Restaurant · Wake County, NC

The Cary Pub

Name: The Cary Pub
Address: 6454 Tryon Rd, Wake County, NC

6454 Tryon Rd

Last inspected Jun 24, 2026 · View Map ↗ · Compare ↗

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Score 96.5

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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

7 inspections

1 - Inspection

Jun 24, 2026

Score 96.5

Official score: 96.5 · Understand this area’s scale

5 recorded violations

notedCode 2-102.12 (A) Certified Food Protection Manager - no one present is an ANSI certified food protection managerPermits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A) Certified Food Protection Manager - no one present is an ANSI certified food protection manager; certifications have expired. Expand manager training so that someone is present at all times. wake.gov shows some class options

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 3-302.11(A)(1) SeparationOther

Official wording

Food separated & protected

Inspector’s notes

3-302.11(A)(1) Separation; Packaging & Segregation; Raw animal food and Ready to Eat - P In the upright freezer to the right of the fryers are side-by-side uncovered pans of raw steak and overflowing pretzel sticks. Keep these foods separated once removed from the original packaging. Pretzels should fit properly in the pan (not stick out) and shall be stored separately from the uncovered raw meat. Food shall be protected from cross contamination (except when frozen in original commercial packaging) by separating raw animal foods (such as steak) during storage. Today; pretzels were removed from the upright freezer and moved to the 2-door freezer.

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; Cooked meat removed from the freezer and stored inside the walk-in cooler is not date marked. Properly label food. Keep all product labeled with freeze/thaw/discard dates to track the amount of time in refrigeration. (Freezing stops the clock but does not re-start the clock). Reviewed requirements with PIC for date marking.

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 4-602.13 Nonfood Contact Surfaces (C) Equipment has unclean build-up. Clean the upright freezerCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13 Nonfood Contact Surfaces (C) Equipment has unclean build-up. Clean the upright freezer; low portion of the 2-door freezer; etc. Maintain equipment clean and free of accumulated material. improved cleanliness is observed today

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 6-501.12 CleaningCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12 Cleaning; Frequency (C) Wall is dusty behind the ice machine. Exterior of the hood and ceiling is soiled. Assure grease is properly directed with use of the hood and maintain walls and physical facilities 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

Official record from Wake County Environmental Services, Jun 24, 2026 · Original Source

1 - Inspection

Sep 24, 2025

Score 98

Official score: 98 · Understand this area’s scale

4 recorded violations

notedCode 3-603.11Food temperature

Official wording

Consumer advisory provided for raw/ undercooked foods

Inspector’s notes

3-603.11; Priority Foundation; The Consumer Advisory Reminder does not include seafood; but the facility serves undercooked / seared tuna. Replace "egg" with seafood on the consumer advisory when menus are reprinted next week. Consuming raw or undercooked meats or seafood may increase your risk of foodborne illness. discussed needed modification today.

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 3-501.13 (E ) Tuna in vacuum sealed packaging thawed inside the walk-in cooler. Reduced oxygen packaged fishFood temperature

Official wording

Approved thawing methods used

Inspector’s notes

3-501.13 (E ) Tuna in vacuum sealed packaging thawed inside the walk-in cooler. Reduced oxygen packaged fish; required to be kept frozen until time of use per labeling; shall be removed from the reduced oxygen environment prior to thawing under refrigeration (or upon completion of thawing using running water). Manager removed the thawed tuna from packaging upon request.

In plain English

More about food kept at an unsafe temperature

notedCode 3-305.11 Make Line Refrigerator opposite the cooking equipment is not clean on upper surfaces near hingesContamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11 Make Line Refrigerator opposite the cooking equipment is not clean on upper surfaces near hinges; under the lid; etc. Remove lids for detailed cleaning. Store food in a clean; dry location; not exposed to contamination. discussed today

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

More about food not protected from contamination

notedCode 6-501.12 CleaningCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12 Cleaning; Frequency (C) Repair wall above the handwashing sink to be smooth and washable. Remove dust from the wall behind and above the ice machine and interior of the walk-in cooler near the entrance. Assure surfaces in the kitchen are cleanable and maintained clean. (Floor is very clean today).

