Restaurant · Wake County, NC

Cook Out #297

Name: Cook Out #297
Address: 1151 N Smithfield Rd, Wake County, NC

1151 N Smithfield Rd

Last inspected Aug 17, 2026 · View Map ↗ · Compare ↗

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Score 97.5

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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

5 inspections

1 - Inspection

Aug 17, 2026

Score 97.5

Official score: 97.5 · Understand this area’s scale

4 recorded violations

notedCode —Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) Observed employee rinse utensils at the handwashing sink. Ensure handwashing sink only use hand sinks for handwashing only. CDI- Education provided

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

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time; if the food is in unmarked containers; or marked with a time that exceeds the 4 hour time limit. -P; Noted cheese on ice not properly time stamped. CDI: Items discarded and new items/dates were created.

In plain English

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

More about other finding

notedCode 6-501.111 Controlling Pests (Pf)- Heavy presence of flies throughout the prep kitchen area. Noted backyard does not have an air curtain on the exterior side of the door. Keep flies out of kitchen area. Discussed including a pest/fly control program for facility. The PREMISES MUST be maintained free of insectsPests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.111 Controlling Pests (Pf)- Heavy presence of flies throughout the prep kitchen area. Noted backyard does not have an air curtain on the exterior side of the door. Keep flies out of kitchen area. Discussed including a pest/fly control program for facility. The PREMISES MUST be maintained free of insects; rodents; and other pests. The presence of insects; rodents; and other pests must be controlled to eliminate their presence on the premise by routinely inspecting incoming shipments of FOOD and supplies; Routinely inspecting the premises for evidence of pests: Using methods; if pests are found; such as trapping devices or other means of pest control.

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

minorCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core - Walk-in freezer floor had ice build-up in various places. Physical facilities shall be kept clean. Repeat. 6-501.11 Noted floors between the make line and flat top grill need regrouting. PHYSICAL FACILITIES shall be maintained 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

Official record from Wake County Environmental Services, Aug 17, 2026 · Original Source

1 - Inspection

Nov 26, 2025

Score 97

Official score: 97 · Understand this area’s scale

3 recorded violations

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time; if the food is in unmarked containers; or marked with a time that exceeds the 4 hour time limit. -P; Several food items on make lines and cheese on ice were time stamped past the 4 hour time allotted. PIC stated items were replaced but food items were not at 41F when the time stamp was replaced. CDI: Items discarded and new items/dates were created.

In plain English

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

More about other finding

notedCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core - Wiping cloth sanitizer solution in buckets had less than 50 ppm chlorine concentration. Wet cloths shall be stored in sanitizer buckets at correct concentration of 50-100ppm. CDI: Buckets corrected. 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 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core - Cleaning needed of floors inside walk in cooler. Walk-in freezer floor had ice build-up in various places. Physical facilities shall be kept clean. 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

Official record from Wake County Environmental Services, Nov 26, 2025 · Original Source

1 - Inspection

Feb 10, 2025

Score 97.5

Official score: 97.5 · Understand this area’s scale

6 recorded violations

notedCode 3-302.12Food source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12; Core - Bottles of sauces and dressings were not labeled with their contents...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food...Properly label food bottles to denote contents.

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 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core - (REPEAT) Wiping cloth sanitizer solution in three buckets had less than 50 ppm chlorine concentration...Moist in-use wiping cloths shall be kept in approved clean sanitizer between uses...CDI by providing proper chlorine sanitizer in wiping cloth buckets.

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 4-903.11(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 - (REPEAT) Several stacks of disposable cups were not adequately protected...Single service disposable food/beverage containers shall be protected from contamination...Keep cups in approved dispensers or inverted and in their original plastic sleeves pulled up to rims of top cups on stacks.

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 - Several shelves in dry storage were rusty and/or peeling...Food service equipment shall be kept in good repair...Replace damaged shelves with similar approved shelving. 4-501.12; Core - One cutting board on make line top had some deep knife cuts and stains...Damaged cutting boards with deep knife cuts/scratches shall be resurfaced or replaced if they cannot be easily cleaned and sanitized...Resurface or replace cutting board. 4-502.11 (A) and (C); Core - At least one container lid was cracked...Food service utensils shall be kept in good repair...Discard cracked lid.

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 5-501.111Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.111; Core - Outside cardboard dumpster had top damaged lids...Trash/recycling receptacles shall be kept in good repair...Contact trash/recycling company to replace damaged dumpster with two intact lids.

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

minorCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core - (REPEAT) Several ventilation hood filters were very dark and soiled. Walk-in freezer floor had ice build-up in various places; and wall under soap dispenser in men's bathroom was soiled...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures above. 6-501.16; Core - In mop sink/can wash by bathrooms; one wet mop was stored with handle down and mop head leaning against wall...After use; wet mops shall be positioned to air dry so they cannot soil walls; equipment or supplies...Store wet mop hanging with handle up and mop head down; draining into mop sink/can wash drain.

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 10, 2025 · Original Source

1 - Inspection

Jul 1, 2024

Score 98.5

Official score: 98.5 · Understand this area’s scale

5 recorded violations

minorCode 6-301.14Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.14; Core - No hand washing signs were posted at one kitchen handsink and one bathroom sink...Hand washing signs that notify employees to wash their hands shall be provided at all handsinks used by food employees...Post required hand washing signs at handsinks.

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

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Core - Chopped chicken and hamburger were cooling in tightly covered containers in walk-in freezer...TCS* foods shall be cooled using shallow containers (2-4 inch food depth); separating food into smaller portions; using rapid cooling equipment (freezer; etc.); using ice-water bath with frequent stirring; and/or loose covering or completely uncovering cooling food if there's no overhead contamination...CDI by uncovering cooling foods and putting on top shelf in freezer.

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

minorCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core - Wiping cloth sanitizer solution in two buckets had less than 50 ppm chlorine concentration...Moist or soiled wiping cloths shall be kept in approved clean sanitizer between uses...Change sanitizer solutions to provide proper chlorine concentration (50-200 ppm).

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) 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 - Several stacks of disposable cups were not adequately protected...Single service disposable food/beverage containers shall be protected from contamination...Keep cups in approved dispensers or inverted and in their original plastic sleeves pulled up to rims of top cups on stacks.

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 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core - Several ventilation hood filters were very dark and soiled...Physical facilities shall be kept clean...Increase filter 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 1, 2024 · Original Source

1 - Inspection

Nov 29, 2023

Score 97.5

Official score: 97.5 · Understand this area’s scale

3 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; Several stainless pans still have grease build-up on them. Please work on cleaning the inside of the stainless pans and the hand contact areas of the pans. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Pf CDI- Pans sent to be re-washed.

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 4-501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11; Core; A few storage shelves in the walk-in cooler are rusting. Please replace the rusting shelves. Equipment must be maintained 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)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; Cleaning needed on the outsides of all the gray trashcans in the kitchen. A lot of shoe residue on them. NonFOOD-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

Official record from Wake County Environmental Services, Nov 29, 2023 · Original Source