Restaurant · Wake County, NC

Carolina Barbecue

Name: Carolina Barbecue
Address: 733 Us 70 Hwy W, Wake County, NC

733 Us 70 Hwy W

Last inspected Sep 9, 2026 · View Map ↗ · Compare ↗

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Score 94.5

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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

Sep 9, 2026

Score 94.5

Official score: 94.5 · Understand this area’s scale

9 recorded violations

notedCode —Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11(A) There were some dishes that were stored as clean that were extremely greasy to the touch. There were some dishes that were stored as clean that had food debris on the dishes. The kitchen-aid mixer stored as clean had dried flour on the mixer. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Pf . This is a repeat item but not severe enough to take full credit. 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 3-501.16 (A)(2) Several trays of seasoned and battered chicken were held in cold hold unit at 52F. Except during preparationFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) Several trays of seasoned and battered chicken were held in cold hold unit at 52F. Except during preparation; cooking; or cooling; or when TPHC is used TCS FOOD shall be maintained at 41F or less. P. CDI... The food items were cooled 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 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) There was absolutely no date marking observed at the time of the inspection. Brunswick stew; and pork BBQ that was prepared yesterday had no date marking. Fish; cooked yams; ground beef and several other items were not date marked. TCS foods held for more than 24 hours after prep/cooking must be date marked. The date marking can be the consume by or preparation date. CDI... The food items were date marked during the inspection.

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 6-501.112 Extra cleaning is needed to remove the dead flies present in the kitchen. Dead or trapped birdsPests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.112 Extra cleaning is needed to remove the dead flies present in the kitchen. Dead or trapped birds; insects; rodents; and other pests shall be removed from control devices and the PREMISES at a frequency that prevents their accumulation; decomposition; or the attraction of pests.

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

notedCode 4-903.11(A)(B) and (D) Clean dishes were stored on dirty air-drying shelves. Clean utensils were stored in containers that were dirty. Clean utensils were stored in containers that had dead flies in the bottom of the containers. EquipmentEquipment and utensils

Official wording

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

Inspector’s notes

4-903.11(A)(B) and (D) Clean dishes were stored on dirty air-drying shelves. Clean utensils were stored in containers that were dirty. Clean utensils were stored in containers that had dead flies in the bottom of the containers. Equipment; Utensils; Linens; and Single-Service and Single-Use Articles-Storing (A)Except as specified in (D) of this section; cleaned EQUIPMENT and UTENSILS; laundered LINENS; and SINGLE-SERVICE and SINGLE USE ARTICLES shall be stored: (1) In a clean; dry location; (2) Where they are not exposed to splash; dust; or other contamination. CDI... The dishes and the containers were taken back to the dish machine 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 —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) There was a cold hold unit that was holding raw seasoned and battered chicken that had a temperature of 47F. All units that hold potentially hazardous foods must be able to maintain temperatures at 41F or below. CDI... A repair company has been called out to repair the 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 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) Clean the bottom of the hot hold units. Clean around the cooking equipment. Clean the air-drying racks. Clean the speed racks. Clean equipment at a frequency necessary to remove 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

minorCode —Cleaning and sanitizing

Official wording

Toilet facilities: properly constructed; supplied & cleaned

Inspector’s notes

5-501.17 The single toilet female restroom had no covered receptacle in the bathroom. Provide a covered waste bin in female restrooms.

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 —Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-501.110 There was a backpack that was stored with the clean dishes. (A)Dressing rooms shall be used by EMPLOYEES if the EMPLOYEES regularly change their clothes in the establishment. (B) Lockers or other suitable facilities shall be used for the orderly storage of EMPLOYEE clothing and other possessions. Provide an area so that employees can stored their personal items. CDI... The back pack was moved away from the clean dishes.

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, Sep 9, 2026 · Original Source

1 - Inspection

Feb 17, 2026

Score 96.5

Official score: 96.5 · Understand this area’s scale

7 recorded violations

notedCode —Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11 (B) There was a water pitcher stored in a handwashing sink. A handwashing sink may not be used for purposes other than handwashing Pf. CDI... The item was moved out of the handwashing sink.

