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Restaurant · Wake County, NC

Crofton's Pretzels

1400 S Saunders St

Last inspected Nov 9, 2026 · View Map ↗ · Compare ↗

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Score 100
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More Issues RecentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

Quick Answers

When was Crofton's Pretzels last inspected?
The most recent inspection on record was on Nov 9, 2026. The result listed by Wake County Environmental Services was “Score 100” (official score 100).
Were any violations recorded at the last inspection?
Yes: 4 violations recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?
2 inspections on record, from Nov 6, 2025 to Nov 9, 2026.
Has Crofton's Pretzels ever been closed by the health department?
No closure appears in the 2 inspection records we hold for this business. The earliest is dated Nov 6, 2025.

The Full Inspection History

2 inspections

1 - Inspection

Nov 9, 2026

Score 100

Official score: 100 · Understand This Area’s Scale

4 recorded violations

notedCode —Food source and labeling

Official Wording

Food properly labeled: original container

Inspector’s Notes

3-302.12 Food Storage Containers Identified with Common Name of Food (C) Observed bulk containers of flour without label. Observed bottle of water without water label. The water is being stored in an Ecolab bottle designed for chemicals. This bottle has never been used for chemicals however the concern is that a bottle of sanitizer may get placed at the prep table at some point and become a chemical contaminate to the pretzels. The water bottle shall be food grade and properly labeled. CDI: Water bottle will be replaced tomorrow.

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 4-904.11 Kitchenware and Tableware Preventing Contamination (A)SINGLE-SERVICE and SINGLE-USE ARTICLES and cleaned and SANITIZED UTENSILS shall be handledEquipment and utensils

Official Wording

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

Inspector’s Notes

4-904.11 Kitchenware and Tableware Preventing Contamination (A)SINGLE-SERVICE and SINGLE-USE ARTICLES and cleaned and SANITIZED UTENSILS shall be handled; displayed; and dispensed so that contamination of FOOD- and lip-contact surfaces is prevented. (B) Knives; forks; and spoons that are not prewrapped shall be presented so that only the handles are touched by EMPLOYEES and by CONSUMERS if CONSUMER self-service is provided. Observed plastic single use utensils stored with lip-contact surfaces exposed. Discussed alternative ways to store utensils to protect the lip-contact surfaces. CDI: Utensils were rearranged to protect the lip-contact surface.

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 —Facility maintenance

Official Wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s Notes

5-501.114 Drains in dumpsters shall have drain plugs in place. Observed missing drain plug in dumpster.

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 6-201.11 FloorsCleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-201.11 Floors; Walls and Ceilings - Cleanability (C) Observe damage to the floor through out the kitchen. PIC said they have plans to repair the floor over the Thanksgiving break.

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 9, 2026 · Original Source

1 - Inspection

Nov 6, 2025

Score 99

Official score: 99 · Understand This Area’s Scale

3 recorded violations

notedCode —Cleaning and sanitizing

Official Wording

Wiping cloths: properly used & stored

Inspector’s Notes

3-304.14(B) Observed wet wiping cloths laying over the 3 compartment sink. Also noted chlorine sanitizer reading below 50 ppm in the sani-buckets. Hold in-use wiping cloths in properly concentrated sanitizer between uses. Maintain chlorine sanitizer between 50-200 ppm when in use.

In Plain English

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

More about cleaning or sanitizing problems
notedCode 4-903.11(A)(C) Observed a few boxes of single service sauce cups being stored on the floor in the prep area. Store single-use and single-service articles in a cleanEquipment and utensils

Official Wording

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

Inspector’s Notes

4-903.11(A)(C) Observed a few boxes of single service sauce cups being stored on the floor in the prep area. Store single-use and single-service articles in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor.

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 —Cleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-602.13 Nonfood Contact Surfaces (C)- Observed some residue along the bottom interior surface of the front-end prep cooler. Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

In Plain English

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

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Nov 6, 2025 · Original Source

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