ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
When was Famous Toastery last inspected?
The most recent inspection on record was on Oct 2, 2026. The result listed by Wake County Environmental Services was “Score 99.5” (official score 99.5).
Were any violations recorded at the last inspection?
Yes: 1 violation recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?
3 inspections on record, from Jul 16, 2025 to Oct 2, 2026.
Has Famous Toastery ever been closed by the health department?
No closure appears in the 3 inspection records we hold for this business. The earliest is dated Jul 16, 2025.
Meets ventilation & lighting requirements; designated areas used
Inspector’s Notes
6-403.11; Employee drinks on bottom shelf next to clean drink glasses. One employee drink in bottom of make line cooler. Areas designated for employees to eat; drink; and use tobacco and employee storage facilities shall be located so that food; equipment; linens; and single-service and single-use items are protected from contamination. Employee drink tub created for this area to keep drinks contained and away from clean equipment.
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.
3-304.14(B);Core; Two sanitizer buckets with weak or 0ppm quaternary sanitizer solution. Hold in-use wiping cloths in properly concentrated sanitizer between uses. Quaternary sanitizer shall be 200-400ppm. Sanitizer checked at sink and at 200ppm. Buckets are filled using tube from sink individually. EC recommended to fill sink with sanitizer and dip all buckets into sink to ensure all at correct concentration. Buckets replaced 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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s Notes
4-501.14;Core; Warewashing Equipment; Cleaning Frequency; Outside of dish machine soiled with residue buildup. Drainboards with some food debris. Warewashing equipment; sink basins; drainboards and other equipment used for washing and rinsing equipment and utensils shall be cleaned at a frequency necessary to prevent recontamination; and at least every 24 hours if used. Clean these areas more frequency. Employee cleaned these areas 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.
minorCode 4-601.11 (B) and (C) EquipmentCleaning and sanitizing
Official Wording
Non-food contact surfaces clean
Inspector’s Notes
4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils; Core; Walk-in cooler shelving; handle on reach-in freezer; and side of ice machine soiled with food debris and residue splatter. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust; dirt; food residue and other debris. Clean these areas more frequently.
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.
notedCode 3-501.15 Cooling MethodsFood temperature
Official Wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s Notes
3-501.15 Cooling Methods; Priority Foundation; Hard boiled eggs made in-house and sliced tomatoes and other prepared TCS items were prepared and placed into salad station cooler. Items in this cooler ranged from 44-58F. Ambient air of cooler at 34F; but items warm due to prepared items being placed into the cooler. Foods shall be cooled from 70F to 41F in 4 hours; using appropriate cooling methods. Placing the food into rapid cooling equipment such as walk-in cooler or freezer; loosely covered or uncovered if protected from overhead contamination; thin shallow portions; stirring food products; and adding ice as an ingredient; for example; using ice to rapid cool hard boiled eggs after cooking. Items placed in this cooler may cool; but not rapidly if multiple items cooling in the cooler. Recommended using ice and walk-in cooler to rapid cool prepared items before placing into this cooler. Ice added to eggs; cut fruit and pasta salad (ice in portion bag) during inspection.
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.
3-304.12; Core;(C ) Several containers of utensils including tongs; metal spoon; and waffle tongs in water at 80-96F. 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. (F) 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. Utensils removed from the containers and hot water added from coffee machine. Ensure water is 135F or higher. Recommend using an empty space in front part of steam table to keep hot water and hold these utensils.
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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s Notes
4-302.14; Priority Foundation; No test strips available for veggie wash solution. NO produce being washed at time of inspection; and general manager not onsite. Manager stated general manager knows where test strips are located. Sanitizer strips for dish machine and three compartment sink avaliable during inspection. Provide a test kit that accurately measures sanitizer concentrations. Recommend to only wash produce with water until test strips can be used to confirm vegetable wash solution concentration.
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.