Restaurant · Wake County, NC

City Barbeque #27

110 Cabela Dr

Last inspected Oct 28, 2026 · View Map ↗ · Compare ↗

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Score 92

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

Quick Answers

When was City Barbeque #27 last inspected?: The most recent inspection on record was on Oct 28, 2026. The result listed by Wake County Environmental Services was “Score 92” (official score 92).
Were any violations recorded at the last inspection?: Yes: 11 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 Jan 8, 2024 to Oct 28, 2026.
Has City Barbeque #27 ever been closed by the health department?: No closure appears in the 8 inspection records we hold for this business. The earliest is dated Jan 8, 2024.

The Full Inspection History

8 inspections

1 - Inspection

Oct 28, 2026

Score 92

Official score: 92 · Understand This Area’s Scale

11 recorded violations

notedCode —Food temperature

Official Wording

Proper cooling time & temperatures

Inspector’s Notes

3-501.14(A) Cooked TCS FOOD shall be cooled from 135F to 70F within 2 hours and from 135F to 41F or less within a total of 6 hours. P Observed cooling chicken tenders (prepped 10/23/26) and brisket (prepped 10/27/26) at 45oF. CDI: PIC voluntarily discarded chicken tenders and brisket.

In Plain English

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

More about food kept at an unsafe temperature

notedCode 3-501.16 (A)(1) Except during preparationFood temperature

Official Wording

Proper hot holding temperatures

Inspector’s Notes

3-501.16 (A)(1) Except during preparation; cooking; or cooling; or when TPHC is used; TCS FOOD shall be maintained at 135°F or above; except that roasts may be held at 130°F or above. P Observed brisket holding at 128oF on main line. CDI: Food handler reheated to 170oF and placed back in the hot holding unit.

In Plain English

More about food kept at an unsafe temperature

notedCode —Chemicals

Official Wording

Toxic substances properly identified stored & used

Inspector’s Notes

7-102.11 Common Name - Working Containers (Pf)- Observed no label on working buckets of sanitizer. Label working containers of toxic materials such as cleaners and sanitizers. CDI- Labels were added to the buckets of sanitizer.

In Plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

More about chemicals stored or used unsafely

notedCode 3-501.15(A) Foods shall be cooled from 135F to 70F within two hoursFood temperature

Official Wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s Notes

3-501.15(A) Foods shall be cooled from 135F to 70F within two hours;135F to 41F within six hours; or room temperature to 41F within four hours by placing the FOOD in shallow pans; small/thin portions; using rapid cooling equipment; stirring; ice water bath; using containers that facilitate heat transfer; adding ice as an ingredient or other effective methods. Pf Observed chicken wing cooling in deep pan in the prep unit on the main line at 50oF. CDI: Food handler spread wings out on a large sheet pan and moved them to the walkin to quickly slow. No second temp was taken wings were served. 3-501.15(B) - When placed in cooling or cold holding EQUIPMENT; cooling food containers shall be arranged in the EQUIPMENT to provide maximum heat transfer through the container walls and loosely covered; or uncovered if protected from overhead contamination facilitate heat transfer from the surface of the FOOD. C Observed multiple sheet pans stored above cooling food; blocking the air flow. CDI: PIC reorganized the cooling items to facilitate better air flow around the cooling foods.

In Plain English

More about food kept at an unsafe temperature

notedCode —Food source and labeling

Official Wording

Food properly labeled: original container

Inspector’s Notes

3-302.12 Food Storage Containers Identified with Common Name of Food (C) Observed spices and pre-dip batter without labels. CDI: PIC added labels.

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 6-501.111 Controlling Pests (Pf)- Observed flies in the prep kitchen area. Keep the premises free of insectsPests

Official Wording

Insects & rodents not present; no unauthorized animals

Inspector’s Notes

6-501.111 Controlling Pests (Pf)- Observed flies in the prep kitchen area. Keep the premises free of insects; rodents; and other pests. Verification required within 10 days.

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 7-204.12 Chemicals for WashingOther

Official Wording

Washing fruits & vegetables

Inspector’s Notes

7-204.12 Chemicals for Washing; Treatment; Storage and Processing Fruits and Vegetables; Criteria (P) Observed no test strips available to verify the concentration of the vegetable chemicals used for washing. CDI: PIC will direct staff to wash vegetables with only water until the test strips are made available.

In Plain English

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

More about other finding

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 (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: Shall be stored:(1) In a self-draining position that allows air drying. CDI: PIC rearranged dishes to allow air drying.