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

Approved thawing methods used

Inspector’s notes

3-501.13 (A); (B); (C ) Ribs were left thawing seating water in a meat prep sink. Food must be thawed by using the following methods: under water not to exceed 70F; as a part of the overall cooking process; in the walk-in cooler or cold hold units; Use approved thawing methods. Pf CDI... The ribs were placed under running water with a temperature of 65F.

In plain English

More about food kept at an unsafe temperature

minorCode —Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-307.11 Miscellaneous Sources of Contamination (C) Water cups were being filled in the handwashing sink. The handwashing sink is considered a dirty surface. Water cups must be filled at the waitress station or approved prep sinks.

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 4-901.11 Equipment and UtensilsEquipment and utensils

Official wording

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

Inspector’s notes

4-901.11 Equipment and Utensils; Air-Drying Required (C) Cross stack the dishes to allow the air-drying process to take place.

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 —Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11 Maintain equipment in good repair. Repair the torn gasket on the chicken cold hold unit. All equipment must be in good repair and easy to 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

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) Clean the air-drying shelves. Clean hot hold cabinets. Clean the speed racks. Clean the gaskets. Clean around the cooking equipment. Clean the storage shelves. Clean the vents above the deep fryers to remove the grease build-up. Clean equipment at a frequency necessary to eliminate 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

minorCode 6-201.11 FloorsCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-201.11 Floors; Walls and Ceilings - Cleanability (C) Replace the missing and broken floor tiles observed in the kitchen area. 6-501.12 Cleaning; Frequency and Restrictions (C) Clean the floor and walls near sinks and food prep areas. Clean the floor at a frequency necessary to eliminate 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, Feb 17, 2026 · Original Source

1 - Inspection

Sep 16, 2025

Score 95.5

Official score: 95.5 · Understand this area’s scale

8 recorded violations

notedCode 2-401.11 (A) There was an employee drink that was stored with the single-service items. Employees shall eatEmployee health and hygiene

Official wording

Proper eating; tasting; drinking or tobacco use

Inspector’s notes

2-401.11 (A) There was an employee drink that was stored with the single-service items. Employees shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment and utensils; and other items needing protection can not result. CDI.. The drink was placed in the trash can.

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

notedCode —Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.14 There was no handwashing signs in the restrooms. Post a handwash sign at each handsink.

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-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11(A) There were some dishes stored as clean that had wet and dried food debris on the dishes. Equipment stored as clean must be free of debris. Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. CDI... The dishes were placed back at the three compartment sink 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 —Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P The BBQ chicken was holding at 129F. This potentially hazardous food must be held hot at 135F or above. CDI... The food was reheated to 165F. This is a repeat item but not severe enough to take full credit.

In plain English

More about food kept at an unsafe temperature

notedCode 4-903.11 (A) Clean dishes were stored on dirty shelves. Clean dishes were stored in containers that had debris in them. Store cleaned equipmentEquipment and utensils

Official wording

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

Inspector’s notes

4-903.11 (A) Clean dishes were stored on dirty shelves. Clean dishes were stored in containers that had debris in them. 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. CDI... The dishes and the containers were cleaned during the 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

notedCode —Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-502.11(A) Maintain utensils in good repair. The gasket on the hot hold cabinets that holds the BBQ and baked chicken needs to be replace. There was a gap in the hot hold cabinet. All Equipment must be in good repair.

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 4-601.11 (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) Clean the air-drying shelves. Clean the hot hold cabinets. Clean the speed racks. Clean gaskets on the cold hold units. Clean around the cooking 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

notedCode 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 the sinks near the sinks and food prep areas. Clean physical facilities at a frequency necessary to remove 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, Sep 16, 2025 · Original Source

1 - Inspection

Feb 17, 2025

Score 95

Official score: 95 · Understand this area’s scale

5 recorded violations

notedCode 4-501.112 Mechanical Warewashing EquipmentCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.112 Mechanical Warewashing Equipment; Hot Water Sanitization Temperatures (Pf)- Noted hot water dishwasher/ dishmachine not achieving proper dish temperature of 160F for proper sanitizing. The wash temperature; rinse temperature and pressure must all combine to achieve the required dish temperatur. Please ensure proper hot water sanitation being met. CDI-Ecolab technician contacted and onsite during inspection. Technician able adjust booster heater on dishmachine 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 3-501.16 (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) - Noted raw shrimp; raw liver an raw gizzards; stored in insufficient ice baths; measuring between 42-44 F. Discuss burying TCS items in ice to ensure all sides of the container of kept cold. Maintain TCS foods in cold holding at 41F or less. CDI- Ice bath replenished and food buried in deep in ice baths.

