Restaurant · Wake County, NC

Sean's Shack

Name: Sean's Shack
Address: 2840 E Millbrook Rd, Wake County, NC

2840 E Millbrook Rd

Last inspected Jun 2, 2026 · View Map ↗ · Compare ↗

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Score 94

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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

Jun 2, 2026

Score 94

Official score: 94 · Understand this area’s scale

10 recorded violations

notedCode —Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A) Certified Food Protection Manager (C) PIC shall demonstrate knowledge by being a certified food protection manager. A list of ANSI approved CFPM classes is available at wake.gov/food. - No certified food protection manager present during the current 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 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Quat sanitizer concentration shall be within 150-400ppm. - Observed throughout the operation line the sani-bucket with quat sanitizer concentration of less than 150ppm. Corrected during inspection (CDI)- the sani-buckets refilled with 400ppm Quat sanitizer. 4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency. (E) Surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not TIME/TEMPERATURE CONTROL FOR SAFETY (TCS) FOOD shall be cleaned:(1) At any time when contamination may have occurred - Observed heavy accumulation with black and pink stain on the surfaces in this area: back of the soda spout pushersCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Quat sanitizer concentration shall be within 150-400ppm. - Observed throughout the operation line the sani-bucket with quat sanitizer concentration of less than 150ppm. Corrected during inspection (CDI)- the sani-buckets refilled with 400ppm Quat sanitizer. 4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency. (E) Surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not TIME/TEMPERATURE CONTROL FOR SAFETY (TCS) FOOD shall be cleaned:(1) At any time when contamination may have occurred - Observed heavy accumulation with black and pink stain on the surfaces in this area: back of the soda spout pushers; the ceiling of the ice machine bin. CDI - the soda pushers cleaned. Discussed the cleaning schedule with the person in charge (PIC)

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 3-501.16 (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) Maintain TCS foods in cold holding at 41F or less. -P - Observed the prep top cooler section that stored pulled eggs and shell eggs: the pooled eggs (52F) with temperature above 41F. CDI - PIC restored the pooled egg in the cooler unit. Rechecked 10 minutes later with pooled egg temperature 41F.

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 7-102.11 Common Name - Working Containers (Pf). Label working containers of toxic materials such as cleaners and sanitizers.-Pf 7-201.11 Store toxic materials to avoid contamination of foodChemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11 Common Name - Working Containers (Pf). Label working containers of toxic materials such as cleaners and sanitizers.-Pf 7-201.11 Store toxic materials to avoid contamination of food; equipment; utensils; linens; and single-service/use items. -P - Observed blue detergent powder in a working container with no label. CDI - label provided. - Observed dry goods storage (non-TCS food): found the detergent powder stored on the floor with leakage powder residue on the floor. CDI - detergent powder was removed from the room; and the detergent powder bag was stored away from the dry goods storage.

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 3-302.12 Label all working containers of food (oilsFood source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12 Label all working containers of food (oils; spices; salts; flour; sugar) except food that is easy to identify such as dry pasta. - Observed multiple spices in a working container with no label. Dressing and sauce out of the original container; with no label. The food employee stated they identify the spice or sauce using color. Discussed with PIC about implementing a color code chart to help identify the food that is out of its original container. Repeat - The color of spices and sauces is significant to identify; no point at this time.

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 —Other

Official wording

Washing fruits & vegetables

Inspector’s notes

3-302.15 Wash fruits and vegetables prior to use. - Observed a cut half avocado with a sticker still on it. Discussed with PIC about removing the sticker during the avocado washing step.

In plain English

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

More about other finding

notedCode 3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. - Observed a scoop with no handle stored inside a bag of flour in multiple areas (walk-in coolerEquipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. - Observed a scoop with no handle stored inside a bag of flour in multiple areas (walk-in cooler; under prep table). CDI - the scoop with a handle provided. Repeat

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 —Equipment and utensils

Official wording

Single-use & single-service articles: properly stored & used

Inspector’s notes

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. - Coffee making station: Observed coffee filter stored with no protection. CDI - coffee filter restored in the bag.

