Restaurant · Wake County, NC

Verena At Bedford Falls

1580 Dunn Rd

Last inspected Oct 22, 2026 · View Map ↗ · Compare ↗

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Score 96

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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 Verena At Bedford Falls last inspected?: The most recent inspection on record was on Oct 22, 2026. The result listed by Wake County Environmental Services was “Score 96” (official score 96).
Were any violations recorded at the last inspection?: Yes: 8 violations recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?: 8 inspections on record, from Sep 27, 2023 to Oct 22, 2026.
Has Verena At Bedford Falls ever been closed by the health department?: No closure appears in the 8 inspection records we hold for this business. The earliest is dated Sep 27, 2023.

The Full Inspection History

8 inspections

1 - Inspection

Oct 22, 2026

Score 96

Official score: 96 · Understand This Area’s Scale

8 recorded violations

notedCode 5-202.12Handwashing

Official Wording

Handwashing sinks supplied & accessible

Inspector’s Notes

5-202.12; Core; The handwashing sink in the women's and men's bathroom does not temp above 75F. Handwashing sinks shall provide tempered water at 100F or above and provide tempered water for at least 15 seconds.

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-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-501.114; Priority; The chlorine based sanitizer at the dish machine tested around 10 ppm. Chlorine based sanitizer at dish machines shall maintain a concentration of 50-200 ppm. CDI - The line had collapsed and the sanitizer container was primed so that there were no longer any air bubbles in the line and tested at 100 ppm. Line is scheduled to be replaced on Monday; 10.26.26.

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; Sliced tomatoes; potato salad; sliced turkey; ham ; raw salmon; and raw chicken temp between 46-47F in t fliptop cooler across from the cookline. TCS foods being held cold shall be maintained at 41F or below. CDI- Foods were relocated since they had been put into cooler about an hour ago.

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 3-304.14Cleaning and sanitizing

Official Wording

Wiping cloths: properly used & stored

Inspector’s Notes

3-304.14; Core; A wet wiping cloth was stored on the cutting board of the salad cooler. Damp/wet wiping cloths shall be stored in sanitizer when not in use. Ensure damp/wet wiping cloths are stored in sanitizer or put in dirty linens area. CDI - Cloth was put in sanitizer.

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; The gasket is torn at the bottom of the door of the reach in cooler in the serving area that is used on Thursdays. Replace the gasket.

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; The ceiling of the microwave has dried on food debris; the inside of the ice machine that is not in use needs wiping down; the insides of the ovens under the range/flattop need cleaning; and the fan-guards in the walk-in cooler.. Non-food contact surfaces shall be cleaned as often as necessary to prevent a buildup of soil residues. Clean these items 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.

More about cleaning or sanitizing problems

notedCode 5-205.15 (B)Water, plumbing, and sewage

Official Wording

Plumbing installed; proper backflow devices

Inspector’s Notes

5-205.15 (B); Core; The discharge pipe at the handwashing sink by the salad cooler leaks when the water is turned on. Plumbing systems shall be maintained in good repair. CDI- Pipe was repaired.

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

notedCode 5-501.111Facility maintenance

Official Wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s Notes

5-501.111; The recycling dumpster is missing its lids. Storage areas and dumpsters for waste shall be maintained in good repair. (This will have been a violation for a year on 10.24.26).

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, Oct 22, 2026 · Original Source

1 - Inspection

Apr 10, 2026

Score 98.5

Official score: 98.5 · Understand This Area’s Scale

5 recorded violations

notedCode 3-501.18Food source and labeling

Official Wording

Proper date marking & disposition

Inspector’s Notes

3-501.18; Priority; One container of ham in the makeline prep cooler was 2 days past discard. Discard the food requiring date labels once time/temperature window has expired; if it is not been labeled; or if the label is incorrect. CDI- Ham was voluntarily discarded; no points taken since all other tcs foods were datemarked and within the 7 day holding window.

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 3-304.12Equipment and utensils

Official Wording

In-use utensils: properly stored

Inspector’s Notes

3-304.12; Core; A disposable spoon was stored in the mayo and tongs were laying on the salad mix. stored in foods shall be stored with the handle above the food. CDI- Spoon was voluntarily discarded and tongs were moved so that they were not laying on the salad mix. *Points not taken due to these being different violations under the same code.

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

majorCode 4-302.14Cleaning and sanitizing

Official Wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s Notes

4-302.14; Priority Foundation; Quat. ammonia test strips were not available. A testing method for verifying the concentration of sanitizing solutions must be maintained on site. A verification visit will be made on Monday; April 20; 2026 to ensure quat.ammonia test strips have bene purchased.

