Restaurant · Wake County, NC

Waltonwood Lake Boone

3550 Horton St

Last inspected Oct 2, 2026 · View Map ↗ · Compare ↗

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Score 94.5

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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

Quick Answers

When was Waltonwood Lake Boone last inspected?: The most recent inspection on record was on Oct 2, 2026. The result listed by Wake County Environmental Services was “Score 94.5” (official score 94.5).
Were any violations recorded at the last inspection?: Yes: 7 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 Dec 8, 2023 to Oct 2, 2026.
Has Waltonwood Lake Boone ever been closed by the health department?: No closure appears in the 6 inspection records we hold for this business. The earliest is dated Dec 8, 2023.

The Full Inspection History

6 inspections

1 - Inspection

Oct 2, 2026

Score 94.5

Official score: 94.5 · Understand This Area’s Scale

7 recorded violations

notedCode —Handwashing

Official Wording

Handwashing sinks supplied & accessible

Inspector’s Notes

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. -Observation: handwashing sink was being used to hang spray bottles and store soap water containers and cloth. -Corrected During Inspection (CDI): Person in Charge (PIC) voluntarily removed items from handwashing sink.

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.

More about handwashing problems

notedCode —Cleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-601.11(A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Pf -Observation: can opener had accumulation in blade. Make sure to keep it clean and avoid accumulation. -Corrected During Inspection (CDI): Person in Charge (PIC) voluntarily placed can opener in dirty dishes 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 3-501.16 (A)(1) TCS FOOD shall be maintained at 135°F or above. P -Observation: container with several hot dogs was being kept in hot hold at 97F for an unknown period of timeFood temperature

Official Wording

Proper hot holding temperatures

Inspector’s Notes

3-501.16 (A)(1) TCS FOOD shall be maintained at 135°F or above. P -Observation: container with several hot dogs was being kept in hot hold at 97F for an unknown period of time; labeled as the day before. -Corrected During Inspection (CDI): Person in Charge (PIC) voluntarily discarded hot dogs.

In Plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature

notedCode 4-903.11 EquipmentEquipment and utensils

Official Wording

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

Inspector’s Notes

4-903.11 Equipment; Utensils; Linens and Single-Service and Single-Use Articles. (B) Clean EQUIPMENT and UTENSILS shall be stored as specified (A) of this section and shall be stored: (1) In a self-draining position that allows air drying; and (2) Covered or Inverted. -Observation: clean utensils were being stored in a position that doesn’t allow air drying. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).

In Plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

notedCode 4-903.11 EquipmentEquipment and utensils

Official Wording

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

Inspector’s Notes

4-903.11 Equipment; Utensils; Linens and Single-Service and Single-Use Articles - Storing(C) (A)Cleaned EQUIPMENT and UTENSILS; laundered LINENS; and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (2)Where they are not exposed to splash; dust; or other contamination. -Observation: throughout the facility; several single-use cups and to-go containers were facing up; without any type of protection. Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC). 4-903.11 Single-use and single-service articles shall be kept in the original protective package or stored using other means that afford protection from contamination until used. -Observation: coffee filters were stored on top of coffee / tea maker exposed to dust without protection. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).

In Plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

notedCode 4-202.11 Food Contact Surfaces-Cleanability A) Multiuse FOOD-CONTACT SURFACES shall be: (2) Free of breaksCleaning and sanitizing

Official Wording

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

Inspector’s Notes

4-202.11 Food Contact Surfaces-Cleanability A) Multiuse FOOD-CONTACT SURFACES shall be: (2) Free of breaks; open seams; cracks; chips; inclusions; pits; and similar imperfections; Pf -Observation: fryer basket was breaking; with metal coming out. -Corrected During Inspection (CDI): Person in Charge (PIC) voluntarily discarded fryer basket.

