Restaurant · Wake County, NC

Angus Barn

9401 Glenwood Ave

Last inspected Nov 4, 2026 · View Map ↗ · Compare ↗

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Score 95.5

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

Quick Answers

When was Angus Barn last inspected?: The most recent inspection on record was on Nov 4, 2026. The result listed by Wake County Environmental Services was “Score 95.5” (official score 95.5).
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?: 7 inspections on record, from Dec 13, 2023 to Nov 4, 2026.
Has Angus Barn ever been closed by the health department?: No closure appears in the 7 inspection records we hold for this business. The earliest is dated Dec 13, 2023.

The Full Inspection History

7 inspections

1 - Inspection

Nov 4, 2026

Score 95.5

Official score: 95.5 · Understand This Area’s Scale

5 recorded violations

notedCode 4-601.11 (A)Cleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-601.11 (A); Priority Foundation; Miniature plates; ramekins and bowls stored as clean in the main kitchen dish washing area stored as clean soiled with food and debris. Equipment; food-contact surfaces; and utensils shall be clean to sight and touch. CDI - Items moved for thorough 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 3-501.16(A)(2)Food temperature

Official Wording

Proper cold holding temperatures

Inspector’s Notes

3-501.16(A)(2); Priority; Numerous TCS (Time/Temp. Control for Safety) foods holding above 41 F in the loft salad/dessert 3-door glass reach-in cooler. Refer to temperature chart. TCS foods shall maintain 41 F or less. Portioned salads voluntarily discarded; all other foods moved to cool rapidly in the walk-in cooler. CDI - Cooler repaired during inspection to maintain 38 F ambient. *Half credit taken due to majority of cold holding temperatures within proper range (41 F or less) throughout facility; and active repair of cooler during duration of inspection.

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 4-901.11Equipment and utensils

Official Wording

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

Inspector’s Notes

4-901.11; Core; Cleaned and sanitized dishes wet nested in the main kitchen dish washing area. Dishes shall be stored in a self-draining position that allows air drying. Air dry fully prior to stacking or nesting.

In Plain English

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

More about equipment or utensil issues

notedCode 4-501.11Cleaning and sanitizing

Official Wording

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

Inspector’s Notes

4-501.11; Core; The sprinkler in the walk-in freezer has ice accumulated around it; and it is dripping condensate. No food stored directly underneath the sprinkler. Additionally; the loft walk-through area reach-in cooler has ice formed on its ceiling; with condensate dripping from it. A container placed directly underneath the drip to catch spillage and prevent it from contaminating food. Until repair; continue to store container(s) underneath the leak to catch excess spillage (in the reach-in cooler). Repair the sprinkler in the walk-in freezer and the loft walk-through area reach-in cooler. 4-501.12; Core; The cutting board in front of the salad prep cooler (main kitchen) is scored and stained. Cutting surfaces shall be resurfaced or replaced once no longer easily cleanable. Sand/re-surface cutting board.

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 4-602.13Cleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-602.13; Core; Cleanliness has improved overall; however; a couple following areas/items need more frequent/thorough cleaning: The interior fan of the loft tall reach-in cooler (closest to the handwashing sink near the door entrance/exit) is soiled with black accumulation. The loft hot hold drawer unit (closest to the handwashing sink near the door entrance/exit) interior unit tracks are soiled with food and debris. Non-food contact surfaces of equipment shall be kept free of an accumulation of dirt; dust; food residue and other 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, Nov 4, 2026 · Original Source

1 - Inspection

Jun 8, 2026

Score 95

Official score: 95 · 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; An employee observed dumping and rinsing a pitcher in a handwashing sink (loft bar area). A handwashing sink may not be used for purposes other than handwashing. CDI - PIC to educate all employees on proper usage of handwashing sinks.

