Restaurant · Wake County, NC

The Brickhouse

Name: The Brickhouse
Address: 3801 Hillsborough St, Wake County, NC

3801 Hillsborough St

Last inspected Sep 25, 2026 · View Map ↗ · Compare ↗

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Score 95

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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 inspections

1 - Inspection

Sep 25, 2026

Score 95

Official score: 95 · Understand this area’s scale

7 recorded violations

notedCode 2-301.14 FOOD EMPLOYEES shall clean their hands and exposed portions of their arms immediately before engaging in FOOD preparation including working with exposed FOODHandwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.14 FOOD EMPLOYEES shall clean their hands and exposed portions of their arms immediately before engaging in FOOD preparation including working with exposed FOOD; clean EQUIPMENT and UTENSILS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (E)After handling soiled EQUIPMENT or UTENSILS; (P) -Observation: after washing hands and touching soiled hand wash sink faucet; food employee started to prepare food for customers. -Corrected During Inspection (CDI): Environmental Health Specialist (EHS) explained to food employee that paper towel shall be used as a barrier to turn off soiled faucet to avoid hands recontamination. Food employee voluntarily re-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

Consumer advisory provided for raw/ undercooked foods

Inspector’s notes

3-603.11(B) - Pf Consumer Advisory DISCLOSURE shall include: (1) A description of the animal-derived FOODS; such as “oysters on the half shell (raw oysters);” “raw-EGG Caesar salad;” and “hamburgers (can be cooked to order)”; or (2) 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. -Observation: menu is missing the disclosure for undercooked items. -Make sure to add on the menu the disclosure down below: . *These items are offered raw and/or cooked to order. . -Then; in front of the Disclosure; add the Reminder; already present on the menu. -Establishment needs to send a picture of the new menu with the Disclosure and Reminder by October 05; 2026; Monday at 3pm to the cellphone (919)703-7602. Environmental Health Specialist (EHS) cellphone is also printed in this inspection near his signature.

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 2-303.11 Except for a plain ring such as a wedding bandEmployee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

2-303.11 Except for a plain ring such as a wedding band; while preparing FOOD; FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands. -Observation: one (1) food employee was wearing a bracelet and another food employee was wearing a watch while preparing food. -Environmental Health Specialist (EHS) discussed the matter with the Person in Charge (PIC).

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 4-501.14 Dish machinesCleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.14 Dish machines; utensil sinks; raw food prep sinks; and sink drainboards shall be cleaned before use; throughout the day at a frequency necessary to prevent recontamination of EQUIPMENT and UTENSILS and to ensure that the EQUIPMENT performs its intended function; and if used; at least every 24 hours. -Observation: dishwasher had accumulation inside in the top part and corners. -Environmental Health Specialist (EHS) discussed the matter 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 4-601.11 (C) Non FOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dustCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11 (C) Non FOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris. -Observation: around walk-in gasket in the unit itself; and in both cold hold units between lid and food containers in the back and handles; it had food debris accumulation. Make sure to clean as often as necessary to keep it clean. -Environmental Health Specialist (EHS) discussed the matter 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 REPEAT 6-501.11 PHYSICAL FACILITIES shall be maintained in good repair. -Observation: floor tiles on the walls need to be repaired. Floor tile throughout in need of regrouting. -Environmental Health Specialist (EHS) discussed the matter with the Person in Charge (PIC). REPEAT 6-501.12 CleaningCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

REPEAT 6-501.11 PHYSICAL FACILITIES shall be maintained in good repair. -Observation: floor tiles on the walls need to be repaired. Floor tile throughout in need of regrouting. -Environmental Health Specialist (EHS) discussed the matter with the Person in Charge (PIC). REPEAT 6-501.12 Cleaning; Frequency and Restrictions (A)PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. -Observation: vents on top of food prep had severe dust accumulation that can fall on the food and cause contamination. Floor areas under; behind equipment accumulated with debris. Ceiling tiles need to be cleaned -Environmental Health Specialist (EHS) discussed the matter with the Person in Charge (PIC). 6-501.13 (A) Cleaning Floors; Dustless Methods. (A)Only dustless methods of cleaning shall be used; such as wet cleaning; vacuum cleaning; mopping with treated dust mops; or sweeping using a broom and dust-arresting compounds. -Observation: food employee was sweeping the kitchen’s floor while food was being cooked and prepared. Sweeping the floor without dust-arrest compounds; such as water; raises dust in the air that can contaminate food. -Environmental Health Specialist (EHS) discussed the matter with 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 —Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-501.110 Lockers or other suitable facilities shall be provided for the orderly storage of employees' clothing and other possessions. -Observation: employee’s cellphone and keys were on top of prep table / equipment. Make sure to keep food employees’ possessions in a designated area to avoid food contamination. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).