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 REPEAT 4-601.11 (C) Non FOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dustCleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

REPEAT 4-601.11 (C) Non FOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris. -Observation: cold hold units had dry food debris accumulation between lid and food containers; and clean utensils tray had debris. Gaskets also had accumulation. Review all non food-contact surfaces of equipment and utensils and keep it clean. -Environmental Health Specialist (EHS) discussed the matter with the Person in Charge (PIC). 4-602.13 Nonfood Contact Surfaces of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. -Observation: ice machine had severe accumulation around the ice dispenser. Make sure to clean as often as necessary to keep it clean. -Environmental Health Specialist (EHS) discussed the matter with the Person in Charge (PIC).

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 2, 2026 · Original Source

1 - Inspection

Dec 3, 2025

Score 94.5

Official score: 94.5 · Understand This Area’s Scale

10 recorded violations

notedCode 5-205.11Handwashing

Official Wording

Handwashing sinks supplied & accessible

Inspector’s Notes

5-205.11; Priority Foundation; Observed dumped food product inside service station hand sink. Handwashing sinks may not be used for purposes other than handwashing. CDI- EHS emphasized hand sink usage with PIC; and PIC addressed with staff.

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.

More about handwashing problems

notedCode 3-401.11Food temperature

Official Wording

Proper cooking time & temperatures

Inspector’s Notes

3-401.11; Priority; Hamburger patties cooked to 145-153F for holding and then service. Cook raw animal foods to required temperatures. Hamburger shall be cooked to an internal temperature of 155F for at least 17 seconds. CDI- Employee placed hamburgers back on the grill and cooked them to 171F.

In Plain English

More about food kept at an unsafe temperature

notedCode 3-501.17Food source and labeling

Official Wording

Proper date marking & disposition

Inspector’s Notes

3-501.17; Priority Foundation; Several prepped food items inside the flip top coolers i.e.; tuna salad; chicken salad; egg salad; romaine lettuce; did not have date markings. Food prepared and held in a facility for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed; sold; or discarded when held at a temperature of 41F or less for a maximum of 7 days. CDI- Date markings added for yesterday's date.

In Plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

More about food source, dating, or labeling problems

notedCode 7-102.11Chemicals

Official Wording

Toxic substances properly identified stored & used

Inspector’s Notes

7-102.11; Priority; A spray bottle of bleach water stored in dirty dish loading area with no label. Label working containers of toxic materials such as cleaners and sanitizers. CDI- PIC labeled appropriately.

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 3-304.14(B)Cleaning and sanitizing

Official Wording

Wiping cloths: properly used & stored

Inspector’s Notes

3-304.14(B); Core; The wiping cloths used for wiping up food spills throughout kitchen areas were not stored in a sanitizer between use. Employees instructed to move to sanitizer buckets. Sanitizer bucket measured at 100ppm of quat ammonia. PIC remade sanitizer buckets. Hold in-use wiping cloths in properly concentrated sanitizer between uses. Repeat; Address by next inspection or full points will be deducted.

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; Non-working ice cream coolers are being replaced as they are not working. Flat top was being repaired today during inspection as it was not working. Maintain equipment in good repair. 4-501.12; Core; Resurface the cutting board on the flip top prep cooler in the cafe area. Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Repeat. Address by next inspection or full points will be deducted.

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

majorCode 4-501.19Cleaning and sanitizing

Official Wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s Notes

4-501.19; Priority Foundation; Hot water at the three compartment sink ranged from 103-107F. Facility uses soap that does not specify a lower temperature than 110F. During manual ware washing; maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. PIC contacted maintenance during inspection to repair. EHS will verify compliance by 12/13/25. Until then; heat the water to temp by using the stove top or continue using the dishwasher.

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; Clean the walk in cooler shelves; the inside of the hot holding cabinets; the inside and outside of the flip top cooler across from griddle; the inside of the reach in freezer; outside of the waffle machine; the inside of the microwave; and inside cabinetry both in the waitress station area and the small cafe area. Nonfood-contact surfaces of equipment shall be kept free of an accumulation 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

notedCode 6-501.12/13Cleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-501.12/13; Core; Clean the floors and floor drains throughout the establishment including under prep sinks and behind and under cooking and holding equipment. Floors; walls; ceilings including the attachments such as soap; towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Repair the floors that are in the kitchen that are worn. Caution should be used to minimize food exposure. Repeat. Full points will be deducted at next inspection if not addressed.