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

4-601.11 (A); Priority Foundation; Miniature plates; ramekins and bowls stored as clean in the loft bar expo area soiled with coffee grounds. Various plates and bowls in the main kitchen dish washing area stored as clean soiled with food and debris. Equipment; food-contact surfaces; and utensils shall be clean to sight and touch. CDI - Items moved for thorough cleaning. 4-602.11; Core; The ice machine interior and shoot soiled with black and pink accumulation (loft kitchen). The lid covering ice in the black Cambro (loft expo area) soiled with black accumulation. Ice machines and enclosed compartments of equipment such as ice makers shall be cleaned at a frequency necessary to preclude accumulation of soil or mold.

In Plain English

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

More about cleaning or sanitizing problems

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

Official Wording

Proper cold holding temperatures

Inspector’s Notes

3-501.16(A)(2); Priority; The dressing cooler (main kitchen) unable to maintain 41 F or below ambient. Refer to temperature chart. TCS (Time/Temperature for Safety) foods shall maintain 41 F or less. All foods stored in the cooler recently prepared and moved to cool rapidly in the walk-in cooler. Until repair: store bulk foods in the walk-in; and keep only what's needed for service on ice in this cooler/use temporary time control (optional; if needed). Additionally; a container of cut tomato and sliced American cheese holding above 41 F in a reach in cooler on the main line (main kitchen). Cut tomato voluntarily discarded. Wrap loosened on the cheese. VR - EHS will follow up on repair of the dressing cooler. Repair to hold at 41 F or below.

In Plain English

More about food kept at an unsafe temperature

notedCode 3-501.15 (B)Food temperature

Official Wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s Notes

3-501.15 (B); Core; Recently prepared shrimp; cut romaine; and cheese balls cooling in large portions with lids/wrapped tightly with plastic wrap. When cooling use smaller/thinner portions; cover loosely/catty-corner lids to facilitate heat transfer; and use rapid cooling equipment (walk-in cooler/freezer). CDI - Plastic wrap/lids loosened on shrimp and cheese; and cut romaine moved to the walk-in cooler.

In Plain English

More about food kept at an unsafe temperature

notedCode 6-501.111Pests

Official Wording

Insects & rodents not present; no unauthorized animals

Inspector’s Notes

6-501.111; Core; Black flies present in the main kitchen. Fruit flies present in the loft near the mop sink. The premises shall be maintained free of insects; rodents & other pests. Their presence shall be controlled by routinely inspecting incoming food shipments and supplies; the premises; eliminating harborage conditions; and using trapping devices or other means. Increase pest control measures.

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 4-901.11Equipment and utensils

Official Wording

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

Inspector’s Notes

4-901.11; Core; Cleaned and sanitized dishes wet nested in various areas. Dishes shall be stored in a self-draining position that allows air drying. Air dry fully prior to stacking or nesting.

In Plain English

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

More about equipment or utensil issues

notedCode 4-501.11Cleaning and sanitizing

Official Wording

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

Inspector’s Notes

4-501.11; Core; The relish/oyster reach in cooler (main kitchen) maintaining 46 F ambient. Cooler mainly limited to non-potentially hazardous foods. Equipment shall be maintained in good repair. Repair cooler to maintain 41 F or below.

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 4-602.13Cleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-602.13; Core; Cleaning needed; but not limited to the following areas/items: the main walk-in cooler fan guards and the seafood walk-in cooler fan guards are soiled with dust. The interior fan of the loft tall reach-in cooler; closest to the handwashing sink near the door entrance/exit; is soiled with black accumulation. The main kitchen dressing cooler interior fans are soiled with black accumulation. The glass loft dessert cooler gaskets are soiled with debris; and all cooler gaskets on the main line are soiled with food and debris. Non-food contact surfaces of equipment shall be kept free of an accumulation of dirt; dust; food residue and other debris. Increase cleaning frequency of items mentioned.

In Plain English

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

More about cleaning or sanitizing problems

notedCode 6-501.11Cleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-501.11; Core; The walls surrounding the mop sink in the loft kitchen are damaged and black buildup is present. Physical facilities shall be maintained in good repair. Clean and repair wall.

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 6-201.11Facility maintenance

Official Wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s Notes

6-201.11; Core; Shielding covering light bulbs in the dry storage area near the beer walk-in cooler has shattered. Light bulbs shall be shielded; coated; or otherwise shatter-resistant in areas where there is exposed food. Replace outer covering/shield for light fixture.

