Restaurant · Wake County, NC

Break Time Billiards

Name: Break Time Billiards
Address: 6442 Tryon Rd, Wake County, NC

6442 Tryon Rd

Last inspected Aug 21, 2026 · View Map ↗ · Compare ↗

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Score 96

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

The full inspection history

4 inspections

1 - Inspection

Aug 21, 2026

Score 96

Official score: 96 · Understand this area’s scale

3 recorded violations

notedCode —Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11(A) Food Preparation Sink has an unclean film inside the basin that is both starchy and black. Use detergent and scrub pad to remove the film coating the food prep sink. EQUIPMENT FOOD-CONTACT SURFACES shall be clean to sight and touch. Pf Soapy Cleaning requested 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 3-501.17 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food; Date Marking (Pf) Prepared and Ready-to-eat food such as meatloaf; deli meat; cooked chicken; Hot Dogs; etc are not date marked. Refrigerated ready-to-eat food shall be date marked to limit refrigerated shelf-life to less than 7 days. Today the date the meatloaf was cooked was written directly onto the aluminum foil cover. Dates were added to food inside the low boy / refrigerated drawer unit by using the date marking stickers.

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 6-501.111 Controlling Pests - Cockroach is active on the wall to the right of the food preparation sink. Cockroach visible behind the CO2 alert box on the wall. Cut-resitant gloves stored in the wire basket attached to the wall at the food preparation sink have a lot of roach droppings on them. Wall also has roach droppings. The PREMISES shall be maintained free of insectsPests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.111 Controlling Pests - Cockroach is active on the wall to the right of the food preparation sink. Cockroach visible behind the CO2 alert box on the wall. Cut-resitant gloves stored in the wire basket attached to the wall at the food preparation sink have a lot of roach droppings on them. Wall also has roach droppings. The PREMISES shall be maintained free of insects; rodents; and other pests. The presence of insects; rodents; and other pests shall be controlled to eliminate their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of food and supplies; (B) Routinely inspecting the premises for evidence of pests; (C) Using methods; if pests are found; such as trapping devices or other means of pest control as specified under sec.sec. 7 202.12; 7 206.12; and 7 206.13; Pf and (D) Eliminating harborage conditions. Some gloves were taken to the sink for cleaning; kitchen manager discarded the glove with the most roach waste on it.

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

Official record from Wake County Environmental Services, Aug 21, 2026 · Original Source

1 - Inspection

Sep 3, 2025

Score 97.5

Official score: 97.5 · Understand this area’s scale

7 recorded violations

notedCode 3-501.16(A)(2) Walk in Cooler has au jus at 43.FFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2) Walk in Cooler has au jus at 43.F; Cream Cheese 43.6F; portioned Chicken 43F; Sausage Dip 43F. Maintain TCS foods in cold holding at 41F or less. -P Owner used her dial-top thermometer that is registering one degree too cold in ice water to determine food is 41 degrees F; so no points deducted today. Accurate thermometer must be available and used. Recommend purchasing a digital thermometer with a needle-nose probe that is accurate in the thin meat patties and fish. Check food temperatures daily and make adjustment to walk in cooler if needed.

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 —Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14(B) Towel bucket contains a very weak solution of quaternary ammonium sanitizer. Sanitizer is obtained from the dispenser at the ware washing sink. A lot of air is in the tube dispensing sanitizer. Hold in-use wiping cloths in properly concentrated sanitizer between uses. Use test strips to verify adequate range of sanitizer and have dispenser adjusted as needed. New sanitizer was obtained today

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 3-304.12 (A) Single-Use Portion Cup is stored in the gravyEquipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12 (A) Single-Use Portion Cup is stored in the gravy; covered inside the refrigerator. In-use utensils in TCS food; must be stored with handles above the food and top of the food container. Remove the portion cup from the gravy.

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 4-501.12 Cutting Surfaces (C) Yellow Cutting Board has a lot of Black Cuts. White Cutting Board has black splotches on both sides. Green Cutting Board has black cuts. When cutting boards can no longer be effectively cleanedCleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.12 Cutting Surfaces (C) Yellow Cutting Board has a lot of Black Cuts. White Cutting Board has black splotches on both sides. Green Cutting Board has black cuts. When cutting boards can no longer be effectively cleaned; discard or refinish them. These three cutting boards were discarded today.

