Restaurant · Wake County, NC

Xl Sideline

Name: Xl Sideline
Address: 106 Investment Blvd, Wake County, NC

106 Investment Blvd

Last inspected Mar 25, 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

4 inspections

1 - Inspection

Mar 25, 2026

Score 92

Official score: 92 · Understand this area’s scale

6 recorded violations

notedCode —Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A) Certified Food Protection Manager (C) No certified food protection manager available during inspection. 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.***REPEAT VIOLATION***

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 —Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.12 Hand Drying Provision (Pf) Paper towels dispenser at hand washing sink near beer and beverage dispensers was not equipped with paper towels. Each handwashing sink or group of adjacent sinks shall have disposable paper towels or hand drying device. Sink equipped with paper towel rolls. ***CORRECTED DURING INSPECTION (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-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P) The ice shoot of the drink machine is heavily soiled with organic matter. Equipment such ice shoots shall be cleaned at a frequency necessary to prevent accumulation of soil or mold. Ice shoot cleaned during inspection. ***CDI***REPEAT VIOLATION*** 4-602.12 Cooking and Baking Equipment (C) The interior of the microwave is soiled with food debris accumulation and build up. The Food Contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. The PIC cleaned the microwave. ***CDI***

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 4-302.14 Sanitizing SolutionsCleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-302.14 Sanitizing Solutions; Testing Devices (Pf); Quat testing paper was not provided when asked during the inspection. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. EHS provided some testing paper until facility can obtain a new kit. PIC to order a new kit from Ecolab. ***CDI***REPEAT VIOLATION***

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 4-602.13 Nonfood Contact Surfaces (C) Cleaning required of nonfood-contact surfaces throughout facility (interior of coolers/freezerCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13 Nonfood Contact Surfaces (C) Cleaning required of nonfood-contact surfaces throughout facility (interior of coolers/freezer; exterior of coolers/freezers; gaskets; exterior of oven; inside cabinets; etc.). Nonfood-contact surfaces shall be kept free of dust; dirt; food residue; and other debris accumulation. Increase cleaning frequency. ***REPEAT VIOLATION***

In plain English

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

More about cleaning or sanitizing problems

notedCode 6-501.12 CleaningCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12 Cleaning; Frequency and Restrictions (C) Floors are stained with dirt and grime. Walls at three (3) compartment sink are soiled with splatter and grime. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase general day to day cleaning frequency. ***REPEAT VIOLATION***

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 25, 2026 · Original Source

1 - Inspection

Aug 15, 2025

Score 91.5

Official score: 91.5 · Understand this area’s scale

7 recorded violations

notedCode —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

notedCode —Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.12 Hand Drying Provision (Pf) Paper towels dispenser at hand washing sink not working. Each handwashing sink or group of adjacent sinks shall have disposable paper towels or hand drying device. Sink equipped with paper towels until dispenser is repaired. ***CORRECTED DURING INSPECTION (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-contact surfaces: cleaned & sanitized

Inspector’s notes

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 3-501.17 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food; Date Marking (Pf) Opened containers of french fries; mozzarella sticks; and chicken tenders were stored in reach-in cooler with no date marking. Time/Temperature Control for Safety (TCS) foods that are ready-to-eat shall be date marked not to exceed a 7 day hold. Date of prep was known and placed on the containers. ***CDI***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 4-302.14 Sanitizing SolutionsCleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

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 4-602.13 Nonfood Contact Surfaces (C) Cleaning required of nonfood-contact surfaces throughout facility (interior of coolers/freezerCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

In plain English

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

More about cleaning or sanitizing problems

notedCode 6-501.12 CleaningCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12 Cleaning; Frequency and Restrictions (C) Floors are stained with dirt and grime. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase floor cleaning and mopping frequency.

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 15, 2025 · Original Source

1 - Inspection

Nov 4, 2024

Score 94.5

Official score: 94.5 · Understand this area’s scale

5 recorded violations

notedCode 6-301.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.12; Priority Foundation; Paper towels were not available at 2 different handwashing sinks. Each handwashing sink or group of adjacent sinks shall have disposable paper towels or hand drying device. CDI- paper towels provided.

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 date marking & disposition

Inspector’s notes

3-501.17; Priority Foundation; Opened container of hot dogs stored in reach-in cooler with no date marking. Time/Temperature Control for Safety (TCS) foods that are ready-to-eat shall be date marked not to exceed a 7 day hold. CDI - date known and affixed during inspection. Full points taken for 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

majorCode 4-302.12Equipment and utensils

Official wording

Thermometers provided & accurate

Inspector’s notes

4-302.12; Priority Foundation; No food thermometer availalbe. Provide an accessible thermometer for use in ensuring attainment and maintenance of food temperatures. PIC to text a photo of thermometer to EHS number listed on report within 10 days.

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 4-302.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-302.14; Priority Foundation; Quat testing paper was damaged and not useable to test quat sanitizer at three comp sink. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. CDI- provided some testing paper until facility can obtain a new kit. PIC to order a new kit from Ecolab. No point 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

minorCode 4-601.11 (B) and (C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11 (B) and (C); Core; Cleaning required of nonfood-contact surfaces throughout facility (interior of coolers/freezer; exterior of coolers/freezers; gaskets; exterior of oven; inside cabinets; etc.). Nonfood-contact surfaces shall be kept free of dust; dirt; food residue; and other debris accumulation. Increase cleaning frequency. Full point taken for repeat violation.

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 4, 2024 · Original Source

1 - Inspection

May 22, 2024

Score 97.5

Official score: 97.5 · Understand this area’s scale

4 recorded violations

minorCode 4-602.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11; Core; 2 soda nozzles with minor residue buildup. Equipment such as soda nozzles shall be cleaned at a frequency necessary to prevent accumulation of soil or mold. Soda nozzles cleaned during inspection.

In plain English

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

More about cleaning or sanitizing problems

majorCode 3-501.17Food source and labeling

Official wording

Proper date marking & disposition

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

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; Particleboard shelving in cabinets below soda machine are in poor repair. Equipment shall be in good repair. Repair or replace these shelves and ensure all equipment is 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

minorCode 4-601.11(B) and (C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; Cleaning required of nonfood contact surfaces throughout facility (interior of coolers/freezer; exterior of coolers/freezers; gaskets; exterior of oven; inside cabinets; etc.). Nonfood contact surfaces shall be free of dust; dirt; food residue; and other debris. Clean these areas and ensure they are maintained 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 22, 2024 · Original Source