Restaurant · Wake County, NC

Panera Bread #1869

15 Cabela Dr

Last inspected Sep 29, 2026 · View Map ↗ · Compare ↗

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Score 95

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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 Panera Bread #1869 last inspected?: The most recent inspection on record was on Sep 29, 2026. The result listed by Wake County Environmental Services was “Score 95” (official score 95).
Were any violations recorded at the last inspection?: Yes: 9 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 Jan 2, 2024 to Sep 29, 2026.
Has Panera Bread #1869 ever been closed by the health department?: No closure appears in the 7 inspection records we hold for this business. The earliest is dated Jan 2, 2024.

The Full Inspection History

7 inspections

1 - Inspection

Sep 29, 2026

Score 95

Official score: 95 · Understand This Area’s Scale

9 recorded violations

notedCode 2-501.11 A food establishment shall have a written vomit and diarrhea clean up plan that address the actions EMPLOYEES must take to minimize the spread of contamination and the exposure of EMPLOYEESOther

Official Wording

Procedures for responding to vomiting & diarrheal events

Inspector’s Notes

2-501.11 A food establishment shall have a written vomit and diarrhea clean up plan that address the actions EMPLOYEES must take to minimize the spread of contamination and the exposure of EMPLOYEES; consumers; FOOD; and surfaces. Pf No written plan was available during the inspection. CDI: EHS provided written plan.

In Plain English

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

More about other finding

notedCode 4-602.11 (E)(4) Equipment Food-Contact Surfaces and Utensils - Frequency Core Observed residue build up on walls and catch plate of the ice machine. (a) At a frequency specified by the manufacturerCleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-602.11 (E)(4) Equipment Food-Contact Surfaces and Utensils - Frequency Core Observed residue build up on walls and catch plate of the ice machine. (a) At a frequency specified by the manufacturer; or (b) Absent manufacturer specifications; 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 3-501.17(A)(B)(D) Ready-to-eat TCS foodFood source and labeling

Official Wording

Proper date marking & disposition

Inspector’s Notes

3-501.17(A)(B)(D) Ready-to-eat TCS food; date marking - Pf Observed green goddess dressing without a date mark. Foods held for more than 24 hours shall be clearly identified using a date marking system to indicate the day by which the FOOD shall be served or discarded for a maximum of 7 days. The day of preparation or open date shall be counted as Day 1. CDI: Day mark was added No points were taken since this was the only item observed without a date mark.

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 7-301.11 Separation - Storage and DisplayChemicals

Official Wording

Toxic substances properly identified stored & used

Inspector’s Notes

7-301.11 Separation - Storage and Display; Stock and Retail Sale (P) Observed sanitizer wipes and other cleaning chemicals stored on the prep table. (B) Locating the POISONOUS OR TOXIC MATERIALS in an area that is not above FOOD; EQUIPMENT; UTENSILS; LINENS; and SINGLE-SERVICE or SINGLE-USE ARTICLES. P CDI: Chemicals were removed and stored in the designated chemical storage area in the back.

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 3-305.11 Food Storage-Preventing Contamination from the Premises (Core) Observed onions and other items stored directly on the floor in walkin. The truck delivery came this morning right before inspection started. A)Except as specified in par. (B) and (C) of this sectionContamination

Official Wording

Contamination prevented during food preparation; storage & display

Inspector’s Notes

3-305.11 Food Storage-Preventing Contamination from the Premises (Core) Observed onions and other items stored directly on the floor in walkin. The truck delivery came this morning right before inspection started. A)Except as specified in par. (B) and (C) of this section; FOOD shall be protected from contamination by storing the FOOD: (3) At least 6 inches above the floor. No points were taken due to delivery taking place just before the inspection began. CDI: PIC had items put away before EHS left.

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

notedCode 4-901.11Equipment and utensils

Official Wording

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

Inspector’s Notes

4-901.11; Core; Observed small containers stacked while still wet. Dishes and multi-use serving containers shall be allowed to fully air dry before being stacked together. Ensure dishes are fully dry before 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 —Equipment and utensils

Official Wording

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

Inspector’s Notes

4-903.11(Core) Observed single-service cups being stored with nothing protecting the mouth contact area (rim of cup). Observed single-service utensils stored in various directions in the pick up area. a) 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 4-601.11(C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dustCleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-601.11(C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris. Observed food debris and residue through out all prep units; reach in units; and microwaves in kitchen. Observed dust on freezer walkin fan guard. Observed residue build up on the handle area of the hand sink in the kitchen. Observed food debris and residue build up of the gaskets through out the prep units in the kitchen.

