Restaurant · Wake County, NC

The Pickled Onion #3

8440 Louisburg Rd

Last inspected Nov 10, 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 The Pickled Onion #3 last inspected?: The most recent inspection on record was on Nov 10, 2026. The result listed by Wake County Environmental Services was “Score 98” (official score 98).
Were any violations recorded at the last inspection?: Yes: 5 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 Nov 21, 2023 to Nov 10, 2026.
Has The Pickled Onion #3 ever been closed by the health department?: No closure appears in the 7 inspection records we hold for this business. The earliest is dated Nov 21, 2023.

The Full Inspection History

7 inspections

1 - Inspection

Nov 10, 2026

Score 98

Official score: 98 · Understand This Area’s Scale

5 recorded violations

notedCode 4-901.11Equipment and utensils

Official Wording

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

Inspector’s Notes

4-901.11; Core - Large bowls and other food containers were stacked while wet. Bowls had their food contact sides up (water ponding at the bottom of bowls). Some stacked beverage glasses had a few wet drops inside them. Clean food equipment and utensils shall be stored to self-drain and protected from contamination. Separate wet containers and glasses and completely air 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 3-304.14Cleaning and sanitizing

Official Wording

Wiping cloths: properly used & stored

Inspector’s Notes

3-304.14; Core - (REPEAT) At least one moist wiping cloth was on counter top; and some wiping cloths in buckets were above sanitizer level (not down inside sanitizer solution). Quaternary ammonium (QA) sanitizer concentration in a few sanitizer buckets was less than 150 ppm; the required concentration for type of multi-quat sanitizer used. Moist in-use wiping cloths shall be kept down inside approved clean sanitizer between uses. Store moist wiping cloths as stated above or in soiled laundry area. For type of sanitizer used; correct concentration is 150-200 ppm.

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 4-501.11Cleaning and sanitizing

Official Wording

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

Inspector’s Notes

4-501.11; Core - Some wire shelves were peeling and rusting. Food service equipment shall be kept in good repair. Replace damaged racks with similar approved shelves. 4-502.11 (A) and (C); Core - A few large funnel shaped strainers were badly damaged on the edges (hard to clean areas). Food service utensils shall be kept in good repair. Discard damaged strainers.

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 - Observed build-up of grease in bottom interiors of fryers. Equipment/utensils nonfood contact surfaces shall be kept clean. Increase grease removal from inside bottoms of fryers.

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 - (REPEAT) Flooring in various areas of kitchen was damaged and sections were missing. Caulk was missing or peeling in vent hood corners and directly underneath hood. Physical facilities shall be kept in good repair. Repair/replace damaged flooring so it is in good condition and easy to clean; and replace caulk where needed. 6-501.12; Core - (REPEAT) Ventilation hood filters above cooking line had grease/soil build-up. Some kitchen ceiling vent grates were dusty/soiled. Physical facilities shall be kept clean. Increase cleaning frequency of fixtures/surfaces above.

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

May 27, 2026

Score 97.5

Official score: 97.5 · Understand This Area’s Scale

8 recorded violations

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 - A few cold TCS* foods were above 41F (see temperature chart). Unless actively preparing; properly cooling or using time as a public health control; cold TCS* foods shall be kept at 41F or less throughout entire product. CDI by properly refrigerating foods.

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 3-501.15Food temperature

Official Wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s Notes

3-501.15; Priority Foundation - In walk-in cooler; au jus was cooling in container with about 8 inch food depth. To cool TCS* foods; use shallow containers (2-4 inch food depth); ice water bath with frequent stirring; rapid cooling equipment (ice paddle; freezer; etc.) and/or loosely cover or completely uncover cooling food if there's no overhead contamination. CDI by changing cooling methods for faster cooling.

In Plain English

More about food kept at an unsafe temperature

notedCode 3-302.12Food source and labeling

Official Wording

Food properly labeled: original container

Inspector’s Notes

3-302.12; Core - Some squeeze bottles had no labels on them. Containers of foods or food ingredients not easy to recognize shall be labeled with their contents. Properly label containers food foods.