In plain English

More about food kept at an unsafe temperature

notedCode 3-305.11 -Observed bulk bags of corn starch being stored on the floor near the rear 3 compartment sink. Keep all food items at least 6 inches off the floor in a cleanContamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11 -Observed bulk bags of corn starch being stored on the floor near the rear 3 compartment sink. Keep all food items at least 6 inches off the floor in a clean; dry protected area.

In plain English

More about food not protected from contamination

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; Observed several quart size serving containers stored on the floor in the side closet. Keep all utensils and serving containers at least 6 inches off the floor 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

notedCode 6-201.11 FloorsCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-201.11 Floors; Walls and Ceilings - Cleanability (C)-Several missing/ broken floor tiles observed near the rear of the kitchen. Also noted multiple broken base coving floor tiles (under the handwashing sinks) in the Women's bathroom Repair flooring noted area. Except as specified under sec. 6 201.14 and except for antislip floor coverings or applications that may be used for safety reasons; floors; floor coverings; walls; wall coverings; and ceilings shall be designed; constructed; and installed so they are SMOOTH and 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, Feb 17, 2025 · Original Source

1 - Inspection

Sep 24, 2024

Score 95

Official score: 95 · Understand this area’s scale

6 recorded violations

notedCode 3-501.16-Noted large pot of turnip greens were temping below 135F (98F) at the hot hold make line. TCS items must be maintained at 135 F or above for hot holding. (A) (1) Time / Temperature Control for Safety FoodFood temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16-Noted large pot of turnip greens were temping below 135F (98F) at the hot hold make line. TCS items must be maintained at 135 F or above for hot holding. (A) (1) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) CDI- Food reheated and placed back on the line.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.17-3-501.17Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17-3-501.17; Priority Foundation; Noted containers of butter beans; slaw and cooked yams were missing date marking labels. Noted items were prepared more than 24 hours prior to inspection. TCS foods held for more than 24 hours after prep/cooking or opening must be dated to indicate the day or date by which the product must be used or discarded and/or the date that the product was prepped/cooked. Items may be held for no more than 7 days with the day of prep counting as day one. CDI- Item labeled; Repeat; Corrected During

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 3-305.11 -Observed bus tubs of raw gizzards and raw ground beef stored on the floor in the walk-in cooler. Also found a bus tub of cooked yams stored on the floor in the walk-in freezer. Keep all food items at least 6 inches off the floor in a cleanContamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11 -Observed bus tubs of raw gizzards and raw ground beef stored on the floor in the walk-in cooler. Also found a bus tub of cooked yams stored on the floor in the walk-in freezer. Keep all food items at least 6 inches off the floor in a clean; dry protected area.

In plain English

More about food not protected from contamination

minorCode —Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11 -Need to replace the broken door handle and torn gaskets on the hot hold cabinet. Also need to replace the gaskets on the reach in cooler unit. EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2.

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 —Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11-Noted significant progress made in detail cleaning. Continue to maintain master cleaning schedule. Continue cleaning along shelving across from the 3 compartment sink and inside the walk-in cooler 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 6-201.11 FloorsCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-201.11 Floors; Walls and Ceilings - Cleanability (C)-Several missing/ broken floor tiles observed near the rear of the kitchen. Repair flooring noted area. Except as specified under sec. 6 201.14 and except for antislip floor coverings or applications that may be used for safety reasons; floors; floor coverings; walls; wall coverings; and ceilings shall be designed; constructed; and installed so they are SMOOTH and 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, Sep 24, 2024 · Original Source

1 - Inspection

Jun 3, 2024

Score 90.5

Official score: 90.5 · Understand this area’s scale

14 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; Upon arrival; noted personal employee beverages (no lid) stored on prep table surfaces. Except as specified in par. (B) of this section; an EMPLOYEE shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; or other items needing protection can not result. (B) A FOOD EMPLOYEE may drink from a closed BEVERAGE container if the container is handled to prevent contamination of: (1) The EMPLOYEE'S hands; (2) The container; and (3) Exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.

