Restaurant · Wake County, NC

River Pub

Name: River Pub
Address: 10940 Raven Ridge Rd, Wake County, NC

10940 Raven Ridge Rd

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

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Score 96

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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

6 inspections

1 - Inspection

Jul 10, 2026

Score 96

Official score: 96 · Understand this area’s scale

8 recorded violations

notedCode 6-301.11Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.11; Priority Foundation; There was not any soap in the soap dispenser at the entry of the kitchen upon inspector's arrival. Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of soap. CDI- Soap was added to the dispenser.

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); Priority; Slaw (48F); sliced tomatoes (48F); and swiss (49F) in the top section and feta (49F) and ham (50F) in the bottom section of the prep cooler temped above 41F. Except during preparation; cooking; or cooling; or when TPHC is used TCS FOOD shall be maintained at 41F or less. PIC voluntarily discarded some foods; put foods that had been replenished within the hour on ice. A verification visit will be made on Monday; July 13; 2026 to ensure foods are being held at 41F or below.

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 4-301.11Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

4-301.11; Priority Foundation; Boiled eggs that temped at 99F at the prep sink were put into the prep cooler and temped at 89-90F after 30 minutes; the prep cooler is not currently able to maintain foods at 41F or below. There shall be sufficient cooling and cold equipment to properly cool and hold foods cold at 41F or below. CDI- Boiled eggs were moved to walk-in cooler.

In plain English

More about food kept at an unsafe temperature

minorCode 3-304.14 (B)Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14 (B); Core; A wet wiping cloth was stored on the cutting board of the prep cooler. Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be held between uses in sanitizer and laundered daily. CDI- Cloth was removed.

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 4-501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11; Core; The lids on the prep cooler are partially detached and one is separating; so the insulation is exposed. Maintain equipment in good repair. Repair/replace equipment.

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 4-601.11Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11; Core; The inside of the microwave; the shelving in the area with the prep sinks needs wiping down as well as the inside of the prep cooler. need cleaning Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris. Clean these items 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 5-501.110Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.110; Core; A box with establishment's address label was stored outside of the dumpster. PIC states empty alcohol bottles and boxes do not belong to him. Keep waste stored in receptacles so waste is inaccessible to insects and rodents. CDI- PIC put boxes in recycling dumpster.

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

notedCode 6-501.16Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.16; Core; A mop was stored in dirty mop in the bottom section of the mop bucket. Store mops for air drying after use. CDI- Mop water was dumped and mop was moved to upper section of the bucket.

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 10, 2026 · Original Source

1 - Inspection

Jan 5, 2026

Score 97

Official score: 97 · Understand this area’s scale

7 recorded violations

notedCode 3-302.11 (A)(2)Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11 (A)(2); Priority; Raw shell eggs were stored above sauces/dressings and a box raw bacon was stored above produce in the walk-in cooler. Separate types of raw animal foods from each other such as beef; fish; lamb; pork; and poultry during storage; preparation; holding; and display. CDI - Shelled eggs and bacon moved to shelving above raw meats.

In plain English

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

More about other finding

notedCode 4-602.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11; Core; A portion of the guard inside of the large ice machine had slight pink residue buildup. Components of ice machines and beverage dispensing machines shall be cleaned frequently enough to prevent a buildup of soil residues. Ensure all portions of the ice machine are cleaned thoroughly.

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 3-603.11 (B)(2) and (C)(2)Food temperature

Official wording

Consumer advisory provided for raw/ undercooked foods

Inspector’s notes

3-603.11 (B)(2) and (C)(2); Priority Foundation;The burgers did not have asterisks or a statement about being served undercooked and the consumer advisory statement did not have a statement about asterisked items being served raw or undercooked. Consumer Advisory Disclosures that are asterisked to a footnote shall state; * Items are served raw or undercooked; or contain (or may contain) raw or undercooked ingredients. A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats; poultry; seafood; shellfish; or eggs may increase your risk of foodborne illness. CDI- Labels were printed and stickers were added to the menu.

