Restaurant · Wake County, NC

The Albatross

Name: The Albatross
Address: 140 E Chatham St, Wake County, NC

140 E Chatham St

Last inspected Mar 12, 2026 · View Map ↗ · Compare ↗

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Score 99

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

The full inspection history

4 inspections

1 - Inspection

Mar 12, 2026

Score 99

Official score: 99 · Understand this area’s scale

2 recorded violations

notedCode 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pansFood temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans; large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Cooling of par cooked onions and jalapenos were cooling in tightly wrapped container. CDI by venting container. .

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 —Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Sanitizer in container was below 50ppm for chlorine. CDI by making new solution.

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, Mar 12, 2026 · Original Source

1 - Inspection

Jul 3, 2025

Score 98.5

Official score: 98.5 · Understand this area’s scale

3 recorded violations

notedCode 6-301.11 Handwashing CleanserHandwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.11 Handwashing Cleanser; Availability (Pf) Soap was not provided at handwashing sink in dish area at time of inspection. All handwashing sinks shall be supplied with a handwashing cleanser. Corrected During Inspection - PIC replaced soap at time of inspection.

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 date marking & disposition

Inspector’s notes

3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food; Disposition (P) Queso (6/20); cooked philly meat (6/22); chili (6/8); chicken stock (5/8) and alby sauce; which contains cooked peppers (5/6) were all observed inside reach in coolers/walk in coolers though they are all exceeding the 7 day shelf life. Temperature control for safety; ready to eat foods shall be discard the food once the 7 day shelf life has been met; if it has not been labeled; or if the label is incorrect. Corrected During Inspection - PIC immediately voluntarily discarded all items past the 7 day shelf life at time of inspection

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 6-202.11 Light BulbsFacility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-202.11 Light Bulbs; Protective Shielding (C) Light inside outside storage; which contains walk in cooler and additional food/single use storage is not properly shielded. Shield lights or provide shatter-resistant bulbs in areas of exposed food; equipment; utensils; linens or single-use articles.

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 3, 2025 · Original Source

1 - Inspection

Jul 18, 2024

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 18, 2024 · Original Source

1 - Inspection

Dec 12, 2023

Score 99.5

Official score: 99.5 · Understand this area’s scale

2 recorded violations

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; The dish drying shelf is rusting. Equipment shall be maintained in good repair to facilitate cleaning. Replace or repaint shelf to be smooth and easily cleanable.

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 4-602.13Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13; Core; The filter hoods were very dusty. Non food-contact surfaces shall be maintained clean. Clean the filters more frequently to avoid build up.

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 12, 2023 · Original Source