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Restaurant · Wake County, NC

Wye Hill Kitchen Brewing

201 S Boylan Ave

Last inspected Oct 30, 2026 · View Map ↗ · Compare ↗

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Score 95
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

Quick Answers

When was Wye Hill Kitchen Brewing last inspected?
The most recent inspection on record was on Oct 30, 2026. The result listed by Wake County Environmental Services was “Score 95” (official score 95).
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?
7 inspections on record, from Jan 22, 2024 to Oct 30, 2026.
Has Wye Hill Kitchen Brewing ever been closed by the health department?
No closure appears in the 7 inspection records we hold for this business. The earliest is dated Jan 22, 2024.

The Full Inspection History

7 inspections

1 - Inspection

Oct 30, 2026

Score 95

Official score: 95 · Understand This Area’s Scale

11 recorded violations

notedCode 3-302.11Other

Official Wording

Food separated & protected

Inspector’s Notes

3-302.11; Core; Multiple containers of prepared foods stored under open wire shelving without covers throughout facility. FOOD shall be protected from contamination by storing the FOOD in packages; covered containers; or wrappings (If cooling; loosely covered; or uncovered if protected from above contamination). Cover stored food. CDI- Covers added during inspection.

In Plain English

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

More about other finding
notedCode 3-501.16(A)(1)Food temperature

Official Wording

Proper hot holding temperatures

Inspector’s Notes

3-501.16(A)(1); Priority; Hot-Holding: Cooked onions hot-holding at 120F. Maintain hot Temperature Control for Safety (TCS) foods at 135F and above. Verify foods reach the proper final cook or reheat temperatures before placing in hot-holding. CDI- Product reheated to at least 165F corrective.

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 3-304.13Contamination

Official Wording

Contamination prevented during food preparation; storage & display

Inspector’s Notes

3-304.13; Core; Scallops stored directly on and covered with fine cloth towel/linen. LINENS and napkins may not be used in contact with FOOD unless they are used to line a container for the Service of Foods (bread/rolls) and the LINENS and napkins are replaced each time the container is refilled for a new CONSUMER. Recommend using parchment paper or drain pan instead.

In Plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

More about food not protected from contamination
notedCode 2-402.11Employee health and hygiene

Official Wording

Personal cleanliness

Inspector’s Notes

2-402.11; Core; Food employee observed working with food without wearing a hat or hair net. 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. Ensure food employees wear a hat or hair net; and beard guard when needed. [REPEAT]

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 3-304.14Cleaning and sanitizing

Official Wording

Wiping cloths: properly used & stored

Inspector’s Notes

3-304.14; Core; Damp wiping cloths left out with clean dish storage. Cloths in-use for wiping counters and other equipment surfaces shall be held fully submerged between uses in a chemical sanitizer solution at the required concentration (50-200ppm chlorine; or 200-400ppm quat). Cloth towels may not be used for drying dishes. CDI- Cloths returned to laundry during 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 problems
notedCode 3-304.12Equipment and utensils

Official Wording

In-use utensils: properly stored

Inspector’s Notes

3-304.12; Core; Utensils stored in water on counter; water measured at 102F. Tongs hung on low oven handle where food-contact surface can brush up against pants. Scoop with handle down into the flour in bin. No-handle single service containers left as scoops in container of prepared Brussel sprouts and bin of flour. During pauses in FOOD preparation or dispensing; FOOD preparation and dispensing UTENSILS shall be stored: in the FOOD with their handles above the top of the FOOD; or In a clean/dry; protected location; or In a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned at a frequency specified in Food Code (every 4 hours). CDI- Scoop adjusted. Tongs; utensils/water; and single-service containers removed.

In Plain English

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

More about equipment or utensil issues
notedCode 4-903.11(A)Equipment and utensils

Official Wording

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

Inspector’s Notes

4-903.11(A); (B) and (D); Core; Stack of plastic containers stored as clean observed stacked wet. A few metal pans also stacked wet. A few racks of clean mixing bowls stored food-side up. Clean EQUIPMENT and UTENSILS shall be stored In a self-draining position that allows air drying; and Covered or inverted. Allow pans to thoroughly air dry before stacking. Store pans/containers food-side down on clean surface. [REPEAT]

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; A couple rusted wire racks in upstairs side room; basement walk-in cooler; and basement chemical storage room. Clean dishes drying on rusted wire shelving. In main prep area; wire shelves in prep unit with cracked coating. EQUIPMENT shall be maintained in a state of good repair and condition. EQUIPMENT components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturers specifications. Replace these items. [REPEAT]

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; Floor fan in use in main kitchen with heavy dust/residue accumulation. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris. Increase cleaning frequency to these areas. [REPEAT]

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 5-501.110Facility maintenance

Official Wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s Notes

5-501.110; Core; Top lids of shared dumpsters left open. REFUSE; recyclables; and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents. Maintain side doors and top lids of dumpsters closed. Recommend adding signage to remind users to -Keep doors/lids Closed-. [REPEAT] 5-501.115; Core: Loose cardboard left on ground around the dumpsters. A storage area and enclosure for REFUSE; recyclables; or returnables shall be maintained free of unnecessary items and clean. Break down cardboard and place into recycling. [REPEAT]

