Restaurant · Wake County, NC

Glenwood Grill

Name: Glenwood Grill
Address: 2603-151 Glenwood Ave, Wake County, NC

2603-151 Glenwood Ave

Last inspected Aug 25, 2026 · View Map ↗ · Compare ↗

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Score 93

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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

6 inspections

1 - Inspection

Aug 25, 2026

Score 93

Official score: 93 · Understand this area’s scale

12 recorded violations

notedCode REPEAT 2-301.14 When to wash - P Food employees shall wash hands immediately before engaging in food prep or working with clean utensils and: (E) After handling soiled EQUIPMENT or UTENSILSHandwashing

Official wording

Hands clean & properly washed

Inspector’s notes

REPEAT 2-301.14 When to wash - P Food employees shall wash hands immediately before engaging in food prep or working with clean utensils and: (E) After handling soiled EQUIPMENT or UTENSILS; -Observation: food employee turned off the faucet with bare hands after handwashing and proceeded to cook shrimp. -Corrected During Inspection (CDI): Environmental Health Specialist (EHS) explained the violation and food employee voluntarily re-washed hands. 2-301.14 When to wash - P (I) After engaging in other activities that contaminate the hands. -Observation: food employee went outside the building to grab a bucket; when returning proceeded to grab ice to add in water pitcher to take it to the customer without washing hands prior. -Corrected During Inspection (CDI): Environmental Health Specialist (EHS) explained to violation to food employee that washed hands after.

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

Required records available: shellstock tags; parasite destruction

Inspector’s notes

3-203.12 Shellstock; Maintaining Identification (C) The identity of the source of SHELLSTOCK that are sold or served shall be maintained by retaining SHELLSTOCK tags or labels for 90 calendar days: (1) Using an APPROVED record keeping system that keeps the tags or labels in chronological order. (Pf) -Observation: shellstock tags were not organized in chronological order. -Corrected During Inspection (CDI): Person in Charge (PIC) voluntarily reorganized tags.

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 REPEAT 3-302.11(A)(2) SeparationOther

Official wording

Food separated & protected

Inspector’s notes

REPEAT 3-302.11(A)(2) Separation; Packaging & Segregation; Types of raw animal foods P (A)FOOD shall be protected from cross contamination by: (2) Separating types of raw animal FOODS from each other such as beef; FISH; lamb; pork; and POULTRY during storage; preparation; holding; and display by: (b) Arranging each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented. -Observation: raw chicken inside container was stored behind raw shrimp in drawer cooler. When grabbing raw chicken it was dripping and it can contaminate the raw shrimp; that has lower cooking temperature than chicken. -Corrected During Inspection (CDI): Environmental Health Specialist (EHS) explained the violation to food employee that placed raw shrimp in the back; and chicken in the front.

In plain English

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

More about other finding

notedCode —Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11 Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. Pf -Observation: bucket with chlorine sanitizer didn’t have any type of identification in cooking / grill area. -Corrected During Inspection (CDI): food employee voluntarily placed a label in bucket sanitizer.

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 6-202.15 Outer OpeningsPests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-202.15 Outer Openings; Protected. (A) 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; -Observation: exit door located in kitchen area had sunlight coming through the door. No pests were observed in this inspection. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).

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 2-303.11 Except for a plain ring such as a wedding bandEmployee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

2-303.11 Except for a plain ring such as a wedding band; while preparing FOOD; FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands. -Observation: several food employees were wearing bracelets while cooking; and preparing food. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC). 2-402.11 Except counter staff who only serve beverages and wrapped or packaged foods; hostesses; and wait staff; FOOD EMPLOYEES shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair; that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. -Observation: wait staffed were being responsible to pour soup from the hot hold unit in the bowl to customers and they were not wearing hair restraints. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).

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 REPEAT 3-304.14 Wiping ClothsCleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

REPEAT 3-304.14 Wiping Cloths; Use Limitation. (B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be: (1) Held between uses in a chemical sanitizer solution at a concentration specified under § 4-501.114; -Observation: wet cloths were stored in prep table. Bucket chlorine sanitizer had concentration at 0ppm. Make sure to keep concentration between 50ppm to 200ppm for chlorine sanitizer. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).

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 —Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11 Single-use and single-service articles shall be kept in the original protective package or stored using other means that afford protection from contamination until used. -Observation: coffee filters were stored on top of tea maker without any type of protection exposed to dust. Make sure to keep coffee filters in original packaging or protected in a cleanable container. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).

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 Utensils shall be maintained in good repair. -Observation: some spatulas had handle melted that can no longer be considered cleanable. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).

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 4-602.13 Nonfood Contact Surfaces of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. -Observation: in cold hold unit between lid and food containers had black accumulationCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13 Nonfood Contact Surfaces of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. -Observation: in cold hold unit between lid and food containers had black accumulation; in racks; on top of where finished dishes are placed had debris. Make sure to keep those areas clean. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).

