Restaurant · Wake County, NC

Char-Grill Cary

Name: Char-Grill Cary
Address: 3635 Sw Cary Pky, Wake County, NC

3635 Sw Cary Pky

Last inspected May 27, 2026 · View Map ↗ · Compare ↗

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Score 98.5

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

The full inspection history

6 inspections

1 - Inspection

May 27, 2026

Score 98.5

Official score: 98.5 · Understand this area’s scale

4 recorded violations

notedCode 3-501.19 (A) (1)Other

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19 (A) (1); Priority Foundation; Facility has a TPHC form for cut lettuce/cut tomato on the makeline but coleslaw was not listed as an item being held on time control. Written procedures for Time as a Public Health Control shall be prepared in advance; maintained in the establishment; and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C) and list all foods held on time control. CDI- coleslaw added to TPHC form. No point taken.

In plain English

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

More about other finding

notedCode 4-101.19/4-202.16Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-101.19/4-202.16; Core; Grill utensils were observed in a cardboard box on a shelf near grill. Carboard is starting to become soiled. Nonfood-contact surfaces of equipment that are exposed to splash; spillage; or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant; nonabsorbent; and smooth material. Nonfood-contact surfaces shall be free of unnecessary ledges; projections; and crevices; and designed and constructed to allow easy cleaning and to facilitate maintenance. Discontinue use of cardboard box for utensil storage.

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 shelving soiled with white microbial residue. Fan cover inside reach-in unit has dust accumulation and black residue. Nonfood-contact surfaces of equipment shall be kept free of accumulated residues; dust and dirt. Increase cleaning frquency.

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 6-403.11 (A)Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-403.11 (A); Core; Employee food observed on prep table upon arrival. Facility food stored below. Areas designated for employees to eat and drink shall be located so that food; equipment; linens; and single-service items are protected from contamination. Designate an approproate area for employee food and drink. 6-501.14; Core; Ceiling AC vents observed with dust accumulation. Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust; dirt or other materials.

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, May 27, 2026 · Original Source

1 - Inspection

Sep 30, 2025

Score 94

Official score: 94 · Understand this area’s scale

6 recorded violations

notedCode 2-102.12 (A)Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A); Core; No CFPM present during inspection. The PIC shall be a Certified Food Protection Manager who has shown proficiency of required information through passing a test that is part of an accredited program. Have CFPM on site during all hours of operation.

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 3-501.16(A)(1)Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1); Priority; Chili in the hot hold unit at the grill station measured 116F. Maintain TCS foods in hot holding at 135F or above. CDI- chili reheated in microwave to over 165F. More water was added to hot hold unit to help maintain proper food temp.

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 3-501.16 (A)(2) and (B)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority; Vanilla shake mix holding 44 - 47 F. Coleslaw on the makeline measured 57F. TCS (Time/Temperature Control for Safety) foods shall hold cold at 41 F or below. CDI - shake machine was emptied and will be cleaned and sanitized according to procedure. Ensure this machine is holding proper temperature when restarted. Coleslaw was voluntarily discarded. Full points may be taken for repeat violations.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.19(B)(3)Other

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19(B)(3); Priority Foundation; Cut lettuce and tomato on the makeline held on TPHC procedures were observed with the incorrect time. Discard time from previous batch was never changed on the dry erase board. Cut lettuce and tomato measured neat 70F. Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. CDI- cut lettuce and tomato were discarded and replaced with a fresh batch. TPHC was correctly marked. Ensure TPHC procedures are followed and label the time accordingly.

In plain English

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

More about other finding

notedCode 3-501.13Food temperature

Official wording

Approved thawing methods used

Inspector’s notes

3-501.13; Priority Foundation; Boxes of cooked chicken were thawing on a shelf in the back prep area at room temperature. TCS foods shall be thawed under refrigeration or under running water at 70F or less. CDI- boxes moved to walk-in cooler.