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; In the basement reach-in coolers room; the flooring is damaged with missing floor tiles and rotted wood exposed in the corner by the restroom steps. In the basement side storage room; flooring tile missing with rough wood floor exposed. In basement walk-in cooler; some wall paneling is not in place. PHYSICAL FACILITIES shall be maintained in good repair. Floors; floor coverings; walls; wall coverings; and ceilings shall be designed; constructed; and installed so they are SMOOTH and EASILY CLEANABLE. Repair the floors so smooth and cleanable. Finish repairing the walk-in cooler walls so smooth and cleanable and in good repair. [REPEAT] 6-501.16; Core; Mop stored at service sink leaning up against wall floppy mop head side up; where can drain down handle and wall; and no matching mop rack available. In basement reach-in cooler room; damp mop flopped over hand railing to the staff restroom; with water dripping on the floor in the exposed wood floor damage area by the steps. After use; mops shall be placed in a position that allows them to air-dry without soiling walls; EQUIPMENT; or supplies. Hang mops to dry after use; floppy mop head side down; so draining into service sink drain. Install mop rack that can accommodate the mop types in use. [REPEAT] 6-501.12; Core; Residue accumulation along floors under and around equipment throughout. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to these areas and clean thoroughly.

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 30, 2026 · Original Source

1 - Inspection

Jun 26, 2026

Score 90

Official score: 90 · Understand This Area’s Scale

16 recorded violations

notedCode 6-301.14Handwashing

Official Wording

Handwashing sinks supplied & accessible

Inspector’s Notes

6-301.14; Core; Basement staff restroom is lacking handwashing sign. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. CDI- Handwashing signs provided for posting.

In Plain English

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

More about handwashing problems
notedCode 4-601.11 (A)Cleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-601.11 (A); Priority Foundation; Meat slicer stored as clean with food debris remaining around the blade. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- Slicer returned for additional cleaning during inspection. [REPEAT]

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; Cold-Holding: In basement walk-in cooler; multiple TCS foods holding above 41F as shown in above grid. PIC had datalogger showing ambient air temperature holding at or above 41F over time. Walk-in Cooler temperature not set cold enough. In upstairs right prep unit foods at 41.9F and overstacked in pans; recommend also reducing temperature to this unit; and keep TCS foods below the fill lines of the pans. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- TCS foods exceeding 41F voluntarily discarded by the PIC during 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 3-501.18Food source and labeling

Official Wording

Proper date marking & disposition

Inspector’s Notes

3-501.18; Priority; Disposition: In basement walk-in cooler; pimento cheese dated 6/12; cooked rojo onion-tomato item dated 6/15. In the basement low cooler; half-half dated 6/13. In upstairs prep unit; crabcakes dated 6/19 (day 8). In same unit; cooked chicken and bean burgers lacking date. PIC stated these were prepared yesterday. Refrigerated; READY-TO-EAT; POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be date-marked. The day of preparation shall be counted as Day 1 (ex.-date the milk opened; date the meat/vegetable cooked). When freezing cooked TCS foods; include the Date Cooked/Date Frozen/Date Thawed. Add date mark to prepared TCS foods that will be held over to the next day. CDI- Past-date items voluntarily discarded by PIC during inspection. Known date added to chicken and bean burgers. [REPEAT]

In Plain English

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

More about food source, dating, or labeling problems
notedCode 7-202.12Chemicals

Official Wording

Toxic substances properly identified stored & used

Inspector’s Notes

7-202.12; Priority; Sanitizer concentration in sanitizer bucket too high; tested at over 500ppm quat; turning test strip blue. POISONOUS OR TOXIC MATERIALS shall be Used according to LAW; Food Code; and Manufacturer use directions included in labeling. Maintain quat sanitizer at 200-400ppm; and chlorine sanitizer at 50-200ppm. CDI- Sanitizer adjusted during inspection. PIC called service provider to have dispenser adjusted.

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 3-302.12Food source and labeling

Official Wording

Food properly labeled: original container

Inspector’s Notes

3-302.12; Core; Labeling missing on spices and squeeze bottles of food ingredients. 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. Add labeling to these items. [REPEAT]

In Plain English

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

More about food source, dating, or labeling problems
notedCode 6-501.111Pests

Official Wording

Insects & rodents not present; no unauthorized animals

Inspector’s Notes

6-501.111; Core; Flies observed in upstairs kitchen; customer area; and basement prep space. The PREMISES shall be maintained free of insects; rodents; and other pests. Increase pest control measures. [REPEAT] 6-202.15; Core; Basement door left open with flies observed in prep area. If the windows or doors of a FOOD ESTABLISHMENT are kept open for ventilation or other purposes; the openings shall be protected against the entry of insects and rodents by: 16 mesh to 25.4 mm (16 mesh to 1 inch) screens; Properly designed and installed air curtains to control flying insects; or Other effective means. Keep doors to outside closed or add some form of mesh pest barrier. 6-202.13(A); Core; In basement space; pest control light located over a food prep sink. Insect control devices shall be installed so that: The devices are not located over a FOOD preparation area; and Dead insects and insect fragments are prevented from being impelled onto or falling on exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. Move the device over so above handwashing sink; towards chemical storage rack.

