Restaurant · Wake County, NC

Daniel's Restaurant

1430 W Williams St

Last inspected Oct 21, 2026 · View Map ↗ · Compare ↗

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Score 98

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

Quick Answers

When was Daniel's Restaurant last inspected?: The most recent inspection on record was on Oct 21, 2026. The result listed by Wake County Environmental Services was “Score 98” (official score 98).
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?: 7 inspections on record, from Dec 13, 2023 to Oct 21, 2026.
Has Daniel's Restaurant ever been closed by the health department?: No closure appears in the 7 inspection records we hold for this business. The earliest is dated Dec 13, 2023.

The Full Inspection History

7 inspections

1 - Inspection

Oct 21, 2026

Score 98

Official score: 98 · Understand This Area’s Scale

4 recorded violations

notedCode 3-302.11(A)(1)Other

Official Wording

Food separated & protected

Inspector’s Notes

3-302.11(A)(1); Priority; Observed a box of tomatoes below raw shell eggs in walk-in cooler. Food shall be protected from cross contamination by separating raw animal foods from ready-to-eat foods and fruits/vegetables. CDI- tomatoes moved to produce shelf. PIC stated delivery worker likely placed tomatoes in the wrong location during receiving. All other storage observed compliant. No points taken.

In Plain English

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

More about other finding

notedCode 3-304.12 (A)(B)Equipment and utensils

Official Wording

In-use utensils: properly stored

Inspector’s Notes

3-304.12 (A)(B); Core; A plastic ramekin was left in a container of tomato sauce. In-use utensils in TCS food; must be stored with handles above the food and top of the food container. CDI- ramekin removed. Use appropriate dispensing utensils with handles. Full point may be taken for repeat violations.

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 4-903.11(A)Equipment and utensils

Official Wording

Utensils; equipment & linens: properly stored; dried & handled

Inspector’s Notes

4-903.11(A); (B) and (D); Core; Multiple metal pans were stacked wet. Dishes and equipment shall be stored in a self-draining position that allows air drying. Air dry equipment prior to stacking. Manager to optimize space for appropriate air drying. Containers were separated during inspection.

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; Shelving in the interior walk-in cooler is rusting and paint is chipping. Metal shelving in warewashing area is rusting. This affects cleanability and flakes of paint or rust may contaminate food. Interior metal panel of pizza prep unit is bent and a screw is missing. Equipment shall be kept in good repair. Replace shelving and repair or replace reach-in cooler. NSF rated plastic shelving may be used in areas where moisture is persistent such as warewashing area. This item has been noted on the last several reports.

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 21, 2026 · Original Source

1 - Inspection

Jun 17, 2026

Score 97

Official score: 97 · Understand This Area’s Scale

6 recorded violations

notedCode 7-102.11Chemicals

Official Wording

Toxic substances properly identified stored & used

Inspector’s Notes

7-102.11; Priority Foundation; A spray bottle of concentrated bleach disinfectant and a bottle of degreaser were observed without a label and a very faint label. Clearly label working containers of poisonous or toxic materials with the common name of the material when taken from bulk supplies. CDI- labels added or reapplied. All other chemicals had legible labels. Full points not taken.

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 3-501.15Food temperature

Official Wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s Notes

3-501.15; Priority Foundation; A deep tub of house-made ranch dressing was cooling from recent prep in the walk-in cooler. Tub had a lid on it. Cooling shall be accomplished by using rapid cooling equipment or ice baths; using shallow portions and pans and leaving foods uncovered/vented if stored in an area that is protected from overhead contamination. CDI - ranch dressing was placed in a large ice bath to rapidly chill.

In Plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature

notedCode 3-304.12 (A)(B)Equipment and utensils

Official Wording

In-use utensils: properly stored

Inspector’s Notes

3-304.12 (A)(B); Core; A metal bowl was being used to scoop cooked pasta and left in the pasta. A metal ramekin was used in a container of sugar. In-use utensils in TCS food; must be stored with handles above the food and top of the food container. Store in-use utensils used on non-TCS food with their handles above the top of the food within containers that can be closed; such as bins of dry ingredients. CDI- bowl and ramekin removed. Use appropriate dispensing utensils with handles. Full point may be taken for repeat violations.

