Restaurant · Wake County, NC

Amberly Local

Name: Amberly Local
Address: 718 Slash Pine Dr, Wake County, NC

718 Slash Pine Dr

Last inspected Feb 20, 2026 · View Map ↗ · Compare ↗

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Score 99.5

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

The full inspection history

3 inspections

1 - Inspection

Feb 20, 2026

Score 99.5

Official score: 99.5 · Understand this area’s scale

2 recorded violations

notedCode 7-204.11 SanitizersChemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-204.11 Sanitizers; Criteria - Chemicals (P) Bucket of sanitizing solution had a concentration of quaternary ammonia greater than 400 PPM. Quaternary ammonia shall have a concentration of 200-400 PPM or according to manufacturer's instructions. CDI: PIC stated that the sanitizer solution will be used only for wiping dining tables. Ensure that sanitizer is diluted prior to use with food-contact surfaces within kitchen. Zero-points deducted.

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 4-101.17 WoodCleaning and sanitizing

Official wording

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

Inspector’s notes

4-101.17 Wood; Use Limitation (C) Food is placed directly on wood cutting boards during charcuterie food service. Wood and wood wicker may not be used as a food-contact surface. (Exceptions for hard maple as cutting board; storage of shelled and raw fruits/veggies). Wood needs to be proven to be non-porous or must have a barrier to prevent direct food-contact. 4-501.11 Maintain equipment in good repair. Door handle on walk-in cooler was damaged. Repair handle.

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 20, 2026 · Original Source

1 - Inspection

Mar 28, 2025

Score 97

Official score: 97 · Understand this area’s scale

4 recorded violations

notedCode —Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A) Certified Food Protection Manager (C) A certified food protection manager was not present during inspection. A person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Acquire a food protection manager certification. List of ANSI-approved programs: https://anabpd.ansi.org/Accreditation/credentialing/personnel-certification/food-protection-manager/ALLdirectoryListing?menuID=8&prgID=8&statusID=4

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

notedCode 4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P) Back of food slicer bladeCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P) Back of food slicer blade; used yesterday; was soiled with food debris. In-use food-contact surfaces shall be cleaned at least every four hours. CDI: Slicer was broken apart and cleaned during visit.

In plain English

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

More about cleaning or sanitizing problems

notedCode 4-101.17 WoodCleaning and sanitizing

Official wording

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

Inspector’s notes

4-101.17 Wood; Use Limitation (C) Food is placed directly on wood cutting boards during charcuterie food service. Wood and wood wicker may not be used as a food-contact surface. (Exceptions for hard maple as cutting board; storage of shelled and raw fruits/veggies). REHS stated that wood needs to be proven to be non-porous or must have a barrier to prevent direct food-contact.

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 4-302.14 Sanitizing SolutionsCleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-302.14 Sanitizing Solutions; Testing Devices (Pf) Facility does not have chlorine or quaternary ammonia test strips. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. REHS will verify acquisition of test strips by 4/7/2025.

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, Mar 28, 2025 · Original Source

1 - Inspection

Mar 21, 2024

Score 97.5

Official score: 97.5 · Understand this area’s scale

3 recorded violations

minorCode 2-102.12 (A)Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A); Core; No person in facility was a certified food protection manager. The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Have someone who is a certified food protection manager at all times present while food preparation is occurring.

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

criticalCode 4-501.114Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114; Priority; Chlorine dish machine was reading 0ppm. There was no active utensils washing during the inspection. A chlorine sanitizer shall be between 50-100ppm for chlorine. CDI - One of the employees replaced almost empty container of sanitizer and primed the dish machine; now sanitizer shows above 50ppm.

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 3-501.17Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17; Priority Foundation; Date marking past 7 days on a container of hot dogs in the walk-in cooler (3/13). TCS (time/temperature control for safety food) opened or prepared; in the establishment and kept for more than 24 hours shall be date marked. Date marking should be either a preparation date; or a consume-by/discard date and cannot go past seven days. CDI by voluntary discard of hot dogs.

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

Official record from Wake County Environmental Services, Mar 21, 2024 · Original Source