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 2-402.11Employee health and hygiene

Official Wording

Personal cleanliness

Inspector’s Notes

2-402.11; Core; Food handler with fluffy beard lacking beard guard. 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. Ensure food employees keep facial hair trimmed very short; or supply beard guard or face masks. CDI- Employee added beard guard and rewashed hands during 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 3-304.14Cleaning and sanitizing

Official Wording

Wiping cloths: properly used & stored

Inspector’s Notes

3-304.14; Core; Buckets of sanitizer stored up on counter with open foods. Containers (sanitizer buckets) of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of FOOD; EQUIPMENT; UTENSILS; LINENS; SINGLE-SERVICE; or SINGLE-USE ARTICLES. CDI- Containers moved during inspection. [REPEAT]

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 4-903.11(A)Equipment and utensils

Official Wording

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

Inspector’s Notes

4-903.11(A); (B) and (D); Core; One stack of pans stored as clean observed stacked wet. Clean EQUIPMENT and UTENSILS shall be stored In a self-draining position that allows air drying; and Covered or inverted. Allow pans to thoroughly air dry before stacking. CDI- Pans returned to dish room during inspection.

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; A couple rusted/peeling wire racks in basement walk-in cooler and basement chemical storage room. In main prep area; wire shelves in prep unit with cracked coating. EQUIPMENT shall be maintained in a state of good repair and condition. EQUIPMENT components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturers specifications. Replace these items. [REPEAT]

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; Dust/residue accumulation on wire shelving in basement walk-in cooler; on some wall fans; and in reach-in cold-hold units. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris. Increase cleaning frequency to these areas. [REPEAT]

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 5-501.17Cleaning and sanitizing

Official Wording

Toilet facilities: properly constructed; supplied & cleaned

Inspector’s Notes

5-501.17; Core; Basement staff restroom is lacking a covered receptacle. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Add a covered receptacle to this restroom. [REPEAT]

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 5-501.110Facility maintenance

Official Wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s Notes

5-501.110; Core; Side doors of shared dumpsters left open. REFUSE; recyclables; and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents. Maintain side doors and top lids of dumpsters closed. Recommend adding signage to remind users to -Keep doors/lids Closed-. 5-501.115; Core: Discard items (2-door cold-hold unit; old oven; wire rack shelves) on ground around the dumpsters. A storage area and enclosure for REFUSE; recyclables; or returnables shall be maintained free of unnecessary items and clean. Remove the discard items.

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; In the basement reach-in coolers room; there are large holes in the wall; and flooring is damaged with missing floor tiles and rotted wood exposed in the corner by the restroom steps. In the basement walk-in cooler room; one strip of flooring laminate missing. In the basement prep room; flooring tiles missing/damaged under side prep table with rough wood floor exposed. The upstairs service sink basin coving is damaged. PHYSICAL FACILITIES shall be maintained in good repair. Floors; floor coverings; walls; wall coverings; and ceilings shall be designed; constructed; and installed so they are SMOOTH and EASILY CLEANABLE. Repair the floors and walls so smooth and cleanable. [REPEAT] 6-501.16; Core; Mop stored at service sink floppy mop head side up; where can drain down handle and wall; and no matching mop rack available. In basement reach-in cooler room; damp mop flopped over hand railing to the staff restroom; with water dripping on the floor in the exposed wood floor damage area by the steps. After use; mops shall be placed in a position that allows them to air-dry without soiling walls; EQUIPMENT; or supplies. Hang mops to dry after use; floppy mop head side down; so draining into service sink drain. Recommend installing mop rack that can accommodate the mop types in use. [REPEAT] 6-501.12; Core; Residue accumulation along floors under racks in basement walk-in cooler. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to these areas and clean thoroughly.

In Plain English

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

More about cleaning or sanitizing problems
notedCode 6-303.11Facility maintenance

Official Wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s Notes

6-303.11; Core; Lighting out in basement reach-in coolers room; with emergency plug-in light in use. Maintain lighting in walk-in coolers and dry food storage areas to at least 10 foot candles (108 lux) of lighting. Finish repairs to the lighting. 6-501.110; Core; Employee jackets stored hanging off of clean dish storage rack with debris observed on one of the plates; and a couple more jackets on shelf of another clean dishes storage rack. Lockers or other suitable facilities shall be used for the orderly storage of EMPLOYEE clothing and other possessions. Move these employee items to dedicated storage space for employee items.

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 26, 2026 · Original Source

1 - Inspection

Feb 13, 2026

Score 90

Official score: 90 · Understand This Area’s Scale

16 recorded violations

notedCode 2-401.11Employee health and hygiene

Official Wording

Proper eating; tasting; drinking or tobacco use

Inspector’s Notes

2-401.11; Core; Employee beverage stored up on shelf with food and above food prep counter. An EMPLOYEE shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment; utensils; and linens; unwrapped single-service and single-use articles; or other items needing protection can not result. A food employee may drink from a closed beverage container if the container is handled to prevent contamination of: The EMPLOYEE'S hands; The container; and Exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. Recommend use of drinking container designed with lid and straw to keep employee hands away from mouth surfaces. CDI- Employee beverage moved during 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 3-302.11Other

Official Wording

Food separated & protected

Inspector’s Notes

3-302.11; Priority: In basement walk-in cooler; Raw shell eggs stored above open containers of fresh produce. FOOD shall be protected from cross contamination by: Arranging each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented; raw meats in order of final cook temperature; and cooked foods and produce above raw meats. CDI- Food rearranged during inspection.

