Restaurant · Wake County, NC

Rh Raleigh Rooftop Restaurant

Name: Rh Raleigh Rooftop Restaurant
Address: 4120 Lassiter Mill Rd, Wake County, NC

4120 Lassiter Mill Rd

Last inspected Mar 4, 2026 · View Map ↗ · Compare ↗

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Score 98.5

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

The full inspection history

4 inspections

1 - Inspection

Mar 4, 2026

Score 98.5

Official score: 98.5 · Understand this area’s scale

3 recorded violations

majorCode Observation: Shellfish tags for oysters do not have a date written when shellfish bag was completed/served. 3-203.12 ShellstockFood source and labeling

Official wording

Required records available: shellstock tags; parasite destruction

Inspector’s notes

Observation: Shellfish tags for oysters do not have a date written when shellfish bag was completed/served. 3-203.12 Shellstock; Maintaining Identification (Pf) Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. Observation: The aquacultured salmon does not have traceback records labeling/destruction letters. 3-402.12 Records; Creation; and Retention (Pf) Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. (A) Except as specified in 3-402.11(B) and (B) of this section; if raw; raw-marinated; partially cooked; or marinated-partially cooked FISH are served or sold in READY-TO-EAT form; the PERSON IN CHARGE shall record the freezing temperature and time to which the FISH are subjected and shall retain the records of the FOOD ESTABLISHMENT for 90 calendar days beyond the time of service or sale of the FISH. A verification follow up will occur for verification of shellfish tags and records for salmon; Hamachi 3/14/26.

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 Observation: Eggs are not identified on the menu for dressingFood temperature

Official wording

Consumer advisory provided for raw/ undercooked foods

Inspector’s notes

Observation: Eggs are not identified on the menu for dressing; food items that are offered raw/undercooked are not asterisked or identified thorugh disclosure. Verification follow up by 3/14/26 for corrective action. 3-603.11 Consumption of Animal Foods that are Raw; Undercooked; or Not Otherwise Processed to Eliminate Pathogens (Pf) the PERMIT HOLDER shall inform CONSUMERS of the significantly increased RISK of consuming such FOODS by way of a DISCLOSURE and REMINDER; as specified in (B) and (C) of this section using brochures; deli case or menu advisories; label statements; table tents; placards; or other effective written means. Pf (B) DISCLOSURE shall include: (1) A description of the animal-derived FOODS; such as “oysters on the half shell (raw oysters);” “raw-EGG Caesar salad;” and “hamburgers (can be cooked to order)”; Pf or (2) 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. Pf (C) REMINDER shall include asterisking the animal-derived FOODS requiring DISCLOSURE to a footnote that states: (1) Regarding the safety of these items; written information is available upon request; Pf (2) Consuming raw or undercooked MEATS; POULTRY; seafood; shellfish; or EGGS may increase your RISK of foodborne illness; Pf or (3) Consuming raw or undercooked MEATS; POULTRY; seafood; shellfish; or EGGS may increase your RISK of foodborne illness; especially if you have certain medical conditions. Pf

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: Wooden charcuterie boards do not meet the definition for use and/or wood type. CDI: Charcuterie boards covered during use with TCS foods. 4-101.17 WoodCleaning and sanitizing

Official wording

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

Inspector’s notes

Observation: Wooden charcuterie boards do not meet the definition for use and/or wood type. CDI: Charcuterie boards covered during use with TCS foods. 4-101.17 Wood; Use Limitation (C) (A) Except as specified in (B); (C); and (D) of this section; wood and wood wicker may not be used as a FOOD-CONTACT SURFACE. (B) Hard maple or an equivalently hard; close-grained wood may be used for: (1) Cutting boards; cutting blocks; bakers' tables; and UTENSILS such as rolling pins; doughnut dowels; salad bowls; and chopsticks; and (2) Wooden paddles used in confectionery operations for pressure scraping kettles when manually preparing confections at a temperature of 110oC (230oF) or above. (C) Whole; uncut; raw fruits and vegetables; and nuts in the shell may be kept in the wood shipping containers in which they were received; until the fruits; vegetables; or nuts are used. (D) If the nature of the FOOD requires removal of rinds; peels; husks; or shells before consumption; the whole; uncut; raw FOOD may be kept in: (1) Untreated wood containers; or (2) Treated wood containers if the containers are treated with a preservative that meets the requirements specified in 21 CFR 178.3800 Preservatives for wood

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 4, 2026 · Original Source

1 - Inspection

Nov 6, 2025

Score 98.5

Official score: 98.5 · Understand this area’s scale

3 recorded violations

notedCode 3-501.17 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food; Date Marking (Pf); Opened container of milk was found with no date marking. After being opened; ready to eat potentially hazardous food shall be dated to indicate when the food must be discarded. CDI- Milk container was dated.