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)- Detail cleaning needed for the hard-to reach floor spaces through the kitchen area. Discussed increasing frequency of cleaning for floor spaces throughout. Discussed pulling out equipment with wheels to clean underneath these hard to reach floor spaces. 6-201.11 Floors; Walls and Ceilings - Cleanability (C) Observed broken kick plate by the hand sink in the kitchen.

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, Sep 29, 2026 · Original Source

1 - Inspection

Feb 5, 2026

Score 96.5

Official score: 96.5 · Understand This Area’s Scale

7 recorded violations

notedCode 4-501.114- Noted chlorine sanitizer reading below 50 ppm for the chemical dish machine. Person in charge (PIC) has already placed work order for noted unit. Maintain sanitizer at correct concentrations when being used to sanitize. EHS will conduct a follow-up verification by MondayCleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-501.114- Noted chlorine sanitizer reading below 50 ppm for the chemical dish machine. Person in charge (PIC) has already placed work order for noted unit. Maintain sanitizer at correct concentrations when being used to sanitize. EHS will conduct a follow-up verification by Monday; February 9th to ensure sanitizer concentration adjusted. PIC advised to wash dishes in dishmachine unit then manually sanitize utensil in the 3 compartment sink until repairs completed.

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) Priority: On the make lineFood temperature

Official Wording

Proper cold holding temperatures

Inspector’s Notes

3-501.16(A)(2) Priority: On the make line; noted boiled eggs (47 F); Corn corn (45 F); an overfilled container of hummus (44-45 F) and smoked chicken was (45 F) were measuring above 41 F. Maintain TCS foods in cold holding at 41F or less. Lettuce was voluntarily discarded and lettuce was placed in the walk-in cooler once REHS spoke to PIC.

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 4-901.11Equipment 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 —Equipment and utensils

Official Wording

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

Inspector’s Notes

4-903.11(C ) Noted single-service utensils stored in various directions at the front-end registers. 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

minorCode —Cleaning and sanitizing

Official Wording

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

Inspector’s Notes

4-501.12 Cutting Surfaces (C) Noted cutting boards are deeply scratched and scored through out the prep kitchen. Ensure cutting boards are smooth and easily cleanable. 4-501.11 Good Repair and Proper Adjustment - Equipment (C)- Noted racks above between the chemical dish machine and thermalizer are beginning to rust out. Replace out equipment as needed.

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 4-602.13Cleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-602.13; Core; Noted accumulation of some food residue along the shelving and interior bottom surface of the prep coolers. Also noted some residue build up along the bottom surfaces of the slide-out cooler units and interior cabinet spaces below at the self serve hot tea/coffee station. Non-food contact surfaces shall be cleaned at a frequency to preclude accumulation of soil. Increase cleaning as needed.

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 —Water, plumbing, and sewage

Official Wording

Plumbing installed; proper backflow devices

Inspector’s Notes

5-205.15 Hot water only reaching up to 77 F and continues to run (when turned off) at the front-end handwashing sink. PIC has already placed a work order for noted sink. Maintain a plumbing system in good repair.

In Plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems

Official record from Wake County Environmental Services, Feb 5, 2026 · Original Source

1 - Inspection

Sep 16, 2025

Score 96.5

Official score: 96.5 · Understand This Area’s Scale

10 recorded violations

notedCode . 3-302.12Food source and labeling

Official Wording

Food properly labeled: original container

Inspector’s Notes

. 3-302.12; Core; Noted labeling has worn off on some of the working squeeze bottles of vinegarette dressings. Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta; working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT; such as cooking oils; flour; herbs; potato flakes; salt; spices; and sugar shall be identified with the common name of the FOOD.

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 3-302.15Other

Official Wording

Washing fruits & vegetables

Inspector’s Notes

3-302.15; Core; Apples observed with stickers still affixed to exterior skin used for prep service. 3-302.15; 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. CDI: PIC had avocados removed form service and returned to be washed.

In Plain English

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

More about other finding

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; Noted an accumulation of ice build up along the condenser unit in one of the prep cooler (near the drive-thru window). The condensor line in the walk-in freezer unit is leaking. Discussed placing a work order to have condensor line repaired. Noted shelving in work-in cooler and near the warewash station are beginning to rust out. EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2. 4-202.15- Noted cutting boards are deeply scratched on the make line and bakery station. Cutting or piercing parts of can openers shall be readily removable for cleaning and for replacement.

