Restaurant · Wake County, NC

Mackey's Pub

Name: Mackey's Pub
Address: 2101 S Main St, Wake County, NC

2101 S Main St

Last inspected Feb 18, 2026 · View Map ↗ · Compare ↗

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Score 96

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Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.

The full inspection history

5 inspections

1 - Inspection

Feb 18, 2026

Score 96

Official score: 96 · Understand this area’s scale

4 recorded violations

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; Boiled eggs; diced tomatoes; chopped lettuce; chicken wings; and raw shrimp temped between 47F-50F in the salad cooler. Ambient air of this cooler was at 50F. TCS foods being held cold shall be maintained at 41F or below. CDI- Refrigeration technician was called for an emergency visit and will be arriving tomorrow morning. Ready-to-eat; TCS foods that were holding in this prep cooler overnight were voluntarily discarded. Boiled eggs that were prepped this morning were relocated to alternate refrigeration. PIC agreed to not use this prep cooler for TCS foods until unit is serviced and capable of holding at 41F or below. Use thermometer to check internal food temperatures throughout the day. Monitor ambient temperatures of refrigeration units regularly. EHS will return tomorrow to ensure unit is holding proper 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 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; Chicken pot pie mix (2/10); cooked pork belly (2/11); and ribs (2/10) found holding longer than 7 days in main prep cooler. Container of housemade blue cheese (2/9) in the tall reach-in cooler holding longer than 7 days. Time/Temperature Control for Safety (TCS) food shall be discarded once it exceeds its date for time/temperature safety (7 days from preparation or opening if held at 41F or below). Remember that the prep date is Day 1. CDI- Food was voluntarily discarded during the 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

notedCode 7-201.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-201.11; Priority; At the start of the inspection; sanitizer spray bottle was stored on surface where active prep was occurring. Sanitizer bottle was then moved to prep table near main prep cooler. Poisonous/Toxic materials shall be stored so they cannot contaminate food; equipment; utensils; linens; and single-service articles. CDI- Chemical spray bottle 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 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; Several boxes of food that were received yesterday found stored on the floor in the walk-in freezer. Food shall be protected from contamination by storing the food: in a clean; dry location; where it is not exposed to splash; dust; or other contamination; and at least 15 cm (6 inches) above the floor. Store food off of the floor.

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, Feb 18, 2026 · Original Source

1 - Inspection

Apr 21, 2025

Score 94

Official score: 94 · Understand this area’s scale

6 recorded violations

minorCode —Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

Observation: Ansi approved manager was not present. 2-102.12 (A) Certified Food Protection Manager (C)

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

notedCode Observation: Manager could not locate employee health policy. 2-102.11 (C) (2)Permits, training, and postings

Official wording

Management; food & conditional employee; knowledge; responsibilities & reporting

Inspector’s notes

Observation: Manager could not locate employee health policy. 2-102.11 (C) (2); (3) and (17) Demonstration (Pf) CDI: Emailed by inspector.

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

notedCode —Other

Official wording

Procedures for responding to vomiting & diarrheal events

Inspector’s notes

Observtion: Manager could not locate written procedures for employees to follow when responding to vomitting or diarrheal events. 2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf CDI: Emailed by inspector.

In plain English

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

More about other finding

notedCode ObservationEmployee health and hygiene

Official wording

No bare hand contact with RTE foods or pre- approved alternate procedure properly followed

Inspector’s notes

Observation; Employee was handling hamburger that was about to be served to customer with bare hands. 3-301.11 Preventing Contamination from Hands (P) (Pf) 3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils; single-use gloves or dispensing equipment. -P CDI: Manager spoke to employee about hand washing and wearing gloves while handling ready to eat foods.

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: Ware wash machine is not working properlyCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

Observation: Ware wash machine is not working properly; the machine is not loading chlorine sanitizer at all. 4-501.115 If a detergent-sanitizer is used to sanitize with no distinct water rinse; the chemical used for sanitizing shall be the same as used for washing. CDI: Spoke to manager about wash; rinse; and sanitizing dishes in the three comp sink until eco lab comes and repairs ware wash machine.

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: Ready to eat wings had a prep date of 4/10/25Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

Observation: Ready to eat wings had a prep date of 4/10/25; slaw had a prep date of 4/10/25. 3-501.18 Discard the food requiring date labels once time/temperature window has expired; if it is not been labeled; or if the label is incorrect. -P CDI: Both wings and slaw were discarded.

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

Official record from Wake County Environmental Services, Apr 21, 2025 · Original Source

1 - Inspection

Aug 29, 2024

Score 97

Official score: 97 · Understand this area’s scale

6 recorded violations

criticalCode 3-501.16(A)(1)Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1) ; Priority; Bacon; corn; shrimp & potato soup; queso; chili; cream of mushroom soup and brown gravy temped between 98 to 143F; even after stirring. TCS foods being held hot shall be maintained at 135F and above. CDI- Foods were reheated to 165F+.