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

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 multiple greasy pans stored as being clean near the back of the kitchen. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.

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; Noted cups of slaw were temping between 58-62 F on a prep cart. Cups of slaw were in a large container over an insufficient ice bath. Discussed burying cups of slaw in ice. Noted raw gizzards; stored in an insufficient ice bath; temping at 57F. Also found 4 pans of banana pudding; held at room temp; measuring between 99-100F. Noted banana pudding prepared a few hours prior to inspection. Maintain all TCS items at 41 F or below for cold holding. CDI- discarded.

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 containers of cooked turkey BBQ; butter beans; pork BBQ and Brunswick stew were missing date marked in the walk-in freezer and walk-in cooler unit. Noted containers were prepped on Friday and Saturday. Ensure TCS items that are held for more than 24 hours after prep/cooking or opening must be dated to indicate the day or date by which the product must be used or discarded and/or the date that the product was prepped/cooked. Items may be held for no more than 7 days with the day of prep counting as day one. CDI- Instructed to relabel.

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

criticalCode 7-204.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-204.11 ; Priority; Chlorine sanitizer buckets were reading above 200 ppm. Maintain chlorine sanitizer solution between 50-200 ppm to avoid the risk of becoming a chemical hazard. CDI-Chlorine sanitizer remixed to 200ppm.

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

majorCode 4-502.11(B)Equipment and utensils

Official wording

Thermometers provided & accurate

Inspector’s notes

4-502.11(B); Priority Foundation; Noted electronic thermometer no longer functioning. FOOD TEMPERATURE MEASURING DEVICES shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. Verification required by June 13th.

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 3-302.12Food source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12; Core; Label missing for bulk containers of sugar near the rear of the prep kitchen. Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta; working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT; such as cooking oils; flour; herbs; potato flakes; salt; spices; and sugar shall be identified with the common name of the 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

majorCode 6-501.111Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.111; Priority Foundation; Noted several flies throughout the prep kitchen. 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.; 6-202.15; Core; Noted back screen door left opened during time of inspection. Except as specified in par.par. (B); (C); and (E) and under par. (D) of this section; outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors; walls; and ceilings; (2) Closed; tight-fitting windows; and (3) Solid; self-closing; tight-fitting doors. (B) Paragraph (A) of this section does not apply if a FOOD ESTABLISHMENT opens into a larger structure; such as a mall; airport; or office building; or into an attached structure; such as a porch; and the outer openings from the larger or attached structure are protected against the entry of insects and rodents. (C) Exterior doors used as exits need not be self-closing if they are: (1) Solid and tight-fitting; (2) Designated for use only when an emergency exists; by the fire protection authority that has jurisdiction over the FOOD ESTABLISHMENT; and (3) Limited-use so they are not used for entrance or exit from the building for purposes other than the designated emergency exit use. (D) Except as specified in par.par. (B) and (E) of this section; if the windows or doors of a FOOD ESTABLISHMENT; or of a larger structure within which a FOOD ESTABLISHMENT is located; are kept open for ventilation or other purposes or a TEMPORARY FOOD ESTABLISHMENT is not provided with windows and doors as specified under par. (A) of this section; the openings shall be protected against the entry of insects and rodents by:(1) 16 mesh to 25.4 mm (16 mesh to 1 inch) screens; (2) Properly designed and installed air curtains to control flying insects; or (3) Other effective means. (E) Paragraph (D) of this section does not apply if flying insects and other pests are absent due to the location of the ESTABLISHMENT; the weather; or other limiting condition.

In plain English

More about signs of rodents or insects

minorCode 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; Observed a large tub of slaw stored on the floor in the kitchen area. Keep all food at least 6 inches off the floor; in a clean; dry location. CDI- Slaw relocated to a rack in the walk-in cooler.

In plain English

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; Noted several wet wiping cloths stored along prep surfaces in the kitchen. Keep wet wiping cloths in the 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 4-903.11(A)Equipment and utensils

Official wording

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

Inspector’s notes

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; Need to replace the broken door handle and torn gaskets on the hot hold cabinet. EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2.

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

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; Detail cleaning needed for every piece of equipment throughout the prep kitchen. Clean the accumulation of grease build-up along the sides of the cook line equipment and fryer unit. Detail cleaning needed for the interior surface 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.