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 6-303.11Facility maintenance

Official Wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s Notes

6-303.11; Core; Lighting over cook line and holding/steam equipment line system low due to burned out bulbs. Provide 50 foot candles of light above food prep and cooking surfaces. Repeat; No points assessed. EHS will return and assess lighting with light meter at another visit; EHS not equipped with meter today.

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, Dec 3, 2025 · Original Source

1 - Inspection

Mar 10, 2025

Score 96

Official score: 96 · Understand This Area’s Scale

10 recorded violations

notedCode Observation: Soap wa snot available at the wait station sink. CDI: Soap was provided during inspection. 6-301.11 Handwashing CleanserHandwashing

Official Wording

Handwashing sinks supplied & accessible

Inspector’s Notes

Observation: Soap wa snot available at the wait station sink. CDI: Soap was provided during inspection. 6-301.11 Handwashing Cleanser; Availability (Pf) Provide soap for handwashing at each handsink. -Pf

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.

More about handwashing problems

notedCode Observation: Raw chicken being stored over hot dogs prep refrigeratorOther

Official Wording

Food separated & protected

Inspector’s Notes

Observation: Raw chicken being stored over hot dogs prep refrigerator; Raw tuna stored over ready to eat produce in walk in refrigerator: CDI: Products were moved around to prevent cross contamination; raw meats were placed on bottom shelf. 3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P) (A)(2) Separate types of raw animal foods from each other such as beef; fish; lamb; pork; and poultry during storage; preparation; holding; and display.

In Plain English

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

More about other finding

notedCode Observation: Fruit flies and drain flies observed in kitchen area near dish sink and wait station area. (*Floor is not sealed in wait stationPests

Official Wording

Insects & rodents not present; no unauthorized animals

Inspector’s Notes

Observation: Fruit flies and drain flies observed in kitchen area near dish sink and wait station area. (*Floor is not sealed in wait station; floor drains are not maintained clean and dirty linen are kept open providing harborage conditions) 6-501.111 Controlling Pests (C) Keep the premises free of insects; rodents; and other pests.

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

notedCode Observation: Staffing wearing jewelry during production tasks. CDI: Staff removed jewelry during inspection. 2-303.11 Prohibition - Jewelry (C) Remove jewelry on hands and arms while preparing food. A plain ringEmployee health and hygiene

Official Wording

Personal cleanliness

Inspector’s Notes

Observation: Staffing wearing jewelry during production tasks. CDI: Staff removed jewelry during inspection. 2-303.11 Prohibition - Jewelry (C) Remove jewelry on hands and arms while preparing food. A plain ring; such as a wedding band; is allowed.

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 Observation: The wiping cloths used for wiping up food spills throughout kitchen areas were not stored in a sanitizer between use. CID: Wiping clothes placed in a sanitizer during inspection. 3-304.14 Wiping ClothsCleaning and sanitizing

Official Wording

Wiping cloths: properly used & stored

Inspector’s Notes

Observation: The wiping cloths used for wiping up food spills throughout kitchen areas were not stored in a sanitizer between use. CID: Wiping clothes placed in a sanitizer during inspection. 3-304.14 Wiping Cloths; Use Limitations (C) (B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.

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 Observation: Single service cups are being dispensed without protecting the lip contact surface form hands when being pulled from stack of cups. 4-904.11Equipment and utensils

Official Wording

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

Inspector’s Notes

Observation: Single service cups are being dispensed without protecting the lip contact surface form hands when being pulled from stack of cups. 4-904.11; Core; A) SINGLE-SERVICE and SINGLE-USE ARTICLES and cleaned and SANITIZED UTENSILS shall be handled; displayed; and dispensed so that contamination of FOOD- and lip-contact surfaces is prevented.