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 4-501.11 Maintain equipment in good repair. - Observed tear gaskets in this area: ice cream prep coolerCleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11 Maintain equipment in good repair. - Observed tear gaskets in this area: ice cream prep cooler; standing freezer; and walk-in cooler. Discussed the matter with the PIC regarding the gasket with cracks and crevices that will be hard to keep clean. Repeat.

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 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dustCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed black stain accumulation that needs detailed cleaning in these areas: back of the prep top; cooler lid; and prep cooler drawers. Repeat.

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 2, 2026 · Original Source

1 - Inspection

Dec 2, 2025

Score 92

Official score: 92 · Understand this area’s scale

8 recorded violations

notedCode 2-102.12(A)Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12(A); Core; No Certified Food Protection Manager (CFPM) present. The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Have additional staff with managerial control certified to provide better coverage. [REPEAT]

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 3-501.16(A)(1)Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1); Priority; Hot-Holding: Cooked mushrooms at 128F and cooked onions at 110F in pans stored high above other items in the hot wells. Same product types properly down in the wells holding at correct temperature. Maintain hot Temperature Control for Safety (TCS) foods at 135F and above. CDI- Off-temperature products voluntarily discarded during inspection by PIC.

In plain English

More about food kept at an unsafe temperature

notedCode 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; Cold-Holding: TCS foods on low ice across from the grill holding too warm; including cut tomato at 45F; coleslaw at 51F; cut lettuce at 55F; cut lettuce at 52. PIC stated this unit is not working; so using ice. In the chicken dredge unit; raw chicken at 54F and 60F. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- TCS foods exceeding 41F voluntarily discarded by PIC during inspection. [REPEAT]

In plain English

More about food kept at an unsafe temperature

notedCode 3-603.11Food temperature

Official wording

Consumer advisory provided for raw/ undercooked foods

Inspector’s notes

3-603.11; Priority Foundation; Some menus lacking the Consumer Advisory. Menus with advisory do not have symbol/asterisk by all the egg products that may be cooked-to order. Eggs cooked to order. If an animal FOOD such as beef; EGGS; FISH; lamb; milk; pork; POULTRY; or shellfish is served or sold raw; undercooked; or without otherwise being processed to eliminate pathogens; either in READY-TO-EAT form or as an ingredient in another READY-TO-EAT FOOD; the PERMIT HOLDER shall inform CONSUMERS of the significantly increased RISK of consuming such FOODS by way of a DISCLOSURE and REMINDER. 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. A REMINDER shall include asterisking the animal-derived FOODS requiring DISCLOSURE to a footnote that states: Consuming raw or undercooked MEATS; POULTRY; seafood; shellfish; or EGGS may increase your RISK of foodborne illness. CDI- PIC updated the Consumer Advisory to directly state "Eggs are" cooked to order. [REPEAT]

In plain English

More about food kept at an unsafe temperature

notedCode 3-302.12Food source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12; Core; Labeling missing on multiple spices and squeeze bottles of food ingredients. 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. Do not reuse mayonnaise jars; mayonnaise contains egg. Add labeling to these items. [REPEAT]

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 2-402.11Employee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

2-402.11; Core; Food handlers observed working with food without wearing a hat or hair net. FOOD EMPLOYEES shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair; that are designed and worn to effectively keep their hair from contacting exposed food; clean equipment; utensils; and linens; and unwrapped single-service and single-use articles. Ensure food employees wear a hat or hair net.

