Restaurant · Wake County, NC

Fairfield Inn Suites Crabtree Breakfast

2201 Summit Park Ln

Last inspected Nov 10, 2026 · View Map ↗ · Compare ↗

Score 94.5

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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 Fairfield Inn Suites Crabtree Breakfast last inspected?: The most recent inspection on record was on Nov 10, 2026. The result listed by Wake County Environmental Services was “Score 94.5” (official score 94.5).
Were any violations recorded at the last inspection?: Yes: 6 violations recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?: 5 inspections on record, from Oct 31, 2023 to Nov 10, 2026.
Has Fairfield Inn Suites Crabtree Breakfast ever been closed by the health department?: No closure appears in the 5 inspection records we hold for this business. The earliest is dated Oct 31, 2023.

The Full Inspection History

5 inspections

1 - Inspection

Nov 10, 2026

Score 94.5

Official score: 94.5 · Understand This Area’s Scale

6 recorded violations

notedCode REPEAT 2-102.12- At least one employee who has supervisory and management responsibilities and the authority to direct and control food preparation and service shall be a certified food protection manager. -Observation: upon arrivalPermits, training, and postings

Official Wording

Certified Food Protection Manager

Inspector’s Notes

REPEAT 2-102.12- At least one employee who has supervisory and management responsibilities and the authority to direct and control food preparation and service shall be a certified food protection manager. -Observation: upon arrival; and during inspection; a Certified Food Protection Manager was not available. It is required by the State of North Carolina for at least one (1) employee to have a food safety certification at all (CAT II; III and IV) food handling establishments. -Environmental Health Specialist (EHS) discussed the matter with the Person in Charge (PIC).

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 3-501.16 (A)(1) TCS FOOD shall be maintained at 135°F or above (P) -Observation: scrambled eggs (126FFood temperature

Official Wording

Proper hot holding temperatures

Inspector’s Notes

3-501.16 (A)(1) TCS FOOD shall be maintained at 135°F or above (P) -Observation: scrambled eggs (126F; 133F) and Potatoes (116F; 132F) was not at 135F or above. -Corrected During Inspection (CDI): Person in Charge (PIC) voluntarily discarded all items.

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 —Food temperature

Official Wording

Proper cold holding temperatures

Inspector’s Notes

REPEAT 3-501.16 (A)(2) TCS FOOD shall be maintained at 41F or less. P -Observation: half and half creamer was at 46F. It was being kept on time without procedure and timer as mentioned in previous inspection. -Corrected During Inspection (CDI): Person in Charge (PIC) voluntarily discarded half and half creamer.

In Plain English

More about food kept at an unsafe temperature

notedCode 3-501.19(B) If TPHC is used for up to a maximum of 4 hours: (5) Unmarked foodOther

Official Wording

Time as a Public Health Control; procedures & records

Inspector’s Notes

3-501.19(B) If TPHC is used for up to a maximum of 4 hours: (5) Unmarked food; or food exceeding a 4-hour limit shall be discarded. P -Observation: time control procedures for salsa and cheese didn’t have any type of identification. Procedure states that a time supposed to be control by Time/Temp Log; but Time/Temp Log was not filled out for today. -Corrected During Inspection (CDI): Person in Charge (PIC) voluntarily discarded the food items.

In Plain English

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

More about other finding

notedCode REPEAT 4-903.11 (A) Single-use and single-service articles shall be kept in the original protective package or stored using other means that afford protection from contamination until used. (2) Where they are not exposed to splashEquipment and utensils

Official Wording

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

Inspector’s Notes

REPEAT 4-903.11 (A) Single-use and single-service articles shall be kept in the original protective package or stored using other means that afford protection from contamination until used. (2) Where they are not exposed to splash; dust; or other contamination; and -Observation: coffee filters were stored on top of coffee maker without any type of protection; exposed to dust. Cups for juice and waffle batter were stored where the part that touches the lips is exposed and guest can touch with their hands. Make sure to store in a way where the part that touch the lips are not exposed. -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 4-402.11 Fixed EquipmentCleaning and sanitizing

Official Wording

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

Inspector’s Notes

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: handwashing 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

Official record from Wake County Environmental Services, Nov 10, 2026 · Original Source

1 - Inspection

Nov 12, 2025

Score 96

Official score: 96 · Understand This Area’s Scale

5 recorded violations

notedCode 2-102.12 (A)Permits, training, and postings

Official Wording

Certified Food Protection Manager

Inspector’s Notes

2-102.12 (A); Core; PIC is not a food safety manager. The PIC shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Obtain certification.