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; The ceiling of the microwave has dried on food debris; the filter on the side of the ice machine needs wiping down; the shelf over the steam table has a buildup of dust; the insides of the ovens under the range/flattop need cleaning; and the fan-guards in the walk-in cooler.. Non-food contact surfaces shall be cleaned as often as necessary to prevent a buildup of soil residues. Clean these items 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.

More about cleaning or sanitizing problems

notedCode 5-501.111Facility maintenance

Official Wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s Notes

5-501.111; The recycling dumpster is missing one of its lids. Storage areas and dumpsters for waste shall be maintained in good repair.

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 10, 2026 · Original Source

1 - Inspection

Oct 24, 2025

Score 97

Official score: 97 · Understand This Area’s Scale

6 recorded violations

notedCode 4-501.114Cleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-501.114; Priority; The chlorine based sanitizer at the dish machine tested around 10 ppm. Chlorine based sanitizer at dish machines shall maintain a concentration of 50-200 ppm. CDI - The sanitizer container was switched out and primed so that there were no longer any air bubbles in the line and tested at 100 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 3-304.12Equipment and utensils

Official Wording

In-use utensils: properly stored

Inspector’s Notes

3-304.12; Core; Ice cream scoops were stored in freshly made water that temped at 131F. If utensils are stored in stagnant water; the water shall be maintaind at 135F or above. CDI- Water removed.

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)Equipment and utensils

Official Wording

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

Inspector’s Notes

4-903.11(A); Core; Clean utensils are stored on the green storage rack across from handwashing sink that has a buildup of oil on racks. Clean utensils shall be stored in a locations where they are not exposed to splash; dust; or other sources of contamination. Clean the dish rack.

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(B) and (C)Cleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-601.11(B) and (C); Core; The ceiling of the microwave where butter is melted; bottoms of reach-in coolers; and the fan-guards in the walk-in cooler.. Non-food contact surfaces shall be cleaned as often as necessary to prevent a buildup of soil residues. Clean these items more frequently. *Points decreased due to improvement in 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

notedCode 5-501.111Facility maintenance

Official Wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s Notes

5-501.111; The recycling dumpster is missing one of its lids. Storage areas and dumpsters for waste shall be maintained in good repair.

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 6-403.11Facility maintenance

Official Wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s Notes

6-403.11; Core; An employee drink was stored on the top rack of the clean dish rack in the 3 compartment sink area. Employee drinks/food shall be stored in a manner that prevents the contamination of the establishment's food and supplies. CDI- Drink was voluntarily discarded.

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, Oct 24, 2025 · Original Source

1 - Inspection

May 5, 2025

Score 92.5

Official score: 92.5 · Understand This Area’s Scale

10 recorded violations

notedCode 3-304.14Cleaning and sanitizing

Official Wording

Wiping cloths: properly used & stored

Inspector’s Notes

3-304.14; Core; A wet wiping cloth was stored on the pre-rinse faucet. Damp/wet wiping cloths shall be stored in sanitizer when not in use. Ensure damp/wet wiping cloths are stored in sanitizer or put in dirty linens 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 3-304.12Equipment and utensils

Official Wording

In-use utensils: properly stored

Inspector’s Notes

3-304.12; Core; A scoop was laying flat in the ice machine. Utensils being stored in foods shall be stored with the handle above the food. CDI- Scoop was dug into the ice.

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)Equipment and utensils

Official Wording

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

Inspector’s Notes

4-903.11(A); (B) and (D); Core; Plates and bowls throughout the kitchen are stored with their food contact surface exposed. Utensils shall be covered or inverted. Cover or invert plates and bowls.

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(C)Equipment and utensils

Official Wording

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

Inspector’s Notes

4-903.11(C); Core; To-go trays are stored at the push-thru area with their food contact surface exposed. Single service/use items shall be kept in the original protective package or stored using other means that protect the item until used. Invert trays.

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 3-302.11Other

Official Wording

Food separated & protected

Inspector’s Notes

3-302.11; Priority; Raw shell eggs were stored directly above bagged cheeses; wrapped containers of raw burgers were stored above a tray of raw seafood in the walk-in cooler. Food shall be stored according to final cook temperature and species to prevent cross-contamination. CDI- Foods were rearranged according to final cook temperature.

In Plain English

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

More about other finding

notedCode 3-501.18Food source and labeling

Official Wording

Proper date marking & disposition

Inspector’s Notes

3-501.18; Priority; A container of hotdogs were 4 days past discard. Discard the food requiring date labels once time/temperature window has expired; if it is not been labeled; or if the label is incorrect. CDI- Hotdogs were voluntarily discarded.

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 4-501.11Cleaning and sanitizing

Official Wording

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

Inspector’s Notes

4-501.11; Core; Water found pooling at the bottom of the prep cooler and the mechanical door at the bottom of one of the ovens is missing. All equipment shall be maintained in good repair. Repair these items.