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 —Cleaning and sanitizing

Official Wording

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

Inspector’s Notes

4-501.12 Cutting Surfaces (C)- Noted cutting boards are deeply scratched and scored. Resurface or replaced cutting boards. Ensure all cutting boards have a smooth surfaces and easily cleanable.

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

Garbage & refuse properly disposed; facilities maintained

Inspector’s Notes

5-501.113 Covering Receptacles (C)- Noted outside dumpster sliding doors kept opened in between use. Keep sliding doors closed in between use to prevent the attraction of pests.

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; Core; Tile floor in poor repair - Grout and tiles missing from various areas throughout the kitchen/service areas. Noteds significant floor tile damage below the deep fryer as well. PHYSICAL FACILITIES shall be maintained in good repair. Repair is scheduled for Thanksgiving break.

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 28, 2026 · Original Source

1 - Inspection

Mar 17, 2026

Score 94

Official score: 94 · Understand This Area’s Scale

12 recorded violations

notedCode 2-401.11 EatingEmployee health and hygiene

Official Wording

Proper eating; tasting; drinking or tobacco use

Inspector’s Notes

2-401.11 Eating; Drinking; or Using Tobacco (C) - Noted Employee box of Cheeze-its stored neared the front-end prep area. Ensure employee beverages are stored separate from employee personal items. This is a repeat from the last inspection

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 4-601.11 (A)Cleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-601.11 (A); Priority Foundation; Noted soiled butcher knives stored as being clean near the self serve station and dish machine area. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI-Noted utensils taken back to dishpit for rewashing.

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)Food temperature

Official Wording

Proper hot holding temperatures

Inspector’s Notes

3-501.16(A)(1) ; Priority; Brisket measuring between 124-120 F in the hot hold cabinet. According to PIC; brisket was cooked 2 hours prior to inspection. Keep all TCS food at or above 135F when held hot. CDI- Brisktet was reheated and placed back into hot holding.

In Plain English

More about food kept at an unsafe temperature

majorCode 6-501.111 Controlling Pests (Pf)- Noted gnats in the dining room and prep kitchen area. Keep the premises free of insectsPests

Official Wording

Insects & rodents not present; no unauthorized animals

Inspector’s Notes

6-501.111 Controlling Pests (Pf)- Noted gnats in the dining room and prep kitchen area. Keep the premises free of insects; rodents; and other pests.

In Plain English

More about signs of rodents or insects

notedCode —Cleaning and sanitizing

Official Wording

Wiping cloths: properly used & stored

Inspector’s Notes

3-304.14(B)- Sani bucket of Sink and Surface sanitizer is reading below 0 ppm. Maintain Sink and Surface sanitizer between 272-700 ppm DDBSA. Hold in-use wiping cloths in properly concentrated sanitizer between uses. CDI- Sanitizer remixed.

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 —Other

Official Wording

Washing fruits & vegetables

Inspector’s Notes

3-302.15- Observed staff cutting bell peppers without washing vegetables prior to use. Wash fruits and vegetables prior to use.

In Plain English

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

More about other finding

minorCode —Cleaning and sanitizing

Official Wording

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

Inspector’s Notes

4-501.12 Cutting Surfaces (C)- Noted cutting boards are deeply scratched and scored. Replaced cutting boards. Ensure all cutting boards have a smooth surfaces and easily cleanable.

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; Noted residue build-up on the lower counter spaces below the cook line station; the basin of the vegetable prep sink and exterior surfaces of the bulk ingredient bins. At the self-serve station noted; residue build up along the interior surface on cabinets and counter surface below the soda machine. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; 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

criticalCode —Water, plumbing, and sewage

Official Wording

Plumbing installed; proper backflow devices

Inspector’s Notes

5-205.15 (A) - Noted steady leak underneath the drain line of ware wash sink. Repair not in accordance with law.

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 —Facility maintenance

Official Wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s Notes

5-501.113 Covering Receptacles (C)- Noted outside dumpster sliding doors kept opened in between use. Keep sliding doors closed in between use to prevent the attraction of pests.

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; Core; Tile floor in poor repair - Grout missing from various areas throughout the kitchen/service areas. Noteds significant floor tile damage below the deep fryer as well. PHYSICAL FACILITIES shall be maintained in good repair. Operator is working on corrective action plan and repair concurrently.

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 —Facility maintenance

Official Wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s Notes

6-305.11 Designation - Dressing Areas and Lockers (C)- Observed an employee jacket hanging across dry storage rack near the back of the prep kitchen.

