Restaurant · Wake County, NC

Carolina Ale House

Name: Carolina Ale House
Address: 7981 Skyland Ridge Pky, Wake County, NC

7981 Skyland Ridge Pky

Last inspected Jul 14, 2026 · View Map ↗ · Compare ↗

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Score 98

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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

6 inspections

1 - Inspection

Jul 14, 2026

Score 98

Official score: 98 · 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; A few stacks of miniature bowls stored as clean on the cook line on shelving underneath the steam well soiled with food splatter and debris. Food-contact surfaces shall be clean to sight and touch. CDI - Dishes moved to be thoroughly 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; Multiple TCS (Time/Temperature Control for Safety) foods on the cook line holding above 41 F. Refer to temperature chart. TCS foods shall maintain 41 F or below. Ensure foods are filled below the fill line and are not overstocked to maintain proper temperatures. CDI - Foods moved to the walk-in cooler/freezer to cool rapidly.

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 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; When tested; multiple sani buckets (that were recently prepared) registered below 200 ppm; little to no color change on test strips. Facility uses Quat sanitizer. Cloths shall be held between uses in a chemical sanitizer at a specific concentration. Quat shall register 200-400 ppm; unless otherwise specified by manufacturer instructions. PIC re-filled buckets with appropriate 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 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; Ice buildup is present on the walk-in freezer fire sprinkler. Additionally; water is pooled in the bottom of the protein cooler on the cook line. Equipment shall be maintained in a state of repair. Contact a technician for evaluation of the walk-in freezer and the protein cooler. 4-501.12; Core; Cutting boards in front of the steam table (cook line) and in front of the prep cooler (cook line) across from the fryers are 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

Official record from Wake County Environmental Services, Jul 14, 2026 · Original Source

1 - Inspection

Feb 23, 2026

Score 98

Official score: 98 · Understand this area’s scale

2 recorded violations

notedCode 4-602.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11; Core; Ice machine shoot and top middle area soiled with black accumulation. Ice machines 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 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; Walk-in cooler fan guards soiled with black accumulation. Cook line cooler hinges soiled with food and debris. The exterior crevices of the ice machine (not directly touching the ice) soiled with pink and black accumulation. The exterior top portion of the ice lid at the expo soda machine (not directly touching the ice) soiled with black accumulation. 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, Feb 23, 2026 · Original Source

1 - Inspection

Jul 15, 2025

Score 95

Official score: 95 · Understand this area’s scale

6 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; Multiple plates and bowls stored as clean on the cook line (in a prep cooler and underneath the steam well) 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; Ice machine shoot and top middle area soiled with black accumulation. Ice machines 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) and (B)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A) (2) and (B); Priority; Multiple TCS (Time/Temperature Control for Safety) foods in the walk-in cooler maintaining 42-43 F. Refer to temperature chart. Cooler holding 41 F ambient. TCS foods shall maintain 41 F or below. CDI - Walk-in cooler adjusted down to 39 F.

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; Plates stored as clean in a prep cooler on the cook line stored in water. Bowls stored as clean under the steam well on the cook line stored in a container with water. Cleaned equipment and utensils shall be stored in a clean; dry location. Plates and bowls moved to be thoroughly cleaned. Prep cooler wiped out and cleaned by PIC. Ensure coolers are free of water following cleaning.

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; Condensate is dripping from the sprinkler system in the walk-in cooler. No food directly beneath the leak. Equipment shall be in good repair. Work order placed for sprinkler system to address/resolve issue prior to inspection. Continute to work with technician/vendors to resolve leak. 4-501.12; Core; The cutting board in front of the steam table 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; Walk-in cooler fan guards soiled with black accumulation and dust. Food and debris present on exterior sides of coolers on the cook line. 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

notedCode 6-201.11Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-201.11; Core; Shielding covering light bulbs in the walk-in cooler has shattered. Light bulbs shall be shielded; coated; or otherwise shatter-resistant in areas where there is exposed food. Replace outer coverings/shields for light fixtures in the walk-in cooler.

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, Jul 15, 2025 · Original Source

1 - Inspection

Nov 7, 2024

Score 94.5

Official score: 94.5 · Understand this area’s scale

7 recorded violations

notedCode 4-501.114Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114; (A); Priority; When tested during the inspection; the concentration of the chlorine sanitizing liquid in the dish machine was 0 ppm. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation shall meet the criteria specified under the NC Food Code; shall be used in accordance with the EPA-registered label use instructions; and shall be used as follows: A chlorine solution shall have a minimum concentration of 50ppm not to exceed 200ppm. CDI - Issue stemmed from dispensing line that was not properly aligned; when fixed the dish machine was dispensing the correct concentration of sanitizer.

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 3-501.14(A)Food temperature

Official wording

Proper cooling time & temperatures

Inspector’s notes

3-501.14(A); Priority; When the cooling rate for the alfredo sauce was calculated; it as cooling at a rate that would not allow it to reach 70F within a total of 2 hours. TCS (time/temp control for safety) foods shall cool from 135F to 70F within 2 hours and from 70F to 41F within 4 hours. Total cooling time not to exceed 6 hours. CDI - Container of alfredo sauce was separated into two smaller containers and placed in ice bath for faster cooling.

In plain English

More about food kept at an unsafe temperature

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; The TCS foods in the fry side cooler; some of the TCS foods in one of the drawer coolers; and most of the TCS foods in the expo cooler were holding above 41F; see temperature table. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - TCS foods were removed from fry side cooler and placed in walk-in; do not place TCS foods in this cooler until temperature problem is addressed. TCS foods from other coolers were moved to freezer for rapid cooling; ice bags added to TCS foods in drawer cooler to cool foods. Repeat.

