Restaurant · Wake County, NC

Relish Craft Kitchen/The Kitchen Table

Name: Relish Craft Kitchen/The Kitchen Table
Address: 5625 Creedmoor Rd, Wake County, NC

5625 Creedmoor Rd

Last inspected Jul 23, 2026 · View Map ↗ · Compare ↗

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Score 97

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

The full inspection history

7 inspections

1 - Inspection

Jul 23, 2026

Score 97

Official score: 97 · Understand this area’s scale

2 recorded violations

notedCode Observation: The PIC was unable to provide parasite destruciton information for the cold smoked salmon (brunch)Food source and labeling

Official wording

Required records available: shellstock tags; parasite destruction

Inspector’s notes

Observation: The PIC was unable to provide parasite destruciton information for the cold smoked salmon (brunch); CDI: Operator obtained parasite destruction lette from distributor for purveyor of record. 3-402.12 Records; Creation; and Retention (Pf) If raw or partially cooked FISH are served or sold in READY-TO-EAT form; (A) If the fish are frozen on site; the PIC shall record the freezing temperature and time of the FISH and shall retain the records for 90 calendar days beyond the time of service or sale or (B) If the FISH are frozen by a supplier; a written agreement or statement from the supplier stipulating that the FISH supplied are frozen to a temperature and for a time specified under 3 402.11 is obtained or (C) If the FISH are farm raised; a written statement from the supplier or aquaculturist stipulating that the FISH were raised in net pens or land-based operations and fed pelleted or parasite free food shall be obtained and retained for 90 calendar days beyond the time of service or sale of the FISH.

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: Diced tomatoesFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

Observation: Diced tomatoes; cut leafy greens; pimento cheese; deli meats (*Observed 42F-45F) in walk in refrigerator after production tasks. Walkin refrigerator is utilized as a prep refrigerator and is not able to recover temperature; Observed temperature drop to 38F and than back up to 44F within 15 minutes; CDI: TCS (temperature control safety) products moved to adjacent walk in refrigerator; prep refrigerator until walk in can be evaluated for temperature stabilization. Technician on site at end of inspection. 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

Official record from Wake County Environmental Services, Jul 23, 2026 · Original Source

1 - Inspection

Feb 19, 2026

Score 98.5

Official score: 98.5 · Understand this area’s scale

2 recorded violations

notedCode Observation: Cooked chickenFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

Observation: Cooked chicken; pimento cheese; deli ham (*Observed 44F; 43F; and 42F) in walk in refrigerator after delivery; in chef drawer (chicken 48F). CDI: Products from chef drawer were discarded and walk in was monitored over 2 hours to determine recovery; evaluate if refrigerator can properly work. 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

More about food kept at an unsafe temperature

notedCode Observation: Gasket on the 1 door freezerCleaning and sanitizing

Official wording

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

Inspector’s notes

Observation: Gasket on the 1 door freezer; 2 door prep torn and in poor repair. 4-501.11 Good Repair and Proper Adjustment - Equipment (C) Maintain equipment 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 19, 2026 · Original Source

1 - Inspection

Sep 10, 2025

Score 98.5

Official score: 98.5 · Understand this area’s scale

5 recorded violations

notedCode Observation: TCS (temperature control safety) food products on the chef drawer refrigerator (lower/left) drawer (relish side) observed: deli meat 47FFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

Observation: TCS (temperature control safety) food products on the chef drawer refrigerator (lower/left) drawer (relish side) observed: deli meat 47F; pimento chse prod 46F; sliced cheddar; swiss; prov (44-47F) - Drawer section is unble to maintain temperature following prep time; Ensure that contianers are not over filled; CDI: Products were removed to the walk in refrigerator (Line been prepped within last 35 min) 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

More about food kept at an unsafe temperature

notedCode Observation: Containers of dry spices and other dried items in shakers were not labeled with the contents of the containers. Ensure all working contianers are labeled with the food product contained. 3-302.12 Food Storage Containers Identified with Common Name of Food (C) Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pastaFood source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

Observation: Containers of dry spices and other dried items in shakers were not labeled with the contents of the containers. Ensure all working contianers are labeled with the food product contained. 3-302.12 Food Storage Containers Identified with Common Name of Food (C) Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta; working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT; such as cooking oils; flour; herbs; potato flakes; salt; spices; and sugar shall be identified with the common name of the 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

notedCode Observation: The rear entrance/exit door is not sealed at the bottom. (Table side door) 6-202.15 Outer OpeningsPests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

Observation: The rear entrance/exit door is not sealed at the bottom. (Table side door) 6-202.15 Outer Openings; Protected (C) Protect outer openings of establishment from insect or rodent entry.

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

More about signs of rodents or insects

notedCode —Cleaning and sanitizing

Official wording

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

Inspector’s notes

Observation: Gasket on the right dr - 2 door prep refrigerator torn and in poor repair. 4-501.11 Good Repair and Proper Adjustment - Equipment (C) Maintain equipment 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

notedCode —Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

Observation: The non food contact areas of the floor drains are accumulated with debris and creating harborage conditions. 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

Official record from Wake County Environmental Services, Sep 10, 2025 · Original Source

1 - Inspection

Mar 20, 2025

Score 97.5

Official score: 97.5 · Understand this area’s scale

6 recorded violations

notedCode 2-301.12Handwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.12; Core; Employee was observed properly washing hands; then turning the handwashing sink faucet off with their bare hands. After hands are washed; employees shall turn off the handwashing sink with a barrier (such as paper towels) to prevent re-contamination of the hands. Employees were educated on this matter. Deductions may be taken if this item is repeated.