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 17, 2026 · Original Source

1 - Inspection

Oct 7, 2025

Score 95

Official score: 95 · Understand This Area’s Scale

10 recorded violations

notedCode —Other

Official Wording

Procedures for responding to vomiting & diarrheal events

Inspector’s Notes

2-501.11 Clean-up of Vomiting and Diarrheal Event (Pf)- Person in charge could not provide written procedures for Vomit and Diarrhea event. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. CDI- EHS emailed PIC a copy of the Departments written procedures for cleaning vomit and diarrhea.

In Plain English

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

More about other finding

minorCode 2-401.11 EatingEmployee health and hygiene

Official Wording

Proper eating; tasting; drinking or tobacco use

Inspector’s Notes

2-401.11 Eating; Drinking; or Using Tobacco (C) - Noted personal beverages stored commingled with containers of spices at the cup holder stations. Ensure employee beverages are stored separate from employee personal items.

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 6-301.12 Hand Drying Provision (Pf)- At the cook lineHandwashing

Official Wording

Handwashing sinks supplied & accessible

Inspector’s Notes

6-301.12 Hand Drying Provision (Pf)- At the cook line; noted batteries dead on the paper towel dispenser near the handsink. Ensure all handwashing sinks are fully stocked with paper towels and soap at all times. CDI- EHS instructed PIC to replace batteries on dispenser during 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

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-601.11 (A); Priority Foundation; Noted multiple soiled dishes; utensil and cutting boards stored as being clean near the self serve station and dish machine area. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI-Noted dishes and utensils taken back to dishpit for rewashing.

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; Banana pudding is 48-49 F in the glass refrigeration unit. Noted ambient air temperature was 45 F for noted glass refrigerator. Keep all TCS food at or below 41F when held cold. The banana pudding transferred to the walk in cooler.

In Plain English

More about food kept at an unsafe temperature

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)- Need to replace the torn/damaged gaskets on the warmer drawer and front end expo cooler. Also noted glass refrigerator is no longer working. Ambient for glass refrigerator was 45 F. Have noted fridge repaired. 4-501.12 Cutting Surfaces (C)- Noted portable cutting boards are deeply scratched and discolored. Ensure all cutting boards are smooth and easily cleanable.

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; Noted some residue build-up on the lower counter spaces below the cook line station and exterior surfaces of the bulk ingredient bins. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; 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

majorCode 5-205.15Water, plumbing, and sewage

Official Wording

Plumbing installed; proper backflow devices

Inspector’s Notes

5-205.15; Priority; The hot water at the cook line handwashing sink is scalding; thus making it difficult for staff to wash their hands for the required 20 seconds time period. Noted hot water reaches up to 124 F at noted handwashing sink. Follow Visit shall be made by Oct 17th to ensure hot water adjusted. 5-205.15 - Noted steady leak along the drain line below the 3 compartment sink and cook line handwashing sink. Maintain a plumbing system in good repair. Repair noted leaks.

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 —Facility maintenance

Official Wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s Notes

5-501.115- Observed bags of trash on the ground in the dumpster corral area. 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; Core; Tile floor in poor repair - Grout missing from various areas throughout the kitchen/service areas.PHYSICAL FACILITIES shall be maintained in good repair. Operator is working on corrective action plan and repair concurrently.

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 7, 2025 · Original Source

1 - Inspection

May 8, 2025

Score 99

Official score: 99 · Understand This Area’s Scale

6 recorded violations

notedCode 4-903.11(A) and (C)Equipment and utensils

Official Wording

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

Inspector’s Notes

4-903.11(A) and (C); Core; Noted single service fry boats stored in a upright position on the make line and near the deep fryer units. . Discussed ensuring the single service items are stored inverted on a clean; dry location to avoid the risk of contamination.

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 —Chemicals

Official Wording

Toxic substances properly identified stored & used

Inspector’s Notes

7-102.11 Common Name - Working Containers (Pf)- Need to label working spray bottles of degreaser. Label working containers of toxic materials such as cleaners and sanitizers. CDI- bottles were relabeled.

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 —Cleaning and sanitizing

Official Wording

Wiping cloths: properly used & stored

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

notedCode —Cleaning and sanitizing

Official Wording

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

Inspector’s Notes

4-501.11 Noted bulk ice machine no longer working. Person in charge has already placed a work order for noted unit. Also noted a few knobs missing on the front end burner unit. Maintain equipment 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

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; Noted some sticky residue build-up on the counter space below the self-serve soda machine. Also noted an accumulation of black sticky build up inside the expo cooler at the Self-serve station (inside the wooden cabinets). NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; 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

minorCode —Facility maintenance

Official Wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s Notes

5-501.113 Covering Receptacles (C) - Noted sliding doors left opened on the outside dumpster units. Keep dumpster units closed in between use

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, May 8, 2025 · Original Source

1 - Inspection

Dec 4, 2024

Score 100

Official score: 100 · Understand This Area’s Scale

0 recorded violations

No violations recorded in this inspection.