In plain English

More about food kept at an unsafe temperature

notedCode 7-207.11 (B)Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-207.11 (B); A bottle of Tums was stored on shelving above the slicer and boxed beverage syrups. Store labeled; employee medications to prevent contamination of food; equipment; and other food service related items. CDI- Tums were moved to the office.

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 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; Shelves in the walk-in cooler are rusting and the coating on the faucet in one of the bathrooms has been stripped. Equipment and components shall be maintained intact and in good repair/condition. Repair/replace equipment.

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 4-601.11Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11; Core; The inside of the microwave and the bases of the potato choppers need cleaning Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris. Clean these items 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 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; There is debris in the light shield in the kitchen by the 3 compartment sink. The physical facilities shall be maintained clean. Clean the floors; walls; and ceilings on a more frequent basis. Points not taken due to improvement in cleaning light shields.

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 5, 2026 · Original Source

1 - Inspection

Jul 16, 2025

Score 96.5

Official score: 96.5 · Understand this area’s scale

9 recorded violations

notedCode 5-501.114Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.114; Core; The recycling and garbage dumpsters are missing their drain plugs. Waste handling units shall have drain plugs in place. Have your landlord contact your waste management company or manually install a drain plug.

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

notedCode 2-103.11(O)Permits, training, and postings

Official wording

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

Inspector’s notes

2-103.11(O); Priority Foundation; PIC unable to provide proof of employees' responsiblity in reporting exposure; symptoms; and/or diagnosis of foodborne illness. The person in charged is responsible for ensuring food employees are informed of their responsibility to report required symptoms; illnesses and exposure. CDI- Employee health agreement signed by all employees present during inspection.

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

notedCode 4-501.114Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114; Priority; The chlorine based sanitizer at the dish machine tested at less than 10ppm. Chlorine based sanitizer at dish machines shall maintain a chlorine concentration between 50-200 ppm. CDI- Dish machine was primed and tested between 100-200ppm.

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 3-302.12Food source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12; Core; The chicken breader in the bulk container near the fryer was not labeled and the writing has faded on the bulk shrimp breader container. The working containers of the shrimp and chicken breader are not labeled as well. CDI: Containers were washed and labeled.

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 3-304.14(B)Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14(B); Core; Cloths were stored in chlorine based sanitizer that tested below 10 ppm; and a damp cloth was stored at a prep sink. In- use damp/wet wiping cloths shall be held in properly concentrated sanitizer between uses. CDI- Sanitzer discarded and made to concentration that tested between 100-200 ppm.

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 4-501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11; Core; The mechanical cover on the ice machine in the kitchen was missing (it is not in use and is scheduled for repair). Equipment and components shall be maintained intact and in good repair/condition. Repair/replace broken equipment.

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 4-601.11Cleaning and sanitizing

Official wording

Non-food contact surfaces 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

minorCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; There is debris in some of the light shields in the kitchen and in the hallway; the ceiling vent in the bathroom closest to the dining area has a buildup of dust. The physical facilities shall be maintained clean. Clean the floors; walls; and ceilings on a more frequent basis.

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 6-305.11Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-305.11; Core; Employee belongings were stored above and mixed in with seasonings and single service items on the dry goods rack. Employee items shall be stored in a designated area to prevent the contamination of the restaurant's food and supplies. CDI- Employee items moved to another shelf and separated from the restaurant's food and supplies.

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 16, 2025 · Original Source

1 - Inspection

Feb 12, 2025

Score 97

Official score: 97 · Understand this area’s scale

3 recorded violations

notedCode 3-501.14Food temperature

Official wording

Proper cooling time & temperatures

Inspector’s notes

3-501.14; Priority; Large pot of chili in the walk-in cooler that was cooked and cooled around 7pm last night had an internal temperature of 52F-53F at the time of the inspection. Time/Temperature Control for Safety (TCS) foods shall be cooled from 135F to 70F within 2 hours and from 70F to 41F or less within 4 additional hours. CDI- Chili was voluntarily discarded during the inspection. See cooling methods (Item #33).

