Restaurant · Wake County, NC

Perry's Steakhouse

Name: Perry's Steakhouse
Address: 4509 Creedmoor Rd, Wake County, NC

4509 Creedmoor Rd

Last inspected Feb 5, 2026 · View Map ↗ · Compare ↗

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Score 94.5

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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

The full inspection history

5 inspections

1 - Inspection

Feb 5, 2026

Score 94.5

Official score: 94.5 · Understand this area’s scale

7 recorded violations

notedCode Observation: Observed staffing with products on expo line and garnishes using bare hands during productionEmployee health and hygiene

Official wording

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

Inspector’s notes

Observation: Observed staffing with products on expo line and garnishes using bare hands during production; CDI: This was corrected during inspection by implementing a utensil and/or glove to prevent bare hand contact. 3-301.11 Preventing Contamination from Hands (P) (Pf) B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils; single-use gloves or dispensing equipment. -P

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

majorCode Observation: Several different producers are utilizied to supply salmon without parasite destruction specificity from purveyorFood source and labeling

Official wording

Required records available: shellstock tags; parasite destruction

Inspector’s notes

Observation: Several different producers are utilizied to supply salmon without parasite destruction specificity from purveyor; Sea bass parasite destruction is not available from purveyor/producer with records kept on site; Verification for corrective action by 2/15/26. 3-402.12 Records; Creation; and Retention (Pf) Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. (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)(4); 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)(4) 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

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: Temperature control safety foods (fish 44FFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

Observation: Temperature control safety foods (fish 44F; slice tomatoes 46F; cooked vegetables - 43F-46F; lobster meat 44F) holding above 41F on the expo line at the prep refrigerator; products stored on ice for expo and 2 draewr refrigerator on cook line left side of line: Ensure that all TCS food products are held 41F below; CDI: Products were placed on ice and/or moved to another refrigeration unit for cold holding. Additional ice was added to pre lines to ensure TCS products were holding 41F or below; Monitor refrigeration units during set up and ensure food products are monitored for temperature. 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Maintain TCS foods in cold holding at 41F or less. -P

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 Observation: Working containers of dry ingredients bulk/containerized are not labeled. Label all working containers once product is removed from original container. 3-302.12 Food Storage Containers Identified with Common Name of Food (C) Label all working containers of food (oilsFood source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

Observation: Working containers of dry ingredients bulk/containerized are not labeled. Label all working containers once product is removed from original container. 3-302.12 Food Storage Containers Identified with Common Name of Food (C) Label all working containers of food (oils; spices; salts; flour; sugar) except food that is easy to identify such as dry pasta.

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: Clean food service containers and utensils were found wet nested on the shelving in the dish room 4-901.11 Equipment and UtensilsEquipment and utensils

Official wording

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

Inspector’s notes

Observation: Clean food service containers and utensils were found wet nested on the shelving in the dish room 4-901.11 Equipment and Utensils; Air-Drying Required (C) (A) Air dry equipment and utensils after cleaning and sanitizing.

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 —Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

Observation: The hand sink in the smoke room is not draining efficiently. 5-205.15 Maintain a plumbing system in good repair.

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

notedCode Observation: Floor grout missing in various areas of wait stationCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

Observation: Floor grout missing in various areas of wait station; dessert station; rear prep. 6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C) Floors; walls; and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained 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, Feb 5, 2026 · Original Source

1 - Inspection

Jul 31, 2025

Score 95.5

Official score: 95.5 · Understand this area’s scale

7 recorded violations

notedCode Observation: The hand sink in the dessert stationHandwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

Observation: The hand sink in the dessert station; prep station inaccessible due to being blocked by equipment; CDI: Equipment was moved to access hand sinks. 5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf.

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

Observation: Oysters were observed commingled in prep pan in wlak in refrigeration: Verification for corrective action by 8/10/25 3-203.12 Shellstock; Maintaining Identification (Pf) (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 from the date that is recorded on the tag or label; as specified under B of this section; by: Pf (1) Using an APPROVED record keeping system that keeps the tags or labels in chronological order correlated to the date that is recorded on the tag or label; as specified under B of this section; Pf and (2) If SHELLSTOCK are removed from its tagged or labeled container: (a) Preserving source identification by using a record keeping system as specified under Subparagraph (C)(1) of this section; Pf and (b) Ensuring that SHELLSTOCK from one tagged or labeled container are not COMMINGLED with SHELLSTOCK from another container with different CERTIFICATION NUMBERS; different harvest dates; or different growing areas as identified on the tag or label before being ordered by the CONSUMER. Pf

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: Food service binsCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