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; Detailed cleaning is needed throughout the kitchen - the clean dish racks in the dish area; the bottoms of the prep coolers as well as counter coolers; the standing ovens and the hood.. Non-food contact surfaces shall be cleaned as often as necessary to prevent a buildup of soil residues. Clean these items 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.

More about cleaning or sanitizing problems

notedCode 5-501.115Facility maintenance

Official Wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s Notes

5-501.115; Core; Old furniture is stored in the dumpster area. Only items necessary for operation shall be maintained on site. Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance.

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; There is food on the floor of the walk-in freezer; food splash on some of the light shields and dust around some of the ceiling vents. Floors; walls; and ceilings shall be maintained clean. Clean the floors; walls and ceilings more frequently. *Points not increased due to improvement in 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

Official record from Wake County Environmental Services, May 5, 2025 · Original Source

1 - Inspection

Nov 19, 2024

Score 93.5

Official score: 93.5 · Understand This Area’s Scale

9 recorded violations

notedCode 5-202.12Handwashing

Official Wording

Handwashing sinks supplied & accessible

Inspector’s Notes

5-202.12; Core; The handwashing sink in the women's bathroom gets hot and then quickly drops back down to 70F within 5 seconds. Handwashing sinks shall provide tempered water at 100F or above and provide tempered water for at least 15 seconds. Adjust thermostat at this handwashing sink. 6-301.11; Priority Foundation; The kitchen staff gets water from the handwashing sink by the range to aid in cooking. Handwashing sinks shall only be used for handwashing. CDI- Education. **Points not increased due to handwashing sinks being properly stocked and the bathroom handwashing sink having a different issue regarding temperature.

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 separated & protected

Inspector’s Notes

3-302.11; Priority; Pans of portioned raw bacon and sausage were stored directly above a container of fresh broccoli and carrots; a container of cooked chicken and pies in the walk-in cooler. Food shall be stored according to final cook temperature and species to prevent cross-contamination. CDI- Foods were rearranged so that cooked foods were above the raw meats.

In Plain English

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

More about other finding

notedCode 4-501.114Cleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-501.114; Priority; The chlorine based sanitizer at the dish machine tested around 25ppm. Chlorine based sanitizer at dish machines shall maintain a concentration of 50-200 ppm. CDI - The sanitizer container was primed so that there were no longer any air bubbles in the line.

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 7-201.11Chemicals

Official Wording

Toxic substances properly identified stored & used

Inspector’s Notes

7-201.11; Priority; A spray bottle of multipurpose cleaner/degreaser was stored hanging off of the soda syrup storage rack above boxes of soda syrup. Chemicals/toxic materials shall be stored in a manner that prevents the contamination of equipment; utensils; food and other supplies. CDI - Spray bottle moved to a bottom shelf.

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 3-307.11Contamination

Official Wording

Contamination prevented during food preparation; storage & display

Inspector’s Notes

3-307.11; Core; A container of ice was stored directly on another uncovered container of ice. Food shall be protected from all sources of contamination. CDI - Top layer of ice in bottom container moved; saran wrap placed in between the ice buckets.

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

minorCode 2-402.11Employee health and hygiene

Official Wording

Personal cleanliness

Inspector’s Notes

2-402.11; Core; Food employees that were engaged in food prep were not wearing hair restraints. Employees shall hair restraints that effectively prevent hair from coming in contact with exposed food; clean equipment and utensils. Ensure all food employees are wearing hair restraints.

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 4-903.11Equipment and utensils

Official Wording

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

Inspector’s Notes

4-903.11; Core; Coffee filters were stored uncovered/unwrapped on top of a bag of coffee filters. Single service/use items shall be kept in the original protective package or stored using other means that protect the item until used. Ensure single service/use articles are kept in their packaging or a container with a lid.

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(B) and (C)Cleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-601.11(B) and (C); Core; Detailed cleaning is needed throughout the kitchen - the utensil storage rack by the hallway entry door has a thin layer of oil on it; the bottom of the counter cooler with the batters/eggs has blueberry stains; shelving and the outsides/insides of equipment need wiping down. Non-food contact surfaces shall be cleaned as often as necessary to prevent a buildup of soil residues. Clean these items 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.

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; There is food on the floor of the walk-in freezer; food debris on the floors throughout the kitchen; the floor drains need cleaning - especially the one in the beverage/salad area. The ceiling above the utensil storage rack has a film of oil on it. 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 19, 2024 · Original Source

1 - Inspection

Apr 25, 2024

Score 96.5

Official score: 96.5 · Understand This Area’s Scale

5 recorded violations

minorCode 2-401.11Employee health and hygiene

Official Wording

Proper eating; tasting; drinking or tobacco use

Inspector’s Notes

2-401.11; Core; Several employee drinks without lids were found throughout the kitchen area. Employees may drink from covered beverage containers if the container is handled to prevent the contamination of the employee's hands; exposed food; clean equipment and other supplies. CDI- Drinks were voluntarily discarded.