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 3-305.12Contamination

Official Wording

Contamination prevented during food preparation; storage & display

Inspector’s Notes

3-305.12; Core - In kitchen; some containers of foods were stored under/very near sink drain lines. Food shall not be stored under water or waste lines that have the potential to leak. CDI by moving food from under waste lines. 3-307.11; Core - Uncovered and unattended pitchers of water and tea were stored near customer seating area. Food/beverages shall not be protected from miscellaneous contamination. Cover pitchers of water and tea when not in use.

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 3-304.14Cleaning and sanitizing

Official Wording

Wiping cloths: properly used & stored

Inspector’s Notes

3-304.14; Core - At least one moist wiping cloth was on counter top. Moist in-use wiping cloths shall be kept in approved clean sanitized between uses. Store moist wiping cloths as stated above or in soiled laundry area.

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) 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 - (REPEAT) Some stacks of disposable cups in kitchen and at front wait station were unprotected/uncovered. Single service disposable food/ beverage containers shall be protected from contamination. Keep cups in approved dispenser or inverted and in their original plastic sleeves pulled up to rims of top cups on stacks.

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 4-501.14Cleaning and sanitizing

Official Wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s Notes

4-501.14; Core - Interiors of middle and sanitizing sinks of 3-compartment sink were soiled; and some lime/calcium build-up was on interior top of dish machine. Warewashing equipment shall be cleaned frequently enough to prevent recontamination of clean equipment and utensils. Increase cleaning frequency of 3-comp sink and deliming of dish machine interiors.

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 - (REPEAT) Flooring in various areas of kitchen was damaged and sections were missing. Physical facilities shall be kept in good repair. Repair/replace damaged flooring so it is in good condition and easy to clean. 6-501.12; Core - (REPEAT) Ventilation hood filters above cooking line had grease/soil build-up. Physical facilities shall be kept clean. Increase cleaning frequency of filters.

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 27, 2026 · Original Source

1 - Inspection

Nov 13, 2025

Score 97

Official score: 97 · Understand This Area’s Scale

8 recorded violations

notedCode 3-304.15(A)Other

Official Wording

Food separated & protected

Inspector’s Notes

3-304.15(A); Priority - Observed employee handle raw steak with gloved hands and then immediately handled clean utensils; a bottle of seasoning and a bun (that wouldn't be cooked before served) with the contaminated gloves...Gloves shall be discarded after a task is complete or any time they are damaged or soiled...CDI by having worker discard contaminated gloves; wash hands. Contaminated utensils and seasoning bottle were also cleaned.

In Plain English

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

More about other finding

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 - Fried jalapenos were at 73F on counter by cooking area (container had sticker with time that was 4 hours past the time jalapenos were fried but time as a public health control written procedure was not available)...Unless actively preparing; properly cooling; or using time as a public health control (TPHC); cold TCS* foods shall be kept at 41F or less...CDI by completing a TPHC form for fried jalapenos before end of inspection.

In Plain English

More about food kept at an unsafe temperature

notedCode 7-201.11Chemicals

Official Wording

Toxic substances properly identified stored & used

Inspector’s Notes

7-201.11; Priority - Spray bottle of quaternary ammonium sanitizer was hanging from side of vent hood directly above food preparation area...Chemicals; sanitizers; etc. shall be stored to prevent contamination of food and clean equipment and utensils...CDI by properly relocating sanitizer bottle.

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 4-901.11Equipment and utensils

Official Wording

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

Inspector’s Notes

4-901.11; Core - Large bowls were stacked while wet. Stack of clean dishes and bowls were stored uncovered; and several dishes were splattered with food...Clean food equipment and utensils shall be stored to self-drain and protected from contamination...Separate wet containers and completely air dry before stacking. Rewash and sanitize soiled dishes. Store clean dishes/food containers covered or inverted on clean surfaces and away from areas where they can easily be splattered or splashed.

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 - Some stacks of disposable cups in kitchen and at front wait station were unprotected/uncovered...Single service disposable food/beverage containers shall be protected from contamination...Keep cups in approved dispenser or inverted and in their original plastic sleeves pulled up to rims of top cups on stacks.

