Restaurant · Wake County, NC

Craft Public House

Name: Craft Public House
Address: 1040 Tryon Village Dr, Wake County, NC

1040 Tryon Village Dr

Last inspected Feb 11, 2026 · View Map ↗ · Compare ↗

Read Reviews on Google

Score 95.5

Get the next inspection, free.

We'll email you when Craft Public House has a new health inspection. No spam, one-click unsubscribe.

Own this restaurant? Add an inspection badge to your website · Inspection prep checklist

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

The full inspection history

5 inspections

1 - Inspection

Feb 11, 2026

Score 95.5

Official score: 95.5 · Understand this area’s scale

5 recorded violations

notedCode 4-601.11(A) Drop-in 2-compartment Food Preparation Sink near the steamerCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11(A) Drop-in 2-compartment Food Preparation Sink near the steamer; where raw chicken is occasionally prepared; is not clean with a fat-like build-up coating some surfaces inside the sink basin. Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Employee used detergent and scrub pad to clean the sink during today's inspection upon request. 4-602.11 Equipment Food-Contact Surfaces - Frequency (P) Hobart Floor Mixer is soiled; not clean on the surfaces above the mixing bowl. Cleaning is needed to remove the build-up and assure splash surfaces are maintained clean. . . Can Opener is heavily soiled. Cotter Pin is missing from the can opener for easy removal and cleaning. If the can opener cannot be effectively cleaned; replace it. . . True Pancake Refrigerator is heavily soiled. There is a Minnie Mouse sticker inside the lid; thick textured build-up on surfaces; food debris & unclean build-up around the hinges; etc. Extensive cleaning of the True make-line refrigerators on the breakfast side is needed. Clean the can opener; floor mixer and refrigerators as often as needed to prevent accumulation of build-up. Cleaning was started today.

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 cooking time & temperatures

Inspector’s notes

3-401.11 Raw Animal Foods - Cooking (P) (Pf) Fried Beer Batter Fish was cooked to 86 degrees F. A second piece was cooked to 173F. The 86F fish was returned to the frier for additional cooking and was cooked to 139 degrees F. Fish shall be cooked to at least 145F. Fish was added back to frier and cooked to 179F. Use your thermometer to verify final cook temperature.

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 3-304.14(B) Solution in towel buckets has no detectable sanitizer. Hold in-use wiping cloths in properly concentrated sanitizer between uses. Use test strips to verify presence of sanitizer. Towel buckets were emptied and refilled from the ware washing sink dispenser. Sanitizer shall be 75F to 120FCleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14(B) Solution in towel buckets has no detectable sanitizer. Hold in-use wiping cloths in properly concentrated sanitizer between uses. Use test strips to verify presence of sanitizer. Towel buckets were emptied and refilled from the ware washing sink dispenser. Sanitizer shall be 75F to 120F; not entirely cold water during the winter months contrary to the posted sign.

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 —Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.116 Cleaning Receptacles (C) Trash Cans are soiled. Trash cans need cleaning.

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

notedCode 6-501.113 Storing Maintenance Tools (C) Several dust pans and brooms are stored at handwashing sinks and at the ice machine. Store maintenance tools in designated location. 6-201.17 WallsCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.113 Storing Maintenance Tools (C) Several dust pans and brooms are stored at handwashing sinks and at the ice machine. Store maintenance tools in designated location. 6-201.17 Walls; Attachments (C) Cords; electrical components; etc in the central cooking area are soiled; not clean. Maintain attachments clean. 6-201.11 Walls - Cleanability (C) Wall is damaged between the handwashing sink and back door. Repair is needed to restore the wall to a sealed and cleanable condition. 6-501.114 Maintaining Premises; Unnecessary Items (C) In the area with catering items and the Hobart mixer; unused items such as Winco Warmers are stored. Remove unused 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

Official record from Wake County Environmental Services, Feb 11, 2026 · Original Source

1 - Inspection

May 30, 2025

Score 97.5

Official score: 97.5 · Understand this area’s scale

7 recorded violations

notedCode 4-601.11(A) Drop-in Food Preparation Sink near the steamerCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11(A) Drop-in Food Preparation Sink near the steamer; where raw chicken is being prepared; is not clean with a fat-like build-up coating some surfaces inside the sink basin. Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Employee used detergent and scrub pad to clean the sink during today's 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 3-501.14(A) Beef Stock in a full & covered 22 quart container from yesterday is 49.2 degrees F. Gravy 45F and au jus 50F from yesterday. These items have not cooled to 41F as required. Quickly cool cooked foods within 2 hours from 135F to 70FFood temperature