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, Jun 8, 2026 · Original Source

1 - Inspection

Feb 17, 2026

Score 97

Official score: 97 · Understand This Area’s Scale

3 recorded violations

notedCode 4-601.11 (A)Cleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-601.11 (A); Priority Foundation; Miniature plates; ramekins and bowls stored as clean in the main kitchen expo area soiled with food and debris. Equipment; food-contact surfaces; and utensils shall be clean to sight and touch. CDI - Items moved for thorough 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 3-501.16(A)(2)Food temperature

Official Wording

Proper cold holding temperatures

Inspector’s Notes

3-501.16(A)(2); Priority; Multiple TCS (Time/Temperature Control for Safety) foods holding above 41 F in the main grill lowboy cooler (far right-side cooler closest to the door entry/exit). Refer to temperature chart. Cooler maintaining 40 F ambient. TCS foods shall maintain 41 F or less. CDI - All foods moved to cool rapidly in the main walk-in cooler. EHS recommends adjusting the cooler to a lower setting and storing less food product in the cooler to facilitate proper air flow. Cooler adjusted to a lower setting during inspection. Improvement from previous inspection; full points not taken.

In Plain English

More about food kept at an unsafe temperature

minorCode 4-602.13Cleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-602.13; Core; The beer walk-in cooler fan guard soiled with dust. The interior fan of the loft tall reach-in cooler; closest to the handwashing sink near the door entrance/exit; soiled with black accumulation. Lowboy cooler gaskets on the main grill line soiled with food and debris. The main walk-in cooler gasket soiled with black accumulation. The large fans in the main kitchen soiled with dust and debris. Non-food contact surfaces of equipment shall be kept free of an accumulation of dirt; dust; food residue and other debris. Increase cleaning frequency of items mentioned.

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 17, 2026 · Original Source

1 - Inspection

Sep 9, 2025

Score 97

Official score: 97 · Understand This Area’s Scale

5 recorded violations

notedCode 4-601.11 (A)Cleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-601.11 (A); Priority Foundation; Numerous plates; ramekins; bowls; and containers stored as clean in various areas soiled with food; debris; and old sticker residue. Equipment; food-contact surfaces; and utensils shall be clean to sight and touch. CDI - Items moved for thorough cleaning. 4-602.11; Core; The main ice machine shoot; the loft ice machine shoot; and the little barn ice machine baffle soiled with black and pink accumulation. Ice machines shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. 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

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

Official Wording

Proper cold holding temperatures

Inspector’s Notes

3-501.16(A)(2); Priority; Multiple cartons of heavy cream holding 45-48 F in the dessert cooler (main kitchen). The top of the cooler maintaining 37-38 F ambient; bottom of the cooler maintaining 48 F ambient. TCS (Time/Temperature Control for Safety) foods shall maintain 41 F or less. Heavy cream voluntarily discarded by PIC. The bottom of the cooler limited to non-TCS foods. Improvement from previous inspection; full points not taken. VR - EHS will return to ensure the cooler can maintain 41 F or below in all areas of the cooler.

In Plain English

More about food kept at an unsafe temperature

notedCode 4-901.11Equipment and utensils

Official Wording

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

Inspector’s Notes

4-901.11; Core; Cleaned and sanitized dishes wet nested in various areas. Dishes shall be stored in a self-draining position that allows air drying. Air dry fully prior to stacking or nesting.

In Plain English

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

More about equipment or utensil issues

notedCode 4-501.11Cleaning and sanitizing

Official Wording

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

Inspector’s Notes

4-501.11; Core; White fan guards at the far end of the main-walk in cooler and in the seafood walk-in cooler are rusty and paint is chipping/peeling. Equipment shall be maintained in good repair. Replace fan guards.