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 Observation: Gasket on reach in prep refrigerator at cook line has gasket in poor repairCleaning and sanitizing

Official Wording

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

Inspector’s Notes

Observation: Gasket on reach in prep refrigerator at cook line has gasket in poor repair; 4-501.11; Core; A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2. (B) EQUIPMENT components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.; Observation: Cutting boards are heavily scored. 4-501.12; Core; Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED; or discarded if they are not capable of being resurfaced.

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 Observation: The pressure gauge is reading 0 and should be between 15-25 psiCleaning and sanitizing

Official Wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s Notes

Observation: The pressure gauge is reading 0 and should be between 15-25 psi; The final rinse does not meet 180F on the machine as specified in the data plate. Ensure that machine is working properly and meets requirements in the specification requirements. 4-204.113 Warewashing Machine; Data Plate Operation Specifications (C) 4-203.13 Pressure Measuring Devices; Mechanical Warewashing Equipment (C)

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 Observation: Floor areas under equipment are not clean. 6-501.12 CleaningCleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

Observation: Floor areas under equipment are not clean. 6-501.12 Cleaning; Frequency and Restrictions (C) Floors; walls; ceilings including the attachments such as soap; towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Observation: Mops ae not being hung to air dry over mop sink 6-501.16 Drying Mops (C) Store mops for air drying after use.

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 —Facility maintenance

Official Wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s Notes

Observation: Lighting over cook line system low due to burned out bulbs. 6-303.11 Intensity - Lighting (C) Provide required lighting intensity.

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, Mar 10, 2025 · Original Source

1 - Inspection

Nov 4, 2024

Score 97

Official score: 97 · Understand This Area’s Scale

5 recorded violations

notedCode Observation: Raw meats not being seperated - ground beef over raw fishOther

Official Wording

Food separated & protected

Inspector’s Notes

Observation: Raw meats not being seperated - ground beef over raw fish; chicken over raw beef in walk in refrigerator CDI: Raw meats were arranged to prevent cross contmaination through overhead storage where drip could take place. \3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P) (A)(2) Separate types of raw animal foods from each other such as beef; fish; lamb; pork; and poultry during storage; preparation; holding; and display.

In Plain English

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

More about other finding

notedCode Observation: The warewash machine is unable to sanitize the dishware due to the final inse not getting to 180FCleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

Observation: The warewash machine is unable to sanitize the dishware due to the final inse not getting to 180F; CDI: Dishes were moved to manual sanitization at 3 compartment sink until warewash machine repaired. 4-703.11 Hot Water and Chemical - Methods (P) (B) After being cleaned in a mechanical dish machine; equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P.

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 Observation: The pressure gauge is reading 0 and should be between 15-25 psiCleaning and sanitizing

Official Wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s Notes

Observation: The pressure gauge is reading 0 and should be between 15-25 psi; The final rinse does not meet 180F on the machine as specified in the data plate. Ensure that amchine is working proeprly and meets requirements in the specification requirements. 4-204.113 Warewashing Machine; Data Plate Operation Specifications (C) 4-203.13 Pressure Measuring Devices; Mechanical Warewashing Equipment (C)

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 Observation: Floor areas under equipment are not clean. 6-501.12 CleaningCleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

minorCode Observation: Lighting over the dish areaFacility maintenance

Official Wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s Notes

Observation: Lighting over the dish area; food service production area in wait station are low. Increase lighting in this area. 6-303.11 Intensity - Lighting (C) Provide required lighting intensity.

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 4, 2024 · Original Source

1 - Inspection

Apr 26, 2024

Score 98

Official score: 98 · Understand This Area’s Scale

9 recorded violations

minorCode Observation: There is not a certified food manager during all hours of operation. 2-102.12 (A)Permits, training, and postings

Official Wording

Certified Food Protection Manager

Inspector’s Notes

Observation: There is not a certified food manager during all hours of operation. 2-102.12 (A); Core; (A) The PERSON IN CHARGE 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.