In Plain English

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

More about other finding
notedCode 4-601.11 (A)Cleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-601.11 (A); Priority Foundation; Multiple pans stored as clean with sticker residue remaining. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- Pans returned for additional cleaning during inspection. [REPEAT]

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 3-401.14Food temperature

Official Wording

Proper cooking time & temperatures

Inspector’s Notes

3-401.14; Priority Foundation; Non-Continuous Cooking/Par-Cooking: Sheet pan of par-cooked chicken sitting out on speed rack; measured at 65F. When asked PIC verified they par-cook chicken; and stated the chicken had been sitting out about two hours. Par-cooking pre-approved methods not in place. Product not labeled as par-cooked. Cooling log for this process not in place. Par-cooked TCS foods shall be Prepared and stored according to written procedures that: Have obtained prior APPROVAL from the REGULATORY AUTHORITY; and Are maintained in the FOOD ESTABLISHMENT and are available to the REGULATORY AUTHORITY upon request. CDI- Par-Cooking application form provided to PIC to be completed and returned for review/approval. Chicken moved to freezer for faster cooling.

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 3-501.18Food source and labeling

Official Wording

Proper date marking & disposition

Inspector’s Notes

3-501.18; Priority; In right prep cooler; bean burgers made several days ago lacking date. Poached pears cooked yesterday lacking date. In basement walk-in cooler; opened container of cream lacking date; opened-on date unknown. Two large pans of short ribs cooked yesterday lacking dates. Refrigerated; READY-TO-EAT; POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared and held in a food establishment for more than 24 hours shall be date-marked. The day of preparation shall be counted as Day 1 (ex.-date the milk opened; date the meat/vegetable cooked). Add date mark to prepared TCS foods that will be held over to the next day. When freezing cooked TCS foods; include the Date Cooked/Date Frozen/Date Thawed. Prepared TCS food shall be discarded if it exceeds the temperature and time combination as specified in Food Code (up to 7 days when maintained at 41F and less). CDI- Known dates added. Unknown opened-on cream voluntarily discarded by PIC during inspection. [REPEAT]

In Plain English

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

More about food source, dating, or labeling problems
notedCode 7-102.11Chemicals

Official Wording

Toxic substances properly identified stored & used

Inspector’s Notes

7-102.11; Priority Foundation; In basement chemical storage area; several containers of pink goo lacking labeling. Labeling missing on two spray bottles of cleaners in upstairs cabinet by restrooms. Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI- Labeling added to known chemicals during inspection.

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 3-302.12Food source and labeling

Official Wording

Food properly labeled: original container

Inspector’s Notes

3-302.12; Core; Labeling missing on spices and squeeze bottles of food ingredients. 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. Add labeling to these items.

In Plain English

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

More about food source, dating, or labeling problems
notedCode 6-501.111Pests

Official Wording

Insects & rodents not present; no unauthorized animals

Inspector’s Notes

6-501.111; Core; Multiple live roaches observed in main prep kitchen. The PREMISES shall be maintained free of insects; rodents; and other pests. 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 3-305.11Contamination

Official Wording

Contamination prevented during food preparation; storage & display

Inspector’s Notes

3-305.11; Core; Boxes of produce and containers of food observed stored on the floor in the basement beer walk-in cooler. FOOD shall be protected from contamination by storing the FOOD: In a clean; dry location; where it is not exposed to splash; dust; or other contamination; and At least 15 cm (6 inches) above the floor. CDI- Food moved during inspection.

In Plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

More about food not protected from contamination
notedCode 2-303.11Employee health and hygiene

Official Wording

Personal cleanliness

Inspector’s Notes

2-303.11; Core; Food employee observed wearing multiple bracelets while working with food; chef also wearing bracelet. Except for a plain ring such as a wedding band; while preparing FOOD; FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands. CDI- PIC educated on Food Code requirements. Employee directed to remove jewelry and rewash hands.

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 3-304.14Cleaning and sanitizing

Official Wording

Wiping cloths: properly used & stored

Inspector’s Notes

3-304.14; Core; Sanitizer concentration too low in sanitizer bucket; measured at 0ppm quat. Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be held between uses in a chemical sanitizer solution at the required concentration (50-200ppm chlorine; 200-400 quat). CDI- Sanitizer remade during inspection. Sanitizer at dispenser verified at 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 problems
notedCode 3-304.12Equipment and utensils

Official Wording

In-use utensils: properly stored

Inspector’s Notes

3-304.12; Core; Scoop with handle down into the flour in bin. Two knives stored wedged into crack between equipment at the prep line. During pauses in FOOD preparation or dispensing; FOOD preparation and dispensing UTENSILS shall be stored: in the FOOD with their handles above the top of the FOOD; or In a clean/dry; protected location; or In a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned at a frequency specified in Food Code (every 4 hours); or In running water of sufficient velocity to flush particulates to the drain; if used with moist FOOD such as ice cream or mashed potatoes. CDI- Utensils returned for cleaning during inspection.

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; Door gasket on beer-produce cooler is torn; with a large piece hanging out at the bottom. Basement restroom toilet paper dispenser has broken off wall. Rusted/peeling wire rack in basement walk-in cooler. In main prep area; wire shelves in prep unit with cracked coating. Under counter dish machine in main kitchen is not working; PIC stated a replacement has already been ordered. EQUIPMENT shall be maintained in a state of good repair and condition. EQUIPMENT components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturers specifications. Replace these items. [REPEAT] 4-501.12; Core; Cutting board at main prep area observed with soiled cut lines. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED; or discarded if they are not capable of being resurfaced. Resurface or replace the 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 4-601.11(B) and (C)Cleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-601.11(B) and (C); Core; Dust/residue accumulation on the basement walk-in cooler evaporator cover; walls; and wall fan. Low shelving and clean dish storage shelving in main kitchen with debris and residue accumulation. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris. Increase cleaning frequency to these areas.