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; Fan guards in the main walk-in cooler and in multiple tall reach-in coolers soiled with dust; debris; and black accumulation. Surfaces of equipment shall be kept free of an accumulation of dirt; food residue and other 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, Sep 9, 2025 · Original Source

1 - Inspection

Feb 13, 2025

Score 97.5

Official score: 97.5 · Understand This Area’s Scale

5 recorded violations

notedCode 3-501.16(A)(2)Food temperature

Official Wording

Proper cold holding temperatures

Inspector’s Notes

3-501.16(A)(2); Priority; A couple TCS foods in various coolers were holding above 41F; see temperature table. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less; unless foods are under time as the public health control. CDI - PIC moved foods to freezers or closed lids on prep coolers to cool. Repeat. Improvement from previous inspection; full points not taken.

In Plain English

More about food kept at an unsafe temperature

notedCode 3-501.15 (B)Food temperature

Official Wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s Notes

3-501.15 (B); Core; Observed several cooling foods in containers with tightly-fitted lids in various coolers throughout the establishment. When placed in cooling/cold holding equipment; food containers in which food is being cooled shall be: Loosely covered; or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. CDI - Lids were lifted to allow for better airflow to assist with cooling.

In Plain English

More about food kept at an unsafe temperature

notedCode 3-304.14 (B)Cleaning and sanitizing

Official Wording

Wiping cloths: properly used & stored

Inspector’s Notes

3-304.14 (B); Core; Observed a couple wet sanitizing cloths stored on prep tables when not in use. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at adequate concentrations. Place wet wiping cloths into sanitizing buckets when not in 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 4-101.17Cleaning and sanitizing

Official Wording

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

Inspector’s Notes

4-101.17; Core; Observed a food employee using a wood plate to carry raw beef from cold-hold drawer to grill. Wood and wood wicker may not be used as a food-contact surface. Except hard maple or an equivalently hard; close-grained wood may be used for: Cutting boards; cutting blocks; bakers' tables; and utensils such as rolling pins; doughnut dowels; salad bowls; and chopsticks. CDI - Spoke to PIC to ensure wood is no longer used for food-contact surfaces. Discard wooden plate that was in contact with raw meat.

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 6-501.14 (A)Facility maintenance

Official Wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s Notes

6-501.14 (A); Core; Observed some dust buildup on the ceiling vents near the food prep areas of the Loft kitchen. Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust; dirt; and other materials. Clean ceiling vent and area around ceiling vent to prevent contamination of foods.

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, Feb 13, 2025 · Original Source

1 - Inspection

Jun 20, 2024

Score 96

Official score: 96 · Understand This Area’s Scale

4 recorded violations

majorCode 5-205.11Handwashing

Official Wording

Handwashing sinks supplied & accessible

Inspector’s Notes

5-205.11; Priority Foundation; Observed a food employee cleaning a food thermometer in a handwashing sink. A handwashing sink may not be used for purposes other than handwashing. CDI - PIC stopped practice and educated food employee.

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

Required records available: shellstock tags; parasite destruction

Inspector’s Notes

3-203.12; Priority Foundation; Oyster tags had dates of the day the oysters were removed from packaging; not the date that the last oyster was consumed/sold from that container. The date when the last shellstock from the container is sold or served shall be recorded on the tag or label. If shellstock are removed from its tagged or labeled container the source identification must be preserved using the approved record-keeping system; and ensuring shellstock from one tagged or labeled container are not comingled with shellstock from another container. Educated PIC and GM on dates that must be recorded on shell stock tags. Follow-up by 6/28/2024.

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

criticalCode 3-302.11Other

Official Wording

Food separated & protected

Inspector’s Notes

3-302.11; Priority; Observed cooked steaks touching raw beef while stored on trays in a reach-in cooler. Food shall be protected from cross-contamination by separating raw animal foods during storage; prep; holding and display from raw and cooked ready-to-eat foods. CDI - PIC voluntarily discarded cooked steaks.

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; A couple TCS foods in the walk-in cooler and one of the reach-in coolers on the 1st floor were holding above 41F. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - Foods were moved into freezer for cooling. Great improvement from previous inspection; full points not taken.

