Restaurant · Wake County, NC

The 19th Hole

Name: The 19th Hole
Address: 1527 Tryon Rd, Wake County, NC

1527 Tryon Rd

Last inspected Feb 19, 2026 · View Map ↗ · Compare ↗

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Score 98.5

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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

The full inspection history

5 inspections

1 - Inspection

Feb 19, 2026

Score 98.5

Official score: 98.5 · 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) - Noted a container of chili was measuring between 43-44 F in the prep cooler. Further investigation determined the front end prep cooler was overstocked; thus possibly blocking adequate air flow. Maintain TCS foods in cold holding at 41F or less. CDI- Items transferred to tall reach in cooler to cool down.

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 3-304.14 Wiping ClothsCleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14 Wiping Cloths; Use Limitations (C) - Observed a wet wiping cloth being stored on a prep counter surface. Keep wet wiping cloths submerged in sanitizer solution in between use.

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 19, 2026 · Original Source

1 - Inspection

Jul 17, 2025

Score 98.5

Official score: 98.5 · Understand this area’s scale

3 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) - Noted a container of chili and raw bacon were measuring between 43-44 F in the prep cooler. Further investigation determined the note determined the front end prep cooler was overstocked; thus possibly blocking adequate air flow. Maintain TCS foods in cold holding at 41F or less. CDI- Items transferred to tall reach in cooler to cool down. Temperature adjusted on prep cooler.

In plain English

More about food kept at an unsafe temperature

minorCode 3-304.14 Wiping ClothsCleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14 Wiping Cloths; Use Limitations (C) - Observed a wet wiping cloth being stored on a prep counter surface. Keep wet wiping cloths submerged in sanitizer solution in between use.

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 4-903.11(A)(C) - Observed a case of single service cups being stored on floor in the rear stock room. Store single-use and single-service articles in a cleanEquipment and utensils

Official wording

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

Inspector’s notes

4-903.11(A)(C) - Observed a case of single service cups being stored on floor in the rear stock room. Store single-use and single-service articles in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor.

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

Official record from Wake County Environmental Services, Jul 17, 2025 · Original Source

1 - Inspection

Feb 24, 2025

Score 98

Official score: 98 · Understand this area’s scale

3 recorded violations

notedCode —Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-204.11 Priority: Chlorine sanitizer is over 200ppm of chlorine. Provide sanitizer at correct concentrations(50-200ppm for chlorine). Sanitizer was remixed to the correct concentration.

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 3-501.13 Priority foundationFood temperature

Official wording

Approved thawing methods used

Inspector’s notes

3-501.13 Priority foundation; Thawing hotdogs on drain board of 3 compartment sink. Thaw hotdogs under cool running water; in refrigeration units or thaw in microwave and cook immediately. Hotdogs were placed in the refrigerator once REHS spoke to the PIC.

In plain English

More about food kept at an unsafe temperature

notedCode 2-402.11 Core: Food service employee is not wearing a hair restraint. Food employees effective hair restraints such as hatsEmployee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

2-402.11 Core: Food service employee is not wearing a hair restraint. Food employees effective hair restraints such as hats; hair nets or visors. This employee put a hat on during the inspection.

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

Official record from Wake County Environmental Services, Feb 24, 2025 · Original Source

1 - Inspection

Sep 9, 2024

Score 99.5

Official score: 99.5 · Understand this area’s scale

1 recorded violation

majorCode 4-302.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-302.14; Priority Foundation; No sanitizer test strips for chlorine sanitizer. A test kit or other device that accurately measures the concentration in mg/l of sanitizing solutions shall be provided. A follow-up will be conducted by REHS by September 19th.

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 9, 2024 · Original Source

1 - Inspection

Feb 2, 2024

Score 98.5

Official score: 98.5 · Understand this area’s scale

2 recorded violations

criticalCode 4-501.114Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114; Priority; Chlorine sanitizer is less than 50ppm in a spray bottle. Chlorine sanitizer shall be mixed to between 50-200ppm of chlorine. Sanitizer was remixed to the correct concentration.

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 2-402.11Employee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

2-402.11; Core; Food service employee that is handling food is not wearing a hair restraint. Food service employees shall wear hair restraints such as hats; visors or hair nets. Once REHS spoke to PIC she put a visor on.

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

Official record from Wake County Environmental Services, Feb 2, 2024 · Original Source