Restaurant · Wake County, NC

Southern Peak Taproom

Name: Southern Peak Taproom
Address: 1451 Richardson Rd, Wake County, NC

1451 Richardson Rd

Last inspected Sep 30, 2026 · View Map ↗ · Compare ↗

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Score 98

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

The full inspection history

3 inspections

1 - Inspection

Sep 30, 2026

Score 98

Official score: 98 · Understand this area’s scale

4 recorded violations

notedCode 3-302.11(A)(1)Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11(A)(1); Priority; Raw meatballs were placed directly above cooked pork sausage that was cooling in the walk-in. Food shall be protected from cross contamination by separating raw animal foods during storage; preparation; holding; and display from ready-to-eat food. CDI- meatballs were removed from cooling rack by PIC.

In plain English

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

More about other finding

notedCode 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority Foundation; A container of cooked onion in the pizza prep unit was observed with a prep date of 9/22. Ready-To-Eat; Time/Temperature Control for Safety Food shall be discarded after 7 days in refrigeration. The day of preparation shall count as day 1. CDI- onions were voluntarily discarded. All other date marking observed compliant. No points taken.

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 3-304.12 (B)Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12 (B); Core; Plastic ramekin observed in mustard container. 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. Only use dispensing utensils with handles. CDI- ramekin moved.

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 6-501.12/6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12/6-501.11; Core; Caulking along back of three compartment sink is turning black from microbial residue. Physical facilities shall be kept clean and in good repair. Clean or replace caulking. No 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

Official record from Wake County Environmental Services, Sep 30, 2026 · Original Source

1 - Inspection

Apr 6, 2026

Score 98

Official score: 98 · Understand this area’s scale

4 recorded violations

notedCode 6-301.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.12; Priority Foundation; Paper towel dispenser was empty upon arrival at back prep handwashing sink. Provide paper towels or approved alternative for hand drying at each handwashing sink. CDI- paper towels replaced.

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

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11; Priority Foundation; A spray bottle of sanitizer was observed without a label. Label working containers of toxic materials taken from bulk supplies such as cleaners and sanitizers with the common name of the material. CDI- label added. No point taken.

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 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Observed a large amount of marinara sauce placed in the walk-in to cool. Marinara was in a large; deep container. Quickly cool TCS foods using methods such as open/vented shallow pans; large ice baths and active stirring or rapid cooling equipment such as ice wands/freezer. Cold air must flow around product to remove the heat. CDI- marinara was placed in smaller containers to cool.

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

majorCode 4-302.13 (B)Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-302.13 (B); Priority Foundation; High temp warewashing machine is now in use. Facility does not have a method of measuring the sanitizing temperature of utensil surfaces. Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. Verification required. Obtain thermometer or thermolabels within 10 days.

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 6, 2026 · Original Source

1 - Inspection

Nov 12, 2025

Score 99

Official score: 99 · Understand this area’s scale

4 recorded violations

notedCode 3-302.12Food source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12; Core; Salt and pepper containers on makeline are missing labels. Label all working containers of food (oils; spices; salts; flour; sugar) except food that is easy to identify such as dry pasta. Label dry ingredients. CDI- labels added.

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; Wet wiping cloth observed on counter upon arrival. Hold in-use wiping cloths in properly concentrated sanitizer between uses. CDI- cloth moved to sanitizer 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

notedCode 3-304.12 (B)Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12 (B); Core; Sugar scoop handle observed touching sugar inside sugar bin. 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. CDI- scoop moved.

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(C)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11(C); Core; Observed single-use plates stored outside their packaging with the food-contact surface exposed on the self-service bar. Single-Service/Single-Use items shall be kept in the original protective package or stored using other means that protect the item from contamination until used. CDI- plates inverted.