1 - Inspection
Jul 31, 2026
Score 100
Official score: 100 · Understand this area’s scale
0 recorded violations
No violations recorded in this inspection.
Official record from Wake County Environmental Services, Jul 31, 2026 · Original Source
Restaurant · Wake County, NC
Salem Street Pub
113 N Salem St
Last inspected Jul 31, 2026 · View Map ↗ · Compare ↗
Score 100
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
6 inspections1 - Inspection
Sep 24, 2025
Score 97.5
Official score: 97.5 · Understand this area’s scale
2 recorded violations
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) Boiled eggs; Brussels sprouts; and chicken breast were observed cold holding at temperatures above 41°F. TCS foods must be maintained at 41°F or below to ensure food safety. PIC voluntarily discarded the boiled eggs. The chicken breast and Brussels sprouts were placed in an ice bath and moved to the reach-in cooler for rapid cooling. ***Corrected During Inspection (CDI)***
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 temperaturemajorCode —Pests
Official wording
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111 Controlling Pests (Pf) Flies were observed throughout the kitchen area. The facility must be maintained free of insects to prevent contamination and ensure sanitary conditions. PIC was advised to review current pest control measures and implement revisions as necessary to eliminate pest activity. ***WILL VERIFY WITHIN 10 DAYS***
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 insectsOfficial record from Wake County Environmental Services, Sep 24, 2025 · Original Source
1 - Inspection
Apr 11, 2025
Score 98
Official score: 98 · Understand this area’s scale
3 recorded violations
notedCode 2-501.11Other
Official wording
Procedures for responding to vomiting & diarrheal events
Inspector’s notes
2-501.11; Priority Foundation; Facility could not locate their clean-up procedures for bodily fluid. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. CDI- educational material provided. Keep this material readily available in the future for employees to reference.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 4-601.11(A)Cleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-601.11(A); Priority Foundation; The deli slicer; stored as clean; had extensive food residue behind the blade. A large piece of cheese and meat residue were observed stuck behind the blade. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI- slicer cleaned and sanitized during inspection.
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 problemsnotedCode 3-303.12Contamination
Official wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-303.12; Core; Observed peeled; boiled eggs stored in a container of standing water in the reach-in unit. Except for raw vegetables such as carrots; celery and cut potato; do not store TCS foods in water. CDI- water drained. No point taken.
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 contaminationOfficial record from Wake County Environmental Services, Apr 11, 2025 · Original Source
1 - Inspection
Oct 9, 2024
Score 98
Official score: 98 · Understand this area’s scale
6 recorded violations
notedCode 4-903.11(B)Equipment and utensils
Official wording
Utensils; equipment & linens: properly stored; dried & handled
Inspector’s notes
4-903.11(B); Core; Several metal pans were observed stacked wet. After cleaning and sanitizing; equipment and utensils shall be stored in a self-draining position that allows air drying. CDI- pans separated for 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 issuesnotedCode 2-401.11 (A)Employee health and hygiene
Official wording
Proper eating; tasting; drinking or tobacco use
Inspector’s notes
2-401.11 (A); Core; Observed an employee beverage in a single-use cup with a lid and straw on a cutting board at the prep line. Employee was actively engaged in food prep. Employees shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment and utensils; and other items needing protection can not result. CDI- cup was moved away from the prep area. Utilize designated areas to store employee beverages and refrain from drinking at the prep line while working. Full point may be taken for repeat violations in the future.
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 issuesnotedCode 3-603.11 (B)(1)Food temperature
Official wording
Consumer advisory provided for raw/ undercooked foods
Inspector’s notes
3-603.11 (B)(1); Priority Foundation; The consumer advisory on the menu for burgers; eggs and Caesar dressing containing raw egg were missing the asterisk and/or the disclosure that these foods can be cooked to order or contain raw animal ingredients. Consumer advisory disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw; undercooked; cooked to order; etc.; or by asterisking to a footnote that indicates this. CDI- menus were altered with a label maker to meet these requirements. No point taken today.
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 temperaturenotedCode 3-302.13Other
Official wording
Pasteurized eggs used where required
Inspector’s notes
3-302.13; Priority; Facility is serving Caesar salad containing raw egg without the proper consumer advisory on the menu. In foods such as Caesar dressing; hollandaise or Béarnaise sauce; mayonnaise; meringue; eggnog; ice cream; and egg-fortified beverages; pasteurized eggs shall be used for ready-to-eat foods containing eggs unless the requirements in 3-401.11(D) (consumer advisory exception) are met. CDI- menus were altered to include an asterisk by Caesar salad containing raw egg that links to the consumer advisory posted at the bottom of the menu.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 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; A cutting board in the prep area was observed with discolored scratches. Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. No point taken today.
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 problemsnotedCode 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; Food debris build-up observed under the grill on the counter. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue and other debris. Increase cleaning frequency.
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 problemsOfficial record from Wake County Environmental Services, Oct 9, 2024 · Original Source
1 - Inspection
May 29, 2024
Score 97.5
Official score: 97.5 · Understand this area’s scale
4 recorded violations
minorCode 2-401.11Employee health and hygiene
Official wording
Proper eating; tasting; drinking or tobacco use
Inspector’s notes
2-401.11; Core; An open beverage container was observed on a prep table cutting board upon arrival. Employees shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment; single-service articles and linens cannot occur. CDI- cup was removed from the prep area. Other closed beverage containers were observed on a shelf directly above a prep table where food prep was occurring. Containers were moved to a lower shelf.
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 issuescriticalCode 3-501.18Food source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.18; Priority; A bag of cooked chicken wings with a date mark of 5/15 was observed in the reach-in cooler. Ready-to-eat TCS foods shall be discarded after 7 days in refrigeration. The day of preparation shall count as day 1. CDI- wings 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 problemsminorCode 3-302.15Other
Official wording
Washing fruits & vegetables
Inspector’s notes
3-302.15; Core; Observed avocado being cut on the makeline with the produce stickers still present on the skin. Raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut; combined with other ingredients; cooked; served; or offered for human consumption in ready-to-eat form. Wash all produce before cutting and remove produce stickers. No point taken today.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 6-501.12Cleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12; Core; Floor behind ice machine in the corner of the kitchen is soiled with debris and residue. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency of this area.
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 problemsOfficial record from Wake County Environmental Services, May 29, 2024 · Original Source
1 - Inspection
Jan 12, 2024
Score 98.5
Official score: 98.5 · Understand this area’s scale
1 recorded violation
criticalCode 3-403.11Food temperature
Official wording
Proper reheating procedures for hot holding
Inspector’s notes
3-403.11; Priority; Chili was observed reheated to a temperature of 111- 137F and placed in the hot holding unit. TCS (temperature controlled for safety) food that is cooked; cooled; and reheated for hot holding shall be reheated so that all parts of the food reach a temperature of at least 165F within 2 hours. CDI- chili was placed on the stove to reheat quickly and reached a temperature over 165F.
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 temperatureOfficial record from Wake County Environmental Services, Jan 12, 2024 · Original Source