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 5-501.111 Garbage and recycling storage areasFacility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.111 Garbage and recycling storage areas; enclosures; and receptacles shall be maintained in good repair. -Observation: dumpster was rusty with hole in the bottom that can attract pests. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).

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 —Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

REPEAT 6-305.11 Designation Dressing Areas and Lockers (B) Lockers or other suitable facilities shall be provided for the orderly storage of EMPLOYEES' clothing and other possessions. -Observation: personal employee’s cellphone was placed on top of prep cooler where food was being handled. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).

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, Aug 25, 2026 · Original Source

1 - Inspection

Dec 10, 2025

Score 93

Official score: 93 · Understand this area’s scale

10 recorded violations

notedCode 2-301.14Handwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.14; Priority; Employee did not wash hands after breading raw oysters and beginning to glove hands to handle cooked foods and clean equipment. Employees shall wash their hands after switching between working with raw and ready to eat foods. CDI- EHS immediately corrected. Hands were washed immediately before placing on new gloves. 2-301.12 (A);(B); Priority; Employee washed hands for less than ten seconds once entering the kitchen from the outside. Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water; soap; scrub 10 to 15 seconds; rinse; and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). CDI- EHS immediately washed his hands for correct amount of time.

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 Foundation; Raw chicken was being stored directly beside ready to eat pasteurized eggs in the walk in cooler. Raw shell eggs stored above pasteurized eggs. Raw seafood product (i.e. salmon; oysters) stored above ready to eat pickles; chow chow sauce in cold prep drawers. CDI- Food was rearranged as needed.

In plain English

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

More about other finding

notedCode 3-501.19(B)(1)Other

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19(B)(1); Priority Foundation; Written time control procedures were provided for unsalted butter; however the time labels were not being created and placed on product. Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. CDI- Unsalted butter was placed with time sticker when it was placed out at 11am with discard time of 3pm.

In plain English

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

More about other finding

notedCode 3-603.11Food temperature

Official wording

Consumer advisory provided for raw/ undercooked foods

Inspector’s notes

3-603.11; Priority Foundation; Salmon packaged for grab n go case did not have disclosure that it was seared medium rare. Undercooked filet packaged for grab n go did not have disclosure that it is undercooked. On the menu; the salmon; filet; ahi tuna and hamburger did not have disclosure. Establishment does have the correct reminder statement. CDI- PIC was able to add the correct disclosure statements during today's inspection and correct labeling and menus.

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 7-201.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-201.11; Priority; Sanitizer spray bottle was stored directly above prep sink location. Butane burner on top of low boy cooler. Poisonous or toxic materials (including sanitizer) shall be stored in an area that prevent potential contamination of food or clean equipment. CDI- Sanitizer spray bottle was relocated. 7-207.11 (B); Priority Foundation; Employee medicine was stored above food prep areas in the side kitchen and the main prep area. Store labeled; employee medications to prevent contamination of food; equipment; and other food service related items. CDI- PIC moved to appropriate locations.

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 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Wet wiping cloths were found being stored on prep surfaces during the inspection. Between uses; wet or moist wiping cloths shall be held in an approved sanitizer at an appropriate concentration. 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 3-304.12 (C)Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12 (C); Core; In-use utensils were stored on the oven handle allowing for staff to contaminate surfaces from brushing up against during tasks. In use tongs and other utensils were removed from oven handle. Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Repeat.

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 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; Racks mounted above fryers and grill have soil/food residue accumulation and need to be cleaned. Hood equipment needs cleaning. Non food contact surfaces shall be kept free of soil 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

notedCode 6-201.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-201.11; Core; Ceiling tiles in drink area where food is also handled are absorbent; porous tiles. 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. Replace with smooth tiles.

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 6-305.11Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-305.11; Core; Employee items such as phones; cups; etc. should be stored separately from establishment items. Designate and use an area for the orderly storage of employees' clothing and possessions.6-303.11; Core; Replace any lights that are out in the back kitchen area. Provide required lighting intensity; 50 foot candles of light at a surface where a food employee is working with food.

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, Dec 10, 2025 · Original Source

1 - Inspection

Feb 26, 2025

Score 97

Official score: 97 · Understand this area’s scale

7 recorded violations

notedCode Observation: The low temp dish machine was not dispensing chlorine during rinse operation. Chlorine container was full and machine was attempting to dispense. Attempted to prime and reconnect machine during inspection. CDI: A manual sanitizer basin was set up at dish sink to sanitize dishwareCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

Observation: The low temp dish machine was not dispensing chlorine during rinse operation. Chlorine container was full and machine was attempting to dispense. Attempted to prime and reconnect machine during inspection. CDI: A manual sanitizer basin was set up at dish sink to sanitize dishware; equipment. Dish machien still being use to wash but not sanitize. Operator had service provider come to site during end of inspection. 4-702.11 Before Use After Cleaning (P) Utensils and food contact surfaces of equipment shall be sanitized before use; after cleaning.