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 concentration too low in sanitizer buckets; measured at 0ppm quat. Damp wiping cloth left out on counter. Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be held between uses in a chemical sanitizer solution at the required concentration (50-200ppm chlorine; 200-400 quat). Remake the sanitizer buckets throughout and verify correct sanitizer concentration reached. [REPEAT]

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; Gaskets torn in slider cover prep unit drawers and in front low silver storage doors. Wire shelving cracked and rusting in some units. EQUIPMENT shall be maintained in a state of good repair and condition. EQUIPMENT components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturers specifications. Replace the torn door/drawer gaskets. Replace the rusted/cracked wire shelves/racks. [REPEAT] 4-501.12; Core; Cutting boards at both prep units observed with soiled cut lines. 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. Resurface or replace the boards. [REPEAT]

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 2, 2025 · Original Source

1 - Inspection

Jun 23, 2025

Score 91

Official score: 91 · Understand this area’s scale

12 recorded violations

notedCode 2-102.12(A)Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

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 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; Cold-Holding: TCS foods on low ice by the grill holding too warm; including shell eggs at 75F; shredded cheese at 43F; and egg wash at 45F. In the front cold well; hot dogs at 64F and 67F; cheese slices at 67F and chicken at 67F. PIC stated this unit is turned on in the morning; not left on; and may not be working at all. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- TCS foods exceeding 41F voluntarily discarded by PIC during inspection. [REPEAT]

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; Menus are lacking the Consumer Advisory. Eggs cooked to order. If an animal FOOD such as beef; EGGS; FISH; lamb; milk; pork; POULTRY; or shellfish is served or sold raw; undercooked; or without otherwise being processed to eliminate pathogens; either in READY-TO-EAT form or as an ingredient in another READY-TO-EAT FOOD; the PERMIT HOLDER shall inform CONSUMERS of the significantly increased RISK of consuming such FOODS by way of a DISCLOSURE and REMINDER. 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. A REMINDER shall include asterisking the animal-derived FOODS requiring DISCLOSURE to a footnote that states: Consuming raw or undercooked MEATS; POULTRY; seafood; shellfish; or EGGS may increase your RISK of foodborne illness. VR-VERIFICATION REQUIRED. Update the menu to include Consumer Advisory; and asterisk by products required to be tied to the Consumer Advisory. Text picture of menu correction to your REHS Joanne Rutkofske at 919-623-0459 within 10 days for verification. Example- *Consumer Advisory- This item is served raw or undercooked; or contains (or may contain) raw or undercooked ingredients. Consuming raw or undercooked meats; poultry; seafood; shellfish; or eggs may increase your risk of foodborne illness.

In plain English

More about food kept at an unsafe temperature

notedCode 7-102.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11; Priority Foundation; Labeling missing on buckets of sanitizer throughout. Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI- Labeling added during inspection.

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 4-204.112Equipment and utensils

Official wording

Thermometers provided & accurate

Inspector’s notes

4-204.112; Core; Air temperature thermometer not available in the front tall glass cold-hold unit. In a mechanically refrigerated FOOD storage unit; the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit. CDI- Air temperature thermometer added during inspection.

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 3-302.12Food source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12; Core; Labeling missing on multiple spices; flour; and squeeze bottles of food ingredients. Several mayonnaise and pickle jars observed being reused for storage of spices without removing/covering old labeling. 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. Add labeling to these items. Do not reuse mayonnaise jars for this purpose; mayonnaise contains egg; a Temperature Control for Safety (TCS) food. Recommend using new food-safe containers designed for reuse.

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 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Sanitizer concentration too low in sanitizer buckets and fresh from dispenser; measured at 0ppm quat. Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be held between uses in a chemical sanitizer solution at the required concentration (50-200ppm chlorine; 200-400 quat). Have sanitizer dispenser serviced; concentration adjusted; and remake the sanitizer buckets throughout. 3-304.14; Core; Damp wiping cloth left out on counter. Too many wiping cloths in sanitizer bucket; not enough sanitizer in sanitizer bucket to fully submerge wiping cloths. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at the required concentration (50-200ppm chlorine; or 200-400ppm quat). [REPEAT]

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 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; Multiple spices observed with no-handle single-service cups left as scoop in he product. Spice with scoop observed with handle down in the product. Bowls left as scoops in open bags of flour and corn starch. During pauses in FOOD preparation or dispensing; FOOD preparation and dispensing UTENSILS shall be stored: in the FOOD with their handles above the top of the FOOD; or In a clean/dry; protected location; or In a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned at a frequency specified in Food Code (every 4 hours); or In running water of sufficient velocity to flush particulates to the drain; if used with moist FOOD such as ice cream. CDI- Scoop; bowls; single-service containers all removed during inspection.

