Restaurant · Wake County, NC

Big Ed's Garner

Name: Big Ed's Garner
Address: 231 Timber Dr, Wake County, NC

231 Timber Dr

Last inspected Jul 24, 2026 · View Map ↗ · Compare ↗

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Score 97.5

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More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

The full inspection history

7 inspections

1 - Inspection

Jul 24, 2026

Score 97.5

Official score: 97.5 · Understand this area’s scale

5 recorded violations

notedCode —Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11(A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf A large mixing bowl was stored in the handwashing sink at the biscuit station. There shall never be any storage in handwashing sinks. CDI... The items were moved out of the handwashing sink. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Ice was present in several of the handwashing sinks. A handwashing sink must be used for handwashing only.

In plain English

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

Official wording

Food separated & protected

Inspector’s notes

3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P) In the walk-in cooler raw pork was stored above cooked chicken. In the walk-in cooler gravy that was cooling with the lid vented was stored below boxes of raw chicken. Food must be stored in a manner to prevent contamination. Raw foods must be stored below already-to-eat food items. CDI... The food items were stored in the correct final cook temperature arrangement.

In plain English

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

More about other finding

notedCode —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 There were a few dishes that had food debris on the surface of the dishes. Ensure that dishes stored as clean must be free of debris. CDI... The dishes were placed back at the dish machine to be washed again.

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) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (C) Clean dishes were stored in containers that needed to be cleaned. Clean dishes must be stored in a clean dry location. Clean dishes must be stored in a manner to prevent contamination. CDI... The dishes and containers were placed back at the three compartment sink to be washed again.

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 6-501.12 CleaningCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12 Cleaning; Frequency and Restrictions (C) Clean the floor and walls near all the sinks and food prep areas. Clean physical facilities at a frequency necessary to remove the build-up of debris.

In plain English

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

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Jul 24, 2026 · Original Source

1 - Inspection

Feb 18, 2026

Score 98

Official score: 98 · Understand this area’s scale

3 recorded violations

notedCode —Handwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.14 When to Wash (P) Employees handled raw meat. The employee went on to touch other items without washing their hands. Employees must wash their hands after engaging in activities that can contaminate the hands. CDI... The employee was instructed on when hand washing needs to occur. The employee was properly washing their hands before the end of the inspection.

In plain English

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

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C) Clean the shelves in the walk-in cooler.

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 6-201.12 FloorsCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-201.12 Floors; Walls; and Ceilings; Utility Lines (C) Clean the ceiling tiles in the kitchen area to remove the dust.

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 18, 2026 · Original Source

1 - Inspection

Aug 22, 2025

Score 98.5

Official score: 98.5 · Understand this area’s scale

3 recorded violations

notedCode —Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P) There was a small amount of black build-up on the inside of the ice machine . Ice is considered a food and must be stored in a clean area. CDI... The ice machine 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 problems

notedCode 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Ham was being held at 50FFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Ham was being held at 50F; Sliced tomatoes 49F; Cooked Sausage 48F; Deli Meat 48F were all being held above 41F. These potentially hazardous food items must be held at 41F or below. CDI... The food items were placed on ice and the temperature was brought down to 41F before the end of the 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 —Equipment 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.

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, Aug 22, 2025 · Original Source

1 - Inspection

Feb 18, 2025

Score 98.5

Official score: 98.5 · Understand this area’s scale

2 recorded violations

minorCode —Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11 Good Repair and Proper Adjustment - Equipment (C) Noted gaskets torn on walk in cooler. Replace gaskets. Maintain equipment in food repair. 4-501.12 Cutting Surfaces (C)- Noted cutting boards are deeply scratched and discolored. Replace or resurface cutting boards to ensure easily cleanablilty.

In plain English

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

More about cleaning or sanitizing problems

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

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1) ; Priority; Noted a containers of butter beans were temping between 96-98 F and sausage links were 113 F in the hot hold cabinet. Ensure all TCS items are held at 135 F or above for hot hold. CDI- items reheated and place back into hot holding.

In plain English

More about food kept at an unsafe temperature

Official record from Wake County Environmental Services, Feb 18, 2025 · Original Source

1 - Inspection

Aug 29, 2024

Score 97.5

Official score: 97.5 · Understand this area’s scale

5 recorded violations

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; Noted several time/temperature control food items reading above 41 F in the front end prep cooler. Further investigation determined the ambient air for noted prep cooler was 48 F. Also noted gaskets on the prep cooler were not fit to frame and allowing cold air to escape from unit. Technician contacted; ambient air adjusted on unit and food items were iced down/transferred to another cooler unit.

In plain English

More about food kept at an unsafe temperature

minorCode 4-901.11Equipment and utensils

Official wording

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

Inspector’s notes

4-901.11; Core; Noted metal containers stacked while still wet. Cross stack dishes of separate them to allow for adequate air drying prior to stacking them.

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; Noted gaskets on front-end prep cooler are not fit frame; thus allowing cold air to escape from unit. Noted front-end prep cooler not holding temperature. Unit currently reading at 48 F. Have unit assessed and repaired. Discussed replacing gaskets on unit.

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 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Pull movable equipment (or cabinets) with wheels to clean the floor spaces underneath at the end of the day and throughout the day as needed. Noted some grime and residue build up along the hard to reach floor spaces underneath the hot hold cabinets and cook line equipment.

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 6-403.11Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-403.11; Core; Found an employee open coffee cup stored on pass over window. Areas designated for EMPLOYEES to eat; drink; and use tobacco shall be located so that FOOD; EQUIPMENT; LINENS; and SINGLE-SERVICE and SINGLE-USE ARTICLES are protected from contamination.