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, Sep 25, 2026 · Original Source

1 - Inspection

Dec 19, 2025

Score 92

Official score: 92 · Understand this area’s scale

10 recorded violations

notedCode 3-301.11(B)Employee health and hygiene

Official wording

No bare hand contact with RTE foods or pre- approved alternate procedure properly followed

Inspector’s notes

3-301.11(B); Priority; Employee was cutting lettuce and placing into plastic bag with bare hands. Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils; single-use gloves or dispensing equipment. CDI- EHS addressed employee who then voluntarily discarded the lettuce; and washed hands and placed on gloves to continue working with lettuce.

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

criticalCode 4-501.114Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114; Priority; Chlorine sanitizer in dish machine was measured at 0ppm on EHS's chlorine test strips. Sink and surface sanitizer (lactic acid) was measured at 0ppm on test strips. Maintain sanitizer at correct concentrations when being used to sanitize. Repair the dishmachine to provide 50-200ppm of chlorine and the three compartment sink- sink and surface sanitizer at 704-1875ppm Lactic Acid. EHS will verify compliance by 12/22/25. Until repaired; hand mix sink and surface sanitizer for three comp sink and test with strips. For the dish machine; run dishes and sanitize submerged for one min per manufacturer's instructions.

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)(1)Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1); Priority; Queso dip holding in steam table at 131F. Maintain TCS foods in hot holding at 135F or above. CDI- Employee reheated the queso to 165F on stove top immediately.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.16(A)(2)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2); Priority; Roast beef; turkey; sour cream; tomatoes; cheddar cheese; pizza sauce; and dumplings holding over 41F in bottom drawer of prep refrigerator and older flip top prep refrigerator. Maintain TCS foods in cold holding at 41F or less. CDI- Products were voluntarily discarded during inspection. Repeat violation. Full points at next inspection if violation is reoccurring.

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; Spray bottle of bleach "sanitizer" not labeled with contents in kitchen. Label working containers of toxic materials such as cleaners and sanitizers. CDI- Spray bottles labeled during inspection. Label working containers of toxic materials such as cleaners and sanitizers. Repeat. EHS will take full points at next inspection if violation is reoccurring. 7-204.11; Priority; Chlorine "sanitizer" well over 200ppm when tested. Provide sanitizer at correct concentrations; diluting as required. CDI- Sanitizer was diluted with water to provide 200ppm chlorine. 7-201.11; Priority; Chlorine sanitizer stored directly on food prep sink that was over 200ppm chlorine. Store toxic materials to avoid contamination of food; equipment; utensils; linens; and single-service/use items. -P

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 4-501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11; Core; Replace the gaskets on the two door low boy cooler and any other gaskets in the kitchen. Look at all gaskets and replace as neccessary. Repair the cold drawer on the bottom left of the flip top cooler. Replace the fry baskets that have loose wires. Repair the right cooler and replace if needed. Keep all TCS items on ice bath and check temps until repaired. Repair the loose cooler door on waitress cooler room. Caulk the walk in cooler metal plate on the backside of the door. Maintain equipment in good repair. Repeat. Full points will be taken at next inspection if violation is reoccurring.

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

majorCode 4-302.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-302.14; Priority Foundation; No chlorine sanitizer test kit for chlorine dish machine and chlorine sanitizer spray bottles. Provide a test kit that accurately measures sanitizer concentrations. Purchase test strips by 12/29/25 and provide a copy of receipt or strips in house to anna.walls@wake.gov or text to 919-723-7211.

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 4-602.13Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13; Core; Food residue build-up and standing water observed in the bottom of the reach-in portions of smaller flip top cooler. Gaskets in need of cleaning as well as walk in cooler doors and other pieces of equipment/shelving. Cleaning needed on gaskets of cooler units. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of residue. Create a weekly cleaning schedule for these areas and equipment.

