1 - Inspection
Oct 2, 2026
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, Oct 2, 2026 · Original Source
Restaurant · Wake County, NC
Raleigh Country Club
400 Donald Ross Dr
Last inspected Oct 2, 2026 · View Map ↗ · Compare ↗
Score 100
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
- When was Raleigh Country Club last inspected?
- The most recent inspection on record was on Oct 2, 2026. The result listed by Wake County Environmental Services was “Score 100” (official score 100).
- Were any violations recorded at the last inspection?
- No. No violations were recorded at the most recent inspection.
- How many inspections are on record?
- 6 inspections on record, from Nov 13, 2024 to Oct 2, 2026.
- Has Raleigh Country Club ever been closed by the health department?
- No closure appears in the 6 inspection records we hold for this business. The earliest is dated Nov 13, 2024.
The Full Inspection History
6 inspections1 - Inspection
May 21, 2026
Score 99
Official score: 99 · Understand This Area’s Scale
1 recorded violation
notedCode 3-305.11 Boxes of chicken and butter balls on the floor of the freezer. Store food in a cleanContamination
Official Wording
Contamination prevented during food preparation; storage & display
Inspector’s Notes
3-305.11 Boxes of chicken and butter balls on the floor of the freezer. Store food in a clean; dry location; not exposed to contamination. Keep at least 6 inches above the floor. CDI-The food boxes were placed on shelving once REHS spoke to PIC.
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 contaminationOfficial record from Wake County Environmental Services, May 21, 2026 · Original Source
1 - Inspection
Dec 19, 2025
Score 96.5
Official score: 96.5 · Understand This Area’s Scale
4 recorded violations
notedCode —Handwashing
Official Wording
Handwashing sinks supplied & accessible
Inspector’s Notes
6-301.12 Priority foundation: No paper towels at the hand washing sink up front. Provide paper towels or a hand drying device at hand sinks. CDI-The paper towels were added to for the hand 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 problemsnotedCode —Cleaning and sanitizing
Official Wording
Food-contact surfaces: cleaned & sanitized
Inspector’s Notes
4-501.114 Priority: Sanitizer is less than 200ppm of quaternary ammonium in a spray bottle. Maintain sanitizer at correct concentrations when being used to sanitize. CDI-The sanitizer was adjusted to the correct concentration.
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 problemsnotedCode 2-303.11 Core: An food employee is wearing a bracelet that is handling food. Remove jewelry on hands and arms while preparing food. A plain ringEmployee health and hygiene
Official Wording
Personal cleanliness
Inspector’s Notes
2-303.11 Core: An food employee is wearing a bracelet that is handling food. Remove jewelry on hands and arms while preparing food. A plain ring; such as a wedding band; is allowed. CDI-The employee removed his bracelet once REHS spoke to him.
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 issuesnotedCode —Cleaning and sanitizing
Official Wording
Wiping cloths: properly used & stored
Inspector’s Notes
3-304.14(B) Core: Sanitizer is less than 200ppm of quaternary ammonium in a wiping cloth bucket. Hold in-use wiping cloths in properly concentrated sanitizer between uses. CDI-The sanitizer was remixed to the proper concentration for the wiping cloth bucket.
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 problemsOfficial record from Wake County Environmental Services, Dec 19, 2025 · Original Source
1 - Inspection
Aug 14, 2025
Score 97
Official score: 97 · Understand This Area’s Scale
3 recorded violations
criticalCode —Cleaning and sanitizing
Official Wording
Food-contact surfaces: cleaned & sanitized
Inspector’s Notes
4-501.114 Priority: The quaternary ammonium sanitizer is over 400ppm at the dispenser at the 3 compartment sink. Maintain sanitizer at correct concentrations when being used to sanitize. Adjust sanitizing dispenser by August 17th.
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 problemsnotedCode 3-501.15 Priority foundation. Pasta is cooling in container greater than 4 inches deep. Quickly cool foods. Use methods such as open/vented shallow pansFood temperature
Official Wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s Notes
3-501.15 Priority foundation. Pasta is cooling in container greater than 4 inches deep. Quickly cool foods. Use methods such as open/vented shallow pans; large ice baths and active stirring. Cold air must flow around product to remove the heat. The pasta was placed on a sheet pan once REHS spoke to PIC. This is a repeat item. .
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 temperaturenotedCode 2-303.11 An food employee is wearing a watch and a bracelet that is handling food. Another food service employee is wearing a bracelet. Remove jewelry on hands and arms while preparing food. A plain ringEmployee health and hygiene
Official Wording
Personal cleanliness
Inspector’s Notes
2-303.11 An food employee is wearing a watch and a bracelet that is handling food. Another food service employee is wearing a bracelet. Remove jewelry on hands and arms while preparing food. A plain ring; such as a wedding band; is allowed. The employees removed their bracelets and watch once REHS spoke to them.