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 7-201.11 Separation - Storage (P)Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-201.11 Separation - Storage (P); Container of butane was stored on a table with its torch hovering above a container of bacon. Poisonous or toxic materials shall be stored in a separate area where they cannot contaminate clean equipment or food. CDI- Butane was taken to a new location.

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

minorCode 4-501.11 Good Repair and Proper Adjustment - Equipment (C)Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11 Good Repair and Proper Adjustment - Equipment (C); Wiring holding ice scoop has rust buildup and was directly touching the food contact portion of the scoop. 3 compartment sink faucet is leaking into the wash and rinse basins of the sink. Equipment shall be maintained in a state of good repair. Repair 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, Nov 6, 2025 · Original Source

1 - Inspection

Jun 27, 2025

Score 97.5

Official score: 97.5 · Understand this area’s scale

5 recorded violations

notedCode 5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf)Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf); Employee was observed using handwashing sink to fill container with water. A handwashing sink shall be used for no purposes other than handwashing. CDI- Employee was educated during the inspection.

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; raw chicken was found being stored too highly above an ice bath and was at 46F. Potentially hazardous food being held cold shall remain at 46F or below. CDI- Chicken was placed in the blast chiller before a 4 hour period elapsed.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.19 (A) (1)Other

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19 (A) (1); Priority Foundation; No full written procedures for time as a public health control (TPHC) were provided for items being held. Written procedures for Time as a Public Health Control shall be prepared in advance; maintained in the establishment; and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). CDI- Written procedures were provided.

In plain English

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

More about other finding

minorCode 3-302.15 Washing Fruits and Vegetables (C)Other

Official wording

Washing fruits & vegetables

Inspector’s notes

3-302.15 Washing Fruits and Vegetables (C); Avocados were found being stored in a prep table for service and were not watch. Fruits and vegetables shall be washed before being used for service. Remove stickers before washing.

In plain English

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

More about other finding

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 (C); Sticker residue was found on the non food contact surfaces of cleaned containers. Non food contact surfaces shall be kept free of soil residue and other debris. Remove sticker residue during washing.

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 27, 2025 · Original Source

1 - Inspection

Dec 9, 2024

Score 97

Official score: 97 · Understand this area’s scale

4 recorded violations

notedCode 2-401.11 (B)Employee health and hygiene

Official wording

Proper eating; tasting; drinking or tobacco use

Inspector’s notes

2-401.11 (B); Employee beverages observed on the countertops among clean dishes. Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands; the container; and exposed food; clean equipment; utensils and linens; and unwrapped single-service and single-use articles. CDI- beverages were moved.

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 3-501.14(A): PriorityFood temperature

Official wording

Proper cooling time & temperatures

Inspector’s notes

3-501.14(A): Priority; Chicken Jus made last night (12/8/24) was observed holding at 49F in the walk-in cooler. Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. CDI- chicken jus was voluntarily discarded by PIC.

In plain English

More about food kept at an unsafe temperature

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

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1); Priority; Roasted chicken and cooked chicken breast in the hot holding cabinet was between 100-128F. Maintain TCS foods in hot holding at 135F or above. CDI- chicken was reheated to 165F.

In plain English

More about food kept at an unsafe temperature

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

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2); Priority; Honey brown butter sauce and several packages of unsalted butter both sitting out at room temperature; house made pickles; kale and lettuce (overstocked) were all holding above 41F in various units of refrigeration (see temperature chart). Maintain TCS foods in cold holding at 41F or less. CDI- honey brown butter sauce and unsalted butter was voluntarily discarded by the PIC. All other food items were cooled down in other units of refrigeration.