Observation: Food service bins; equipment stored as clean had observed glue form previous labels on exterior; food particles that were visible. Ensure that staff are to utilize more than just dish wand for equipment when sending htorugh machine and that filter in machine is cleaned out often. CDI: Equipment and bins pulled to be rewashed. 4-601.11 (A) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (Pf) Equipment food contact surfaces and utensils shall be clean to sight and touch. -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

notedCode Observation: Mash pot 127F/131F int he alto sham - Consider these food items on time control for limitation of food service offered (dinner pass only 4 hours)Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

Observation: Mash pot 127F/131F int he alto sham - Consider these food items on time control for limitation of food service offered (dinner pass only 4 hours); CDI: mash potatoes were reheated to 167F for hh in the alto shams. Alto shams were increased to 170F form 165F; 150F. 3-501.16 (A) (1) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Maintain TCS foods in hot holding at 135F or above. -P

In plain English

More about food kept at an unsafe temperature

notedCode Observation: In use utensils wer ebeing stored in standing water at room temperature less than 135F (115F): CDI: Utensils were removed from service to dish. 3-304.12 In-Use UtensilsEquipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

Observation: In use utensils wer ebeing stored in standing water at room temperature less than 135F (115F): CDI: Utensils were removed from service to dish. 3-304.12 In-Use Utensils; Between-Use Storage (C) (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue.

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 non-food contact surfaces including: gaskets on refrigerationCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

Observation: The non-food contact surfaces including: gaskets on refrigeration; temporary ice bin(s); interior/exterior of dish machines; shelving; non-food contact of deli slicer food residue. Increase and include these areas for regular cleaning schedule. 4-602.13 Nonfood Contact Surfaces (C) Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.

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: Floor grout missing in various areas of wait stationCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

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

Official record from Wake County Environmental Services, Jul 31, 2025 · Original Source

1 - Inspection

Jan 15, 2025

Score 95

Official score: 95 · Understand this area’s scale

7 recorded violations

notedCode 3-203.12Food source and labeling

Official wording

Required records available: shellstock tags; parasite destruction

Inspector’s notes

3-203.12; Priority Foundation; Several recent shellshock tags are not being dated with the day when the last of the batch is sold. The date when the last SHELLSTOCK from the container is sold or served shall be recorded on the tag or label. CDI- Educated PIC on importance of recording these dates. PIC is holding a meeting tomorrow on shellstock tag retention procedures with leadership.

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 3-501.16 (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); While improvements have been made since last inspection; bags of cream and cooked spinach were found being held too highly in an ice bath and were at 51F (see temperature chart). Potentially hazardous food being held cold shall remain at 41F or below. CDI- Food was taken to closed refrigeration to be cooled before a 4 hour period elapsed. Deductions not increased due to improvements made. All coolers were holding food at 41F or below.

In plain English

More about food kept at an unsafe temperature

minorCode 3-305.11 Food Storage - Preventing Contamination from the Premises (C)Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11 Food Storage - Preventing Contamination from the Premises (C); Containers of food were found being stored on the walk-in freezer floor. In order to prevent potential contamination; all food items shall be stored at least 6 inches above 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

notedCode 3-304.14(E)Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14(E); Sanitizer buckets holding wet wiping cloths were found being stored on the floor. Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food; equipment; and utensils.

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 4-903.11 (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); A few clean containers were found being stacked together while they were wet. After being cleaned; equipment and utensils shall be stored in a self draining position that allows 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 4-601.11(B) and (C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; Repeat; Non food contact surfaces of cleaned containers had sticker residue remaining on them. 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

minorCode 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core; Grouting throughout areas of the kitchen floor (on the cook line) are missing/low. Physical facilities shall be maintained in a state of good repair. Re-grout floor to allow for cleaning. Full deductions may be taken if this item is repeated next inspection. 6-501.12 Cleaning; Frequency and Restrictions (C); Ventilation covers on the ceiling have dust buildup and need to be cleaned. Physical facilitates shall be cleaned as frequently as 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, Jan 15, 2025 · Original Source

1 - Inspection

Aug 27, 2024

Score 95.5

Official score: 95.5 · Understand this area’s scale

10 recorded violations

criticalCode 2-201.11Permits, training, and postings

Official wording

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

Inspector’s notes

2-201.11; Priority; PIC was unable to locate an employee health policy and stated that he was unaware of the foodborne illness knowledge/agreement requirement. Employees shall be made aware of the top foodborne illnesses; their symptoms; and how long to be excluded/restricted from working after experiencing these symptoms. This information shall be accessible to employees and they shall be aware of where to locate the information. CDI- Employee health policy was provided by EHS.

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

majorCode 2-501.11Other

Official wording

Procedures for responding to vomiting & diarrheal events

Inspector’s notes

2-501.11; Priority Foundation; PIC could not locate or recall procedures for a diarrheal or vomiting event.- A FOOD ESTABLISHMENT shall have written procedures for EMPLOYEES to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the FOOD ESTABLISHMENT. The procedures shall address the specific actions EMPLOYEES must take to minimize the spread of contamination and the exposure of EMPLOYEES; consumers; FOOD; and surfaces to vomitus or fecal matter.- CDI; EHS emailed PIC copies of the forms from our website. Please keep procedures on file.