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 4-205.10Cleaning and sanitizing

Official Wording

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

Inspector’s Notes

4-205.10; Core - At soda dispensing station; when ice bin lid is open; soda can still be dispensed from above...Food service equipment shall operate according to manufacturer's instructions and requirements...Reactivate device on ice bin lid so that when ice bin lid is open; soda cannot be dispensed from above. 4-501.11; Core - Some cracks were in shelves of reach-in freezer...Food service equipment shall be kept in good repair...Replace damaged racks with similar approved shelves.

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 5-501.113Facility maintenance

Official Wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s Notes

5-501.113; Core - One top lid of trash dumpster was missing...Outside dumpsters must have tight fitting lids and doors...Contact dumpster company for replacement 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 6-501.11Cleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-501.11; Core - Flooring in various areas of kitchen was damaged and sections were missing...Physical facilities shall be kept in good repair...Repair/replace damaged flooring so it is in good condition and easy to clean. 6-501.12; Core - Ventilation hood filters above cooking line had grease/soil build-up...Physical facilities shall be kept clean...Increase cleaning frequency of filters.

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 13, 2025 · Original Source

1 - Inspection

Apr 9, 2025

Score 98

Official score: 98 · Understand This Area’s Scale

4 recorded violations

notedCode 2-401.11 (A)Employee health and hygiene

Official Wording

Proper eating; tasting; drinking or tobacco use

Inspector’s Notes

2-401.11 (A);Core; Observed employee drink stored on food prep area near flip top unit. 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. CDI-Employee beverage was relocated during inspection.

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 4-602.11Cleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-602.11;Core; Observed pink residue build up on ice chute of kitchen ice machine. Enclosed components of equipment such as ice machines must be cleaned at a frequency necessary to preclude accumulation of soil or mold. Increase cleaning frequency of ice machine interior.

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 3-501.18Food source and labeling

Official Wording

Proper date marking & disposition

Inspector’s Notes

3-501.18;Priority; Observed one small container of alfredo sauce with date of 3/31 in bottom cooler. Foods that are maintained at 41F or below may be held no more than 7 days. CDI-Alfredo sauce was discarded during inspection.

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 3-304.14Cleaning and sanitizing

Official Wording

Wiping cloths: properly used & stored

Inspector’s Notes

3-304.14; Core; Observed wiping cloths in quaternary ammonium sanitizer of less than 200 ppm. Wet/damp wiping cloths shall be kept in approved; clean QA sanitizer at 200-400 ppm concentration. CDI- Fresh sanitizer was placed in sani buckets.

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, Apr 9, 2025 · Original Source

1 - Inspection

Sep 23, 2024

Score 99.5

Official score: 99.5 · Understand This Area’s Scale

2 recorded violations

minorCode 3-304.14 Wiping ClothsCleaning and sanitizing

Official Wording

Wiping cloths: properly used & stored

Inspector’s Notes

3-304.14 Wiping Cloths; Use Limitations (C);Observed sanitizer bucket filled with quaternary ammonium sanitizer stored next to open containers of fried onions and above pull out drawers near cookline. Containers of chemical sanitizing solutions specified in Subparagraph (B)(1) of this section in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food; equipment; utensils; linens; single service or single use articles. Store as stated above.

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 4-501.18 Warewashing EquipmentCleaning and sanitizing

Official Wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s Notes

4-501.18 Warewashing Equipment; Clean Solutions (C); Observed floating debris of lettuce inside sanitizer solution in three compartment sink. The wash; rinse; and SANITIZE solutions shall be maintained clean. CDI-Sanitizer was discarded 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.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Sep 23, 2024 · Original Source

1 - Inspection

May 7, 2024

Score 98.5

Official score: 98.5 · Understand This Area’s Scale

3 recorded violations

majorCode 4-601.11 (A)Cleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-601.11 (A); Priority Foundation; Observed two large clear containers stored as clean with sticker residue. Food contact surfaces and utensils shall be clean to sight and touch. CDI-Containers were moved to dish washing area.

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 4-901.11Equipment and utensils

Official Wording

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

Inspector’s Notes

4-901.11; Core; Observed a few metal food containers stacked while wet. After cleaning and sanitizing; equipment and utensils shall be air-dried. Completely air dry these items before stacking them.