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); Core; Observed plates and plastic forks with food-side facing upwards under sources of dust; observed the door to the outside storage shed left open. Store cleaned equipment; utensils; linens in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. Move plates and forks away from sources of contamination; keep door to outdoor storage shed closed when not in use.

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 4-501.12Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.12; Core; The prep surface for the steam table is heavily scratched with brown residue starting to build up inside scratches. 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. Replace or resurface this prep surface before the next 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 4-602.13Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13; Core; Observed black and white residue buildup on the exterior of beer dispensing tubes. Nonfood-contact of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Clean this area 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

notedCode 6-501.14Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-501.14; Core; Observed dust starting to build up on the ceiling vents and grease build up on the hood vent inserts over the fryers. Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust; dirt; and other materials. Clean these areas before the next inspection.

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, Nov 7, 2024 · Original Source

1 - Inspection

Apr 17, 2024

Score 95.5

Official score: 95.5 · Understand this area’s scale

6 recorded violations

minorCode 2-401.11Employee health and hygiene

Official wording

Proper eating; tasting; drinking or tobacco use

Inspector’s notes

2-401.11; Core; Observed a food employee drinking from an open cup with fingers touching the mouth-edge of the cup. 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/single-use articles. Ensure food employees are drinking from cups with lids to prevent contamination.

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

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 several TCS foods in various coolers as well as all the walk-in cooler holding above 41F. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - TCS foods above 45F were voluntarily discarded by the PIC; walk-in cooler temperature was adjusted to be colder.

In plain English

More about food kept at an unsafe temperature

majorCode 3-501.17Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17; Priority Foundation; Observed a couple containers of prepped; ready-to-eat; TCS foods marked with a prep date of 4/14 and a discard date of 4/21 in the walk-in cooler. Refrigerated; ready-to-eat; TCS food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises; sold; or discarded when held at a temperature of 41F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. CDI - TCS foods were still within allowable date marking parameters; date marking stickers were corrected to count prep date as day 1.

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

minorCode 2-402.11Employee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

2-402.11; Core; Observed a food employee handling foods without wearing a hair net. Food employees shall wear hair restraints such as hats; hair coverings or nets; beard restraints; etc. that are designed and worn effectively to keep hair from contacting exposed food; clean equipment; utensils; and linens; and unwrapped single-service and single-use articles. CDI - Informed PIC and had employee don hat.

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 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; Observed a large amount of metal food containers stacked together while wet. Clean equipment and utensils shall be stored: In a self-draining position that allows for air drying; and covered or inverted. Separate metal containers and allow for air-drying before 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 4-501.12Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.12; Core; The prep surface at the steam table is heavily scratched. 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. Replace or resurface this prep surface. ; 4-501.11; Core; The lid of the salad prep cooler has been fully removed and a fryer basket was damaged. Equipment shall be maintained in a state of good repair and condition; as well as in accordance with manufacturer's specifications. Repair salad prep cooler; discard damaged fryer basket. Damaged salad prep cooler is contributing to out-of-temp foods in this 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

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

1 - Inspection

Oct 24, 2023

Score 95.5

Official score: 95.5 · Understand this area’s scale

7 recorded violations

criticalCode 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority; Observed raw shrimp stored behind ready-to-eat hotdogs and pork in a drawer cooler and observed raw chicken in a container of raw fish in the fryer prep cooler. Food shall be protected from cross contamination by: separating raw animal foods during storage; preparation; holding; and display from: raw and cooked ready-to-eat food; and raw animal foods shall be separated from each other such as beef; fish; pork; lamb; pork; poultry; except when combined as ingredients so that cross contamination of one type with another is prevented. CDI - Containers were rearranged in the drawer cooler and the container of contaminated fish was voluntarily discarded by the PIC.

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)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority; A couple containers of cooked chili in the walk-in cooler as well as some containers of TCS foods in the expo prep cooler were holding above 41F. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - PIC voluntarily discarded out-of-temperature chili and moved other foods into the walk-in cooler.

In plain English

More about food kept at an unsafe temperature

majorCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Chili that had been prepared the previous day had been unable to reach 41F due to it being placed into large; deep containers then sealed with a lid. Cooling shall be accomplished by using one or more of the following methods based on the type of food being cooled: Placing the food in shallow pans; separating the food into smaller/thinner portions; using containers that facilitate heat transfer; or other effective methods. CDI - REHS discussed better cooling methods with PIC.

In plain English

More about food kept at an unsafe temperature

majorCode 6-404.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

6-404.11; Priority Foundation; Observed a couple dented cans stored with intact cans in dry storage. Products held by the permit holder for credit; redemption; or return to the distributor; such as damaged; spoiled; or recalled products; shall be segregated and held in designated areas that are separated from food; equipment; utensils; linens; and single-service and single-use articles. CDI - PIC removed damaged cans from other cans.

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; Quaternary ammonium sanitizing liquid in the wiping cloth buckets was tested to be at a concentration less than 150ppm. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration specified under the NC Food Code and manufacturer use instructions. CDI - Sanitizer replaced with new liquid of adequate concentrations.

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 4-501.12Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.12; Core; One of the prep surfaces at a steam table is covered in extensive cuts/scoring. 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. Replace or resurface this prep surface.

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; Observed residue buildup on the ceiling of the beer cooler. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean the ceiling of the beer 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

Official record from Wake County Environmental Services, Oct 24, 2023 · Original Source