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 Observation: TCS (temperature control safety) food products not holding 41F or below on make line (6 drawer) prep refrigerator. (crabcake 44FFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

Observation: TCS (temperature control safety) food products not holding 41F or below on make line (6 drawer) prep refrigerator. (crabcake 44F; risotto mix 46F) CDI: The prep refrigerator in unable to recover after setup and fill on the line. Packages of ice in bags were added to drawer prep bins and top rail. 3-501.16 (A)(2) and (B); Priority; A) Except during preparation; cooking; or cooling; or when time is used as the public health control as specified under §3-501.19; and except as specified under (B) and in (C ) of this section; TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (2) At 5 C (41 F) or less. P CDI: Operator removed products to working refrigeration.

In plain English

More about food kept at an unsafe temperature

notedCode 2-303.11Employee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

2-303.11; Core; Employee was observed cooking food while wearing a bracelet and watch on wrists. Except for a plain ring such as a wedding band; while preparing FOOD; FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands.

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 Observation: In use wet wiping clothes used to wipe up food production areas were not held in a sanitizer between use. 3-304.14 Wiping ClothsCleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

Observation: In use wet wiping clothes used to wipe up food production areas were not held in a sanitizer between use. 3-304.14 Wiping Cloths; Use Limitations (C) Ensure that in use wiping clothes used for cleaning up food production areas are held in a sanitizer 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

notedCode Observation: In use utensils were stored on the oven handle allowing for staff to contaminate surfaces from brushing up against during tasks. CDI: In use tongs and other utensils were removed from oven handle. 3-304.12 In-Use UtensilsEquipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

Observation: In use utensils were stored on the oven handle allowing for staff to contaminate surfaces from brushing up against during tasks. CDI: In use tongs and other utensils were removed from oven handle. 3-304.12 In-Use Utensils; Between-Use Storage (C) (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours.

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 Observation: The prep refrigerator make line unable to maintain 41F or below.4-501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

Observation: The prep refrigerator make line unable to maintain 41F or below.4-501.11; Core; A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2. (B) EQUIPMENT components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.

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 Observation: Staff are not using test strips to monitor chlorine level in dish machine after changing chlorine bucket and/or daily for use operation. CDI: Educated provided and discussed with operator regular monitoring of chlorine to include daily and when chlorine container is changed after priming/running machine. 4-501.116 Warewashing EquipmentCleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

Observation: Staff are not using test strips to monitor chlorine level in dish machine after changing chlorine bucket and/or daily for use operation. CDI: Educated provided and discussed with operator regular monitoring of chlorine to include daily and when chlorine container is changed after priming/running machine. 4-501.116 Warewashing Equipment; Determining Chemical Sanitizer Concentration (Pf) Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device. Pf

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 26, 2025 · Original Source

1 - Inspection

Oct 9, 2024

Score 98

Official score: 98 · Understand this area’s scale

4 recorded violations

notedCode Observation: TCS (temperature control safety) food products not holding 41F or below on make line (6 drawer) prep refrigerator. (Shred cheese 50FFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

Observation: TCS (temperature control safety) food products not holding 41F or below on make line (6 drawer) prep refrigerator. (Shred cheese 50F; cut tomatoes 46F) CDI: Products discarded during inspection. All TCS food products must be held at 41F or below. 3-501.16 (A)(2) and (B); Priority; A) Except during preparation; cooking; or cooling; or when time is used as the public health control as specified under §3-501.19; and except as specified under (B) and in (C ) of this section; TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (2) At 5 C (41 F) or less. P CDI: Operator removed products to working refrigeration.

In plain English

More about food kept at an unsafe temperature

notedCode Observation: The packaged short bread cookies offered for grab and go at the counter do not contain ingredients in descending order with additional required information of facility information. Allergen information is available on these products. 3-602.11 (B) (1)-(4) (Core) Food packaged on premises for customer self service shall include a label with the (1) common name of the foodFood source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

Observation: The packaged short bread cookies offered for grab and go at the counter do not contain ingredients in descending order with additional required information of facility information. Allergen information is available on these products. 3-602.11 (B) (1)-(4) (Core) Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business.

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 Observation: The whole salmonContamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

Observation: The whole salmon; raw shrimp and other animal proteins cannot be immersed in standing water/ice. 3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery; carrots; or potatoes; tofu; and raw poultry and raw fish received immersed in ice.