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

majorCode 5-202.12Handwashing

Official Wording

Handwashing sinks supplied & accessible

Inspector’s Notes

5-202.12; Core; The handwashing sink in the women's bathroom does not temp above 86F. Handwashing sinks shall provide tempered water at 100F or above. Adjust thermomstat at this handwashing sink. ; 6-301.12; Priority Foundation; The paper towel dispenser at the handwashing sink in the waitstaff area did not have any papertowels. Handwashing sinks shall provide individual disposable towels or a hand drying device. CDI-Papertowels were added to the dispenser. ; 6-301.11; Priority Foundation; The kitchen staff gets water from the handwashing sink by the range to aid in cooking. Handwashing sinks shall only be used for handwashing. CDI- Education.

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 separated & protected

Inspector’s Notes

3-302.11; Priority; A container of cooked corn on the cob that was still in the husks were stored below a box of raw sausage and other raw pork items in the walk-in cooler. Food shall be stored according to final cook temperature and species to prevent cross-contamination. CDI- Employee noticed item upon entry into cooler so points were not increased.

In Plain English

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

More about other finding

majorCode 7-102.11Chemicals

Official Wording

Toxic substances properly identified stored & used

Inspector’s Notes

7-102.11; Priority Foundation; A spray bottle of Windex was not labeled. Working containers storing chemicals/toxic materials that are taken from bulk supplies shall be labeled with the common name of the food. CDI- Spray bottle was 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

minorCode 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; Cleaning is needed in one of the ovens at the range; inside reach in coolers; the stackable cooler/freezer and microwave. Non-food contact surfaces shall be cleaned as often as necessary to prevent a buildup of soil residues. Clean these items 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.

More about cleaning or sanitizing problems

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

1 - Inspection

Dec 28, 2023

Score 96.5

Official score: 96.5 · Understand This Area’s Scale

4 recorded violations

criticalCode 3-302.11Other

Official Wording

Food separated & protected

Inspector’s Notes

3-302.11; Priority; A box of raw bacon and a box of raw sausage found stored over a box of hamburger buns in the walk in cooler. Arrange each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented. CDI: Employee rearranged the items.

In Plain English

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

More about other finding

majorCode 3-501.17Food source and labeling

Official Wording

Proper date marking & disposition

Inspector’s Notes

3-501.17; Priority Foundation; Several items in the walk in cooler found without date mark. Employee stated the items were from several days prior; including potatoes and soup. Refrigerated; READY-TO-EAT; TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES; sold; or discarded. CDI: Employee voluntarily discarded the items or dated items with known dates.

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 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; Water found pooling at the bottom of the prep cooler. Equipment shall be maintained in good repair. PIC stated that the parts have already been ordered.

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 4-601.11(B) and (C)Cleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-601.11(B) and (C); Core; Some cleaning needed in/on some equipment; including inside and outside reach in coolers and on the gaskets of coolers. Cabinets behind counter also need cleaning. Non-food contact surfaces shall be maintained clean. Increase cleaning frequency.

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, Dec 28, 2023 · Original Source

1 - Inspection

Sep 27, 2023

Score 96.5

Official score: 96.5 · Understand This Area’s Scale

4 recorded violations

criticalCode 3-301.11Employee health and hygiene

Official Wording

No bare hand contact with RTE foods or pre- approved alternate procedure properly followed

Inspector’s Notes

3-301.11; Priority; Employee observed cutting and placing a croissant in a box with bare hands. Food employees may not contact exposed; ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue; spatulas; tongs; SINGLE-USE gloves; or dispensing equipment. CDI: PIC voluntarily discarded the croissant and grabbed another with gloves.

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

majorCode 4-601.11 (A)Cleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-601.11 (A); Priority Foundation; Several dishes found stored as clean with food debris or a greasy film remaining on them. Food contact surfaces shall be clean to sight and touch. CDI: Dishes were sent back to be rewashed.

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 4-601.11(B) and (C)Cleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-601.11(B) and (C); Core; Some cleaning needed in/on some equipment; including inside and outside reach in coolers and on the gaskets of coolers. Non-food contact surfaces shall be maintained clean. Increase cleaning frequency.

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 6-501.12Cleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-501.12; Core; Floor of the walk in cooler found with some food debris. Physical facilities shall be maitnained clean. Increase cleaning frequency.

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 27, 2023 · Original Source