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 accumulation of grime build-up on the hard-to-reach floor spaces underneath the cookline unit. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.; 6-201.11; Core; Noted ceiling tiles peeling above the bulk ice machine area. Except as specified under sec. 6 201.14 and except for antislip floor coverings or applications that may be used for safety reasons; floors; floor coverings; walls; wall coverings; and ceilings shall be designed; constructed; and installed so they are SMOOTH and EASILY CLEANABLE.; 6-201.11; Core; Several missing/ broken floor tiles observed near the rear of the kitchen. Repair flooring noted area. Except as specified under sec. 6 201.14 and except for antislip floor coverings or applications that may be used for safety reasons; floors; floor coverings; walls; wall coverings; and ceilings shall be designed; constructed; and installed so they are SMOOTH and 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, Jun 3, 2024 · Original Source

1 - Inspection

Jan 11, 2024

Score 94

Official score: 94 · Understand this area’s scale

10 recorded violations

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

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1) ; Priority; Observed a pan of overstacked Salisbury steak was temping between 118-117 F in the hot hold steam well. Ensure all TCS item are held at 135 F or above for hot holding. CDI- items reheated to 165 F and place back into hot holding.

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 container of cooked turkey BBQ and butter beans not properly date marked in the walk-in freezer unit. Noted containers were prepped on Tuesday. Ensure TCS items that are held for more than 24 hours after prep/cooking or opening must be dated to indicate the day or date by which the product must be used or discarded and/or the date that the product was prepped/cooked. Items may be held for no more than 7 days with the day of prep counting as day one. CDI- Instructed to relabel.

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

majorCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Need to adjust cooling process/methods. Noted deep 16-quart containers of slaw and deep containers of cooked chicken breast cooling in a tightly covered container. Cool TCS food in thin portions(no greater than 4 inches thick); in an ice bath; use an ice wand; ice as ingredient; loosely covered or uncovered. Discused using shallow stainless steel pans to spread out food item during the cooling process and blast chilling in the walk-in cooler or walk-in freezer to 41 F or below before transferring food into deep plastic containers. CDI- Food discarded.

In plain English

More about food kept at an unsafe temperature

majorCode 3-501.13Food temperature

Official wording

Approved thawing methods used

Inspector’s notes

3-501.13 ; Priority Foundation; Observed a container of raw shrimp and frozen cat fish thawing out on the prep sink drain board. Thawing shall take place under running water of not more than 70F; under refrigeration; or during a continuous cooking process. Product temperature shall not exceed 41F when thawing. CDI-noted cat fish relocated to the walk in cooler to thaw; shrimp place under cold running water to thaw.

In plain English

More about food kept at an unsafe temperature

minorCode 3-302.12Food source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12; Core; Labels missing for working tubs of spices (i.e. white ground pepper; cinnamon; cumin; etc.) throughout the back of the prep kitchen. Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta; working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT; such as cooking oils; flour; herbs; potato flakes; salt; spices; and sugar shall be identified with the common name of the 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

minorCode 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; Observed boxes of raw chicken gizzards stored on the floor in the walk-in freezer unit. Ensure all food is kept at least 6 inches off the floor at all times. Need to re-organize food storage within walk-in freezer; consider additional dunnage racks use; for better product flow that reduces the risk of contamination of food.

In plain English

More about food not protected from contamination

minorCode 4-903.11(A) and (C)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11(A) and (C); Core; Observed a large box single-service utensils being stored on the floor near the drive-thru window. Ensure single-service items are stored at least 6 inches off the floor to avoid the risk contamination.

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 some sticky build-up along the storage racks located across from the 3-compartment sink. Detail cleaning needed along the interior surface of the double-stacked hot hold cabinet. Also noted heavy accumulation of grease coating the hood baffles above the deep fryers.

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 5-205.15Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-205.15; Noted standing water slow to drain underneath the central make line. Further investigation determined excess food and trash debris had clogged the drain underneath the Central make line causing waste water to slowly drain onto noted drain line. CDI- PIC cleared out noted drain to allow for proper waste water flow.

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

minorCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Observed accumulation of grime build-up on the hard-to-reach floor spaces underneath the cookline unit. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them 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, Jan 11, 2024 · Original Source