In Plain English

More about food kept at an unsafe temperature

Official record from Wake County Environmental Services, Jun 20, 2024 · Original Source

1 - Inspection

Dec 13, 2023

Score 92.5

Official score: 92.5 · Understand This Area’s Scale

9 recorded violations

criticalCode 2-301.14Handwashing

Official Wording

Hands clean & properly washed

Inspector’s Notes

2-301.14; Priority; Observed team member on the grill place several raw steaks on the grill; then they changed gloves without washing hands and change tasks to handle clean plates and RTE food.Hands shall be washed: After handling soiled equipment or utensils; During food preparation; as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; When switching between working with raw food and working with ready to eat food ; Before donning gloves for working with food; P and After engaging in other activities that contaminate the hands. A hand wash sink is not provided in this grill area. Management will provide training to employees.

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; Observed tray of beef tenderloins seared and raw inside stored above cooked ribs on rolling cart. Observed raw ground beef stored directly above RTE onions and peppers in walk in cooler. Food shall be protected from cross contamination: Separate raw animal foods during storage; preparation; holding; and display from: raw ready-to-eat food including other raw animal food such as fish for sushi or; or other raw ready-to-eat food such as fruits and vegetables. Manager rearranged storage hierarchy.

In Plain English

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

More about other finding

majorCode 4-601.11 (A)Cleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-601.11 (A); Priority Foundation; Observed black residue inside nozzle above prep sink that is used to fill water pitchers. Equipment food-contact surfaces and utensils shall be clean to sight and touch- items placed in 3 comp sink.

In Plain English

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

More about cleaning or sanitizing problems

criticalCode 3-501.16(A)(1)Food temperature

Official Wording

Proper hot holding temperatures

Inspector’s Notes

3-501.16(A)(1) ; Priority;Observed tomato mushroom mix and onion pepper mix under insufficient heat lamp device. Observed french onion soup sitting at room temperature. TCS foods shall be held at 135F or greater. Items reheat/ discarded.

In Plain English

More about food kept at an unsafe temperature

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; Observed raw lobster; gyure cheese; blue cheese spinach dip; roasted tomato puree; cooked ribs ect... (see chart above) prepared on previous days holding above 41F. TCS foods shall be held at 41F or below.

In Plain English

More about food kept at an unsafe temperature

criticalCode 3-501.18Food source and labeling

Official Wording

Proper date marking & disposition

Inspector’s Notes

3-501.18; Priority;Observed wedge dip; tray of baked potatoes; creme brule with preparation dates 11-19-23 thorugh 12-3-23.Observed housemade blue cheese dressing ; cooked turkey; meatballs; cooked ribs; cooked chicken wings and open containers of half and half held without date marking. Food specified in par. 3 501.17(A) or (B) shall be discarded if it: (1) Exceeds the temperature and time combination specified in par. 3-501.17(A); except time that the product is frozen; P (2) Is in a container or package that does not bear a date or day; P or (3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified. Items dated/ 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

majorCode 3-501.15Food temperature

Official Wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s Notes

3-501.15; Priority Foundation;Observed crab mix; blueberry and apple cobbler cooling inside tightly covered containers and/ or deep containers.Cooling shall be accomplished by 1) Placing the food in shallow pans; Pf (2) Separating the food into smaller or thinner portions; Pf (3) Using rapid cooling equipment 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. Covers removed. Some items divided to be placed in small containers.;

In Plain English

More about food kept at an unsafe temperature

minorCode 3-304.14Cleaning and sanitizing

Official Wording

Wiping cloths: properly used & stored

Inspector’s Notes

3-304.14; Core; Observed wet or soiled wiping cloths on counters. Wet or soiled wiping cloths shall be held in sanitizer solution in 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

minorCode 3-304.12Equipment and utensils

Official Wording

In-use utensils: properly stored

Inspector’s Notes

3-304.12; Core;Observed dipper well utensils in hot water 128F in upstairs kitchen. During pauses in food preparation or dispensing; food preparation and dispensing utensils shall be stored: a container of water if the water is maintained at a temperature of at least 135F or greater.

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

Official record from Wake County Environmental Services, Dec 13, 2023 · Original Source

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