Restaurant · Wake County, NC

Townplace Suites Cary/Weston Pkwy.

120 Sage Commons Way

Last inspected Nov 5, 2026 · View Map ↗ · Compare ↗

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Score 97

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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 Townplace Suites Cary/Weston Pkwy. last inspected?: The most recent inspection on record was on Nov 5, 2026. The result listed by Wake County Environmental Services was “Score 97” (official score 97).
Were any violations recorded at the last inspection?: Yes: 3 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 Jan 3, 2024 to Nov 5, 2026.
Has Townplace Suites Cary/Weston Pkwy. ever been closed by the health department?: No closure appears in the 5 inspection records we hold for this business. The earliest is dated Jan 3, 2024.

The Full Inspection History

5 inspections

1 - Inspection

Nov 5, 2026

Score 97

Official score: 97 · Understand This Area’s Scale

3 recorded violations

notedCode 5-202.12Handwashing

Official Wording

Handwashing sinks supplied & accessible

Inspector’s Notes

5-202.12; Core; Observed hand sink hot water 71-73F after running several minutes. A handwashing sink shall be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet. Adjust hot water temperature to meet requirement.

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 reheating procedures for hot holding

Inspector’s Notes

3-403.11; Priority Foundation; Observed scrambled eggs cooked in the microwave below 165F. Time/temperature control for safety (TCS) foods reheated in a microwave for hot holding must: Reach 165°F (74°C) in all parts. Be rotated or stirred. Be covered during reheating. Be allowed to stand covered for 2 minutes after reheating. Be reheated rapidly; with the food spending no more than 2 hours between 41°F and the required reheating temperature. Item discarded.

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

Official Wording

Proper cold holding temperatures

Inspector’s Notes

3-501.16 (A)(2) and (B); Priority; Observed salsa; half and half; 2% milk; and boiled eggs; oatmilk holding above 41F. Boiled eggs are held in a container that does not surround the product in ice. TCS food shall be held at 41F or below. Items discarded. Recommendation: Place carafes and other insulated coolers in a freezer instead of the walk in cooler.

In Plain English

More about food kept at an unsafe temperature

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

1 - Inspection

Jun 15, 2026

Score 97

Official score: 97 · Understand This Area’s Scale

2 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; Observed half and half and boiled eggs holding above 41F. Boiled eggs are held in a container that does not surround the product in ice. TCS food shall be held at 41F or below. Items discarded.

In Plain English

More about food kept at an unsafe temperature

notedCode 5-202.13Water, plumbing, and sewage

Official Wording

Plumbing installed; proper backflow devices

Inspector’s Notes

5-202.13; Priority; Observed faucet hose for sanitizer dispenser submerged in water. To avoid backsiphonage an air gap is required. An air gap between the water supply inlet and the flood level rim of the plumbing fixture equipment; or non food equipment shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch). Hoses removed. Zip tie hose at least one inch above the rim of the sink basin.

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, Jun 15, 2026 · Original Source

1 - Inspection

Nov 24, 2025

Score 96

Official score: 96 · Understand This Area’s Scale

4 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;Food protection manager was not available during the inspection. 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. At least one manager shall be available during all hours of operation. List of testing sites sent to manager. Link to the testing sites can be found at https://anabpd.ansi.org/Accreditation/credentialing/personnel-certification/food-protection-manager/ALLdirectoryListing?menuID=8&prgID=8&statusID=4

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; milk; boiled eggs; oatmilk; jimmy dean sandwiches; quiche and ham croissants holding above 41F. TCS food shall be held at 41F or below. Items discarded. The quiche and ham croissants were initially thawing at room temperature.

In Plain English

More about food kept at an unsafe temperature

notedCode 7-102.11Chemicals

Official Wording

Toxic substances properly identified stored & used

Inspector’s Notes

7-102.11; Priority Foundation; No label provided for chemical spray stored under 3 comp sink. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material- item labeled.

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 3-501.13Food temperature

Official Wording

Approved thawing methods used

Inspector’s Notes

3-501.13 ; Priority Foundation; Observed several individual pre-packaged ham croissants and quiche that were taken from the freezer. These items were thawed at room temperature. Observed all items holding above 41F during inspection- items discarded. Potentially hazardous food (Time/temperature for food safety food ) shall be thawed: (A) Under refrigeration that maintains the food temperature at 41F or below B) Completely submerged under running water: (1) At a water temperature of 70F or below.

In Plain English

More about food kept at an unsafe temperature

Official record from Wake County Environmental Services, Nov 24, 2025 · Original Source

1 - Inspection

Jun 24, 2025

Score 97.5

Official score: 97.5 · Understand This Area’s Scale

4 recorded violations

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

Official Wording

Certified Food Protection Manager

Inspector’s Notes

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 4-601.11 (A)Cleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-601.11 (A); Priority Foundation; Observed a buildup of dried debris on two knives. Equipment food-contact surfaces and utensils shall be clean to sight and touch- items placed in 3 comp sink.

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; Observed cream cheese held inside insulated container and several packages of yogurt sitting inside reach in unit that is not working properly. Both items holding above 41F. TCS food shall be held at 41F or below. Items discarded. Refrain from using this unit until it is repaired.

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; Observed a few gnats and flies active in kitchen and dining area. The premises shall be maintained free of insects; rodents; and other pests. The presence of insects; rodents; and other pests shall be controlled to eliminate their presence on the premises by: (A) Routinely inspecting incoming shipments of food and supplies; (B) Routinely inspecting the premises for evidence of pests; (C) Using methods; if pests are found; such as trapping devices and (D) Eliminating harborage conditions. If issue persists; Call pest control.

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

Official record from Wake County Environmental Services, Jun 24, 2025 · Original Source

1 - Inspection

Jan 3, 2024

Score 98.5

Official score: 98.5 · Understand This Area’s Scale

2 recorded violations

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

Official Wording

Certified Food Protection Manager

Inspector’s Notes

2-102.12 (A); Core; PIC was not a certified food protection manager. Must have a CFPM on site at all hours of operation. List of ANSI-approved programs: https://anabpd.ansi.org/Accreditation/credentialing/personnel-certification/food-protection-manager/ALLdirectoryListing?menuID=8&prgID=8&statusID=4

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

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; Door on prep cooler in corner prep area was broken and not attached to unit. Equipment shall be maintained in a state of good repair. Repair door.

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 3, 2024 · Original Source