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 5-501.115Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.115; Core; Loose trash noted in outside dumpster enclosure. Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. 5-502.11; Core; Grease trap receptacle is noted full. Grease trap company needs to be contacted and grease needs to be emptied asap. Refuse; recyclables; and returnables shall be removed from the premises at a frequency that will minimize the development of objectionable odors and other conditions that attract or harbor insects and rodents. Repeat. Full points will be assessed at next inspection if violation is reoccurring.

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

notedCode 6-501.11/12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11/12; Core; Floor areas under; behind equipment accumulated with debris. Ceiling tiles need to be cleaned. Increase cleaning frequency. Floor tiles on the walls need to be repaired. Floor tile throughout in need of regrouting. Physical facilities shall be maintained in good repair and clean. Repeat; Full points next inspection if not addressed.

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 19, 2025 · Original Source

1 - Inspection

Oct 8, 2024

Score 96.5

Official score: 96.5 · Understand this area’s scale

7 recorded violations

notedCode Observation: Sausage dipFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

Observation: Sausage dip; chicken dip holding over 41F in prep refrigerator. CDI: Products were discarded during inspection. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P

In plain English

More about food kept at an unsafe temperature

notedCode Observation: Containers of sanitizer not labeled with contents in kitchenChemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

Observation: Containers of sanitizer not labeled with contents in kitchen; wait stations. CDI: Spray bottles labeled during inspection. 7-102.11 Common Name - Working Containers (Pf) Label working containers of toxic materials such as cleaners and sanitizers.-Pf

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 —Equipment and utensils

Official wording

Thermometers provided & accurate

Inspector’s notes

Observation: Refrigerators on the make line and expo station do no thave thermometers available to monitor air temperature in equipment. 4-204.112 Temperature Measuring Devices - Functionality (C) Cold or hot holding EQUIPMENT used for TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display.

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 Observation: Staff are not wearing hair covering (beard restraints) while performing production tasks. 2-402.11 Effectiveness - Hair Restraints (C) Use head coveringsEmployee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

Observation: Staff are not wearing hair covering (beard restraints) while performing production tasks. 2-402.11 Effectiveness - Hair Restraints (C) Use head coverings; beard guards and clothing to restrain body hair from contacting exposed food; equipment; and utensils.

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 Observation: Gauge knob on the deli slicer poor repair (covered with duct tape)Cleaning and sanitizing

Official wording

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

Inspector’s notes

Observation: Gauge knob on the deli slicer poor repair (covered with duct tape); Gaskets on the left prep roll top refrigerator; 2 door refrigerator; 1 door freezer; walk in freezer are torn/poor repair; ***REPEAT*** 4-501.11; Core; A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2. (B) EQUIPMENT components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.

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 Observation: Drain plug missing form dumpster. Increase dumpster number to ensure capacity can be met (*One dumpster provided for whole shopping center) - Observed trash overflowing onto ground and lid unable to be closed. 5-502.11 Frequency - Removal (C) Waste receptacles shall be emptied at a frequency to preclude strong odors or pest harborage. 5-501.115 Maintaining Refuse Areas and Enclosures (C) Maintain dumpster corral areas free from insectsFacility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

Observation: Drain plug missing form dumpster. Increase dumpster number to ensure capacity can be met (*One dumpster provided for whole shopping center) - Observed trash overflowing onto ground and lid unable to be closed. 5-502.11 Frequency - Removal (C) Waste receptacles shall be emptied at a frequency to preclude strong odors or pest harborage. 5-501.115 Maintaining Refuse Areas and Enclosures (C) Maintain dumpster corral areas free from insects; trash and food debris. 5-501.114 Using Drain Plugs (C) Ensure all dumpsters have intact drain plugs.

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

minorCode Observation: Floor areas underCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

Observation: Floor areas under; behind equipment accumulated with debris. Increase cleaning frequency. 6-501.12 Cleaning; Frequency and Restrictions (C)

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, Oct 8, 2024 · Original Source

1 - Inspection

Jun 24, 2024

Score 99

Official score: 99 · Understand this area’s scale

5 recorded violations

notedCode Observation: Drain flies and fruit flies observed in various parts of kitchen and wait stationPests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

Observation: Drain flies and fruit flies observed in various parts of kitchen and wait station; Buildup observed in floor drains - Implement cleaning for floor drains to eliminate harborage conditions. 6-501.111; The PREMISES shall be maintained free of insects; rodents; and other pests. The presence of insects; rodents; and other pests shall be controlled to eliminate their presence on the PREMISES by: (D) Eliminating harborage conditions.