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, Aug 29, 2024 · Original Source

1 - Inspection

Apr 2, 2024

Score 97.5

Official score: 97.5 · Understand this area’s scale

4 recorded violations

notedCode Observation: Raw vegetablesOther

Official wording

Food separated & protected

Inspector’s notes

Observation: Raw vegetables; ready to eat foods; and various raw meats stored together without clear separation; over and above on shelving. Separate these items to ensure there is not the potential for cross contamination. 3-302.11; (A) FOOD shall be protected from cross contamination by: (1) Except as specified in (1)(d) below; separating raw animal FOODS during storage; preparation; holding; and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH; or other raw READY-TO-EAT FOOD such as fruits and vegetables; P and (b) Cooked READY-TO-EAT FOOD; P (c) Fruits and vegetables before they are washed; P (d) Frozen; commercially processed and packaged raw animal FOOD may be stored or displayed with or above frozen; commercially processed and packaged; ready-to-eat food. (2) Except when combined as ingredients; separating types of raw animal FOODS from each other such as beef; FISH; lamb; pork; and POULTRY during storage; preparation; holding; and display by: (a) Using separate EQUIPMENT for each type; P or (b) Arranging each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented; P and (c) Preparing each type of FOOD at different times or in separate areas; P

In plain English

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

More about other finding

criticalCode Observation: Temperature control safety food products not holding at 41F or below at prep refrigerator due to inoperation of equipment. TCS foods were removed to another refrigeration unit for corrective action. 3-501.16 (A)(2) and (B)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

Observation: Temperature control safety food products not holding at 41F or below at prep refrigerator due to inoperation of equipment. TCS foods were removed to another refrigeration unit for corrective action. 3-501.16 (A)(2) and (B); Priority; A) Except during preparation; cooking; or cooling; or when time is used as the public health control as specified under §3-501.19; and except as specified under (B) and in (C ) of this section; TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (2) At 5 C (41 F) or less. P (B) EGGS that have not been treated to destroy all viable Salmonellae shall be stored in refrigerated EQUIPMENT that maintains an ambient air temperature of 7 C (45 F) or less. P

In plain English

More about food kept at an unsafe temperature

notedCode Observation: Raw beef being left out on prep table to thaw. 3-501.13Food temperature

Official wording

Approved thawing methods used

Inspector’s notes

Observation: Raw beef being left out on prep table to thaw. 3-501.13 ; -501.13 Thawing. Except as specified in (D) of this section; TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be thawed: (A) Under refrigeration that maintains the FOOD temperature at 5oC (41oF) or less; Pf or (B) Completely submerged under running water: (1) At a water temperature of 21oC (70oF) or below; Pf CDI: Product wa spalced into refrigeration for thawing. Exterior still under 41F

In plain English

More about food kept at an unsafe temperature

minorCode Observation: The gaskets on the 2 dr prep ref and the 1 dr prep refrigerator poor repair. 4-501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

Observation: The gaskets on the 2 dr prep ref and the 1 dr prep refrigerator poor repair. 4-501.11; Core; A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2. (B) EQUIPMENT components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.; Observation: The bowls being used for salad are not an approved product. 4-101.17; Core; A) Except as specified in (B); (C); and (D) of this section; wood and wood wicker may not be used as a FOOD-CONTACT SURFACE. (B) Hard maple or an equivalently hard; close-grained wood may be used for: (1) Cutting boards; cutting blocks; bakers' tables; and UTENSILS such as rolling pins; doughnut dowels; salad bowls; and chopsticks; and (2) Wooden paddles used in confectionery operations for pressure scraping kettles when manually preparing confections at a temperature of 110oC (230oF) or above.

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, Apr 2, 2024 · Original Source

1 - Inspection

Dec 21, 2023

Score 97

Official score: 97 · Understand this area’s scale

7 recorded violations

majorCode 4-601.11 (A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation; Noted sticky label residue and old food residue on plastic containers stored as being clean above the 3-compartment sink. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. At the breakfast bar station; observed some black organic build-up on the soda machine dispenser nozzles. CDI- container sent back to the dish pit.

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; Observed a overfilled container of corn beef hash temping between 44-45 F in the reach-in cooler unit. Noted unit functioning properly. Discussed not overfilling containers of TCS items in cold storage unit. All TCS items must be maintained at 41 F or below for cold storage. CDI- items placed back in walk-in cooler for cold holding.

In plain English

More about food kept at an unsafe temperature

minorCode 3-307.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-307.11; Core; Noted bowls; with raw egg residue stacked above containers of diced tomato and diced peppers in the flip top cooler unit. FOOD shall be protected from contamination that may result from a factor or source of cross-contamination.

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

minorCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Observed wet wiping cloths laying across prep surfaces near the cookline. Keep all wet wiping cloths submerged in sanitizer solution in between 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

minorCode 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; Observed ice scooper stored in a soiled container above the bulk ice machine. Keep all in-use utensils in a clean; dry 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 issues

minorCode 4-502.13Equipment and utensils

Official wording

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

Inspector’s notes

4-502.13; Core; Noted used/ emptied cans used to store lard and cooking oil on the cook line. Discussed replacing cans with appropriate containers intended to multi-use storage.

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 4-601.11(B) and (C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; Observed an accumulation of encrusted grease build-up on the wheels of the cook line equipment; the deep fryer back splash and exterior side of the hot hold cabinet. Non-FOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris. Continue increasing cleaning frequency.

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, Dec 21, 2023 · Original Source