Restaurant · Wake County, NC

Brixx Briercreek

Name: Brixx Briercreek
Address: 8511 Briercreek Pky, Wake County, NC

8511 Briercreek Pky

Last inspected May 11, 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.

The full inspection history

5 inspections

1 - Inspection

May 11, 2026

Score 95

Official score: 95 · Understand this area’s scale

4 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; Numerous plates; bowls; ramekins; and scoops stored as clean soiled with food and debris. Equipment; food-contact surfaces; and utensils shall be clean to sight and touch. CDI - Items moved for thorough cleaning. 4-602.11; Core; The lid covering ice at the soda machine in the expo area soiled with black accumulation. Ice machines and enclosed compartments of equipment such as ice makers shall be cleaned at a frequency necessary to preclude accumulation of soil or mold.

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)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2); Priority; Multiple TCS (Time/Temperature Control for Safety) foods holding above 41 F. Refer to temperature chart. TCS foods shall maintain 41 F or less. CDI - Shrimp; bacon; and bagged mozzarella cheese moved to cool in the walk-in cooler. Cooked broccoli and Thai chicken voluntarily discarded.

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 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; Various cleaned and sanitized containers stacked wet. Clean equipment and utensils shall be stored in a self-draining position that allows air drying. Air dry completely; then stack.

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 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; The wall behind the pizza prep table (near front bar/in front of pizza oven) soiled with food and debris. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency of wall.

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, May 11, 2026 · Original Source

1 - Inspection

Jul 9, 2025

Score 97

Official score: 97 · Understand this area’s scale

6 recorded violations

notedCode 2-201.11(A-C)&(E)Permits, training, and postings

Official wording

Management; food & conditional employee; knowledge; responsibilities & reporting

Inspector’s notes

2-201.11(A-C)&(E); Priority; Employee Health Policy does not include Salmonella (non-typhoidal). Employees shall be knowledgeable of food-borne illnesses; their associated symptoms; and when not to report to work/be excluded. CDI - An updated health policy provided. Use provided policy; or adapt corporate policy to include all symptoms and food-borne illnesses.

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 4-601.11 (A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation; A few containers stored as clean soiled with food and debris. Equipment; food-contact surfaces; and utensils shall be clean to sight and touch. CDI - Items moved for thorough 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 3-501.16 (A)(2)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2); Priority; Arugula; spinach; sour cream; lime ranch dressing; milk; cheesecake; and tiramisu holding above 41 F. Refer to temperature chart. TCS (Time/Temperature Control for Safety) foods shall maintain 41 F or less. CDI - Milk; cheesecake and tiramisu moved to cool in the walk-in cooler. Arugula; sour cream; and lime ranch voluntarily discarded. Additional ice added to ice bath created for the spinach. If foods are stored on ice; ensure the foods are fully submerged with the ice up to the food line and re-fill ice baths regularly as ice melts to maintain proper temperatures.

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); Core; Areas where clean dishes are stored are soiled with food residue and debris. Cleaned and sanitized equipment and utensils shall be stored in a clean; dry location. Additionally; a few cleaned and sanitized containers stacked wet. Clean equipment and utensils shall be stored in a self-draining position that allows air drying. Air dry completely; then stack.

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; The beer walk-in cooler is maintaining 49 F ambient; and the lowboy expo cooler is maintaining 50 F ambient. As mentioned above in violation #22; all foods requiring refrigeration for safety stored in the lowboy expo cooler were moved to cool in the main walk-in cooler. Beer walk-in cooler limited to beer. Do not store potentially hazardous foods in either of these coolers until they've been repaired to hold at 41 F or below. Equipment shall be maintained in good repair. Repair coolers to hold at 41 F or below. 4-501.12; Core; The cutting board in front of the salad cooler is heavily scored and stained. Cutting surfaces shall be resurfaced or replaced once no longer 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

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; The lowboy freezer and all prep cooler gaskets and interiors on the main line are soiled with food; debris; and black accumulation. Outsides of large white bins used for the storage of dry foods soiled with debris. Surfaces of equipment shall be kept free of an accumulation of dirt; food residue and other debris. Increase 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, Jul 9, 2025 · Original Source

1 - Inspection

Mar 10, 2025

Score 98.5

Official score: 98.5 · Understand this area’s scale

2 recorded violations

notedCode 3-501.16 (A)(2)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2); Priority; The cheeses in the salad prep cooler and the TCS dressings in an ice bath on the counter were holding above 41F; see temperature table. TCS (time/temperature control for safety) foods in cold holding shall be maintained at 41F or less. CDI - Cheeses were moved to freezer for rapid cooling and dressings were moved to walk-in cooler; as they were placed in the ice bath for less than 30 minutes. If using an ice bath ensure dressings are submerged in ice to maintain temperatures. Repeat.

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; One container of precooked chicken had a prep date of 3/01/2025. A refrigerated; ready-to-eat; TCS food prepared in a food establishment shall be discarded if it exceeds the time and temperature combination specified in the NC Food Code (7 days with the date of preparation counted as day 1 at a temperature of 41F or less). CDI - PIC voluntarily discarded out-of-date food.

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 10, 2025 · Original Source

1 - Inspection

Aug 28, 2024

Score 97

Official score: 97 · Understand this area’s scale

4 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; Observed several plastic food containers with sticker pieces on their surfaces. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI - Containers separated and set aside for 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

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; Some TCS foods in the salad prep cooler and a milk in a low drink cooler were holding above 41F. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - Foods were moved into walk-in cooler for cooling. Do not overfill food containers in prep coolers.

In plain English

More about food kept at an unsafe temperature

minorCode 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; Observed some standing water in the bottom of the pizza prep cooler. Food shall be protected from contamination by storing the food: in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. Address source of water in prep cooler.

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 5-205.15Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-205.15; Core; Observed a very loose sink faucet in the women's bathroom. A plumbing system shall be maintained in good repair. Repair handwashing sink faucet.

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

Official record from Wake County Environmental Services, Aug 28, 2024 · Original Source

1 - Inspection

Jan 17, 2024

Score 99.5

Official score: 99.5 · Understand this area’s scale

1 recorded violation

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; The lids on the pizza prep cooler have some damage and are missing the handles. Equipment components such as doors; seals; hinges; fasteners; etc. shall be kept intact; tight; and adjusted to manufacturer's specifications. Repair damaged prep lids before the 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

Official record from Wake County Environmental Services, Jan 17, 2024 · Original Source