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); While improvements have been made since last inspection; pimento cheese in the display cooler was at 44F; pico at the bottom of a reach in cooler was at 45F; and blue cheese was at 47F. Potentially hazardous food being held cold shall remain at 41F or below. CDI- Blue cheese was voluntarily discarded and other food was taken to cool before a 4 hour period elapsed.

In plain English

More about food kept at an unsafe temperature

minorCode 2-303.11 Prohibition - Jewelry (C)Employee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

2-303.11 Prohibition - Jewelry (C); Employees were observed preparing food while wearing watches. Other than a plain wedding band; employees may not wear jewelry on their wrists or arms while preparing food.

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 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Sanitizer bucket holding wet wiping cloths was around 0ppm. Other wiping cloths were being stored on prep surfaces. Between uses; wet or moist wiping cloths shall be held in an approved sanitizer at an appropriate concentration.

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 5-501.113Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.113; Core; While dumpster lid has seemingly been replaced; side door on the outdoor dumpster was left open. Outdoor waste receptacles shall have tight fitted lids and doors.

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

minorCode 6-501.11 Repairing - PremisesCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C); Small holes in wall in the bakery style area that should be filled. Physical facilities shall be maintained in a state of good repair. Fill holes as needed.

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 20, 2025 · Original Source

1 - Inspection

Jul 17, 2024

Score 97.5

Official score: 97.5 · Understand this area’s scale

6 recorded violations

notedCode 2-301.12Handwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.12; Core; Employee was observed washing hands; then turning the handwashing sink faucet off with their bare hands. After hands are washed; employees shall turn off the handwashing sink with a barrier (such as paper towels) to prevent re-contamination of the hands. Employees were educated on this matter.

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); Priority; Fish and cheese in prep top coolers were being held too highly above their fill line and were above 41F. Chicken in a prep cooler on the "relish" side was at 45-46F. Potentially hazardous food being held cold shall remain at 41F or below. CDI- Cheese at 53F was voluntarily discarded and other food was taken to new refrigeration to cool before a 4 hour period elapsed. Full deductions will be taken if this item is repeated.

In plain English

More about food kept at an unsafe temperature

minorCode 3-302.12Food source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12; Core; Containers of food ingredients were found with no label. Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta; working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT; such as cooking oils; flour; herbs; potato flakes; salt; spices; and sugar shall be identified with the common name of the 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

minorCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

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

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 in food container with its handle directly touching the food. Other scoop with no handle was being stored inside of food container. If utensils are stored in food containers; they shall have handles that are 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 5-501.113Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.113; Core; Dumpster lid is missing on the outdoor receptacle. Outdoor waste receptacles shall have tight fitted lids and doors.

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, Jul 17, 2024 · Original Source

1 - Inspection

Jan 31, 2024

Score 98

Official score: 98 · Understand this area’s scale

3 recorded violations

criticalCode 3-301.11Employee health and hygiene

Official wording

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

Inspector’s notes

3-301.11; Priority; At the conclusion of the inspection; EHS observed an employee remove peppers from bulk jar with bare hands and add them to burger toppers which are pre-assembled for quicker access during lunch rush. Except when washing fruits and vegetables; food employees may not contact exposed; ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue; spatulas; tongs; single-use gloves; or dispensing equipment. CDI- PIC caught this violation and directed employee to discard remaining jar of bulk peppers and all pre-assembled burger toppers during the inspection. Employee washed hands before donning gloves for additional food prep and employee was educated.

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 3-501.16 (A)(2) and (B)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority; Breading cooler in the Craft Kitchen holding TCS foods between 43F-44F when temped. TCS food shall be maintained at 41F or less. VR- TCS foods in this unit were given a maximum shelf life of 4 days until unit is repaired and holding at 41F or below. Refrigeration technician was called today. EHS will return to verify compliance of this violation. See additional notes below.

In plain English

More about food kept at an unsafe temperature

majorCode 3-603.11Food temperature

Official wording

Consumer advisory provided for raw/ undercooked foods

Inspector’s notes

3-603.11; Priority Foundation; Facility has the correct reminder statement on printed menus but seasonal menu page is lacking the disclosure (asterisk) that ties the Santa-Fe Burger to the reminder statement. Burgers are the only food item in facility that is offered undercooked. A disclosure shall include identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked; or contain (or may contain) raw or undercooked ingredients. VR- EHS will return to verify compliance of this item. See additional notes below.

In plain English

More about food kept at an unsafe temperature

Official record from Wake County Environmental Services, Jan 31, 2024 · Original Source

1 - Inspection

Sep 29, 2023

Score 97

Official score: 97 · Understand this area’s scale

3 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; Breading cooler in the Craft Kitchen holding TCS food between 44-45F. Breading cooler in the Kitchen Table holding TCS foods at 55F when temped. TCS food shall be maintained at 41F or less. CDI- Some TCS foods kept in units overnight were voluntarily discarded and TCS foods that were recently placed in breading coolers were allowed to cool back down. Properly made ice baths were placed at breading stations to hold TCS foods until units can be repaired and ice will be frequently replenished throughout the day.

In plain English

More about food kept at an unsafe temperature

criticalCode 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; Container of grilled onions in the walk-in cooler with a prep date of (9/22) should have been discarded yesterday. Two containers of house-made pimento cheese in the walk-in cooler with a prep date of (9/21) should have been discarded two days ago. A food shall be discarded if it is appropriately marked with a date or day that exceeds the 7 day hold at 41F or below. CDI- Foods were 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

minorCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Two sanitizer buckets at the kitchen table were found with concentrations just below 200ppm active quat. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at the appropriate concentration (200-400ppm active quat.). CDI- Solution dispensing at the 3-compartment sink at an approved concentration and buckets were replenished.

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 29, 2023 · Original Source