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 issuesOfficial record from Wake County Environmental Services, Aug 14, 2025 · Original Source
1 - Inspection
May 2, 2025
Score 97
Official score: 97 · Understand This Area’s Scale
4 recorded violations
notedCode —Cleaning and sanitizing
Official Wording
Food-contact surfaces: cleaned & sanitized
Inspector’s Notes
4-601.11 (A) Soda nozzles have some build up. Equipment food contact surfaces shall be clean to sight and touch. The soda nozzles were cleaned during the inspection.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 7-201.11 Butane stored next to cups. Store toxic materials to avoid contamination of foodChemicals
Official Wording
Toxic substances properly identified stored & used
Inspector’s Notes
7-201.11 Butane stored next to cups. Store toxic materials to avoid contamination of food; equipment; utensils; linens; and single-service/use items. The butane was moved away from the cups once REHS spoke to PIC. 7-204.11 Priority: Quaternary ammonium sanitizer is over 400ppm of quats in a spray bottle. Sanitizer shall be mixed to within the tolerance range(200--400ppm for quaternary ammonium). Sanitizer was remixed to the correct concentration.
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 unsafelynotedCode 3-501.15 Priority foundation: Pasta is cooling in a deep container(greater than 4 inches thick). Cool TCS food in thin portionsFood temperature
Official Wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s Notes
3-501.15 Priority foundation: Pasta is cooling in a deep container(greater than 4 inches thick). Cool TCS food in thin portions; use an ice bath; loosely cover or leave the food uncovered. The pasta was placed on sheet pans once REHS spoke to PIC.
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 temperaturenotedCode 2-303.11 An employee that was handling food wearing a watch. Remove jewelry on hands and arms while preparing food. A plain ringEmployee health and hygiene
Official Wording
Personal cleanliness
Inspector’s Notes
2-303.11 An employee that was handling food wearing a watch. Remove jewelry on hands and arms while preparing food. A plain ring; such as a wedding band; is allowed. This employee removed her watch once REHS spoke to PIC.
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 issuesOfficial record from Wake County Environmental Services, May 2, 2025 · Original Source
1 - Inspection
Nov 13, 2024
Score 97
Official score: 97 · Understand This Area’s Scale
6 recorded violations
notedCode —Food source and labeling
Official Wording
Required records available: shellstock tags; parasite destruction
Inspector’s Notes
3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf There were oyster tags on hand but the date that the last shellstock was sold was not recorded. Record the date on the tag when the last shellstock from the container is used. CDI... The date was recorded on the tag.
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 problemsnotedCode —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. A large mixer that was stored as clean but had dried food debris on the slicer. Equipment stored as clean must be clean to sight and touch. CDI.. The mixer was cleaned during the inspection.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 3-501.17 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling
Official Wording
Proper date marking & disposition
Inspector’s Notes
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food; Date Marking (Pf) There were some food items that needed to be date marked but were not done. Some ready-to-eat and potentially hazardous food kept in the kitchen for more than 24 hours must be date marked. The date marking can be the consume by or preparation date. The food items will have a 7 day shelf life since the cold hold units must be maintained at 41F or below. CDI.. The food items were date marked.
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 problemsmajorCode 3-501.15 Cooling Methods (Pf) Pasta was cooled down to 85F and placed in a deep container and covered up. Food has two hours to go from 135F to 70F. Food has an additional four hours to go from 70F to 41F. Food must not be covered up until the food reaches 41F or below. Food can be cooled by using the following methods: placing food into smaller portionsFood temperature
Official Wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s Notes
3-501.15 Cooling Methods (Pf) Pasta was cooled down to 85F and placed in a deep container and covered up. Food has two hours to go from 135F to 70F. Food has an additional four hours to go from 70F to 41F. Food must not be covered up until the food reaches 41F or below. Food can be cooled by using the following methods: placing food into smaller portions; using heat transfer equipment; using ice; using an ice bath; leaving food uncovered or loosely covered if there is no risk of over head contamination. CDI... The food items were placed into smaller portions.
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 temperaturenotedCode 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Cross stack the dishes to allow the air-drying process to take place. There were several dishes that were stacked wet. 4-903.11 (A) Store cleaned equipmentEquipment and utensils
Official Wording
Utensils; equipment & linens: properly stored; dried & handled
Inspector’s Notes
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Cross stack the dishes to allow the air-drying process to take place. There were several dishes that were stacked wet. 4-903.11 (A) Store cleaned equipment; utensils; linens in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. Clean dishes were stored on a dirty surface. Clean dishes must be stored in a clean location.
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 issuesnotedCode —Facility maintenance
Official Wording
Meets ventilation & lighting requirements; designated areas used
Inspector’s Notes
6-305.11 Designation - Dressing Areas and Lockers (C) An employee jacket was stored up against and on clean dishes. An employee backpack was stored with the clean dishes. Employees personal items must be stored in lockers or employee designated areas. Personal items must not be stored with the clean dishes.
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 issuesOfficial record from Wake County Environmental Services, Nov 13, 2024 · Original Source