Restaurant · Wake County, NC

Manchesters Bar And Grill

Name: Manchesters Bar And Grill
Address: 9101-153 Leesville Road, Wake County, NC

9101-153 Leesville Road

Last inspected Jun 30, 2026 · View Map ↗ · Compare ↗

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Score 96

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

The full inspection history

5 inspections

1 - Inspection

Jun 30, 2026

Score 96

Official score: 96 · Understand this area’s scale

5 recorded violations

notedCode 4-601.11(A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11(A); Priority foundation; Observed a couple plastic food containers with food debris on their surfaces; stored with clean containers. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI - Containers removed and placed at the dishwasher to be cleaned.

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)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2); Priority; All of the TCS foods stored in the pizza prep cooler closest to the pizza oven were holding above 41F; see temperature table; the ambient air thermometer reading around 50F. There were also some TCS foods in the drawer cooler and a container of potato skins in one of the main prep coolers holding above 41F. TCS (time/temp control for safety) food in cold holding shall be maintained at 41F or less. CDI - PIC voluntarily discarded foods that were above 45F; other foods that were recently prepared were moved into other coolers; foods in the pizza prep cooler were placed into an ice bath. PIC called to schedule repairs for the pizza prep cooler. Repeat.

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 4-903.11Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11; Core; Observed several metal and plastic food containers stacked together while wet; unable to air dry. Clean equipment and utensils shall be stored: in a self-draining position that allows air drying; and covered or inverted. CDI - Containers separated to allow for air drying.

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 4-903.11(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; Observed to-go containers stored with their food sides facing upwards; exposing this surface to debris. Single-service and single-use items shall be stored: in a clean; dry location; not exposed to splash; dust; or other debris; and at least 6 inches off the floor. Single-service and single-use articles shall be stored as specified and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. Store containers with food side facing downwards and on clean shelving. 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 4-501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11; Core; Observed rusting shelves throughout the walk-in cooler; warped flooring in the walk-in cooler; and the pizza prep cooler is malfunctioning and cannot maintain adequate air temperatures. Equipment shall be maintained in a state of good repair and condition. Repair or replace shelving and walk-in cooler flooring; address issue with the cooler. 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

Official record from Wake County Environmental Services, Jun 30, 2026 · Original Source

1 - Inspection

Sep 4, 2025

Score 95.5

Official score: 95.5 · Understand this area’s scale

8 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; All foods in the lowboy cooler (cook line) holding above 41 F. Cooler maintaining 54 F ambient according to EHS's calibrated thermometer. In addition; various types of cooked pasta; cut romaine; and spring mix holding above 41 F. Refer to temperature chart. TCS (Time/Temperature Control for Safety) foods shall maintain 41 F or below. Foods in the lowboy cooler moved to refrigeration holding at 41 F or below ambient. Cooked pasta; romaine; and spring mix moved to cool in the walk-in cooler. Do not fill foods above the food line as they will not maintain proper temperatures. VR - EHS will return to verify the lowboy cooler can maintain 41 F or below.

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; House-made alfredo held past the 7-day hold (prepared on 8/25/2025). TCS (Time/Temperature Control for Safety) foods shall not be held past 7 days. CDI - Alfredo 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

majorCode 4-302.12Equipment and utensils

Official wording

Thermometers provided & accurate

Inspector’s notes

4-302.12; Priority Foundation; No thermometer with a suitable probe available for taking temperatures of food. Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures. VR - EHS will return to ensure a working food thermometer has been obtained. 4-203.12; Priority Foundation; The walk-in cooler outside indicating thermometer is not working. The dial needle located below -40 F ambient. All TCS foods in the walk-in cooler maintaining 41 F or below. Additionally; the digital display thermometer on the outside of the lowboy cooler (cook line) indicating the cooler is maintaining 34 F. EHS's calibrated thermometer registered 54 F ambient. Ambient air temperature measuring devices that are scaled in Fahrenheit shall be accurate to ±3 F in the intended range of use. VR- Repair thermometers. They shall be accurate to ±3 F.

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 4-903.11(A)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11(A); (B) and (D); Core; Green racks (cook line) where clean dishes are stored are soiled with food residue and debris. Cleaned and sanitized equipment and utensils shall be stored in a clean; dry location.

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 4-903.11(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; Single-service/single-use containers stored with the food contact surface facing upwards in various areas. Store inverted to prevent contamination until use; or in original protective packaging. Containers inverted.

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 4-501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11; Core; Black duct tape is present on the lowboy cooler (cook line) gasket and the interior side of the cooler door is damaged in multiple areas. Additionally; the walk-in cooler flooring is lifted up in multiple areas and is in disrepair. Equipment shall be maintained in a state of repair and condition. The lowboy cooler (interior) needs to be repaired/replaced. The walk-in cooler flooring needs to be fixed. Continue to work with contractors/vendors towards repair of the walk-in cooler flooring.

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 4-601.11(B) and (C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; All cooler gaskets; hinges; and doorframes on the cook line soiled with black accumulation and debris. Surfaces of equipment shall be kept free of an accumulation of dirt; food residue and other debris. Increase cleaning frequency.

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 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Walls and floors throughout the kitchen are soiled with buildup of food debris; particularly underneath and behind equipment. Ceiling tiles and ceiling vents throughout the kitchen are soiled with dust and debris. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency and conduct more periodical deep cleanings.

