Restaurant · Wake County, NC

My Way Tavern

Name: My Way Tavern
Address: 2136 Gathering Square Ct, Wake County, NC

2136 Gathering Square Ct

Last inspected Sep 10, 2026 · View Map ↗ · Compare ↗

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Score 97

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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

4 inspections

1 - Inspection

Sep 10, 2026

Score 97

Official score: 97 · Understand this area’s scale

4 recorded violations

notedCode 3-304.12 (A)(C )Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12 (A)(C ); Core; Several knives stored in the middle of the flip top cooler lid with food debris. Knives on salad side of make line on clean part of the prep area. 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. Knifes removed from sides of flip top coolers and taken to dish area; once cleaned knives placed onto clean portion of the prep table. Scoops in dry goods all with handle above food portions.

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) Observed clean inverted plastic food containers stacked wet. After cleaning and sanitizing; equipment and utensils shall be air-dried. Completely air dry these items before stacking them.

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

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils; Core; Gaskets and bottoms of front make line coolers have food debris and residue buildup. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust; dirt; food residue and other debris. Clean these areas more frequently.

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; Ready-To-Eat Time / Temperature Control for Safety Food; Disposition; Brussel sprouts; black beans and house made dressings in make line cooler with date marking past 7 days. Some items dated 9/1; and other items with 8/9 8/7 and containers full of food product. Date marking shall be clearly labeled and kept for a maximum of 7 days excluding time in the freezer. Reviewed date marking requirements and full product items dates changed to 9/7;9/9 and 9/1 items voluntarily discarded during inspection. Dressing in walk-in cooler 7/8; changed to 9/8. EC recommend changing to stickers with days and adding the number date. Stickers with Mon; Tue; Wed; Thu; Fri; Sat; Sun are acceptable as long as date is still added; (THU 10 can be identified from THU 3 or Thu 17).

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, Sep 10, 2026 · Original Source

1 - Inspection

Jan 28, 2026

Score 97.5

Official score: 97.5 · Understand this area’s scale

3 recorded violations

notedCode 3-501.16(A)(2)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2);Priority; Small container of black beans on ice bath sitting on top of ice at 44-40F. Buttermilk and egg on another ice bath not completely submerged into ice water; at 42-39F. Maintain TCS (Time/Temperature Controlled for Safety) foods in cold holding at 41F or less. Items warmer at top of container but at 41F or below where touching ice bath. Educated about maintaining TCS items at 41F or below and when using ice bath to ensure enough ice and water to allow food container to be submerged and match the level of the ice with the food product. Breading station broken down after lunch service and new items added; and black beans left over before dinner are discarded and replaced with beans from cooler. Suggested TPHC (Time as a Public Health Control) if items are not maintained at 41F or below. Water added to containers and food products more submerged into ice water bath during inspection.

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 7-102.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11;Priority Foundation; Unlabeled spray bottle of sanitizer hanging on spice shelf near make line. Label working containers of toxic materials such as cleaners and sanitizers. Store toxic materials away from food and single-service items to protect from potential contamination. Spray bottle labeled and moved during inspection.

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 3-304.12 (A)(C )Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

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, Jan 28, 2026 · Original Source

1 - Inspection

Jun 11, 2025

Score 98

Official score: 98 · Understand this area’s scale

3 recorded violations

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

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16 (A) (1);Priority; Time / Temperature Control for Safety Food; Hot and Cold Holding; Beer cheese and clam chowder in steam wells under 135F. TCS (Time/Temperature Controlled for Safety) foods shall be held hot at 135F or higher. Chili and French onion soup at 135F or higher. Items moved to grill top and reheated during inspection. Ensure foods are kept hot and steam well is turned on before placing hot foods in. Reheat foods on stove/grill top or microwave and ensure all parts are reheated to proper temperatures before moving to hot holding.

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; Ready-To-Eat Time / Temperature Control for Safety Food; Disposition; Slaw; ribs and pulled pork in reach-in cooler and make line cooler bottom with date markings exceeding 7 days. Facility very busy and items with newer date marking in walk-in cooler. Items are restocked into these coolers and dates remained on old containers. Educated to exchange containers and copy date from when prepared in walk-in cooler. Most items in this cooler are pulled from walk-in cooler and not held longer than 24 hours. Reviewed date marking requirements and correct dates changed for items in coolers.

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 3-304.12 (A)(C )Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12 (A)(C ); Core; Portion container used as scoop inside slaw container at make line cooler. Knifes stored in this area in-between the flip top cooler cracks. Scoop on sugar and flour containers with handle inside the food product. 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-use utensils in TCS food; must be stored with handles above the food and top of the food container. Portion cup is a one time use and discard; consider using scoop or utensil with handle. Knifes removed from sides of flip top coolers and placed onto clean portion of the prep table.