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 4-602.13Cleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-602.13; Core; Noted accumulation of some food residue along the shelving units inside the walk-in units; the interior surfaces of the prep coolers. and the bottoms of slide-out cooler units. Non-food contact surfaces shall be cleaned at a frequency to preclude accumulation of soil. Increase cleaning.

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 6-501.12 CleaningCleaning and sanitizing

Official Wording

Physical facilities installed; maintained & 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

minorCode 3-307.11 Miscellaneous Sources of Contamination (C)- Noted containers of spicesContamination

Official Wording

Contamination prevented during food preparation; storage & display

Inspector’s Notes

3-307.11 Miscellaneous Sources of Contamination (C)- Noted containers of spices; apples and French bread left opened/ exposed on the make line. Discussed keeping items covered and protected at all times to reduce the risk of contamination.

In Plain English

More about food not protected from contamination

notedCode 2-401.11 (A) Found personal water bottle on storage rack above one of the prep coolers. Employees shall eatEmployee health and hygiene

Official Wording

Proper eating; tasting; drinking or tobacco use

Inspector’s Notes

2-401.11 (A) Found personal water bottle on storage rack above one of the prep coolers. Employees shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment and utensils; and other items needing protection can not result.

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

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

Official Wording

Proper hot holding temperatures

Inspector’s Notes

3-501.16(A)(1) ; Priority; Observed a few containers of cooked scrambled eggs and sausage patties temping between 119-123 F in the steam well on the make line. Ensure all TCS items are held at 135 F or above for hot holding. CDI- Noted items discarded.

In Plain English

More about food kept at an unsafe temperature

notedCode 3-501.16(A)(2) Priority: Lettuce is 44F-45F in the lettuce cold well unit near the drive thru. Also noted overfilled containers of sliced turkeyFood temperature

Official Wording

Proper cold holding temperatures

Inspector’s Notes

3-501.16(A)(2) Priority: Lettuce is 44F-45F in the lettuce cold well unit near the drive thru. Also noted overfilled containers of sliced turkey; hummus and chick peas were temping between 44-50 F on the make line. Maintain TCS foods in cold holding at 41F or less. Lettuce was voluntarily discarded and lettuce was placed in the walk-in cooler once REHS spoke to PIC.

In Plain English

More about food kept at an unsafe temperature

notedCode —Other

Official Wording

Time as a Public Health Control; procedures & records

Inspector’s Notes

3-501.19 Time as a Public Health Control (P) (Pf) - Facility missing written procedures for Time as a Public Health Control (TPHC) for the creamers at the coffee station. EHS determined facility holds creamers on TPHC for 4 hours. CDI- EHS provided Departments TPHC written procedures via email.

In Plain English

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

More about other finding

Official record from Wake County Environmental Services, Sep 16, 2025 · Original Source

1 - Inspection

Apr 10, 2025

Score 97

Official score: 97 · Understand This Area’s Scale

3 recorded violations

notedCode —Handwashing

Official Wording

Handwashing sinks supplied & accessible

Inspector’s Notes

5-205.11 Priority foundation: A rolling cart is blocking access to the hand sink in the dish area. (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. Cart was moved away from hand sink once REHS spoke to PIC. 5-202.12: Hand sink is 95F in the women's restroom. Provide at least 100F water at hand sinks.

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 cold holding temperatures

Inspector’s Notes

3-501.16(A)(2) Priority: Lettuce is 42F-44F in the lettuce chiller refrigeration unit. Maintain TCS foods in cold holding at 41F or less. Lettuce was voluntarily discarded and lettuce was placed in the walk-in cooler once REHS spoke to PIC.

In Plain English

More about food kept at an unsafe temperature

notedCode —Equipment and utensils

Official Wording

Thermometers provided & accurate

Inspector’s Notes

4-302.12 Priority foundation. No thermometer in the reach-in cooler in the drive thru area. Place thermometers in refrigeration units. PIC placed a thermometer in this refrigerator once REHS spoke to 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

Official record from Wake County Environmental Services, Apr 10, 2025 · Original Source

1 - Inspection

Nov 4, 2024

Score 97.5

Official score: 97.5 · Understand This Area’s Scale

2 recorded violations

notedCode —Food temperature

Official Wording

Proper cold holding temperatures

Inspector’s Notes

3-501.16(A)(2) Priority: Lettuce is 48-52F in the lettuce refrigerator. Corn is 43F and chicken is 42F in the salad prep refrigeration unit. Maintain TCS foods in cold holding at 41F or less. The lettuce was voluntarily discarded and some ice was added to the corn and chicken. This is a repeat item.