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

majorCode Observation: The 4 door reach in was overstocked causing decreased air flow throughout refrigerator. Increase refrigeration in wait station - There is not sufficient walk in space for bulk storage. CDI: Operator removed bulk items to additional refrigerator. 4-301.11Food temperature

Official Wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s Notes

Observation: The 4 door reach in was overstocked causing decreased air flow throughout refrigerator. Increase refrigeration in wait station - There is not sufficient walk in space for bulk storage. CDI: Operator removed bulk items to additional refrigerator. 4-301.11; Priority Foundation; EQUIPMENT for cooling and heating FOOD; and holding cold and hot FOOD; shall be sufficient in number and capacity to provide FOOD temperatures as specified under Chapter 3. Pf; Observation: Cooked pasta being cooled in 4 inch pan covered with plastic. 1st temperature at 82F nd 82F after 25 minutes of cooling in walk in refrigerator. Improve cooling methods. CDI: Product removed from service. 3-501.15; A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under sec. 3 501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans; Pf (2) Separating the FOOD into smaller or thinner portions; Pf (3) Using rapid cooling EQUIPMENT; Pf (4) Stirring the FOOD in a container placed in an ice water bath; Pf (5) Using containers that facilitate heat transfer; Pf (6) Adding ice as an ingredient; Pf or (7) Other effective methods. Pf (B) When placed in cooling or cold holding EQUIPMENT; FOOD containers in which FOOD is being cooled shall be: 1) Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and (2) Loosely covered; or uncovered if protected from overhead contamination as specified under Subparagraph 3 305.11(A)(2); during the cooling period to facilitate heat transfer from the surface of the FOOD.

In Plain English

More about food kept at an unsafe temperature

criticalCode Observation: Ice being offered for drinks in open bowls without being protected from consumer contamination. (CAFE)Contamination

Official Wording

Contamination prevented during food preparation; storage & display

Inspector’s Notes

Observation: Ice being offered for drinks in open bowls without being protected from consumer contamination. (CAFE); Whole apples being offered without being protected (wrapped or tongs) CDI: Ice and fruit removed from service. 3-306.11; Priority; Except for nuts in the shell and whole; raw fruits and vegetables that are intended for hulling; peeling; or washing by the CONSUMER before consumption; FOOD on display shall be protected from contamination by the use of PACKAGING; counter; service line; or salad bar FOOD guards; display cases; or other effective means. P

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 Observation: Single service cups are being dispensed without protecting the lip contact surface form hands when being pulled from stack of cups. 4-904.11Equipment and utensils

Official Wording

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

Inspector’s Notes

In Plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

minorCode Observation: Gasket on reach in prep refrigerator at cook line has gasket in poor repairCleaning and sanitizing

Official Wording

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

Inspector’s Notes

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

minorCode Observation: the gaskets on the refrigeration units are accumulated with debris. 4-602.13Cleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

Observation: the gaskets on the refrigeration units are accumulated with debris. 4-602.13; Core; NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

minorCode Observation: the utility sink spigot is in poor repair - Water is shooting out of AVB device. 5-205.15Water, plumbing, and sewage

Official Wording

Plumbing installed; proper backflow devices

Inspector’s Notes

Observation: the utility sink spigot is in poor repair - Water is shooting out of AVB device. 5-205.15; A PLUMBING SYSTEM shall be: (A) Repaired according to LAW; P and (B) Maintained in good repair. Core;

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

minorCode Observation: The grease receptacle has heavy accumulation of debris. 5-501.116Facility maintenance

Official Wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s Notes

Observation: The grease receptacle has heavy accumulation of debris. 5-501.116; Core; (B) Soiled receptacles and waste handling units for REFUSE; recyclables; and returnables shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents.; Observation: The outside dumpster corral has accumulation of debris (leaves; trash and chemical containers) 5-501.115; Core; A storage area and enclosure for REFUSE; recyclables; or returnables shall be maintained free of unnecessary items; as specified under sec. 6 501.114; and clean.