Official wording

Proper cooling time & temperatures

Inspector’s notes

3-501.14(A) Beef Stock in a full & covered 22 quart container from yesterday is 49.2 degrees F. Gravy 45F and au jus 50F from yesterday. These items have not cooled to 41F as required. Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Beef Stock; au jus and gravy were discarded. . . Other items of concern cooling today include gravy; grits and rice. Thick foods are not dropping in temperature effectively without stirring. Cooling food storage location needs to be evaluated and walk in cooler may need to be adjusted to a colder setting.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Walk in Cooler with the glass doors has au jus 50FFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Walk in Cooler with the glass doors has au jus 50F; Beef Stock 49.2F; Meatballs 41.6F; Crab Cakes 42.5F; Fire Salsa 42.5F. Monitor food temperatures. Maintain refrigerated food at 41F and colder. Unit may need to be adjusted to a colder setting. Beef stock was discarded (it did not cool to 41F since yesterday). Active monitoring of food temperatures shall be implemented.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.15 Cooling methods in the walk in cooler with the glass doors are not effective. Frozen ice paddles are available but appear to have not been used for the au jus and beef stock from yesterday. Grits and gravy likely need stirring. Quickly cool foods. Use methods such as open/vented shallow metal pansFood temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15 Cooling methods in the walk in cooler with the glass doors are not effective. Frozen ice paddles are available but appear to have not been used for the au jus and beef stock from yesterday. Grits and gravy likely need stirring. Quickly cool foods. Use methods such as open/vented shallow metal pans; frozen ice paddles; large ice baths and active stirring. -Pf adjustments were made to cooling methods today (and items not cooled to 41F from yesterday were discarded). .

In plain English

More about food kept at an unsafe temperature

notedCode —Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14(B) Sanitizer solution in towel buckets has no detectable sanitizer. Hold in-use wiping cloths in properly concentrated sanitizer between uses. Sink dispenser is only dispensing water. Use test strips to verify presence of sanitizer. towel buckets were emptied and refilled from the (other) functioning dispenser. Chef repaired the original dispenser 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 —Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13 Nonfood Contact Surfaces (C) True Refrigerator handles need cleaning to remove the build-up at the base and around letters. Proofer needs cleaning. Steamer on the chicken preparation drop-in sink area has a bad odor and is not clean inside. Maintain these areas 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

notedCode —Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-303.11 Intensity - Lighting (C) Increased lighting needed near the back door above the open top refrigerator. Be mindful that refrigerator lids stored on the top shelf block some light. Hood lights on the left may need increased intensity. Consider also the Duke Energy program to convert to LED lights. 50 foot candles is required where food is prepared.

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 30, 2025 · Original Source

1 - Inspection

Oct 24, 2024

Score 93.5

Official score: 93.5 · Understand this area’s scale

6 recorded violations

notedCode 4-501.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.14; Core; Outside of dish machines soiled with residue buildup. Warewashing machines; the compartments of sinks; basins; drainboards and other receptacles used for washing and rinsing equipment and utensils shall be cleaned before use; at a frequency necessary to prevent recontamination of equipment and at least every 24 hours. Clean these areas 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 4-703.11(B)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-703.11(B); Priority; Dish machine on dinner side of kitchen not reaching 160F on plate simulator. Dish machine filled and ran three times and plate simulator only reached 148F. After being cleaned in a mechanical dish machine; equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer. Dish machine on breakfast side reached 170F on plate simulator. ECOLAB called during inspection to service dish machine; facility will only use breakfast side machine until other machine is serviced.

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 3-501.14Food temperature

Official wording

Proper cooling time & temperatures

Inspector’s notes

3-501.14; Priority; Deep container of shrimp and grits at 49-50F in walk-in cooler with date marking for yesterday. Cooked TCS (Time/Temperature Controlled for Safety) foods shall be cooled from 135F to 70 in 2 hours and from 70F to 41F in 4 hours. Due to the shrimp and grits in the walk-in still above 41F it did not meet the cooling rate. Container voluntarily discarded during inspection.

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; Drawer cooler under grill holding burger patties; fish and other items at 45-50F. TCS(Time/ Temperature Controlled for safety) foods shall be held cold at 41F or below. Grill and drawer pulled away from wall and cooler was unplugged. Items moved to walk-in freezer during inspection; and cooler plugged back in. All other items at 41F or below. Repeat points not taken this inspection; but may be taken on future inspections.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; Crab cakes; pasta; salsa; cooked onions and roasted peppers in various coolers throughout facility including walk-in cooler and make line coolers dated past the 7 day marking. Most items dated 10/17 and some items with 10/14. Ready-to-eat TCS foods shall be date marked and held for maximum of 7 days excluding time in the freezer. Food shall be discarded if date marking exceeds the time/temperature requirements. Items voluntarily discarded during inspection. Full points taken due to repeat violation.

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 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Deep container of shrimp and grits in walk-in cooler at 49-50F from day previous. This deep container with a lid prevents air flow; and middle of food did not reach proper cooling times. Educated about proper cooling methods such as ice wand and ice water bath; stirring frequently; placing food into shallow thinner portions and in rapid cooling equipment such as freezer or walk-in cooler; loosely covered or uncovered if protected from overhead contamination. Shrimp and grits voluntarily discarded during inspection. No other items found cooling improperly and sheet rack in walk-in cooler with potatoes and other items cooked and cooled appropriately. Ensure soups and other items are not placed into deep containers with lids.

