surfaces. 4-602.13; Core; Non FOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary 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

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

1 - Inspection

May 23, 2024

Score 95.5

Official score: 95.5 · Understand this area’s scale

9 recorded violations

criticalCode Observation: The chicken wings in the walk in refrigerator were not properly cold holding due to refrigerator not holding at proper temperature. Raw chicken moved to walk in freezer. Cooked wings removed to other refrigeration. Operator to repair walk in 5/24/24 and provide corrective action completion for record. 3-501.16 (A)(2) and (B)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

Observation: The chicken wings in the walk in refrigerator were not properly cold holding due to refrigerator not holding at proper temperature. Raw chicken moved to walk in freezer. Cooked wings removed to other refrigeration. Operator to repair walk in 5/24/24 and provide corrective action completion for record. 3-501.16 (A)(2) and (B); Priority; (A) Except during preparation; cooking; or cooling; or when time is used as the public health control as specified under §3-501.19; and except as specified under (B) and in (C ) of this section; TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (2) At 5 C (41 F) or less. P

In plain English

More about food kept at an unsafe temperature

criticalCode Observation: Bagged cut lettuce that had preparation date of 5/5/24 observed brown and not discarded. Cut tomatoes also observed without date. CDI: Products were voluntarily discarded during inspection. 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

Observation: Bagged cut lettuce that had preparation date of 5/5/24 observed brown and not discarded. Cut tomatoes also observed without date. CDI: Products were voluntarily discarded during inspection. 3-501.18; Priority; A) A FOOD shall be discarded if it: (1) Exceeds the temperature and time combination specified in par. 3-501.17(A); except time that the product is frozen; P (2) Is in a container or PACKAGE that does not bear a date or day; P or (3) Is appropriately marked with a date or day that exceeds a temperature and time combination; Observation: Cut leafy greens and sliced tomatoes were not date marked after preparation for discard. CDI: Operator discarded products voluntarily during inspection. All other prepared products required to be date marked had an affixed date label. 3-501.17; READY-TO-EAT; TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES; sold; or discarded when held at a temperature of 5ºC (41ºF) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf

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 Observation: Working containers of quat sanitizer and chemical sprays were not labeled with contents of bottle. CDI: Operator labeled bottles during inspection. 7-102.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

Observation: Working containers of quat sanitizer and chemical sprays were not labeled with contents of bottle. CDI: Operator labeled bottles during inspection. 7-102.11; Priority Foundation; 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. Pf

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

majorCode Observation: Main source of refrigeration (walk in) is not working properly. Food products removed to other equipment. Verification by June 2Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

Observation: Main source of refrigeration (walk in) is not working properly. Food products removed to other equipment. Verification by June 2; 2024 for repair. 4-301.11; Priority Foundation; EQUIPMENT for cooling and heating FOOD; and holding cold and hot FOOD; shall be sufficient in number and capacity to provide FOOD temperatures as specified under Chapter 3. Pf

In plain English

More about food kept at an unsafe temperature

minorCode Observation: The dry ingredient food containers on he production line are not labeled with the contents of the container. Ensure all working containers of food products are labeled with the ingredients. 3-302.12Food source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

Observation: The dry ingredient food containers on he production line are not labeled with the contents of the container. Ensure all working containers of food products are labeled with the ingredients. 3-302.12; Core; 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

minorCode Observation: The middle light in the grill hood system is in poor repair and hanging down 18 inches from hood by wiring. The door on the 2 door prep refrigerator is fallen on one side. Reach in refrigerator on cook line no longer functional (remove or repair) 4-501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

Observation: The middle light in the grill hood system is in poor repair and hanging down 18 inches from hood by wiring. The door on the 2 door prep refrigerator is fallen on one side. Reach in refrigerator on cook line no longer functional (remove or repair) 4-501.11; Core; (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2. (B) EQUIPMENT components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.

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: The grease fryers are heavily accumulated on sides with grease. Dish machine exteriorCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

Observation: The grease fryers are heavily accumulated on sides with grease. Dish machine exterior; gasket on refrigeration equipment; shelving have debris accumulation. Create cleaning schedule and ensure frequency doe snot allow for buildup of debris on these surfaces. 4-602.13; Core; Non FOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary 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

minorCode Observation: The second restroom has a hand sink that doe snot have proper water flow and spigot water lines may need adjustment. Ensure that there is proper water pressure at all spigots. 5-205.15Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

Observation: The second restroom has a hand sink that doe snot have proper water flow and spigot water lines may need adjustment. Ensure that there is proper water pressure at all spigots. 5-205.15; A PLUMBING SYSTEM shall be: (B) Maintained in good repair. Core;

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

minorCode Observation: The floorsCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

Observation: The floors; walls and ceilings have heavily accumulated debris and grease. Ensure that these areas are cleaned frequently to preclude buildup. 6-501.12; Core; A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them 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, May 23, 2024 · Original Source

1 - Inspection

Nov 28, 2023

Score 95.5

Official score: 95.5 · Understand this area’s scale

5 recorded violations

minorCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Cleaning needed to floors and walls behind grill equipment and in dishwashing area. Physical facilities shall be cleaned as often as necessary to keep them clean. This violation has been cited on the last three inspections. Full points taken.

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 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority; Raw chicken tenders stored over par-cooked chicken wings inside reach-in cooler. Food shall be separated to prevent cross contamination by stored raw animal foods based on final cook temperature. CDI: Chicken rearranged inside reach-in cooler.

In plain English

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

More about other finding

majorCode 4-601.11 (A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation; Day dot sticker residue left on dishes stored as clean. Equipment food-contact surfaces and utensils shall be clean to the sight and touch. CDI: Items moved to be 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

minorCode 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; Ice covering boxes of food inside walk-in freezer due to the significant ice build-up noted. Food shall be protected from contamination by storing the food in a clean; dry location away from splash or other contamination.

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

minorCode 4-602.13Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13; Core; Significant ice build-up around walk-in freezer condenser. Nonfood-contact surfaces of equipment shall be kept free of debris and build-up. PIC provided invoice from prior two repair services. Half-points deducted at this time. Continuation of this violation will result in full points taken. Please have service company inspect unit again and consider providing signage to remind delivery personnel to fully close freezer after use. Consider installing a door curtain to help maintain temperatures inside walk-in freezer.

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 28, 2023 · Original Source