Official record from Wake County Environmental Services, Dec 4, 2024 · Original Source

1 - Inspection

Jul 24, 2024

Score 96.5

Official score: 96.5 · Understand This Area’s Scale

3 recorded violations

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

Official Wording

Proper hot holding temperatures

Inspector’s Notes

3-501.16(A)(1) ; Priority; Turkey is 129F in the hot holding unit. Keep all TCS food at or above 135F when held hot. The turkey was voluntarily 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; Banana pudding is 44F in the glass refrigeration unit. Coleslaw is 44F and potato salad is 44F in the prep refrigeration unit. Keep all TCS food at or below 41F when held cold. The banana pudding; coleslaw and potato salad were placed on ice.

In Plain English

More about food kept at an unsafe temperature

majorCode 4-302.12Equipment and utensils

Official Wording

Thermometers provided & accurate

Inspector’s Notes

4-302.12; Priority Foundation; No thermometer in the prep refrigeration unit. Thermometers shall be readily accessible in refrigeration units. A follow-up will be conducted by REHS by August 3rd.

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, Jul 24, 2024 · Original Source

1 - Inspection

Apr 9, 2024

Score 97

Official score: 97 · Understand This Area’s Scale

6 recorded violations

minorCode Observation: The hand wash sink at the front service counter is unable to provide hot water at 100F or higher. Observed at 71F. 5-202.12Handwashing

Official Wording

Handwashing sinks supplied & accessible

Inspector’s Notes

Observation: The hand wash sink at the front service counter is unable to provide hot water at 100F or higher. Observed at 71F. 5-202.12; Core; (A) A handwashing sink shall be equipped to provide water at a temperature of at least 38oC (100oF) through a mixing valve or combination faucet.

In Plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official Wording

Proper hot holding temperatures

Inspector’s Notes

Observation: The brisket being pulled out to carve on the cutting board was observed at 127F. Product is placed back into hot holding cabinet between carving. Currently there is no heat lamp available over the cutting boards. 3-501.16(A)(1) ; Priority;(A) Except during preparation; cooking; or cooling; or when time is used as the public health control as specified under sec.3 501.19; and except as specified under par. (B) and in par. (C ) of this section; POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be maintained: (1) At 57oC (135oF) or above; CDI: Product removed from service. Consider a time policy for product if unable to hold hot due to repair of heat lamps.

In Plain English

More about food kept at an unsafe temperature

minorCode 2-402.11Employee health and hygiene

Official Wording

Personal cleanliness

Inspector’s Notes

2-402.11; Core; Observation: Staff wearing visors and not wearing hair covering during productions tasks. 2-402.11; Core;FOOD EMPLOYEES shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair; that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. (B) This section does not apply to FOOD EMPLOYEES such as counter staff who only serve BEVERAGES and wrapped or PACKAGED FOODS; hostesses; and wait staff if they present a minimal RISK of contaminating exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.

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

minorCode Observation: In use knives for cutting product at service counter being stored under cutting board. In use utensils should be stored on clean surface.3-304.12Equipment and utensils

Official Wording

In-use utensils: properly stored

Inspector’s Notes

Observation: In use knives for cutting product at service counter being stored under cutting board. In use utensils should be stored on clean surface.3-304.12; Core; During pauses in FOOD preparation or dispensing; FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under par. (B) of this section; in the FOOD with their handles above the top of the FOOD and the container; (B) In FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) with their handles above the top of the FOOD within containers or EQUIPMENT that can be closed; such as bins of sugar; flour; or cinnamon; (C) On a clean portion of the FOOD preparation table or cooking EQUIPMENT only if the in-use UTENSIL and the FOOD-CONTACT surface of the FOOD preparation table or cooking EQUIPMENT are cleaned and SANITIZED at a frequency of every 4 hours. CDI; Knife removed from service.

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 ObservationEquipment and utensils

Official Wording

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

Inspector’s Notes

Observation; Single service paper trays not stored inverted to protect food contact surface. 4-903.11(A); (B) and (D); Core; B) Clean EQUIPMENT and UTENSILS shall be stored as specified under (A) of this section and shall be stored: (2) Covered or inverted.; Observation: Utensils and equipment not being air dried after sanitizing. Prep bins and other utensils stored stacked wet. ***REPEAT**** 4-901.11; Core; After cleaning and SANITIZING; EQUIPMENT and UTENSILS: (A) Shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface SANITIZING solutions); before contact with FOOD; and (B) May not be cloth dried except that UTENSILS that have been air-dried may be polished with cloths that are maintained clean and dry.