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; Housemade slaw (2/5); chicken salad (2/1); french onion soup (2/2); and turkey slices (2/3) in the walk-in cooler found holding longer than 7 days. Ham is sliced and placed in the freezer on the same day; then pulled to thaw in the walk-in cooler. Additional date is added to container but the thaw date on sliced ham container in the walk-in cooler was (2/3). Time/Temperature Control for Safety (TCS) food shall be discarded once it exceeds its date for time/temperature safety (7 days from preparation if held at 41F or below). CDI- All foods were voluntarily discarded during the inspection. Sliced ham; sliced turkey; and housemade slaw prepped on same dates but stored in the prep cooler were voluntarily discarded too.

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 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; 1)Chili was cooled in a large; deep; covered pot overnight in the walk-in cooler. 2)Blanched fries found cooling at room temperature with internal temperature below 135F. Once raw potatoes are cooked; they are considered a TCS food and require temperature or time control. Cooling shall be accomplished using rapid cooling methods such as: placing the food in shallow pans; cooling in smaller portions; stirring the food in a container on an ice bath; using rapid cooling equipment like ice wands; or using ice as an ingredient and the containers should be loosely covered; or uncovered; if protected from overhead contamination. CDI- Discussion had about the cooling process; using shallower pans; and ice baths combined with stirring. Blanched fries were taken to the walk-in cooler to continue the cooling process.

In plain English

More about food kept at an unsafe temperature

Official record from Wake County Environmental Services, Feb 12, 2025 · Original Source

1 - Inspection

Apr 8, 2024

Score 99

Official score: 99 · Understand this area’s scale

4 recorded violations

criticalCode 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; A container of French Onion Soup was dated as prepared on 03.20 (~19 days prior). Ham & corned beef were dated as sliced/prepared on 03.25...Time/Temperature Control for Safety (TCS) food shall be discarded once it exceeds its date for time/temperature safety (7 days from preparation if held at 41F or below). CDI: PIC unaware FOS has a seven day shelf life due to the heat treated onions. PIC informed and product voluntarily discarded. Ham was sliced & frozen on 3.25. PIC educated on adding a "pulled from frozen" date to resume the 6 day hold. Corned beef was a specialty item that is no longer on the menu & was 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

minorCode 3-302.12Food source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12; Core; A bin of flour above the potato prep sink and a large bin of flour near the fryer were not labeled...Containers were labeled at one point but the labels had fallen and weren't replaced. CDI: Containers labeled.

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 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; Shelves in the walk-in cooler are rusted...Equipment and components shall be maintained intact and in good repair/condition. Replace any rusted shelving with similar; approved shelving.

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; The tile trim is becoming separated from the wall at the top of the mop sink...Physical facilities shall be maintained in good repair. Reseal this tile to the wall.

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, Apr 8, 2024 · Original Source

1 - Inspection

Dec 5, 2023

Score 99

Official score: 99 · Understand this area’s scale

4 recorded violations

minorCode 4-602.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11; Core; A portion of the guard inside of the large ice machine had slight pink residue buildup...Equipment shall be cleaned at a frequency necessary to preclude accumulation of soil & residue. Ensure all portions of the ice machine are cleaned thoroughly.

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 3-302.12Food source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12; Core; Two of the large flour bins are not labeled...Containers of foods that are not immediately recognizable shall be labeled 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 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; Shelves in the walk-in cooler are rusted...Equipment and components shall be maintained intact and in good repair/condition. Replace any rusted shelving.; 4-502.11(A) and (C); Core; Some of the plastic lids & containers are cracked and/or melted...Utensils shall be maintained in good repair or discarded/replaced.

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 6-201.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-201.11; Core; The potato dicer is attached to the wall with a piece of raised; unpainted wood...Walls & wall coverings shall be installed so they are smooth and easily cleanable. PIC says the wall ripped out from using the dicer and this is a temp solution.; 6-501.11; Core; The tile wall is becoming separated from the wall at the top of the mop sink...Physical facilities shall be maintained in good repair. Reseal this tile to the wall.

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, Dec 5, 2023 · Original Source