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 4-903.11(A) and (C)Equipment and utensils

Official wording

Single-use & single-service articles: properly stored & used

Inspector’s notes

4-903.11(A) and (C); Core; Unwrapped single-service cups stored food-side up in dispenser with no top cover in place. SINGLE-SERVICE and SINGLE-USE ARTICLES shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used. CDI- Covering added during inspection.

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 4-501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11; Core; Two drawer gaskets torn. Door gaskets to front low storage unit torn. Wire shelving cracked and rusting in front glass door cooler. Rusted/peeling wire racks in walk-in cooler. EQUIPMENT shall be maintained in a state of good repair and condition. EQUIPMENT components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturers specifications. Replace the torn door/drawer gaskets. Replace the rusted wire shelves/racks. 4-501.12; Core; Cutting boards at prep units observed with soiled cut lines; and more stored as clean also with soiled cut lines. 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. Resurface or replace the boards.

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 4-601.11(B) and (C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; Residue accumulation down side of fryer; in drawer units; on low shelving throughout; on clean dish storage rack. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris. Increase cleaning frequency to these areas. 4-601.11(B) and (C); Core; Ice machine with microbial film buildup along inner side walls and ceiling; not currently in direct contact with ice below. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris. Increase cleaning frequency to these areas. [REPEAT]

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 6-501.16Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.16; Core; Mops not hung to dry; leaning up against wall in service sink. After use; mops shall be placed in a position that allows them to air-dry without soiling walls; EQUIPMENT; or supplies. Hang mops to dry after use; floppy mop head side down; so draining into service sink drain. 6-501.114; Core; Tall cold-hold unit and various cooler parts no longer needed or used stored in kitchen and staff break area. Maintain premises free of Items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used. Remove these items. 6-501.12; Core; Residue and debris accumulation along floors under and around equipment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to these areas and clean thoroughly. [REPEAT]

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 23, 2025 · Original Source

1 - Inspection

Nov 8, 2024

Score 94

Official score: 94 · Understand this area’s scale

9 recorded violations

notedCode 2-102.12 (A)Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A); Core; No person in charge with food protection manager certification was present during inspection (expired 11/1/2022). At least one supervisor/manager shall be a certified food protection manager (CFPM) by passing a test (such as ServSafe) that is part of an ANSI accredited program. This certified person shall be on-site at all times during operation. CDI-Approved CFPM course emailed to manager at the end of 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 6-301.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.12; Priority Foundation; Paper towels were not available a the handwashing station next to the ice machine. Provide paper towels or approved alternative for hand drying at each handsink. CDI- paper towels provided.

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; [Repeat] Cut tomatoes; slaw and salsa verde in the flip top cooler near the drive thru were holding above 41F (see temperature chart). TCS(Time/Temperature Control for Safety) foods shall be maintained at 41F or below. CDI-Food items voluntarily discarded by PIC.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.17Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17; Priority Foundation; [Repeat] Salsa Verde in the walk-in cooler was dated from (11/1). Several food items in the walk-in cooler dated for today were discovered to be made last night after conversation with the PIC. Ready-to-eat TCS (Time/Temperature Control for Safety) foods prepared and held in a food establishment for more than 24 hours shall be clearly marked for a maximum of 7 days. The day of preparation shall be counted as Day 1. CDI-by adding known dates to foods and the salsa verde. **Several TCS foods were observed being dated for 10 days instead of the required 7 days. Education given on correct date marking process. **

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; Core; [Repeat] Tightly covered containers of strawberry syrup cooked this morning around 8:00am were observed holding at 95F in the walk-in cooler. When placed in cooling or cold holding EQUIPMENT; FOOD containers in which FOOD is being cooled shall be: Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and Loosely covered; or uncovered if protected from overhead contamination as specified under Subparagraph 3 305.11(A)(2); during the cooling period to facilitate heat transfer from the surface of the FOOD.