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 5-501.17Cleaning and sanitizing

Official Wording

Toilet facilities: properly constructed; supplied & cleaned

Inspector’s Notes

5-501.17; Core; Basement staff restroom is lacking a covered receptacle. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Add a covered receptacle to this restroom.

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; Grout between floor tiles worn down in throughout kitchen with pooled water and debris. In the basement tall coolers room; there are large holes in the wall; and flooring is damaged with missing floor tiles and rotted wood exposed in the corner by the restroom steps. In closet at bottom of stairs; the floor is rotted away with a large hole where you can see to the level below. The upstairs service sink basin coving is damaged. Loose coving at the top of the stairs. PHYSICAL FACILITIES shall be maintained in good repair. Floors; floor coverings; walls; wall coverings; and ceilings shall be designed; constructed; and installed so they are SMOOTH and EASILY CLEANABLE. Regrout the tile floors so smooth and cleanable. Repair the walls and floor damage throughout. 6-501.16; Core; Mop stored at service sink floppy mop head side up; where can drain down handle and wall; and no matching mop rack available. After use; mops shall be placed in a position that allows them to air-dry without soiling walls; EQUIPMENT; or supplies. Hang mops to dry after use; floppy mop head side down; so draining into service sink drain. Recommend installing mop rack that can accommodate the mop types 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

Official record from Wake County Environmental Services, Feb 13, 2026 · Original Source

1 - Inspection

Jul 17, 2025

Score 91

Official score: 91 · Understand This Area’s Scale

10 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; Meat slicer stored as clean with food debris remaining around the blade and pusher arm. Multiple pans stored as clean with sticker residue remaining. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- Pans returned for additional cleaning during inspection. Slicer to be cleaned.

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; Cold-Holding: At the right prep line; hard boiled eggs measured at 47-65F in the top portion; 41F down below. Cranberry mayo; and chipotle crema was also observed to be holding above 41F (see temperature chart) in the left prep line cooler. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- TCS foods exceeding 45F voluntarily discarded by the 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 temperature
notedCode 3-501.18Food source and labeling

Official Wording

Proper date marking & disposition

Inspector’s Notes

3-501.18; Priority; Several containers of Egg whites (7/1); salsa verde (7/7); Caesar dressing (7/10); Ranch (7/6); Romesco (6/30) and Shauchuca sauce (7/10) were all observed being held beyond 7 days. Discard the food requiring date labels once time/temperature window has expired; if it is not been labeled; or if the label is incorrect. CDI- food items were voluntarily discarded by PIC.

In Plain English

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

More about food source, dating, or labeling problems
notedCode 8-103.11Other

Official Wording

Variance obtained for specialized processing methods

Inspector’s Notes

8-103.11; Priority Foundation; Several food items observed in a reduced oxygen state in the reach-in freezers in the basement. This facility does not have approval from the state to ROP any food items. Provide the required information to obtain a variance to the regulatory authority. CDI- food items were voluntarily discarded by PIC.

In Plain English

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

More about other finding
notedCode 3-305.12Contamination

Official Wording

Contamination prevented during food preparation; storage & display

Inspector’s Notes

3-305.12; Containers of chocolate chips were observed being stored underneath an unshielded sewer line in the basement dry storage room. Evidence of leftover produce seen in the added 3-compartment sink in the former brewery area. Food may not be stored in locker rooms; toilet rooms; dressing rooms; garbage rooms; mechanical rooms; under sewer lines that are not shielded to intercept potential drips; under leaking water lines; under open stairwells; or under other sources of contamination. Remove food items from underneath the sewer lines area and replace the missing ceiling tiles. The former brewery area is not an approved prep space.

In Plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

More about food not protected from contamination
notedCode 4-903.12Equipment and utensils

Official Wording

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

Inspector’s Notes

4-903.12; The former brewery area has now been converted into an extension of the kitchen. A 3-compartment sink has been installed and is being utilized to wash dishes. All of the clean dishes are also being stored in this room under exposed wood ceilings that are not approved. Do not store cleaned equipment; utensils; linen in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources 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 4-903.12Equipment and utensils

Official Wording

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

Inspector’s Notes

4-903.12 ; Several boxes of single-service items were observed being stored underneath exposed sewer lines. Do not store single-use and single-service articles in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Remove these items and replace missing ceiling tiles.

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; The 3-compartment sink in the kitchen was observed without running water. The right prep cooler has a lot of pooling water at the bottom. 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
majorCode 4-301.12(A)Cleaning and sanitizing

Official Wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s Notes

4-301.12(A); Priority Foundation; The 3-compartment sink in the kitchen is not accessible and the water has been turned off. Provide a three compartment sink for manually washing; rinsing and sanitizing of equipment and utensils. Verification Required- EC will return by 7/27/25 to verify that this issue has been corrected.