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 4, 2025 · Original Source

1 - Inspection

Mar 21, 2025

Score 97

Official score: 97 · Understand this area’s scale

4 recorded violations

notedCode 4-501.114Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114; Priority; When tested during the inspection; the concentration of the dishwasher's chlorine sanitizing solution was 10ppm which was lower than the minimum. A chemical sanitizer used in a sanitizing solution for a manual/mechanical operation shall be used in accordance with the EPA-registered label use instructions; and shall be used as follows: a chlorine solution shall have a minimum concentration of 50ppm not to exceed 200ppm. CDI - PIC called service technician to repair 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

notedCode 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; A container of cooked ground meat and mashed potatoes had date marking that was over seven days ago and a container of milk was over it's expiration date. A refrigerated; ready-to-eat; TCS food shall be discarded if it exceeds the temperature and time combination specified in the NC Food Code; 7 days from the date of preparation with the date of prep being counted as day 1. CDI - PIC voluntarily discarded out-of-date food. Repeat.

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 4-903.11Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11; Core; Observed a couple metal food containers stacked together while wet. Clean equipment and utensils shall be stored: in a self-draining position that allows air drying; and covered or inverted. Separate containers to allow air drying.

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 4-501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11; Core; Observed a couple rusty shelves in the walk-in cooler and some torn gaskets throughout the establishment. Equipment shall be maintained in a state of good repair and condition. Replace shelves and gaskets before the 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, Mar 21, 2025 · Original Source

1 - Inspection

Sep 18, 2024

Score 96

Official score: 96 · Understand this area’s scale

5 recorded violations

notedCode 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. (P)Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. (P); Observed two soups in the hot-hold unit that had cold spots that were less than 135F. TCS (time/temp control for safety) foods in hot holding shall be maintained at 135F or above. CDI - Soups were reheated less than two hours ago and were returned to the stove to bring up to 165F then returned to warmer.

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)Food 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); Some of the prepped pasta in the prep cooler and all the TCS foods in the low cooler were holding above 41F. TCS foods in cold holding shall be maintained at 41F or less; except during preparation; cooking; or cooling. CDI - PIC voluntarily discarded out-of-temperature foods. Do not overfill containers in prep coolers. Buildup of ice on vents in low refrigerator are most likely cause of out-of-temperature foods in this unit.

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); Observed two containers of prepared soups marked with the prep date of 09/09; making them over 7 days old. A ready-to-eat; TCS food shall be discarded if it exceeds the temperature and time combination specified in the NC Food Code. 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 3-501.13 (E) (C)Food temperature

Official wording

Approved thawing methods used

Inspector’s notes

3-501.13 (E) (C); Reduced oxygen packaged fish. Observed raw tuna thawed in the walk-in cooler while still inside its vacuum sealed package. Reduced oxygen packaged fish that is to be kept frozen until time of use shall be removed from the reduced oxygen environment: prior to its thawing under refrigeration; or prior to; or immediately upon completion of; its thawing under approved procedures specified in the NC Food Code. Open packages of vacuum sealed tuna.

In plain English

More about food kept at an unsafe temperature

notedCode 3-305.12 Food StorageContamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.12 Food Storage; Prohibited Areas (C); Observed a tray of bacon stored below a trash can without a cover; allowing for potential contamination. Food may not be stored under miscellaneous sources of contamination. CDI - Tray of bacon was relocated to an area without overhead contamination.

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, Sep 18, 2024 · Original Source

1 - Inspection

Dec 11, 2023

Score 95

Official score: 95 · Understand this area’s scale

7 recorded violations

minorCode 2-401.11Employee health and hygiene

Official wording

Proper eating; tasting; drinking or tobacco use

Inspector’s notes

2-401.11; Core;At the beginning of inspection; Observed team member drink beverage above food prep table. Observed employee cigarettes stored inside prep table drawer. Observed personal drink next to single use gloves. An employee shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment; utensils; and linens; unwrapped single service and single use articles; or other items needing protection can not result- item removed.

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

criticalCode 3-101.11Contamination

Official wording

Food in good condition; safe & unadulterated

Inspector’s notes

3-101.11; Priority; Observed green growth on artichokes on pizza cold top station. . Food shall be safe; unadulterated; and honestly presented- item discarded.

In plain English

More about food not protected from contamination

criticalCode 4-602.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11; Core; Observed black growth inside ice machine. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers; clean equipment at a frequency necessary to preclude accumulation of soil or mold. Empty ice and detail clean machine. empty ice and detail clean machine after hours. ; 4-501.114; Priority; Observed chlorine residual 0PPM at dish machine after running the cycle 3 times.Observed chlorine sanitizer residual less than 50PPM in dishwasher. Chlorine sanitizer shall register 50-200PPM. Call service provider.

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 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority;Observed cooked pork; cooked penne pasta; goat cheese holding with preparation dates 9/3/23 through 11/30/23. Observed corn pico; cooked shrimp and open a gallon of milk held holding without date marking.Food specified in par. 3 501.17(A) or (B) shall be discarded if it: (1) Exceeds the temperature and time combination specified in par. 3-501.17(A); except time that the product is frozen; P (2) Is in a container or package that does not bear a date or day; P or (3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified. Items 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

minorCode 3-501.13 CoreFood temperature

Official wording

Approved thawing methods used

Inspector’s notes

3-501.13 Core;;Reduced oxygen packaged tuna found thawed but still sealed. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment before thawing under refrigeration. Open vacuum packaging when thawing fish to introduce air to eliminate the risk for anaerobic bacteria to replicate.

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;Observed soiled dry and wet wiping cloths stored on prep tables and makeline.Wet or soiled wiping cloths shall be submerged in a sanitizer solution in between uses.

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 5-501.110Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.110; Core; Observed cabbage trash debris on dumpster pad. Refuse; recyclables; and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents.

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 11, 2023 · Original Source