In plain English

More about food kept at an unsafe temperature

notedCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Observed a few damp wiping cloths stored on countertops. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a quaternary ammonium sanitizer solution at concentration 200-400ppm.

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 3-302.15Other

Official wording

Washing fruits & vegetables

Inspector’s notes

3-302.15; Core; [Repeat] Food employee observed cutting red potatoes straight from the bag without washing them first. 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. Remember to wash all produce.

In plain English

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

More about other finding

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] Observed soiled shelving in walk-in cooler and shelving holding clean dishes. Non food contact surfaces shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Increase cleaning on these surfaces.

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 6-501.114Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.114; Core; [Repeat] Observed unused reach-in fridges stored in back area. Items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used. Remove all items from the establishment that are not necessary for its operation.

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 8, 2024 · Original Source

1 - Inspection

Jun 3, 2024

Score 90

Official score: 90 · Understand this area’s scale

13 recorded violations

criticalCode 2-201.11 (A)Permits, training, and postings

Official wording

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

Inspector’s notes

2-201.11 (A); (B); (C); and (E); Priority; [Repeat] Observed establishment did not have update employee health policy to include non-typhoidal salmonella. The permit holder shall require food employees and conditional employees to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. CDI-Updated employee health policy was emailed to manager.

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

criticalCode 2-301.14Handwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.14; Priority; Food employee observed cracking raw eggs with gloved hands and then proceeded to handle other ready-to-eat food items without changing gloves and washing hands. Hands shall be washed when switching between working with raw food and working with ready-to-eat food. CDI- education given and employee washed hands.

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; Priority Foundation; Raw chicken observed above raw pork in the walk-in cooler. Food shall be stored in order of final cook temperature. CDI-by educating and rearranging foods during inspection.

In plain English

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

More about other finding

criticalCode 3-501.14Food temperature

Official wording

Proper cooling time & temperatures

Inspector’s notes

3-501.14; Priority; Two large containers of grits being held in the walk-in cooler; made last night around 10pm was holding between 47-50F. Cooked TCS foods shall be cooled within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 41F or less. CDI- grits voluntarily discarded by PIC.

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; Raw shelled eggs on ice were holding at 69F. Eggs were put out within the last 2 hours of my arrival. Shredded chicken on ice and gravy was also holding above 41F ( see temperature chart). TCS(Time/Temperature Control for Safety) foods shall be maintained at 41F or below. CDI-Food items submerged into more ice or moved to other units of refrigeration to rapidly cool.

In plain English

More about food kept at an unsafe temperature

majorCode 3-501.17Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17; Priority Foundation; [Repeat] Several pans of chili and a container of shrimp salad observed without dates in the walk-in cooler. Observed cooked spaghetti noodles; cooked chicken fingers and chicken patties; salsa verde and chilaquiles sauces in the walk-in freezer and reach-in freezer not dated with cook and freeze date. Ready-to-eat TCS (Time/Temperature Control for Safety) foods prepared and held in a food establishment for more than 24 hours shall be clearly marked for a maximum of 7 days. Foods prepared on site and then frozen must have freeze and thaw dates. The day of preparation shall be counted as Day 1. CDI-by adding known dates to foods in walk-in cooler and freezer.

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 7-201.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-201.11; Priority; Several containers of salt observed being stored on the shelf with other chemicals in the dry storage room. POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD; EQUIPMENT; UTENSILS; LINENS; and SINGLE-SERVICE and SINGLE-USE ARTICLES. CDI- salt was moved away from chemicals.