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: Areas where staff are cutting and performing food produciton tasks do not have sufficient lighting. 6-303.11Facility maintenance

Official Wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s Notes

Observation: Areas where staff are cutting and performing food produciton tasks do not have sufficient lighting. 6-303.11; Core; 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.

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 9, 2024 · Original Source

1 - Inspection

Jan 8, 2024

Score 98

Official score: 98 · Understand This Area’s Scale

7 recorded violations

criticalCode Observation: Spray glass cleaner stored over single service items at front counter. 7-201.11Chemicals

Official Wording

Toxic substances properly identified stored & used

Inspector’s Notes

Observation: Spray glass cleaner stored over single service items at front counter. 7-201.11; Priority; POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD; EQUIPMENT; UTENSILS; LINENS; and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning; P and (B) Locating the POISONOUS OR TOXIC MATERIALS in an area that is not above FOOD; EQUIPMENT; UTENSILS; LINENS; and SINGLE-SERVICE or SINGLE-USE ARTICLES. CDI: Operator removed spray to store properly.

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 Observation: Working containers of spices and other dry goods not labeled with the contents. 3-302.12Food source and labeling

Official Wording

Food properly labeled: original container

Inspector’s Notes

Observation: Working containers of spices and other dry goods not labeled with the contents. 3-302.12; Core; Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta; working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT; such as cooking oils; flour; herbs; potato flakes; salt; spices; and sugar shall be identified with the common name of the FOOD

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 Observation: Staff wearing visors and not wearing hair covering during productions tasks. 2-402.11Employee health and hygiene

Official Wording

Personal cleanliness

Inspector’s Notes

Observation: Staff wearing visors and not wearing hair covering during productions tasks. 2-402.11; Core;FOOD EMPLOYEES shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair; that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. (B) This section does not apply to FOOD EMPLOYEES such as counter staff who only serve BEVERAGES and wrapped or PACKAGED FOODS; hostesses; and wait staff if they present a minimal RISK of contaminating exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.

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

minorCode Observation: Utensils and equipment not air dried after washing/sanitizing. Prpe bins observed with water between stacks. 4-901.11Equipment and utensils

Official Wording

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

Inspector’s Notes

Observation: Utensils and equipment not air dried after washing/sanitizing. Prpe bins observed with water between stacks. 4-901.11; Core; After cleaning and SANITIZING; EQUIPMENT and UTENSILS: (A) Shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface SANITIZING solutions); before contact with FOOD; and (B) May not be cloth dried except that UTENSILS that have been air-dried may be polished with cloths that are maintained clean and dry.

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 Observation: The metal banded brush with bristles is not approved for food contact. Metal band observed rustedCleaning and sanitizing

Official Wording

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

Inspector’s Notes

Observation: The metal banded brush with bristles is not approved for food contact. Metal band observed rusted; hairs of brush cannot be sanitized between use. 4-101.11; Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors; odors; or tastes to FOOD and under normal use conditions shall be: P CID: Operator discarded brush. Other utensils available for this use on site. (A) Safe; P (B) Durable; CORROSION-RESISTANT; and nonabsorbent; (C) Sufficient in weight and thickness to withstand repeated WAREWASHING; (D) Finished to have a SMOOTH; EASILY CLEANABLE surface; and (E) Resistant to pitting; chipping; crazing; scratching; scoring; distortion; and decomposition. Priority Foundation;

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 waste receptacle is missing dumpster plug. 5-501.114Facility maintenance

Official Wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s Notes

Observation: The waste receptacle is missing dumpster plug. 5-501.114; Core; Drains in receptacles and waste handling units for REFUSE; recyclables; and returnables shall have drain plugs in place.; Observation: Waste receptacles in the dumpster corral are heavily accumulated with debris. Grease receptacle had grease buildup on exterior. 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.

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: Tile floor in poor repair - Grout missing from various areas throughout the kitchen/service areas. 6-501.11Cleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

Observation: Tile floor in poor repair - Grout missing from various areas throughout the kitchen/service areas. 6-501.11; Core; PHYSICAL FACILITIES shall be maintained in good repair. Operator is working on corrective action plan and repair concurrently.

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 8, 2024 · Original Source