In plain English

More about food kept at an unsafe temperature

notedCode 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; Bagged onions were on the walk-in cooler floor upon arrival. Store food in a clean; dry location; not exposed to contamination. Keep at least 6 inches above the floor. CDI- onions moved to shelf. No point taken

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

Official record from Wake County Environmental Services, Sep 30, 2025 · Original Source

1 - Inspection

Feb 12, 2025

Score 98.5

Official score: 98.5 · Understand this area’s scale

4 recorded violations

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; Vanilla shake holding above 41 F. Refer to temperature chart above. TCS (Time/Temperature Control for Safety) foods shall hold cold at 41 F or below. CDI - Machine adjusted down by PIC.

In plain English

More about food kept at an unsafe temperature

notedCode 7-102.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11; Priority Foundation; A few spray bottles unlabeled. Working containers used for storing poisonous or toxic materials shall be labeled with the common name. CDI - Bottles labeled.

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

notedCode 4-501.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.14; Core; The sanitizer vat at the 3-compartment sink soiled with debris. Ware washing equipment shall be cleaned before use; throughout the day at a frequency to prevent recontamination of equipment as well as at least every 24 hours when used. Soiled sanitizer solution dumped; sink cleaned; and re-filled. Sanitizer re-prepared within required range (50-200 ppm chlorine).

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 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core; Ceiling tiles above the back door are stained and soiled. Physical facilities shall be maintained in good repair. Replace ceiling tiles and repair leak(s)/AC unit above leak(s).

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 12, 2025 · Original Source

1 - Inspection

Jul 24, 2024

Score 98.5

Official score: 98.5 · Understand this area’s scale

4 recorded violations

minorCode 4-602.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11; Core; Ice machine baffle soiled with pink 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

criticalCode 3-501.16 (A)(2) and (B)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

In plain English

More about food kept at an unsafe temperature

majorCode 4-202.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-202.11; Priority Foundation; A few clear; plastic containers and lids are chipped and pitted. Multi-use food-contact surfaces shall be smooth; free of breaks; open seams; cracks; chips; inclusions; pits; and similar imperfections. CDI - PIC to order new containers/lids as needed.

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; Walk-in cooler gasket soiled with accumulation. Surfaces of equipment shall be kept free of an accumulation of soil.

In plain English

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

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Jul 24, 2024 · Original Source

1 - Inspection

Feb 20, 2024

Score 98.5

Official score: 98.5 · Understand this area’s scale

2 recorded violations

majorCode 7-102.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11; Priority Foundation; Multiple spray bottles unlabeled. Working containers used for storing poisonous or toxic materials shall be labeled with the common name. CDI - Bottles to be labeled.

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

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; Single-use cups stored on the floor in the back hallway. Single-use articles shall be stored at least 6 inches above the floor. Store on pallets or another mechanism to prevent 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

Official record from Wake County Environmental Services, Feb 20, 2024 · Original Source

1 - Inspection

Oct 30, 2023

Score 98.5

Official score: 98.5 · Understand this area’s scale

4 recorded violations

minorCode 4-602.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11; Core; Ice machine baffle soiled with slight pink 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

criticalCode 7-201.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-201.11; Priority; Chemicals stored with single-use items. Poisonous or toxic materials shall be stored in areas where the contamination of food and single-use articles is prevented. CDI - Chemicals re-located to an appropriate area.

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 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Multiple containers of cut lettuce cooling in large portions in the reach-in cooler and the walk-in cooler. Containers stacked on top of one another and wrapped tightly with plastic wrap. Refer to temperature chart above. Cool TCS (Time/Temperature Control for Safety) foods by using rapid cooling equipment (walk in cooler/freezer); shallow portions and by loosely covering. CDI - Lettuce from the reach-in moved to the walk-in cooler to cool rapidly. Containers moved close to cooler fans; plastic wrap loosened; and containers arranged in single layers.

In plain English

More about food kept at an unsafe temperature

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; Single-use items stored on the floor. Single-use articles shall be stored at least 6 inches above the floor. Store on pallets or some other mechanism to prevent contamination.