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

Official Wording

Proper cold holding temperatures

Inspector’s Notes

3-501.16 (A)(2) and (B); Priority; Observed half and half creamer and shredded cheese above 41F (see temp chart). TCS foods shall be held at 41F or below. CDI- items voluntarily discarded and replaced with new product below 41F. Discussed TPHC for items in cold wells. PIC will update procedure; next inspection all cold well items should be on TPHC.

In Plain English

More about food kept at an unsafe temperature

notedCode 3-501.17Food source and labeling

Official Wording

Proper date marking & disposition

Inspector’s Notes

3-501.17; Priority Foundation; Thawed breakfast sandwiches pulled yesterday did not have date mark. Canadian bacon opened 11/7 without date mark. Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. CDI- PIC immediately applied date marking labels.

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(C)Equipment and utensils

Official Wording

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

Inspector’s Notes

4-903.11(C); Core; Coffee stirrers without protective packaging at customer self-serve area. Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used.

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 6-501.11Cleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-501.11; Core; A couple of the built-in cabinets with MDF board are beginning to deteriorate and no longer be easily cleanable. 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

Official record from Wake County Environmental Services, Nov 12, 2025 · Original Source

1 - Inspection

Nov 4, 2024

Score 97

Official score: 97 · Understand This Area’s Scale

3 recorded violations

notedCode Observation: Observed staff member leav kitchen to perform dining room tasks and return to kitchen for other tasked items without stopping to wash hands. Staff member put on glvoes but did not wash hands prior to this. Staffing do not understand when to wash hands. CDI: Educated staff member during inspection and observation. Staff given information on glove usage and to wash hands when switching tasks and when leaving kitchen to dining room/returning. 2-301.14 When to Wash (P) Wash hands before engaging in food preparation including working with exposed foodHandwashing

Official Wording

Hands clean & properly washed

Inspector’s Notes

Observation: Observed staff member leav kitchen to perform dining room tasks and return to kitchen for other tasked items without stopping to wash hands. Staff member put on glvoes but did not wash hands prior to this. Staffing do not understand when to wash hands. CDI: Educated staff member during inspection and observation. Staff given information on glove usage and to wash hands when switching tasks and when leaving kitchen to dining room/returning. 2-301.14 When to Wash (P) Wash hands before engaging in food preparation including working with exposed food; clean equipment and utensils; and unwrapped single service and single use articles.

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

Handwashing sinks supplied & accessible

Inspector’s Notes

Observation: The hand sink in the kitchen was inaccessible due to a trash can stored in front. CDI: This was corrected during inspection by moving the trash can from in front of the sink. 5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf.

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 properly labeled: original container

Inspector’s Notes

Observation: Packaged yogurts; packaged bagels/breads and cereal dispensed from bulk container are not labeled with ingredients and allergen information. 3-602.11 Food Labels (Pf) Food packaged on premises for customer self service shall include a label with ingredients in descending order and the major food allergens contained in the food -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

Official record from Wake County Environmental Services, Nov 4, 2024 · Original Source

1 - Inspection

Apr 26, 2024

Score 96

Official score: 96 · Understand This Area’s Scale

5 recorded violations

criticalCode Observation: Cooked eggsFood temperature

Official Wording

Proper cold holding temperatures

Inspector’s Notes

Observation: Cooked eggs; milk being held out of temperature above 41F Ensue all products are held 41F or below. 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. CDI: Operator removed products to reach in refrigerator.

In Plain English

More about food kept at an unsafe temperature

criticalCode Observation: Deli breakfast sandwiches were not datemarked. 3-501.18Food source and labeling

