Restaurant · Wake County, NC

Daly Cafe And Pub At Holiday Inn

Name: Daly Cafe And Pub At Holiday Inn
Address: 930 Airport Blvd, Wake County, NC

930 Airport Blvd

Last inspected Apr 20, 2026 · View Map ↗ · Compare ↗

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Score 96.5

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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

Apr 20, 2026

Score 96.5

Official score: 96.5 · Understand this area’s scale

3 recorded violations

majorCode 3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites (Pf) PIC was unable to locate parasite destruction letter for Atlantic Salmon offered raw or undercooked on new dinner menu with consumer advisory. She stated that the salmon is not offered undercooked despite the menu's consumer advisory reminder and disclosure. REHS will verify acquisition of parasite destruction letter by 4/30/2026. Until parasite destruction letter is received and approved by REHSFood source and labeling

Official wording

Required records available: shellstock tags; parasite destruction

Inspector’s notes

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites (Pf) PIC was unable to locate parasite destruction letter for Atlantic Salmon offered raw or undercooked on new dinner menu with consumer advisory. She stated that the salmon is not offered undercooked despite the menu's consumer advisory reminder and disclosure. REHS will verify acquisition of parasite destruction letter by 4/30/2026. Until parasite destruction letter is received and approved by REHS; salmon may not be served raw or undercooked. Salmon must reach an internal temperature of 145F to be considered fully cooked.

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 3-501.16 (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) All foods within the auxiliary cooler were maintained above 41F. Cooler had ambient temperature of 44-46F. Temperature controlled for safety foods shall be maintained at 41F or below. CDI: Food items do not remain in cooler overnight and were placed into reach-in cooler at 6 AM. Salsa; sour cream; and bleu cheese were placed into walk-in cooler to cool to 41F. Cooler adjusted and verified to be maintain ~39F after adjustment.

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 3-306.11 Food Display - Preventing Contamination by Consumers (P) Apples in the self-service area were not wrappedContamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-306.11 Food Display - Preventing Contamination by Consumers (P) Apples in the self-service area were not wrapped; covered; or stored in a manner to prevent contamination by consumers. Except for nuts in the shell and whole; raw fruits and vegetables that are intended for hulling; peeling; or washing by the consumer before consumption; food on display shall be protected from contamination by the use of packaging; counter; service line; or salad bar food guards; display cases; or other effective means. CDI: Apples were removed from service and rewashed. Wrap or cover apples during future services.

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, Apr 20, 2026 · Original Source

1 - Inspection

Sep 22, 2025

Score 99

Official score: 99 · Understand this area’s scale

2 recorded violations

notedCode Gaskets on prep coolers were soiled with black residues and food debris. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dustCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

Gaskets on prep coolers were soiled with black residues and food debris. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean items listed.

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) Vents and surrounding ceiling tiles in kitchen were soiled with dust accumulations. Walls around make-line were soiled with food splatter. Physical facilities shall be cleaned at a frequency necessary to keep them clean. Clean areas listed.

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 22, 2025 · Original Source

1 - Inspection

Mar 24, 2025

Score 95.5

Official score: 95.5 · Understand this area’s scale

4 recorded violations

notedCode 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety FoodFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.18 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food; Disposition (P) Containers of beef; chorizo; pepperoni; and soup containers were maintained beyond 7 days within prep cooler (3/10/2025-3/14/2025). Temperature controlled for safety foods shall be labeled with the date of preparation and discarded within 7 days of preparation. CDI: PIC voluntarily discarded foods maintained beyond 7 days.

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 3-501.15 Cooling Methods (Pf) Sausage was cooling on prep tableFood temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15 Cooling Methods (Pf) Sausage was cooling on prep table; outside of refrigeration; for 45 minutes. Sausage had a temperature of 93-104F while cooling on prep table. When being placed into cooler; sausages were wrapped in tight-fitting plastic coverings. Food shall be cooled using shallow pans; separated into smaller portions; using rapid cooling equipment; by stirring the food placed in an ice bath; using containers that facilitate heat transfer; or adding ice as an ingredient. Food being cooled shall be loosely covered or uncovered if protected from overhead contamination. CDI: Educational moment with PIC. Sausage was unwrapped and placed into walk-in cooler. REHS explained that food being cooled should be placed within walk-in cooler by the time it reaches 135F and should be uncovered while cooling.

In plain English

More about food kept at an unsafe temperature

notedCode 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) Gaskets on prep coolers were soiled with black residues and food debris. Vents on make-line exhaust were soiled with dust and grease. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean items listed.

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, Mar 24, 2025 · Original Source

1 - Inspection

Sep 12, 2024

Score 97.5

Official score: 97.5 · Understand this area’s scale

4 recorded violations

majorCode 5-205.11Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11; Priority Foundation; Handwashing sink near dry storage area was blocked by cases of water and food cart. Handwashing sinks shall be maintained accessible at all times for employees use. CDI: Water cases and food cart were relocated.

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 date marking & disposition

Inspector’s notes

3-501.18; Priority; Containers of sour cream; salsa; corn beef; pesto; and cooked vegetables were maintained beyond 7 days. Temperature controlled for safety foods shall be discarded within 7 days of preparation. CDI: PIC voluntarily discarded 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 3-501.19Other

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19; Priority Foundation; Facility did not have procedures for time as a public health control for buffet line. If time as a public health control is used for temperature controlled for safety foods; written procedures shall be prepared in advance and maintained on-site. CDI: Provided procedures for TPHC.

In plain English

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

More about other finding

criticalCode 7-201.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-201.11; Priority; Bottles of chemicals were stored with apples in cabinet on buffet line. Toxic materials shall be stored so they can not contaminate food. CDI: Chemicals were relocated.

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

Official record from Wake County Environmental Services, Sep 12, 2024 · Original Source

1 - Inspection

Jan 26, 2024

Score 97.5

Official score: 97.5 · Understand this area’s scale

3 recorded violations

minorCode 6-301.14Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.14; Core; The handwashing sinks in the lobby bathrooms; indicated to be used by food employees; did not have handwashing signage. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. Add handwashing signage before the next inspection. ; 5-202.12; Core; The handwashing sinks in the lobby bathrooms; which were indicated to be used by the food staff; could not provide water up to 100F. A handwashing sink shall be equipped to provide water at a temperature of at least 100F mixing valve or combination faucet. Adjust handwashing sinks to provide warmer water before the next inspection.

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 separated & protected

Inspector’s notes

3-302.11; Priority; A box of raw; unpasteurized; shell eggs were stored above boxes of ready-to-eat sausages in the walk-in cooler. Food shall be protected from cross contamination by separating raw animal foods during storage; preparation; holding; and display from raw read-to-eat food such as fruits and vegetables; and cooked ready-to-eat food. CDI - Containers were rearranged to prevent cross-contamination. Unpasteurized; raw eggs are considered a raw animal food.

In plain English

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

More about other finding

minorCode 5-205.15Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-205.15; Core; The faucet in the women's bathroom in the housekeeping area is loose and needs repair. A plumbing system shall be maintained in good repair. Repair loose faucet before the next inspection.

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

Official record from Wake County Environmental Services, Jan 26, 2024 · Original Source