In plain English

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

More about other finding

majorCode 3-203.12Food source and labeling

Official wording

Required records available: shellstock tags; parasite destruction

Inspector’s notes

3-203.12; Priority Foundation;

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 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; Crab being held too highly in an ice bath was up to 52F. Creamer in a low boy cooler was at 51F. One lowboy cooler was holding oysters and fish at 44F. Potentially hazardous food being held cold shall remain at 41F or below. CDI- Crab and creamer was voluntarily discarded. Ice bags were placed on fish/oysters to facilitate cooling. Full deductions will be taken if this item is repeated again.

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; Several employees were observed preparing food while wearing watches on their 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

minorCode 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; Scoop was found being stored inside of a food container with its handle directly touching the food. IF utensils are stored inside of food containers; they shall be stored with their handles 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

minorCode 4-501.12Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.12; Core; Cutting surfaces on the cook line have deep distortion/discoloration due to being burned. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED; or discarded if they are not capable of being resurfaced.

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; Non food contact surfaces of cleaned containers had sticker residue remaining on them. 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

minorCode 6-501.18Cleaning and sanitizing

Official wording

Toilet facilities: properly constructed; supplied & cleaned

Inspector’s notes

6-501.18; Core; Handwashing sink basin near the dishwashing area was soiled with brown residue. Handwashing sinks shall be cleaned as often as 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

minorCode 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

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

Official record from Wake County Environmental Services, Aug 27, 2024 · Original Source

1 - Inspection

Feb 9, 2024

Score 93

Official score: 93 · Understand this area’s scale

10 recorded violations

minorCode 5-202.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-202.12; Core;Observed hand sink in smoker area blocked and hand sink in alley blocked. A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing sink may not be used for purposes other than handwashing.

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; Observed raw burgers stored above RTE seafood butter inside reach in cooler. Food shall be protected from cross contamination: Separate raw animal foods during storage; preparation; holding; and display from: raw ready-to-eat food including other raw animal food such as fish for sushi or; or other raw ready-to-eat food such as fruits and vegetables. Manager rearranged storage hierarchy.

In plain English

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

More about other finding

majorCode 4-602.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11; Core; Observed pink and black residue inside large ice machine. Observed black residue in one alley ice bin. Observed food residue inside a another alley ice bin. 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. Manager agreed to empty ice and detail clean machine.; 4-601.11 (A); Priority Foundation; Observed several dried food on dishes stored on drying racks as clean. Equipment food-contact surfaces and utensils shall be clean to sight and touch- items placed in 3 comp sink. this item has been noted on four consecutive inspections.

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 3-501.14Food temperature

Official wording

Proper cooling time & temperatures

Inspector’s notes

3-501.14; Priority; Observed pasta prepared yesterday 2-8-23. The item did not meet 6 hour threshold reaching 41F. . Cooked Time/temperature for food safety food shall be cooled: (1) Within 2 hours from 135F to 70F and (2) Within a total of 6 hours from 70F to 41F. EHS provided training. Item voluntarily discarded.

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; Observed several items holding above 41F (see chart above). TCS foods shall be held at 41F or below- items discarded or placed on ice inside walk in.

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; Observed sanitizer bucket stored next to single use ramekins. Poisonous or toxic materials shall be stored so they can not contaminate food ; equipment; utensils; linens; and single service articles by: (A) Separating the poisonous or toxic materials by spacing or partitioning; P and (B) Locating the poisonous or toxic materials in an area that is not above food ; equipment; utensils; linens; and single service articles or single use articles- all items placed in designated area.;

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

majorCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Observed anchovies and pasta cooling inside tightly covered containers or on the working cold top station with doors open. Cooling shall be accomplished by: 1) Placing the food in shallow pans (2) Separating the food into smaller or thinner portions (3) Using rapid cooling equipment 1) Arranged in the equipment to provide maximum heat transfer through the container walls; or loosely covered; or uncovered if protected from overhead contamination Pasta discarded. Ice added to anchovies.

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;;Obseved wet and soiled wiping cloths on counters all throughout. 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 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; Observed green scrubber stored in pan with clean cream pitchers in alley area. leaned and sanitized equipment; utensils; linens; and single service articles or single use articles shall be stored: (1) In a clean; dry location; (2) Where they are not exposed to splash; dust; or other contamination; and (3) At least 15 cm (6 inches) above the floor.

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 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Observed dust buildup inside ceiling vents. Physical facilities shall be cleaned as often as 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, Feb 9, 2024 · Original Source