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

minorCode Observation: The lighting is insufficient over the cook hodd system light bulbs burned out. The lighting over the hand sink at the wait station and the dish spray sink is not minimum of 20ftc (lux). 6-303.11Facility maintenance

Official Wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s Notes

Observation: The lighting is insufficient over the cook hodd system light bulbs burned out. The lighting over the hand sink at the wait station and the dish spray sink is not minimum of 20ftc (lux). 6-303.11; Core; (A) At least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor; in walk-in refrigeration units and dry FOOD storage areas and in other areas and rooms during periods of cleaning; (B) At least 215 lux (20 foot candles): (1) At a surface where FOOD is provided for CONSUMER self-service such as buffets and salad bars or where fresh produce or PACKAGED FOODS are sold or offered for consumption; (2) Inside EQUIPMENT such as reach-in and under-counter refrigerators; and (3) At a distance of 75 cm (30 inches) above the floor in areas used for handwashing; WAREWASHING; and EQUIPMENT and UTENSIL storage; and in toilet rooms; and (C) At least 540 lux (50 foot candles) at a surface where a FOOD EMPLOYEE is working with FOOD or working with UTENSILS or EQUIPMENT such as knives; slicers; grinders; or saws where EMPLOYEE safety is a factor.; Observation: the flat top grill being used to cook hamburgers at the cafe does not have ventilation system in place. (Flat top was removed for service during inspection)6-304.11; Core; If necessary to keep rooms free of excessive heat; steam; condensation; vapors; obnoxious odors; smoke; and fumes; mechanical ventilation of sufficient capacity shall be provided.

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 26, 2024 · Original Source

1 - Inspection

Dec 8, 2023

Score 94

Official score: 94 · Understand This Area’s Scale

6 recorded violations

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; Observed rust and broken shelving inside reach-in cooler units. Equipment shall be maintained in a state of 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

minorCode 4-602.13Cleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-602.13; Core; Ice build-up inside walk-in freezer. Debris collecting in upstairs memory care steam well basins. Nonfood-contact surfaces of equipment shall be kept free of an accumulation 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

majorCode 5-205.11Handwashing

Official Wording

Handwashing sinks supplied & accessible

Inspector’s Notes

5-205.11; Priority Foundation; Observed dumped ice inside facility service station hand sink. Handwashing sinks may not be used for purposes other than handwashing. CDI: EHS emphasized hand sink usage with PIC; and PIC addressed with staff. ; 6-301.12; Priority Foundation; Handwashing sink near facility grill line did not have an accessible supply of hand drying towels. Dispenser appears to be empty; or sensor is broken. All handwashing sinks shall have a supply of hand towels or a hand drying device. CDI: Dispenser replenished.

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.

More about handwashing problems

criticalCode 3-302.11Other

Official Wording

Food separated & protected

Inspector’s Notes

3-302.11; Priority; Few opened boxes of uncooked sausages stored over ready-to-eat chicken salad; dairy/cheeses; and raw shell eggs inside reach-in refrigerator. Raw shell eggs stored over ready-to-eat sauces inside walk-in cooler. Food shall be protected from cross contamination by storing raw animal foods based on final cook temperature; with ready-to-eat foods on top of raw animal foods. CDI: Items rearranged to follow proper food storage. Please provide additional staff training on the importance of preventing cross-contamination.

In Plain English

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

More about other finding

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

Official Wording

Proper cold holding temperatures

Inspector’s Notes

3-501.16 (A)(2) and (B); Priority; Trays of whole baked potatoes and sweet potatoes holding at 71F. Staff stated that the potatoes had been left on speed rack overnight. TCS foods shall be maintained at 41F or below. CDI: Food voluntarily discarded. Continuation of this violation will result in double points taken.

In Plain English

More about food kept at an unsafe temperature

majorCode 3-501.17Food source and labeling

Official Wording

Proper date marking & disposition

Inspector’s Notes

3-501.17; Priority Foundation; Several prepped food items inside walk-in cooler (butternut squash salad; slaw; etc.); chicken salad; melon fruit salad; and milk inside reach-in refrigerator from the prior day did not have date markings. Food prepared and held in a facility for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed; sold; or discarded when held at a temperature of 41F or less for a maximum of 7 days. CDI: Date markings added.

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

Official record from Wake County Environmental Services, Dec 8, 2023 · Original Source