In plain English

More about food kept at an unsafe temperature

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; Boiled eggs; diced tomatoes; spring mix; wings and shrimp temped between 42-45F in the salad cooler; the ambient air averages between 42-44F. TCS foods being held cold shall be maintained at 41F or below. CDI- Thermostat was adjusted - food temperatures lowered by end of visit; continue to monitor the temperature at this cooler and service if needed. *Points not taken due to violation being a different cooler and foods/ambient air not being above 45F.

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 engaged in food prep was wearing a bracelet on her arm. Food employees shall not wear any jewelry on their arms and hands other than plain rings such as wedding bands when engaged in food prep. Remove bracelets/watches before engaging in food prep. ; 2-402.11; Core; One of the employees engaged in food prep did not have on a hair restraint upon inspector's arrival. Food employees shall wear hair restraints that effectively restrain hair from coming in contact with exposed food; clean equipment; utensils and other supplies. CDI- Employee put on a hair net.

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 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; Coffee filters stored on a shelf under the prep table are unwrapped/uncovered. Single service/use articles shall be stored in their original protective packaging or in a manner that prevents them from becoming contaminated until used. Store coffee filters in a container with a lid once you remove them from their packaging.

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; There gasket is torn on the tall cooler. All equipment shall be maintained in good repair. Replace gasket on cooler door.

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; Light shields in the kitchen have debris in them. The physical facilities shall be maintained clean. Clean the floors; walls and ceilings on a frequent basis. Clean out light shields.

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 29, 2024 · Original Source

1 - Inspection

May 14, 2024

Score 97

Official score: 97 · Understand this area’s scale

3 recorded violations

minorCode 4-602.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11; Core; There is a slight buildup of residue on the ice guard of the ice machine. The components of ice machines shall be cleaned as often as necessary to prevent a buildup of soil or mold. Clean the inside of the ice machine.

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; The main prep cooler has an ambient air that fluctuates between 42-47F; meatballs; grilled onions; meatloaf and mashed potatoes temped between 43-45F. TCS foods being held cold shall be maintained at 41F or below. A verification visit will be made no later than Friday; May 17; 2024 to ensure tcs foods are being held at 41F or below in the prep cooler - foods not discarded since they temped below 45F and will be used by the close of business. Foods will not be stored in cooler overnight until it is serviced and can maintain foods at 41F or below.

In plain English

More about food kept at an unsafe temperature

majorCode 3-501.17Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17; Priority Foundation; An open package of hotdogs dated 4/21 were stored in the bottom of the main prep cooler. Foods shall be consumed on the premises; sold or discarded when held at a temperature of 41F or less for a maximum of seven days. CDI - Hotdogs were voluntarily discarded.

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

Official record from Wake County Environmental Services, May 14, 2024 · Original Source

1 - Inspection

Jan 3, 2024

Score 97.5

Official score: 97.5 · Understand this area’s scale

7 recorded violations

criticalCode 4-501.114Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114; Priority; The chlorine sanitizer at the dish machine tests at 10ppm after priming. The chlorine concentration of chlorine based sanitizers at dish machines shall be maintained between 50-200ppm. CDI- Ecolab representative came and educated inspector and employees on maintaining tube and cover; added a stopper so that the line remains in place and machine tested between 100-200ppm.

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 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; A box of soda syrup is on the floor in the kitchen area and a flat of ketchup bottles is on the floor at the waitstaff area in the dining room. Food shall be stored at least six inches above the floor. Store food on shelving.

In plain English

More about food not protected from contamination

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; Coffee filters are stored on a shelf under the prep table unwrapped/uncovered. Single use articles shall be stored in their original protective packaging or in a manner that prevents them from becoming contaminated until used. Store coffee filters in a container with the lid once you remove them from their packaging.

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 4-501.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.14; Core; The inner portion of the doors on the dish machine have a buildup of debris. Warewashing equipment shall be cleaned as often as necessary to prevent a buildup of soil residues. Clean the inside of the dish machine.

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; There is standing water at the bottom of the tall cooler (waitstaff cooler with milk) and the vents in the hood have a buildup of oil and debris.. Non-food contact surfaces shall be cleaned as often as necessary to prevent a buildup of soil residues. Clean these items on a more frequent basis.

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 5-205.15Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-205.15; Core; The discharge pipe at the 3 compartment sink drips continuously. All plumbing systems shall be maintained in good repair. Repair sink.

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

minorCode 6-403.11Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-403.11; Core; A bottle of water was stored on a food prep table next to a cutting board. Employee food/drinks shall be stored in a manner that prevents the contamination of the restaurant's food and supplies. CDI - Water bottle was removed.

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, Jan 3, 2024 · Original Source