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 4-903.11(A) and (C)Equipment and utensils

Official Wording

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

Inspector’s Notes

4-903.11(A) and (C); Core; A few single-use; to-go containers stored with the food-contact surface exposed in the kitchen and expo area. Store single-service articles inverted to prevent contamination until use; or in original protective packaging. CDI- items inverted. No point taken

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; Shelving in the interior walk-in coolers is rusting and paint is chipping. Metal shelving in warewashing area is rusting. This affects cleanability and flakes of paint or rust may contaminate food. Door to reach-in unit at cookline is damaged on the interior. Equipment shall be kept in good repair. Replace shelving in the near future and repair or replace reach-in door. NSF rated plastic shelving may be used in areas where moisture is persistent such as walk-in coolers and warewashing areas. Full point not 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

notedCode 6-501.11Cleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-501.11; Core; Wall near hot water heater is damaged. Floors; walls; ceilings and physical facilities shall be kept in good repair. Repair this area. Others items have been repaired since previous inspection. Full point not 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

Official record from Wake County Environmental Services, Jun 17, 2026 · Original Source

1 - Inspection

Nov 20, 2025

Score 96

Official score: 96 · Understand This Area’s Scale

7 recorded violations

notedCode 6-301.11Handwashing

Official Wording

Handwashing sinks supplied & accessible

Inspector’s Notes

6-301.11; Priority Foundation; No soap available at cookline handwashing sink. Provide soap for handwashing at each handwashing sink. CDI- soap replaced. 6-301.14; Core; No handwash sign at back prep area handwashing sink. Post a handwash sign at each handwashing sink. CDI- signage 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.

More about handwashing problems

notedCode 3-501.18Food source and labeling

Official Wording

Proper date marking & disposition

Inspector’s Notes

3-501.18; Priority; A container of cooked veal with a prep date of 11/11 was observed in the walk-in cooler. Ready-to-eat TCS foods shall be discarded after 7 days in refrigeration. The day of preparation shall count as day 1. CDI- veal voluntarily discarded. All other date marking observed compliant. No points taken.

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 7-102.11Chemicals

Official Wording

Toxic substances properly identified stored & used

Inspector’s Notes

7-102.11; Priority Foundation; Two spray bottles of concentrated bleach disinfectant were observed without labels. Label working containers of poisonous or toxic materials with the common name of the material when taken from bulk supplies. CDI- labels added.

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 3-304.12 (A)Equipment and utensils

Official Wording

In-use utensils: properly stored

Inspector’s Notes

3-304.12 (A); Core; Pizza sauce scoop handle was laying inside the sauce. Spoon handle left inside container of beef stock. In-use utensils in TCS food; must be stored with handles above the food and top of the food container. CDI- Handles removed. No point taken

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 4-903.11(A)Equipment and utensils

Official Wording

Utensils; equipment & linens: properly stored; dried & handled

Inspector’s Notes

4-903.11(A); (B) and (D); Core; Multiple metal pans were stacked wet. Dishes and equipment shall be stored in a self-draining position that allows air drying. Air dry prior to stacking. Full point taken for repeat violation. Several clean plates were stored on the clean equipment shelf with the food-contact surface exposed. Store clean plates covered or inverted.

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; Shelving in the interior walk-in coolers is rusting and paint is chipping. Metal shelving in warewashing area is rusting. This affects cleanability and flakes of paint or rust may contaminate food. Equipment shall be kept in good repair. Replace shelving in the near future. NSF rated plastic shelving may be used in areas where moisture is persistent such as walk-in coolers and warewashing areas.

In Plain English

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

More about cleaning or sanitizing problems

notedCode 6-501.11Cleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-501.11; Core; AC vent above prep area in back room is in poor repair and coating on metal frame is flaking off. Wall near hot water heater is badly damaged. Floors; walls; ceilings and physical facilities shall be kept in good repair. Repair these areas.

In Plain English

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

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Nov 20, 2025 · Original Source

1 - Inspection

Jul 14, 2025

Score 96

Official score: 96 · Understand This Area’s Scale

6 recorded violations

notedCode 5-205.11 (A) (B)Handwashing

Official Wording

Handwashing sinks supplied & accessible

Inspector’s Notes

5-205.11 (A) (B); Priority Foundation; A pitcher was stored inside the handwashing sink basin on the cook line. According to the PIC; the pitcher is filled with water from the handwashing sink; and it is used for food preparation. A handwashing sink may not be used for purposes other than handwashing. Handwashing sinks shall remain accessible at all times. The handwashing sink is considered a dirty area; and this is not an approved water supply for food preparation. EHS recommends filling pitcher(s) with water using a prep sink prior to opening; and store pitcher(s) on the spice rack. CDI - Pitcher moved to be cleaned. Full points taken for repeat violation.