In Plain English

More about food kept at an unsafe temperature

notedCode 5-202.12 CoreHandwashing

Official Wording

Handwashing sinks supplied & accessible

Inspector’s Notes

5-202.12 Core; Hand sink in the women's restroom is 94F. Provide at least 100F water at handsinks.

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.

Apr 25, 2024

Score 98

Official score: 98 · Understand This Area’s Scale

2 recorded violations

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; Chicken is 55F and sliced tomatoes are 43F in the breakfast prep refrigeration unit. Lettuce is 47F in the drawer refrigeration unit. Keep all TCS food at or below 41F when held cold. The thermostat on the breakfast prep refrigeration unit was adjusted to below 41F. The lettuce was placed on time as public health control.

In Plain English

More about food kept at an unsafe temperature

minorCode 3-302.15Other

Official Wording

Washing fruits & vegetables

Inspector’s Notes

3-302.15; Core; Avocados observed with stickers still affixed to exterior skin used for prep service. 3-302.15; 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. CDI: PIC had avocados removed form service and returned to be washed. This is a repeat item.

In Plain English

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

More about other finding

Official record from Wake County Environmental Services, Apr 25, 2024 · Original Source

1 - Inspection

Jan 2, 2024

Score 96.5

Official score: 96.5 · Understand This Area’s Scale

8 recorded violations

criticalCode Cut leafy greens observed holding at 48F. The refrigerated salad prep refrigerator is not holding foods at 41F or below. Observed at3-501.16 (A)(2) and (B)Food temperature

Official Wording

Proper cold holding temperatures

Inspector’s Notes

Cut leafy greens observed holding at 48F. The refrigerated salad prep refrigerator is not holding foods at 41F or below. Observed at3-501.16 (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. P CDI: Operator time controlled product out for 2 hours during inspection. Not to use prep refrigerator unless able to maintain proper cold holding temperature of 41F or below.

In Plain English

More about food kept at an unsafe temperature

minorCode Working containers of spices observed without labeling. 3-302.12Food source and labeling

Official Wording

Food properly labeled: original container

Inspector’s Notes

Working containers of spices observed without labeling. 3-302.12; Core; Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta; working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT; such as cooking oils; flour; herbs; potato flakes; salt; spices; and sugar shall be identified with the common name of the FOOD.

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 Food being displayed at the bake case does not have overhead cover to prevent sources of environmental contamination. 3-307.11Contamination

Official Wording

Contamination prevented during food preparation; storage & display

Inspector’s Notes

Food being displayed at the bake case does not have overhead cover to prevent sources of environmental contamination. 3-307.11; Core; FOOD shall be protected from contamination that may result from a factor or source not specified under Subparts 3 301 - 3 306.

In Plain English

More about food not protected from contamination

minorCode Observed food producion staff not wearing hair restraint while performing tasks. 2-402.11Employee health and hygiene

Official Wording

Personal cleanliness

Inspector’s Notes

Observed food producion staff not wearing hair restraint while performing 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 Avocados observed with labels still affixed to exterior skin used for prep service. 3-302.15Other

Official Wording

Washing fruits & vegetables

Inspector’s Notes

Avocados observed with labels still affixed to exterior skin used for prep service. 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. CDI: PIC had avocados removed form service and returned to be washed.

In Plain English

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

More about other finding

minorCode Observed containers not being air dried after sanitizing. 4-901.11Equipment and utensils

Official Wording

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

Inspector’s Notes

Observed containers not being air dried after sanitizing. 4-901.11; Core; After cleaning and SANITIZING; EQUIPMENT and UTENSILS: (A) Shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface SANITIZING solutions); before contact with FOOD; and (B) May not be cloth dried except that UTENSILS that have been air-dried may be polished with cloths that are maintained clean and dry.

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 Salad scoop dispenserCleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

Salad scoop dispenser; exterior of ice holder; shelving units (dry storage); slicer attachment. -602.13; Core; NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

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 Grout missing from tiles throughout. 6-501.11Cleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

Grout missing from tiles throughout. 6-501.11; Core; PHYSICAL FACILITIES 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, Jan 2, 2024 · Original Source