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 Observation: The grout is missing from floor tiles in the kitchen around hand sink and the cook line. Plan for replacement of floor tiles and re-grout so areas are not provided for accumulation of debris creating challenges for cleaning. 6-501.11 Repairing - PremisesCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

Observation: The grout is missing from floor tiles in the kitchen around hand sink and the cook line. Plan for replacement of floor tiles and re-grout so areas are not provided for accumulation of debris creating challenges for cleaning. 6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C) Floors; walls and ceilings shall be kept clean and 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, Oct 9, 2024 · Original Source

1 - Inspection

Apr 30, 2024

Score 97

Official score: 97 · Understand this area’s scale

3 recorded violations

notedCode Observation3-402.12Food source and labeling

Official wording

Required records available: shellstock tags; parasite destruction

Inspector’s notes

Observation3-402.12; (B) If the FISH are frozen by a supplier; a written agreement or statement from the supplier stipulating that the FISH supplied are frozen to a temperature and for a time specified under sec. 3 402.11 may substitute for the records specified under par. (A) of this section. (C) If raw; raw-marinated; partially cooked; or marinated-partially cooked FISH are served or sold in READY-TO-EAT form; and the FISH are raised and fed as specified in Subparagraph 3 402.11(B)(3); a written agreement or statement from the supplier or aquaculturist stipulating that the FISH were raised and fed as specified in Subparagraph 3 402.11(B)(3) shall be obtained by the PERSON IN CHARGE and retained in the records of the FOOD ESTABLISHMENT for 90 calendar days beyond the time of service or sale of the FISH. Pf CDI: Operator contacted distributor for parasite destruction letter for product.

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 Observation: TCS (temeprature control safety) food products not holding 41F or below in display refrigerator or prep refrigerator on make line. Products were moved after prep and ice used to keep cold.3-501.16 (A)(2) and (B)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

Observation: TCS (temeprature control safety) food products not holding 41F or below in display refrigerator or prep refrigerator on make line. Products were moved after prep and ice used to keep cold.3-501.16 (A)(2) and (B); Priority; A) Except during preparation; cooking; or cooling; or when time is used as the public health control as specified under §3-501.19; and except as specified under ¶ (B) and in ¶ (C ) of this section; TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (2) At 5 C (41 F) or less. P CDI: Operator removed products to working refrigeration.

In plain English

More about food kept at an unsafe temperature

minorCode Observation: The prep refrigerator make line and display refrigerator in the annex are unable to maintain 41F or below.4-501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

Observation: The prep refrigerator make line and display refrigerator in the annex are unable to maintain 41F or below.4-501.11; Core; A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2. (B) EQUIPMENT components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.

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, Apr 30, 2024 · Original Source

1 - Inspection

Dec 18, 2023

Score 95.5

Official score: 95.5 · Understand this area’s scale

8 recorded violations

notedCode 2-301.12Handwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.12; Employee was observed properly washing hands; but then turned off the faucet with bare hands. After washing hands; employees shall turn off the handwashing sink with a barrier such as paper towels. CDI- Employees were educated.

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 cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority; While improvements have been made since last inspection; one section of the cooler drawers had pasta and rice at 45F. Potentially hazardous food being held cold shall remain at 41F or below. CDI- Food was moved to a new cooler to be cooled down. Points reduced due to improvements.

In plain English

More about food kept at an unsafe temperature

majorCode 3-603.11Food temperature

Official wording

Consumer advisory provided for raw/ undercooked foods

Inspector’s notes

3-603.11; Priority Foundation; Establishment has a consumer advisory with a disclosure and reminder; but items such as chicken on the menu have asterisks beside them. Asterisks shall only be beside items that may be undercooked to indicate the customer that the item may be cooked to order. EHS returning on 12/29 to ensure menu has been corrected.

In plain English

More about food kept at an unsafe temperature

criticalCode 7-201.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-201.11; Priority; Sanitizer bucket was being held directly above prep top station with food inside. Poisonous or toxic materials (including sanitizer) shall be stored in an area that prevent potential contamination of food or clean equipment. CDI- Sanitizer bucket was 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

notedCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Potentially hazardous food was found cooling with tightly fitted lids and stacked on top of each other. Potentially hazardous foods shall be cooled shall be cooled with loose/no covering. CDI- Covering was removed from food and food was un-stacked.

In plain English

More about food kept at an unsafe temperature

minorCode 2-303.11Employee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

2-303.11; Core; Employee was observed cooking food while wearing a bracelet on their wrist. Except for a plain ring such as a wedding band; while preparing FOOD; FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands.

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

minorCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Repeat; Wet wiping cloth was being held on a prep table and sanitizer bucket holding wet wiping cloths was at a concentration around 0ppm.

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; Repeat; Walls at the end of the make line had some dust/residue accumulation. Physical facilities shall be cleaned at a frequency 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, Dec 18, 2023 · Original Source