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 6-201.11Cleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-201.11; Core; The ceiling in the upstairs fromer brewery is exposed wood and not easily cleanable. The ceiling tiles in the dry storage room also being used as a prep space does is not an approved material. Except for antislip floor coverings or applications that may be used for safety reasons; floors; floor coverings; walls; wall coverings; and ceilings shall be designed; constructed; and installed so they 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

Official record from Wake County Environmental Services, Jul 17, 2025 · Original Source

1 - Inspection

Nov 5, 2024

Score 94.5

Official score: 94.5 · Understand This Area’s Scale

9 recorded violations

notedCode 7-202.12Chemicals

Official Wording

Toxic substances properly identified stored & used

Inspector’s Notes

7-202.12; Priority; Sanitizer concentration too high; tested at 500-800ppm quat; turning test strip blue. POISONOUS OR TOXIC MATERIALS shall be Used according to LAW; Food Code; and Manufacturer use directions included in labeling. Maintain quat sanitizer at 200-400ppm; and chlorine sanitizer at 50-200ppm. CDI- Sanitizer adjusted during inspection. [REPEAT]

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 2-401.11Employee health and hygiene

Official Wording

Proper eating; tasting; drinking or tobacco use

Inspector’s Notes

2-401.11; Core; Employee beverages stored up on prep counters in both main kitchen and downstairs prep areas. Employee eating and drinking with open cup while preparing food. An EMPLOYEE shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; or other items needing protection can not result. A FOOD EMPLOYEE may drink from a closed BEVERAGE container if the container is handled to prevent contamination of: The EMPLOYEE'S hands; The container; and Exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. Recommend use of drinking container designed with lid and straw to keep employee hands away from mouth surfaces. CDI- Employee beverages moved during 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 3-501.18Food source and labeling

Official Wording

Proper date marking & disposition

Inspector’s Notes

3-501.18; Priority; Disposition: Date-marking missing on opened containers of milk and half/half In basement walk-in cooler; and opened half/half in basement tall prep cooler. When asked; PIC knew opened-on date for some of the items. Refrigerated; READY-TO-EAT; POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be date-marked. The day of preparation shall be counted as Day 1 (ex.-date the milk opened; date the meat/vegetable cooked). When freezing cooked TCS foods; include the Date Cooked/Date Frozen/Date Thawed. Add date mark to prepared TCS foods that will be held over to the next day. CDI- Unknown opened-on date half/half voluntarily discarded by PIC during inspection. PIC added dates to known opened-on date items. [REPEAT]

In Plain English

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

More about food source, dating, or labeling problems
notedCode 6-202.13Pests

Official Wording

Insects & rodents not present; no unauthorized animals

Inspector’s Notes

6-202.13; Core; Open fly traps with lots of dead flies located over walkways where food taken. Insect control devices shall be installed so that: The devices are not located over a FOOD preparation area; and dead insects and insect fragments are prevented from being impelled onto or falling on exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. Move the fly traps over to adjoining spaces that are not located over walk-ways where food goes; food prep areas; or food or food container storage spaces. Recommend adding air curtain device over the downstairs entrance door. [REPEAT]

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 4-501.11Cleaning and sanitizing

Official Wording

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

Inspector’s Notes

4-501.11; Core; In basement tall glass-door cold-hold unit; wire shelving is rusting with peeling coating. EQUIPMENT shall be maintained in a state of good repair and condition. Replace the shelving. [REPEAT]

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; In large ice machine; black spots of microbial growth along the inner ice machine baffle; not currently in direct contact with ice below. Debris/dust/residue accumulation along wire storage shelves; racks; and low shelving throughout. Heavy sticky residue/debris accumulation on glasses rack on roll-cart downstairs by the walk-in cooler; with a few glasses in the holder. Dust/residue accumulation on floor fan. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris. Increase cleaning frequency to these items. [REPEAT]

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 6-501.18Cleaning and sanitizing

Official Wording

Toilet facilities: properly constructed; supplied & cleaned

Inspector’s Notes

6-501.18; Core; In mens restroom; urinals with residue accumulation down under/front. PLUMBING FIXTURES such as HANDWASHING SINKS; toilets; and urinals shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to this area and clean thoroughly.

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 5-501.16Facility maintenance

Official Wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s Notes

5-501.16; Core; Basement handwashing sink is lacking a trash can. If disposable towels are used at handwashing lavatories; a waste receptacle shall be located at each lavatory. Ensure each handwashing station has a trash can; that is not so large as to block access to the sink. [REPEAT]; 5-501.116; Core; Grease receptacle with oily residue buildup along container and along the ground around the container. 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. Increase cleaning frequency to this area; using dry cleaning methods (kitty litter; flat shovel; paint scraper; paper towels) so not washing oily water into nearby storm drain. PIC stated the outside grease receptacle no longer needed so will inquire about removal. [REPEAT]

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 6-501.12Cleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-501.12; Core; Residue accumulation along walls. Debris/residue accumulation along ceiling tiles in upstairs kitchen; and floors under and around equipment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to these areas and clean thoroughly.; 6-501.11; Core; Flooring around main kitchen dish machine area has grout worn down low around the floor tiles with pooled water observed. Wall board around dish area window is missing trim piece; exposing access to inner wall. Caulking is pulled apart and missing in places around the dish machine table area wall juncture. In the basement prep kitchen; floor tile near the back room entrance is damage with pieces missing. In the stairwell leading to basement prep kitchen; wall is damaged and paint peeling. Floor tiles missing or gaping in spots throughout. Several large holes in the walls in the basement prep/storage rooms. Basement dry storage room is missing a smooth/cleanable ceiling. Basement walk-in cooler used mainly for kegs; with some fruit storage; is lacking finished smooth/cleanable walls and flooring in the back section. PHYSICAL FACILITIES shall be maintained in good repair. Floors; floor coverings; walls; wall coverings; and ceilings shall be designed; constructed; and installed so they are SMOOTH and EASILY CLEANABLE. Replace the wall trim piece and recaulk area so smooth and cleanable. Regrout the flooring in the main kitchen. Repair the walls and floors throughout. 6-501.114; Core; VacPackit machine in basement storage closet by stairwell. When asked PIC stated this equipment no longer needed or used; no ROP. Maintain premises free of Items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used. Remove this no longer used item. [REPEAT]

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 5, 2024 · Original Source

1 - Inspection

Aug 23, 2024

Score 90

Official score: 90 · Understand This Area’s Scale

17 recorded violations

minorCode 3-302.12Food source and labeling

Official Wording

Food properly labeled: original container

Inspector’s Notes

3-302.12; Core; Labeling missing on spices and squeeze bottles of food ingredients. 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. Add labeling to these items.

