Restaurant · Wake County, NC

Wake Technical Community College Rest.

9101 Fayetteville Rd

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

Score 97.5

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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 Wake Technical Community College Rest. last inspected?: The most recent inspection on record was on Oct 22, 2026. The result listed by Wake County Environmental Services was “Score 97.5” (official score 97.5).
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?: 6 inspections on record, from Jan 25, 2024 to Oct 22, 2026.
Has Wake Technical Community College Rest. ever been closed by the health department?: No closure appears in the 6 inspection records we hold for this business. The earliest is dated Jan 25, 2024.

The Full Inspection History

6 inspections

1 - Inspection

Oct 22, 2026

Score 97.5

Official score: 97.5 · Understand This Area’s Scale

5 recorded violations

notedCode 3-302.11 Packaged and Unpackaged Food - SeparationOther

Official Wording

Food separated & protected

Inspector’s Notes

3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P) Raw ground chicken; raw duck breast; and raw chicken breast were stored above ham and beef items. Food items must be stored according to the final cook temperature. Food must be stored in a manner to prevent food contamination. CDI... The food items were placed in the correct final cook temperature arrangement.

In Plain English

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

More about other finding

notedCode —Cleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P) There was a small amount of black build-up on the inside of the ice machine. Ice is considered a food and must be stored in a clean location. CDI... The ice machine was cleaned during the 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

notedCode 4-903.11(A)(B) and (D) EquipmentEquipment and utensils

Official Wording

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

Inspector’s Notes

4-903.11(A)(B) and (D) Equipment; Utensils; Linens; and Single-Service and Single-Use Articles-Storing There was no barrier between the handwashing sink and the air-drying rack. Clean dishes must be stored in a manner to prevent contamination. (A)Except as specified in (D) of this section; cleaned EQUIPMENT and UTENSILS; laundered LINENS; and SINGLE-SERVICE and SINGLE USE ARTICLES shall be stored: (1) In a clean; dry location; (2) Where they are not exposed to splash; dust; or other contamination; and (3) At least 6 inches above the floor. (B) Clean EQUIPMENT and UTENSILS shall be stored as specified under (A) of this section and shall be stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted. (D) Items that are kept in closed PACKAGES may be stored less than 6 inches above the floor on dollies; pallets; racks; and skids that are designed as specified under § 4-204.122. CDI... Splash guard barriers were placed between the dishes and the handwashing sink.

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

4-501.11 Good Repair and Proper Adjustment - Equipment (C) Repair the leaks in the walk-in freezer. Ice was hanging from the pipes in the walk-in freezer units. All equipment must be in good repair and easy to clean.

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) EquipmentCleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C) Remove the ice forming on the pipes in the walk-in freezer units. Clean physical facilities at a frequency necessary to eliminate the build-up of debris.

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, Oct 22, 2026 · Original Source

1 - Inspection

Feb 26, 2026

Score 97.5

Official score: 97.5 · Understand This Area’s Scale

4 recorded violations

notedCode 3-301.11(C) Lemons were being cuts by a student with his bare hands. The lemons were at the drink stations. Since the lemons were not being cooked they are considered a ready-to-eat food. Ready-to-eat foods must be handled with deli paperEmployee 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(C) Lemons were being cuts by a student with his bare hands. The lemons were at the drink stations. Since the lemons were not being cooked they are considered a ready-to-eat food. Ready-to-eat foods must be handled with deli paper; dispensing equipment; clean single-service gloves; or clean tongs. There must be no bare hand contact with ready-to-eat foods. Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf CDI... The lemons were placed in the trash and the student was using gloves to handle ready-to-eat foods.

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 —Food source and labeling

Official Wording

Required records available: shellstock tags; parasite destruction

Inspector’s Notes

3-203.12 The oyster tags were not kept in chronological order. The date was not recorded on tag when the last shellstock was used. Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf CDI... The items were corrected during the 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 4-903.11 (A) There were some clean dishes that were stored in containers that had debris in the bottom of the containers. Store cleaned equipmentEquipment and utensils

Official Wording

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

Inspector’s Notes

4-903.11 (A) There were some clean dishes that were stored in containers that had debris in the bottom of the containers. Store cleaned equipment; utensils; linens in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. CDI.. The dishes and contianers were placed at the dish machine to be properly washed

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 6-501.12 CleaningCleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-501.12 Cleaning; Frequency and Restrictions (C) Clean the ceiling tiles above the dish storage area to remove the dust. Clean all physical facilities at a frequency necessary to remove dust and debris.