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 4-204.113 Dish Machine does not have a data plate. Warewashing machines shall be provided with an easily accessible and readable data plate. Contact the owner of the dish machine for addition of temperature parametersCleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-204.113 Dish Machine does not have a data plate. Warewashing machines shall be provided with an easily accessible and readable data plate. Contact the owner of the dish machine for addition of temperature parameters; etc. 4-501.110. Wash temperature in the dish machine is too low. On the 5th consecutive run; temperature guage reached 120 degrees F on rinse. Maintain the wash solution temperature in mechanical warewashing equipment used to sanitize in accordance with the NC Food Code.- Pf Contact the owner of the dish machine for needed long-term correction of wash temperature. Today the dish machine was run repeated to reach temperature.

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 —Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13 Nonfood Contact Surfaces (C) Refrigerator Lids need cleaning. Black portion cup holder on top of the refrigerator is dusty. Shelving under the table and free-standing shelves need cleaning.

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 6-501.12 CleaningCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12 Cleaning; Frequency (C) Wall at the preparation table and trash can is not clean. Hood filters are very dusty. Maintain physical facilities clean.

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, Sep 3, 2025 · Original Source

1 - Inspection

Mar 13, 2025

Score 96.5

Official score: 96.5 · Understand this area’s scale

3 recorded violations

notedCode 4-601.11Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11; Core; (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils; Shelving in front cook area have dust accumulation. Dust buildup along walk-in cooler vents. Nonfood-contact surfaces shall be kept free of a buildup of dust; dirt; food residue and other debris. Clean these areas more frequently. Improved cleaning on reach-in cooler shelving.

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 3-501.16Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16; Priority; (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding; Sliced turkey; burnt ends; ham and chicken in drawer coolers under grill area above 41F. Items at 42-45F. TCS (Time/Temperature Controlled for Safety) foods shall be held cold at 41F or below. Light on snowflake on cooler display may indicate defrost mode. Items at relocated to nearby reach-in cooler and freezer. Foods above 41F will need to be discarded during future inspections. Cooler was serviced and manager stated she will adjust cooler temperature and monitor. EC will return on Monday to verify cooler.

In plain English

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; Ready-To-Eat Time / Temperature Control for Safety Food; Disposition; Hot dog chili and bean dip in reach-in cooler dated 3/3. Chicken veggie soup without date marking in same cooler. TCS (Time/Temperature Controlled for Safety Foods) foods shall be date marked and held for no more than 7 days; excluding time in the freezer. These items were not prepared and frozen; according to manager onsite. Items voluntarily discarded during inspection. Soup prepared on Monday and date added during inspection. Foods without a date marking shall be discarded. Educated on date marking time and when frozen and removed from freezer to add another date marking indicating day removed from freezer to ensure foods do not exceed 7 day hold.

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 13, 2025 · Original Source

1 - Inspection

Oct 2, 2024

Score 97.5

Official score: 97.5 · Understand this area’s scale

5 recorded violations

majorCode 2-501.11 Clean-up of Vomiting and Diarrheal Event (Pf)Other

Official wording

Procedures for responding to vomiting & diarrheal events

Inspector’s notes

2-501.11 Clean-up of Vomiting and Diarrheal Event (Pf); Facility does not have written procedures to cleanup vomit or diarrheal incidents. Paperwork provided to owner during inspection.

In plain English

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

More about other finding

criticalCode 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety FoodFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P); Sliced turkey; burnt ends; ham and chicken in drawer coolers under grill area above 41F. Items at 43-44F. TCS (Time/Temperature Controlled for Safety) foods shall be held cold at 41F or below. Cool was in defrost mode at beginning of inspection; and bottom drawer only has two pans and several open spots. Educated to keep lids or empty containers in the drawer spaces to maintain temperature. Containers added during inspection and items at 42-43F after keeping closed.

In plain English

More about food kept at an unsafe temperature

majorCode 3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as rawFood temperature

Official wording

Consumer advisory provided for raw/ undercooked foods

Inspector’s notes

3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw; undercooked; cooked to order; etc.; or by asterisking to a footnote per 3-603.11 (B)(2). -Pf; Burgers are offered raw or undercooked and menu has reminder part of consumer advisory but does not disclose what items are offered raw or undercooked. Educated manager about making this change to menus. Please email copy of this change to EC.

In plain English

More about food kept at an unsafe temperature

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); Container of whisks and other utensils on clean dish rack with food part of utensils facing up out of the container; where it could be exposed. Cleaned equipment and utensils shall be stored in a clean; dry location where it is not exposed to splash; dust or other contamination. Utensils moved to three compartment sink 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 4-601.11 (B) and (C) EquipmentCleaning and sanitizing

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); Reach-in cooler shelf has food debris residue buildup; gasket on flip top cooler and bottom of drawer cooler with food debris. Nonfood-contact surfaces shall be kept free of a buildup of dust; dirt; food residue and other debris. Clean these areas more frequently.

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 2, 2024 · Original Source