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 5-501.113Facility maintenance

Official Wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s Notes

5-501.113; Core; Observed top lids of both shared dumpsters missing. Outside dumpster must have tight fitting lids or door. Contact dumpster company for replacement 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

Official record from Wake County Environmental Services, May 7, 2024 · Original Source

1 - Inspection

Nov 21, 2023

Score 93.5

Official score: 93.5 · Understand This Area’s Scale

9 recorded violations

criticalCode 3-302.11Other

Official Wording

Food separated & protected

Inspector’s Notes

3-302.11; Priority; Raw shell eggs above mayonnaise in walkin. Raw squid in freezer above open ice cream. Open case of raw pork chops stored above puff pastry and ice cream. Food shall be stored according to final cook temperature. Items rearranged during inspection.

In Plain English

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

More about other finding

criticalCode 4-501.114Cleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-501.114; Priority; Sink and surface sanitizer dispenser for the three compartment sink less than the 2.11 bottom range of the approved sanitizer concentration. Sanitizer shall be the proper concentration per manufacturer instructions. Technician contacted during inspection and is coming to service the unit. Discussed how to make sanitizer with bleach and using the test strips to check the 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.

More about cleaning or sanitizing problems

criticalCode 3-401.11Food temperature

Official Wording

Proper cooking time & temperatures

Inspector’s Notes

3-401.11; Priority; Roast removed from oven 145F on the end of one roast and 115-120F in the middle of the roast. Whole MEAT roasts including beef; corned beef; lamb; pork; and cured pork roasts such as ham shall be cooked: (1) In an oven that is preheated to the temperature specified for the roast's weight in the following chart and that is held at that temperature: Pf ;and (2) As specified in the following chart; to heat all parts of the FOOD to a temperature and for the holding time that corresponds to that temperature. Image of the temperature and time chart provided to manager during inspection and taken with their phone. Roast placed back in oven to meet the parameters. CDI Temperature (Temperature F) Time1 in Minutes (130) 112 (131) 89 (133) 56 (135) 36 (136) 28 (138) 18 (140) 12 (142) 8 (144) 5 (145) 4

In Plain English

More about food kept at an unsafe temperature

majorCode 3-501.19Other

Official Wording

Time as a Public Health Control; procedures & records

Inspector’s Notes

3-501.19; Priority Foundation; Inspection began at 12:00 PM and fried onions and jalapenos observed at 12:10 PM. These items were not removed from the fryer during the inspection. Time stamp on products have a discard time of 4:00PM. PIC states that the items were cooked at 11:30AM. Food on time control shall be labelled when removed from temperature control or at the time of completion of cooking and held no more than 4 hours. Label corrected to 3:30 PM. CDI

In Plain English

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

More about other finding

minorCode 3-302.12Food source and labeling

Official Wording

Food properly labeled: original container

Inspector’s Notes

3-302.12; Core; Squeeze bottles on cook line of oil lacking label and bulk bag of oil not in original box lacking identification. 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. Label containers.

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 3-304.14Cleaning and sanitizing

Official Wording

Wiping cloths: properly used & stored

Inspector’s Notes

3-304.14; Core; Sanitizer rag bucket with sink and surface sanitizer weak. Sanitizer concentration shall be within range specified by the manufacturer. Use bleach or sink and surface sanitizer after dispenser is fixed. Discussed how to mix the chlorine for a sanitizer strength and facility has test strips (50-200ppm chlorine).

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 3-304.12Equipment and utensils

Official Wording

In-use utensils: properly stored

Inspector’s Notes

3-304.12; Core; Foam togo cup used as scoop and stored in bulk container. In use utensils shall be stored with handle out of the food and have a handle. Keep handle up. Improvement noted; some bulk containers have a scoop in them. Obtain more scoops.

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 5-501.17Cleaning and sanitizing

Official Wording

Toilet facilities: properly constructed; supplied & cleaned

Inspector’s Notes

5-501.17; Core; Womens bathroom and shared bathrooms lacking covered receptacle. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Provide covered trash can.

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 5-501.111Facility maintenance

Official Wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s Notes

5-501.111; Core; Left dumpster has a hole in the bottom. Storage areas; enclosures; and receptacles for REFUSE; recyclables; and returnables shall be maintained in good repair. Request a new dumpster from provider with drain plug.

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, Nov 21, 2023 · Original Source