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, Feb 26, 2026 · Original Source

1 - Inspection

Oct 16, 2025

Score 98

Official score: 98 · Understand This Area’s Scale

4 recorded violations

notedCode 3-101.11 Food shall be safe for consumptionContamination

Official Wording

Food in good condition; safe & unadulterated

Inspector’s Notes

3-101.11 Food shall be safe for consumption; unadulterated and honestly presented. -P There was some sweet onions that had become moldy. Food must be free of mold or any other form of contamination. CDI... The sweet onions that were moldy were placed in the trash by the chef.

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 4-601.11 (A) EquipmentCleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-601.11 (A) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (Pf) There were some dishes that were stored as clean that had food debris on the dishes. All food service equipment stored as clean must be clean to sight and touch. CDI.. The dishes were placed back at the three compartment sink to be washed again.

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) Clean dishes were stored in containers that needed to be cleaned. There was debris in the bottom of the containers. Store cleaned equipmentEquipment and utensils

Official Wording

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

Inspector’s Notes

4-903.11 (A) Clean dishes were stored in containers that needed to be cleaned. There was debris in the bottom of the containers. Store cleaned equipment; utensils; linens in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. CDI.. The dishes and the containers were placed back at the dish machine area to be cleaned again.

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) EquipmentCleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C) Clean the air-drying and storage shelves to remove the debris. Clean the air-drying shelves to remove the dust. Clean the shelves the small white cutting boards are stored on to remove the flour. Equipment must be cleaned at a frequency necessary to remove debris. CDI... The items were cleaned during the 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, Oct 16, 2025 · Original Source

1 - Inspection

Feb 5, 2025

Score 99

Official score: 99 · Understand This Area’s Scale

1 recorded violation

notedCode —Water, plumbing, and sewage

Official Wording

Plumbing installed; proper backflow devices

Inspector’s Notes

5-205.15 Dishwash sink leaking on floor. 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, 2025 · Original Source

1 - Inspection

Sep 12, 2024

Score 98.5

Official score: 98.5 · Understand This Area’s Scale

2 recorded violations

majorCode 6-301.12Handwashing

Official Wording

Handwashing sinks supplied & accessible

Inspector’s Notes

6-301.12; Priority Foundation; Papertowel dispenser empty. Each handwashing sink or group of adjacent handwashing sinks shall be provided with disposable towels; a heated-air hand drying device; or a hand drying device that employs an air-knife system that delivers hi velocity air at room temperature. Filled at time of inspection.

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

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

Inspector’s Notes

4-501.11; Core; Pasta maker plastic lid cracked and missing pieces. Equipment shall be kept 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, Sep 12, 2024 · Original Source

1 - Inspection

Jan 25, 2024

Score 98

Official score: 98 · Understand This Area’s Scale

4 recorded violations

majorCode 7-102.11Chemicals

Official Wording

Toxic substances properly identified stored & used

Inspector’s Notes

7-102.11; Priority Foundation;

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 4-501.11Cleaning and sanitizing

Official Wording

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

Inspector’s Notes

4-501.11; Core; Reach in cooler near gasket torn. Equipment shall be kept in good repair.; 4-101.19; Core; Tan rolling cart with burn damage and cracking. Nonfood contact surfaces that require frequent cleaning shall be corrosion-resistant; nonabsorbent and smooth.

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 dried food beneath cleaned cutting boards in one room. Non-food contact surfaces shall be clean to sight and touch.

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 6-501.11Cleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-501.11; Core; Walk in cooler window has condensation collecting between panes of glass and has and inch of water sitting. Physical facilities shall be maintained in good repair. No points taken.

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 25, 2024 · Original Source