Official Wording

Proper date marking & disposition

Inspector’s Notes

Observation: Deli breakfast sandwiches were not datemarked. 3-501.18; Priority; A) A FOOD specified in par. 3 501.17(A) or (B) 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 as specified in par. 3-501.17(A). P CDI : Operator discarded breakfast sandwiches without date.; Observation: Packaged milk opened and not date marked for discard when opened. Deli breakfast sandwiches not date marked when removed from freezer for thawing. 3-501.17; refrigerated; READY-TO-EAT TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and PACKAGED by a FOOD PROCESSING PLANT shall be clearly marked; at the time the original container is opened in a FOOD ESTABLISHMENT and if the FOOD is held for more than 24 hours; to indicate the date or day by which the FOOD shall be consumed on the PREMISES; sold; or discarded; based on the temperature and time combinations specified in (A) of this section and: Pf (1) The day the original container is opened in the FOOD ESTABLISHMENT shall be counted as Day 1; Pf and (2) The day or date marked by the FOOD ESTABLISHMENT may not exceed a manufacturer’s use-by date if the manufacturer determined the use-by date based on FOOD safety. Pf CI: Operator discarded breakfast sandwiches. Milk was within 24 hours and date marked.

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: Staffing are not wearing hair restraints during production tasks. 2-402.11Employee health and hygiene

Official Wording

Personal cleanliness

Inspector’s Notes

Observation: Staffing are not wearing hair restraints during production tasks. 2-402.11; Core; A) Except as provided in par. (B) of this section; FOOD EMPLOYEES shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair; that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.

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

minorCode Observation: Apples are being offered for consumption without being washed. There is not a food prep sink for preparing/washing food. 3-302.15Other

Official Wording

Washing fruits & vegetables

Inspector’s Notes

Observation: Apples are being offered for consumption without being washed. There is not a food prep sink for preparing/washing food. 3-302.15; Core; A) Except as specified in par. (B) of this section and except for whole; raw fruits and vegetables that are intended for washing by the CONSUMER before consumption; raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut; combined with other ingredients; cooked; served; or offered for human consumption in READY-TO-EAT form.

In Plain English

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

More about other finding

minorCode Observation: Due to the refuse dumpster being rusted/poor repair - There is a large hole at the base and receptacle can no longer be closed/contained allowing for harborage conditions for insects/vermin.5-501.15Facility maintenance

Official Wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s Notes

Observation: Due to the refuse dumpster being rusted/poor repair - There is a large hole at the base and receptacle can no longer be closed/contained allowing for harborage conditions for insects/vermin.5-501.15; Core; A) Receptacles and waste handling units for REFUSE; recyclables; and returnables used with materials containing FOOD residue and used outside the FOOD ESTABLISHMENT shall be designed and constructed to have tight-fitting lids; doors; or covers.

In Plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

Official record from Wake County Environmental Services, Apr 26, 2024 · Original Source

1 - Inspection

Oct 31, 2023

Score 96.5

Official score: 96.5 · Understand This Area’s Scale

5 recorded violations

majorCode 7-102.11Chemicals

Official Wording

Toxic substances properly identified stored & used

Inspector’s Notes

7-102.11; Priority Foundation; Two spray bottles of liquid chemicals were found with no labeling. Poisonous or toxic materials in working containers shall be labeled with their common name. CDI- Chemicals were labeled during the inspection.

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

minorCode 2-102.12 (A)Permits, training, and postings

Official Wording

Certified Food Protection Manager

Inspector’s Notes

2-102.12 (A); Core; No certified food protection manager was present on duty today. PIC stated that no one on duty at any time today had food protection manager certification. The person in charge (PIC) shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program.

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

criticalCode 2-201.11Permits, training, and postings

Official Wording

Management; food & conditional employee; knowledge; responsibilities & reporting

Inspector’s Notes

2-201.11; Priority; Employees could not locate an employee health policy or guidance that refers them to the top food borne illnesses; their symptoms; and when to be excluded or restricted from work after experiencing these symptoms. Employees shall be made aware and have access to this information. CDI- EHS emailed employee health policy.

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 3-501.19Other

Official Wording

Time as a Public Health Control; procedures & records

Inspector’s Notes

3-501.19; Facility uses time as a public health control on cream cheese and leaves the cream cheese out on the buffet line for 4 hours. Today; the cream cheese was placed back into the kitchen cooler to be saved rather than be thrown away after a 4 hour period. The cream cheese was 61F at the time of the inspection. If potentially hazardous food is held on TPHC; the food must be discarded after the timeframe agreed upon has elapsed. CDI- Cream cheese was voluntarily discarded.

In Plain English

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

More about other finding

minorCode 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; Some clean utensils were found being stored face up with their food contact portions exposed. Clean utensils shall be covered or inverted to prevent potential contamination. Store utensils with food contact portions facing downward.