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.

More about handwashing problems

notedCode 3-501.16(A)(1)Food temperature

Official Wording

Proper hot holding temperatures

Inspector’s Notes

3-501.16(A)(1); Priority; Marinara in the hot holding unit was observed hovering just below 135F in spots. PIC indicated Marinara in reheated on stove before being placed in the hot hold unit. Temperature gauge was not fully up. Maintain TCS foods in hot holding at 135F or above. CDI- marinara was sent to the stove for reheating and temperature on unit was adjusted upward. No points taken today.

In Plain English

More about food kept at an unsafe temperature

notedCode 6-501.111Pests

Official Wording

Insects & rodents not present; no unauthorized animals

Inspector’s Notes

6-501.111; Core; One or two flies were observed in the kitchen. Facility just had a delivery of non-perishables before inspection and back door was open. Keep the premises free of insects; rodents; and other pests by utilizing approved methods of pest control. Keep exterior doors closed as much as possible to avoid entry or use air curtains. No point taken.

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 4-903.11(A)Equipment and utensils

Official Wording

Utensils; equipment & linens: properly stored; dried & handled

Inspector’s Notes

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; Shelving in the interior walk-in coolers is rusting and paint is chipping. This affects cleanability and flakes of paint or rust may contaminate food. Equipment shall be kept in good repair. Replace shelving in the near future. 4-501.12; Core; The cutting boards on the cook line are scored and stained. Cutting surfaces shall be resurfaced or replaced once no longer easily cleanable. PIC has new ones on order and are due to arrive in the next few weeks.

In Plain English

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

More about cleaning or sanitizing problems

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

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-601.11(B) and (C); Core; Fan guards inside tall salad prep unit have some dust/debris accumulation. Front sides of makeline reach-in units and pizza prep unit need more cleaning. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue and other debris. Increase cleaning 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, Jul 14, 2025 · Original Source

1 - Inspection

Jan 15, 2025

Score 95

Official score: 95 · Understand This Area’s Scale

7 recorded violations

notedCode 5-205.11Handwashing

Official Wording

Handwashing sinks supplied & accessible

Inspector’s Notes

5-205.11; Priority Foundation; A pitcher stored inside of a handwashing sink on the cook line. According to the PIC; the pitcher is filled with water from the handwashing sink; and it is used for food preparation. A handwashing sink may not be used for purposes other than handwashing. The handwashing sink is considered a dirty area; and this is not an approved water supply for food preparation. EHS recommends filling pitcher(s) with water using a prep sink prior to opening; and store pitcher(s) on the spice rack. CDI - Pitcher moved to be cleaned.

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.

More about handwashing problems

notedCode 4-602.11Cleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-602.11; Core; Ice machine baffle soiled with black and pink accumulation. Lid covering ice at the soda machine in the expo area soiled with black accumulation. Ice machines and enclosed compartments of equipment such as ice makers shall be cleaned at a frequency necessary to preclude accumulation of soil or mold.

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) and (B)Food temperature

Official Wording

Proper cold holding temperatures

Inspector’s Notes

3-501.16 (A)(2) and (B); Priority; Numerous TCS (Time/Temperature Control for Safety) foods holding above 41 F in the prep cooler on the cook line (closest to the walk-in cooler) including; but not limited to linguini; penne; cheese ravioli; lasagna; and salmon cakes. Cooler holding 40-43 F ambient. Additionally; the reach-in cooler in the expo area is maintaining 50 F ambient. All foods inside of the cooler holding 45-50 F. Refer to temperature chart. CDI - Lids/ice added to foods holding 42-45 F. Foods holding above 45 F voluntarily discarded. PIC called a technician for evaluation and repair of the reach-in cooler in the expo area. The technician will also ensure the prep cooler on the cook line is working properly. EHS recommends adjusting to 38 F.

In Plain English

More about food kept at an unsafe temperature

notedCode 3-501.18Food source and labeling

Official Wording

Proper date marking & disposition

Inspector’s Notes

3-501.18; Priority; One container of salmon cakes (prep: 1/05/2025) stored past 7 days from preparation date. TCS (Time/Temperature Control for Safety) foods shall be date marked as follows: Prep/open date + 6 days = 7-day maximum hold. CDI - Food voluntarily discarded.