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 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Core; Tightly covered containers of grits cooked last night were observed holding between 48-50F in the walk-in cooler. When placed in cooling or cold holding EQUIPMENT; FOOD containers in which FOOD is being cooled shall be: Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and Loosely covered; or uncovered if protected from overhead contamination as specified under Subparagraph 3 305.11(A)(2); during the cooling period to facilitate heat transfer from the surface of the FOOD.

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; Several containers of different spices observed without a label indicating what they are. 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. Label spices

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 3-302.15Other

Official wording

Washing fruits & vegetables

Inspector’s notes

3-302.15; Core; Food employee observed cooking red potatoes straight from the bag without washing them first. 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. Remember to wash all produce.

In plain English

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

More about other finding

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; [Repeat] Observed torn gaskets in cooler pull out drawer. Shelving in walk-in cooler is rusty and beginning to peel. Non-food contact surfaces of equipment shall be maintained in a state of repair. Replace gaskets and rusty/peeling shelving.; 4-502.11(A) and (C); Core; [Repeat] Observed several black serving trays with chipped and damaged on the sides near dishwashing area. Utensils shall be maintained in a state of good repair. Discard damaged trays.

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; Observed soiled interior of unused pull out drawer; shelving in walk-in cooler and prep coolers; exterior of fryers (grease build-up) and around other cooking equipment. Non food contact surfaces shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Increase cleaning on these surfaces. Repeat item.

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 6-501.114Cleaning 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, Jun 3, 2024 · Original Source

1 - Inspection

Feb 8, 2024

Score 96

Official score: 96 · Understand this area’s scale

8 recorded violations

minorCode 2-102.12 (A)Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

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

criticalCode 2-201.11 (A)Permits, training, and postings

Official wording

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

Inspector’s notes

2-201.11 (A); (B); (C); and (E); Priority; Observed establishment did not have update employee health policy. The permit holder shall require food employees and conditional employees to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. CDI-Updated employee health policy was emailed to manager.

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 3-501.17Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17; Priority Foundation; Observed some foods in walk-in cooler date marked but difficult to read (labels were faded). Manager stated the ink in label maker was running low. Observed cooked spaghetti noodles in freezer not dated with cook and freeze date. Ready-to-eat TCS (Time/Temperature Control for Safety) foods prepared and held in a food establishment for more than 24 hours shall be clearly marked for a maximum of 7 days. Foods prepared on site and then frozen must have freeze and thaw dates. The day of preparation shall be counted as Day 1. CDI-by adding clear visible dates to foods in walk-in cooler and freezer.

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 7-204.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-204.11 ; Priority; Observed Quaternary Ammonium sanitizer in sanitizer buckets and dispensing with a concentration above 400ppm (test strip turned blue). Quaternary Ammonium sanitizer shall be 20ppm-400ppm. CDI-Manager contacted company to repair dispenser during inspection and diluting sanitizer to appropriate concentration until repaired.

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 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; Observed utensils stored in a container of standing water with temperature of 91F. Dispensing utensils shall be stored in clean; protected location or in a container of water maintained at least 135F and cleaned frequently. Store utensil as stated above.

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 4-502.11(A) and (C)Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-502.11(A) and (C); Core; Observed several black serving trays with chipped and damaged on the sides near dishwashing area. Utensils shall be maintained in a state of good repair. Discard damaged trays.; 4-501.11; Core; Observed torn gaskets in cooler pull out drawer. Shelving in walk-in cooler is rusty and beginning to peel. Non-food contact surfaces of equipment shall be maintained in a state of repair. Replace gaskets and rusty/peeling 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 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; Observed soiled interior of unused pull out drawer; shelving in walk-in cooler; interior of fryers (grease build-up); dusty fan vents in walk-in cooler and vinyl liners in dry storage area. Non food contact surfaces shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Increase cleaning on these surfaces. Repeat item; Full point taken

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 6-501.114Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.114; Core; Improvement seen. Observed unused reach-in fridges stored in back area. Items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used. Remove all items from the establishment that are not necessary for its operation.

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 8, 2024 · Original Source