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 insects

minorCode Observation: Can opener blade dullCleaning and sanitizing

Official wording

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

Inspector’s notes

Observation: Can opener blade dull; Gaskets on the left prep roll top refrigerator; 2 door refrigerator (right door) are torn/poor repair; 4-501.11; Core; A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2. (B) EQUIPMENT components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.

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

majorCode Observation: Lactic acid test strips are not available for the sanitizer being used at the dish sink. Discontinue use of this sanitizer unless able to evaluate sanitizer levels. Verification for test strips by July 3Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

Observation: Lactic acid test strips are not available for the sanitizer being used at the dish sink. Discontinue use of this sanitizer unless able to evaluate sanitizer levels. Verification for test strips by July 3; 2024. 4-302.14; Priority Foundation; A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided.Pf

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 Observation: The non-food contact surfaces of the following areas have an accumulation of debris: Ice machineCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

Observation: The non-food contact surfaces of the following areas have an accumulation of debris: Ice machine; deli slicer; gaskets on refrigeration equipment. 4-602.13; Core; NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

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 Observation: The lighting intensity on the cook line is not sufficient due to change in bulbs and one bulb burned out Ensure there is sufficient lighting over areas where production tasks are being performed. 6-303.11Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

Observation: The lighting intensity on the cook line is not sufficient due to change in bulbs and one bulb burned out Ensure there is sufficient lighting over areas where production tasks are being performed. 6-303.11; Core; (C) At least 540 lux (50 foot candles) at a surface where a FOOD EMPLOYEE is working with FOOD or working with UTENSILS or EQUIPMENT ; Observation: Heavy accumulation of grease and debris on ventilation hood system; filters on hood. (*One filter is missing/poor repair); Ensure that the ventilation system is being cleaned and maitained. 6-501.14; Core; (B) If vented to the outside; ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge.

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, Jun 24, 2024 · Original Source

1 - Inspection

Feb 21, 2024

Score 97

Official score: 97 · Understand this area’s scale

1 recorded violation

criticalCode 3-501.17Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17; Priority; Large container of wing dip from 2/13 and container of potstickers from 2/12 held past its 7-day hold inside small flip top cooler. Food shall be discarded if it exceeds the appropriately marked time and/or temperature combination. CDI: Food discarded. This violation has been marked on the last five inspections in a row. Full points will continue to be taken if this violation persists.

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

Official record from Wake County Environmental Services, Feb 21, 2024 · Original Source

1 - Inspection

Oct 12, 2023

Score 95.5

Official score: 95.5 · Understand this area’s scale

6 recorded violations

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

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A); Core; PIC on duty during opening prep did not have a valid Serve Safe certification. No other staff with a food protection manager certification during inspection. 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. Please have Serve Safe certification renewed.

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 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; Large container of wing dip from 10/5 and container of orzo salad from 10/5 held past its 7-day hold inside small flip top cooler. Food shall be discarded if it exceeds the appropriately marked time and/or temperature combination. CDI: Food discarded. This violation has been marked on the last four inspections in a row. Full points will continue to be taken if this violation persists.

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 6-501.111Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.111; Core; Several live flies observed in kitchen and near ware washing floor drains. Premises shall be maintained free of pests.

In plain English

More about signs of rodents or insects

minorCode 4-602.13Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13; Core; Significant grease build-up on hood ventilation system and on exterior surface of equipment. Significant ice build-up encasing condenser unit inside walk-in freezer. Cleaning needed on gaskets of cooler units. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of residue.

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 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Thorough cleaning needed on flooring under fryers and grill equipment. Physical facilities shall be maintained clean.

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 6-403.11Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-403.11; Core; Several employee drinks stored on grill equipment. Areas designated for EMPLOYEES to eat; drink; and use tobacco shall be located so that FOOD; EQUIPMENT; LINENS; and SINGLE-SERVICE and SINGLE-USE ARTICLES are protected from contamination.

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, Oct 12, 2023 · Original Source