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 4-903.11(A)Equipment and utensils

Official Wording

Utensils; equipment & linens: properly stored; dried & handled

Inspector’s Notes

4-903.11(A); (B) and (D); Core; Dishes stacked wet. Dishes shall be stored in a self-draining position that allows air drying. Air dry prior to stacking.

In Plain English

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

More about equipment or utensil issues

notedCode 4-903.11(A) and (C)Equipment and utensils

Official Wording

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

Inspector’s Notes

4-903.11(A) and (C); Core; Single-use to-go containers stored with the food contact surface exposed in the kitchen and expo area. Store inverted to prevent contamination until use; or in original protective packaging.

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; Ice has formed around the lowboy freezer door and gaskets (pizza make line). Foods inside of the freezer holding at 32 F or below at time of inspection. Monitor unit and ensure it is fully functional. PIC to defrost unit and call in for repair/adjustment if necessary. 4-501.12; Core; The cutting boards on the cook line are scored and stained. Cutting surfaces shall be resurfaced or replaced once no longer easily cleanable.

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, Jan 15, 2025 · Original Source

1 - Inspection

May 17, 2024

Score 94

Official score: 94 · Understand This Area’s Scale

4 recorded violations

majorCode 6-301.12Handwashing

Official Wording

Handwashing sinks supplied & accessible

Inspector’s Notes

6-301.12; Priority Foundation; Paper towel dispenser nearest to rear exit was jammed and did not have paper towels. Each handwashing sink shall be supplied with hand drying provisions. CDI: Paper towels added.

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.

More about handwashing problems

criticalCode 4-501.114Cleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-501.114; Priority; Dish machine dispensing 0 ppm of chlorine sanitizer. Chlorine shall register 50-200 ppm. CDI: Machine adjusted during inspection and tested to be 100 PPM. EHS identified potential hole in sanitizer feeder line and recommended contacting service technician to replace feeder line.

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 3-501.16 (A)(2) and (B)Food temperature

Official Wording

Proper cold holding temperatures

Inspector’s Notes

3-501.16 (A)(2) and (B); Priority; Noodles and cooked vegetables in make line flip top unit were maintained beyond 41F due to over-stacking of containers. Pizza flip top and prep cooler maintained food at 43-44F with an ambient temperature of 43-45F. Temperature controlled for safety foods shall be maintained at 41F or less. CDI: Noodles and vegetables were portioned into multiple containers. EHS suggested using shallower pans for noodles on make line due to thickness of pasta. Service technician was called for pizza flip top. All food in unit was prepared and cooled within last two days. PIC agreed to voluntarily discard all food within pizza prep unit within three days of preparation. PIC will not cool food down in unit and will not keep food in unit when not in use; until repaired.

In Plain English

More about food kept at an unsafe temperature

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; Prep freezer near pizza make line had accumulations of ice around door and gaskets. Equipment shall be maintained in a state of good repair. Repair 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, May 17, 2024 · Original Source

1 - Inspection

Dec 13, 2023

Score 95.5

Official score: 95.5 · Understand This Area’s Scale

4 recorded violations

criticalCode 4-501.114Cleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-501.114; Priority; Dish machine dispensing 25 ppm of chlorine. Chlorine shall register 50-200 ppm. CDI - Machine adjusted during inspection. 50-200 ppm reached. EHS recommends calling a technician to ensure machine is functioning as intended.

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 3-501.16 (A)(2) and (B)Food temperature

Official Wording

Proper cold holding temperatures

Inspector’s Notes

3-501.16 (A)(2) and (B); Priority; Multiple TCS (Time/Temperature Control for Safety) foods holding above 41 F in various units. Refer to temperature chart above. TCS foods shall maintain 41 F or below. CDI - Lettuce (reach-in) moved closer to cooler fans. Cooler lids on the cook line closed. Keep lids closed as much as possible; and unless in active use. Do not fill foods above the fill line as it's hard to maintain proper temperature; especially on the cook line.

In Plain English

More about food kept at an unsafe temperature

minorCode 3-305.11Contamination

Official Wording

Contamination prevented during food preparation; storage & display

Inspector’s Notes

3-305.11; Core; Food stored on the floor in the outside walk-in cooler and walk-in freezer. Store food at least 6 inches above the floor to prevent contamination. Food moved up off the floor.

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 6-501.12Cleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-501.12; Core; Flooring near the dish pit area and the pizza prep area soiled with food and debris. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning 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, Dec 13, 2023 · Original Source