In plain English

More about food kept at an unsafe temperature

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

1 - Inspection

Jun 6, 2024

Score 96.5

Official score: 96.5 · Understand this area’s scale

5 recorded violations

criticalCode 3-501.14Food temperature

Official wording

Proper cooling time & temperatures

Inspector’s notes

3-501.14; Priority; Several containers of queso cheese sauce in walk-in cooler at 46-50F dated for yesterday. Cooked TCS (Time/Temperature Controlled for Safety) foods shall be cooled from 135F to 70 in 2 hours and from 70F to 41F in 4 hours. Queso was made day previous and never met cooling rate. Queso voluntarily discarded during inspection.

In plain English

More about food kept at an unsafe temperature

criticalCode 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; Quinoa; pub cheese sauce; chicken stock in walk-in cooler dated for 5/29 or 5/30. Ready-to-eat TCS foods shall be date marked and held for maximum of 7 days excluding time in the freezer. None of these items are frozen according to manager. Food shall be discarded if date marking exceeds the time/temperature requirements. Items voluntarily discarded during 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

majorCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Several containers of queso cheese sauce in walk-in cooler at 46-50F from day previous. These containers are larger and all containers had lids covering the queso. Ice wands are normally used for cooling and sheet trays when cooling other cooked food items. Employee stated the other employees may not have used the ice wand to cool and placed the containers into the cooler. Educated about proper cooling methods such as ice wand and ice water bath; stirring frequently; placing food into shallow thinner portions and in rapid cooling equipment such as freezer or walk-in cooler. Queso voluntarily discarded during inspection.

In plain English

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; One wiping cloth bucket with 0ppm quaternary sanitizer solution. Wet wiping cloths shall be held in-between uses in a chemical sanitizer at correct concentration according to manufactures label use instructions. Quat sanitizer shall be 200-400ppm. Bucket changed during inspection and dispenser connection for solution was loose. Manager re-attached connection and dispensed at 200ppm.

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 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; Several utensils stored in a container of water at 80F near grill. During pauses in food prep; utensils shall be stored on a clean portion of the prep area; or in running water; or in hot water at 135F or higher. Utensils taken to dish area during inspection. New container of hot water at 140F obtained during 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

Official record from Wake County Environmental Services, Jun 6, 2024 · Original Source

1 - Inspection

Jan 24, 2024

Score 96

Official score: 96 · Understand this area’s scale

5 recorded violations

minorCode 4-602.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11; Core; Both ice machine shields soiled with black and pink residue accumulation. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers shall be cleaned at a frequency necessary to prevent buildup of soil or residues. Clean these ice machines 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

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; Cooked onions; mushrooms; lettuce; tomatoes; pimento cheese and other items in sandwich make line cooler above 41F. Some items at 44/45F most items at 44-50F. TCS(Time/ Temperature Controlled for safety) foods shall be held cold at 41F or below. Items moved to walk-in freezer and bagged ice added to items during inspection. Walk-in cooler was holding warmer this morning according to manager; and technician was called and on site during service. Some items prepared today; and other items from walk-in cooler. Knob in bottom of make line cooler adjusted during inspection. Since more items in cooler than usual; knob may have been adjusted on accident. Facility has two walk-in coolers and items moved around to other walk-in cooler or this make line cooler.

In plain English

More about food kept at an unsafe temperature

minorCode 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; Several utensils stored in a container of water at 77F near grill. During pauses in food prep; utensils shall be stored on a clean portion of the prep area; or in running water; or in hot water at 135F or higher. Utensils taken to dish area during 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

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; Several clean containers stacked with water nested between the containers. Cleaned equipment shall be stored in a self-draining position that allows air drying. Items moved during inspection.; 4-901.11; Core; Employee using towel to dry containers off. After cleaning and sanitizing equipment and utensils shall be air-dried and May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. Employee educated during inspection and stopped drying dishes.

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

majorCode 4-501.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.14; Core; Dish sprayer in dinner side dish area and outside of dish machine soiled with residue buildup. Breakfast side dish machine cleaning has improved since previous inspection. Warewashing machines; the compartments of sinks; basins; drainboards and other receptacles used for washing and rinsing equipment and utensils shall be cleaned before use; at a frequency necessary to prevent recontamination of equipment and at least every 24 hours. Clean these areas more frequently. ; 4-302.13; Priority Foundation; Facility has two hot water dish machines and no temperature measuring device to check machine temperatures. In hot water mechanical Warewashing operations; an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. Please obtain either thermolabel stickers or a dish plate simulator to monitor hot water temperatures in the dish machines. Both machines above 160F when checked with EHS dish stickers. Educated about devices or stickers. Please obtain these irreversible registering temperature indicators before next inspection.

In plain English

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

More about cleaning or sanitizing problems

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