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; In basement tall cold-hold unit; two containers of raw chicken and chicken dunk/sauce stored above raw salmon. FOOD shall be protected from cross contamination by: Arranging each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented; raw meats in order of final cook temperature; and cooked foods and produce above raw meats. CDI- Raw chicken items moved during inspection.

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; Meat slicer stored as clean with food debris remaining around the blade. Multiple pans stored as clean with sticker residue remaining. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- Pans returned for additional cleaning during inspection. Slicer to be cleaned.; 4-501.112; Priority Foundation; The small high-temperature dish machine sanitizing rinse not reaching a high enough temperature; measured at 133F after a couple runs. When asked PIC stated this is a hi-temp dish machine. (also checked chlorine sanitizer; measured 0ppm). In a mechanical operation; the temperature of the fresh hot water SANITIZING rinse as it enters the manifold may not be more than 90C (194F); or less than 82C (180F); and at least 160F at the dishes (4-703.11). CDI- PIC directed to use main dish machine until this dish machine can be repaired. Place an out-of-order sign on this machine.

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) and (B)Food temperature

Official Wording

Proper cold holding temperatures

Inspector’s Notes

3-501.16 (A)(2) and (B); Priority; Cold-Holding: At the right prep line; hard boiled eggs measured at 45F in the top portion; 41F down below. In the left prep cooler; several TCS foods cold-holding above 41F as shown in above grid. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- TCS foods exceeding 41F but not over 45F moved to colder cooler spaces or walk-in for active cooling. TCS foods exceeding 45F voluntarily discarded by PIC during inspection. Recommend using metal pans for TCS foods in top section of prep units; and individual lids for pans of chunky foods (ex.-hard boiled eggs; large chunks of meat; stacks of cheese). Recommend having the left prep unit serviced to ensure air intake filter clean and reduce temperature to ensure can hold TCS foods at 41F and less. Cool prepared TCS foods to 41F and less before placing in top section of prep coolers; to then maintain the cold temperature. Keep TCS foods below the fill line of the pan to improve cold-holding. [REPEAT]

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
criticalCode 3-501.18Food source and labeling

Official Wording

Proper date marking & disposition

Inspector’s Notes

3-501.18; Priority; Disposition: One opened gallon of milk in basement walk-in cooler lacking date-marking. When asked PIC stated the milk was delivered Monday but was unsure when opened. Refrigerated; READY-TO-EAT; POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be date-marked. The day of preparation shall be counted as Day 1 (ex.-date the milk opened; date the meat/vegetable cooked). When freezing cooked TCS foods; include the Date Cooked/Date Frozen/Date Thawed. Add date mark to prepared TCS foods that will be held over to the next day. CDI- Unknown opened-on milk voluntarily discarded by PIC during inspection.

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 7-102.11Chemicals

Official Wording

Toxic substances properly identified stored & used

Inspector’s Notes

7-102.11; Priority Foundation; Labeling missing on two spray bottles of cleaners. Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI- Labeling added to known chemical during inspection. Unknown chemical voluntarily discarded by PIC during inspection.

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 6-202.13Pests

Official Wording

Insects & rodents not present; no unauthorized animals

Inspector’s Notes

6-202.13; Core; Open fly traps located over walkways where food taken. Insect control devices shall be installed so that: The devices are not located over a FOOD preparation area; and Dead insects and insect fragments are prevented from being impelled onto or falling on exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. Move the fly traps over to adjoining spaces that are not located over walk-ways where food goes; food prep areas; or food or food container storage spaces.

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
minorCode 2-402.11Employee health and hygiene

Official Wording

Personal cleanliness

Inspector’s Notes

2-402.11; Core; Food employee observed working with food without wearing a hat or hair net; another food employee with long beard. 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. Ensure food employees wear a hat or hair net; and beard guard when needed.; 2-303.11; Core; Food employee observed wearing bracelet while working with food. Except for a plain ring such as a wedding band; while preparing FOOD; FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands. CDI- PIC educated on Food Code requirements.

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 3-302.15Other

Official Wording

Washing fruits & vegetables

Inspector’s Notes

3-302.15; Core; Avocados in top section of prep line with stickers still in place; an indication produce may not have been washed before placing here with other clean ready to eat foods; ready for cutting. When asked; PIC stated the avocados are taken from originally received cardboard box and placed directly into the metal pan that is placed in the top section of prep unit for service. raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut; combined with other ingredients; cooked; served; or offered for human consumption in READY-TO-EAT form. CDI- Avocados returned for cleaning during inspection.

In Plain English

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

More about other finding
minorCode 3-304.12Equipment and utensils

Official Wording

In-use utensils: properly stored

Inspector’s Notes

3-304.12; Core; Tongs hung on low oven handle where can brush up against pants. No-handle single-serve containers left as scoop in bins of graham cracker crumbs and white chocolate chips. Scoops with handles down in the food in flour and grits bins. Ice scoop stored in bin with undrained water. Three knives stored wedged into crack between equipment at the prep line. During pauses in FOOD preparation or dispensing; FOOD preparation and dispensing UTENSILS shall be stored: in the FOOD with their handles above the top of the FOOD; or In a clean/dry; protected location; or In a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned at a frequency specified in Food Code (every 4 hours); or In running water of sufficient velocity to flush particulates to the drain; if used with moist FOOD such as ice cream or mashed potatoes. CDI- Utensils returned for cleaning during inspection.

