SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
Quick Answers
When was The Library Steakhouse last inspected?
The most recent inspection on record was on May 8, 2026. The result listed by Wake County Environmental Services was “Score 98.5” (official score 98.5).
Were any violations recorded at the last inspection?
Yes: 1 violation recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?
3 inspections on record, from Jul 17, 2024 to May 8, 2026.
Has The Library Steakhouse ever been closed by the health department?
No closure appears in the 3 inspection records we hold for this business. The earliest is dated Jul 17, 2024.
4-501.114; Priority; There was no measurable sanitizer in the dish washer. Maintain sanitizer at correct concentrations when being used to sanitize. CDI-Sanitizer bucket was changed; and chlorine solution measured 200 ppm.
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.
notedCode 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety FoodFood temperature
Official Wording
Proper cold holding temperatures
Inspector’s Notes
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding ; Priority; Cooked pasta in containers on green shelf next to cook line. Employee stated pasta is removed from walk-in cooler before service and kept on shelf throughout service. Pasta at 48-50F when checked. EC recommended TPHC (Time as a Public Health Control) for this pasta during busy times. Educated the use of TPHC and food cannot be saved; to pull small portions from walk-in and label for 4 hours. Facility added time to pasta when removed from cooler. TPHC forms emailed during inspection to owner.
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.
3-304.12; Core; Observed plastic single service containers stored in dry goods and used as a scoop. Use only a utensil/scoop with a handle and store in product with handles up and extending out of foods.
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.