Restaurant · Wake County, NC

Good Graces

Name: Good Graces
Address: 540 St Albans Dr, Wake County, NC

540 St Albans Dr

Last inspected Jul 28, 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

3 inspections

1 - Inspection

Jul 28, 2026

Score 96.5

Official score: 96.5 · Understand this area’s scale

7 recorded violations

notedCode 3-302.11 Packaged and Unpackaged Food - SeparationOther

Official wording

Food separated & protected

Inspector’s notes

3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P); Raw oysters were being stored above ready to eat food. In order to prevent potential contamination; raw animal food shall be stored below ready to eat food. 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 4-501.114 Manual and Mechanical Warewashing EquipmentCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

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 3-501.16 (A) (1) Time / Temperature Control for Safety FoodFood temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16 (A) (1) Time / Temperature Control for Safety Food; Hot and Cold Holding (P); One container of cooked chicken was found being held at 120F. Potentially hazardous food being held hot shall remain at 135F or above. CDI- Food was reheated during the inspection. Deductions will be taken if this item is repeated.

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

majorCode 3-501.17 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food; Date Marking (Pf); Chicken salad and pasta that were prepared multiple days ago were found with no date marking in a prep bottom cooler. After being cooked or prepared; ready to eat potentially hazardous food items shall be dated to indicate when they must be discarded within a 7 day period. CDI- Food was dated as needed.

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 3-302.15 Washing Fruits and Vegetables (C)Other

Official wording

Washing fruits & vegetables

Inspector’s notes

3-302.15 Washing Fruits and Vegetables (C); Avocados being stored in a prep top cooler for use had stickers remaining on their skin. Before use; fruits and vegetables shall be washed and any residue (such as stickers) shall be removed.

In plain English

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

More about other finding

notedCode 4-501.11 Good Repair and Proper Adjustment - Equipment (C)Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11 Good Repair and Proper Adjustment - Equipment (C); Handwashing sink caulking on two handwashing sinks was split from the wall and should be re-caulked. Equipment shall be maintained in a state of 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

majorCode 4-302.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-302.14; Priority Foundation; PIC was unable to provide test strips for the chlorine sanitizer being used. A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. VR- EHS returning in 10 days to ensure test strips have been provided.

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 28, 2026 · Original Source

1 - Inspection

Dec 9, 2025

Score 96.5

Official score: 96.5 · Understand this area’s scale

6 recorded violations

notedCode 6-301.11 Handwashing CleanserHandwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.11 Handwashing Cleanser; Availability (Pf); No soap was provided at the handwashing sink on the main prep line. Al handwashing sinks shall be provided with handwashing cleanser. CDI- Soap was 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

Food separated & protected

Inspector’s notes

3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P); Raw ground beef (new item in establishment) was being stored above ready to eat food. In order to prevent potential contamination; raw animal food shall be stored below ready to eat food. CDI- Food was rearranged as needed. Deductions will be taken for this item moving forward.

In plain English

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

More about other finding

notedCode 4-501.114 Manual and Mechanical Warewashing EquipmentCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114 Manual and Mechanical Warewashing Equipment; Chemical Sanitization - Temperature; pH; Concentration and Hardness (P); Chlorine sanitizer hooked up to dishwashing machine was not reaching 50ppm and the final rinse temperature was not reaching 180F. “Dishwashing machine” chlorine sanitizer was hooked up to the 3 compartment sink in a dispenser that is designed for what sanitizer. No sanitizer concentration was present. CDI- Chlorine is now being manually mixed in the 3 compartment sink for dishes to be sanitized. Owner called chemical company to make a visit to address the sanitizer issues.

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 3-501.16 (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); Cut tomatoes and lettuce were holding above 41F in an ice bath and goat cheese was holding at 49F in a prep top cooler. Potentially hazardous food being held cold shall remain at 41F or below. CDI- Food was taken to new refrigeration to be cooled before a 4 hour period elapsed;

In plain English

More about food kept at an unsafe temperature

minorCode 3-304.12 In-Use UtensilsEquipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12 In-Use Utensils; Between-Use Storage (C); Spoon was being stored inside of a container of shrimp with its handle touching/submerged in the shrimp. If utensils are stored inside of food containers; they shall have handles that are clearly above the food in order to prevent potential contamination.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

notedCode 4-901.11 Equipment and UtensilsEquipment and utensils

Official wording

Utensils; equipment & linens: properly stored; dried & handled

Inspector’s notes

4-901.11 Equipment and Utensils; Air-Drying Required (C); Employee was observed drying clean dishes/containers off with a rag after they were washed. Equipment and utensils shall be air dried after being washed; rinsed; and sanitized.

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, Dec 9, 2025 · Original Source

1 - Inspection

Sep 4, 2025

Score 98

Official score: 98 · Understand this area’s scale

5 recorded violations

notedCode 5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf)Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf); Employee was observed filling up a water bottle inside of the handwashing sink. A handwashing sink shall be used for no purposes other than handwashing. CDI- Employees were educated during the 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

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); Cheese was being stored too highly inside of a prep cooler and was up to 52F. Potentially hazardous food being held cold shall remain at 41F or below. CDI- Food was cooled down before a 4 hour period elapsed.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.19 Time as a Public Health ControlOther

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19 Time as a Public Health Control; Eggs were being held on time as a public health control (TPHC) but were not marked with the time that they were removed from temperature control. Food being held on TPHC shall be marked with the time to indicate when it must be discarded within a 4 hour period. CDI- Food was marked with the time.

In plain English

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

More about other finding

majorCode 4-302.12 Food Temperature Measuring Devices (Pf)Equipment and utensils

Official wording

Thermometers provided & accurate

Inspector’s notes

4-302.12 Food Temperature Measuring Devices (Pf); No food temperature measuring device could be located by PIC. A food temperature measuring device shall be provided for taking temperatures of potentially hazardous food. VR- EHS returning on 9/11 to ensure thermometer has been provided.

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) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (C); Clean containers were found being stacked together while wet. After being cleaned; equipment and utensils shall be stored in a self draining position that allows for air drying.