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 4-903.11(A)Equipment and utensils

Official Wording

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

Inspector’s Notes

4-903.11(A); (B) and (D); Core; Several pans stored as clean observed stacked wet. Clean EQUIPMENT and UTENSILS shall be stored In a self-draining position that allows air drying; and Covered or inverted. Allow pans to thoroughly air dry before stacking.

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 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; In basement tall cold-hold unit; wire shelving is rusting with peeling coating. EQUIPMENT shall be maintained in a state of good repair and condition. Replace the shelving.; 4-501.12; Core; Cutting boards at the prep units observed with soiled cut lines and staining. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED; or discarded if they are not capable of being resurfaced. Resurface or replace the boards.

In Plain English

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

More about cleaning or sanitizing problems
majorCode 4-302.13Cleaning and sanitizing

Official Wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s Notes

4-302.13; Priority Foundation; Hi-temperature sanitizing dish machines used. PIC has 165F thermal labels; when 160F labels are needed. In hot water mechanical WAREWASHING operations; an irreversible registering temperature indicator shall be provided and readily accessible for measuring the UTENSIL surface temperature. Mechanical hi-temp dish machine shall reach at least 160F at the dishes (4-703.11). CDI- PIC educated on requirement. Obtain a plate simulating temperature disk or thermal test strips that measure for the 160F at the dishes prior to your next 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 problems
minorCode 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; Black spots of microbial growth along the inner ice machine baffle; not in direct contact with ice below. Stack of fry pans stored as clean on low shelf have black char accumulation along the outer surface of the pans. The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris. Increase cleaning frequency to these items.

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 5-202.13Water, plumbing, and sewage

Official Wording

Plumbing installed; proper backflow devices

Inspector’s Notes

5-202.13; Priority; The spray hose at the dish machine plate rinse area hangs down too low down into the sink. An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE; EQUIPMENT; or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch). VR-VERIFICATION REQUIRED. Repair/replace hose so that spray head when hanging freely is at least 1-inch higher that the level of the front rim of the sink. Complete repairs within 72 hours (3 days) and text picture of the completed repair to your REHS Joanne Rutkofske at 919-623-0459 for verification correction complete.

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 5-501.16Facility maintenance

Official Wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s Notes

5-501.16; Core; Basement handwashing sink is lacking a trash can. If disposable towels are used at handwashing lavatories; a waste receptacle shall be located at each lavatory. Ensure each handwashing station has a trash can; that is not so large as to block access to the sink.; 5-501.116; Core; Grease receptacle with oily residue buildup along container and along the ground around the container. 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. Increase cleaning frequency to this area; using dry cleaning methods (kitty litter; flat shovel; paint scraper; paper towels) so not washing oily water into nearby storm drain.

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 6-501.12Cleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-501.12; Core; Residue accumulation along walls. Debris/residue accumulation along floors under and around equipment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to these areas and clean thoroughly.; 6-501.11; Core; Flooring around main kitchen dish machine area has grout worn down low around the floor tiles with pooled water observed. Wall board around dish area window is missing trim piece; exposing access to inner wall. Caulking is pulled apart and missing in places around the dish machine table area wall juncture. In the basement prep kitchen; floor tile near the back room entrance is damage with pieces missing. In the stairwell leading to basement prep kitchen; wall is damaged and falling apart. PHYSICAL FACILITIES shall be maintained in good repair. Floors; floor coverings; walls; wall coverings; and ceilings shall be designed; constructed; and installed so they are SMOOTH and EASILY CLEANABLE. Replace the wall trim piece and recaulk so smooth and cleanable. Regrout the flooring in the main kitchen. Repair stairwell wall. Repair the basement floor tiles.

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, Aug 23, 2024 · Original Source

1 - Inspection

Jan 22, 2024

Score 95

Official score: 95 · Understand This Area’s Scale

4 recorded violations

criticalCode 2-301.14Handwashing

Official Wording

Hands clean & properly washed

Inspector’s Notes

2-301.14; Priority; An employee handled dirty dishes than handled clean dishes without washing his hands. Employees shall wash hands after engaging in activities that contaminate the hands. This employee washed his hands once REHS spoke to him.

In Plain English

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

More about handwashing problems
criticalCode 3-501.16 (A)(2) and (B)Food temperature

Official Wording

Proper cold holding temperatures

Inspector’s Notes

3-501.16 (A)(2) and (B); Priority; Sliced tomatoes are 42F and diced tomatoes are 43F in the make line of the prep refrigeration unit. Keep all TCS food at or below 41F when held cold. The thermostat of the refrigerator was adjusted down.

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
criticalCode 7-204.11Chemicals

Official Wording

Toxic substances properly identified stored & used

Inspector’s Notes

7-204.11 ; Priority; Sanitizer is over 400ppm of quaternary ammonium in the wiping cloth bucket. Sanitizer shall be within the tolerance range(200-400ppm for quaternary ammonium). The sanitizer was diluted with water.

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
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 and in the drawer refrigerator. Food temperature measuring devices shall be readily accessible in refrigeration units. Thermometers were placed in these refrigeration units during the inspection.

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, Jan 22, 2024 · Original Source

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