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 24, 2025 · Original Source

1 - Inspection

May 16, 2025

Score 93.5

Official score: 93.5 · Understand this area’s scale

7 recorded violations

notedCode 2-102.12 (A) Certified Food Protection Manager (C) At the start of the inspectionPermits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A) Certified Food Protection Manager (C) At the start of the inspection; no one present is an ANSI certified food protection manager. Manager John was present after being called back. Rob is present for end of the inspection and has taken ServSafe in the past; but is not currently certified. Expand manager training so that someone is present at all times.

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 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Food Preparation Sink is not clean. Use detergent to clean the sink after each useCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Food Preparation Sink is not clean. Use detergent to clean the sink after each use; rinse and apply sanitizer. Do not store wood-frame whiteboard on the food preparation sink. Avoid storing paper/cardboard dispensing boxes on the sink. Assure sink is effectively cleaned and sanitized. Sink was cleaned during today's inspection.

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 7-201.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-201.11; Priority; Wasp & Hornet Killer; Clorox Clean-Up are stored above clean utensils hanging at the ware washing sink and at the food preparation sink. Poisonous or toxic materials shall be stored so they can not contaminate food; equipment; utensils; linens and single-service items. Separate these items by storing chemicals in an area that is not above food or clean utensils. Wasp & Hornet Killer was discarded and Clorox Clean Up moved. We discussed adding a rack under a sink drainboard with dirty utensils or near the can wash for storage of 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

notedCode 4-903.11(A)(C) Clamshell type Styrofoam containers stored out of the packaging near the back door have black debris inside. Protect containers by storing inverted in a clean area or in the plastic bag. 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) Clamshell type Styrofoam containers stored out of the packaging near the back door have black debris inside. Protect containers by storing inverted in a clean area or in the plastic bag. 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. Visibly contaminated container was discarded and other moved to a higher shelf and inverted.

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 —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) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices (C) Freezer Door handle and contact area is badly broken and not cleanable. Restore freezer door to cleanable condition.

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 4-602.13 Nonfood Contact Surfaces (C) Equipment has a lot of unclean build-up. Clean the side of the tableCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13 Nonfood Contact Surfaces (C) Equipment has a lot of unclean build-up. Clean the side of the table; shelves throughout; etc. Maintain equipment clean and free of accumulated material.

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 6-501.12 CleaningCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12 Cleaning; Frequency and Restrictions (C) Floor needs cleaning. Move items such as BudLight ornament; cardboard file boxes; equipment; etc to facilitate cleaning. . . Repair wall above the handwashing sink to be smooth and cleanable. Assure surfaces in the kitchen are cleanable and 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

Official record from Wake County Environmental Services, May 16, 2025 · Original Source

1 - Inspection

Jan 13, 2025

Score 99

Official score: 99 · Understand this area’s scale

2 recorded violations

notedCode 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; Plastic container being used as scoop in mac and cheese in bottom of front cooler. In-use utensils shall be stored in the food with the handles above the top of the food or on a clean portion of the prep table. Either use the container once and toss them or use a scoop with a handle. Container 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 4-601.11(B) and (C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; Outside of dish machine soiled with food debris and residue buildup. Gasket and bottom shelf of front cooler has food debris and residue splatter. Speed rack in walk-in with food debris. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust; dirt; food residue and other debris. Clean these areas more frequently. Improvement on other nonfood area cleaning near grill and prep tables; keep working to clean these areas

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, Jan 13, 2025 · Original Source

1 - Inspection

Oct 2, 2024

Score 99

Official score: 99 · Understand this area’s scale

1 recorded violation

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; Bottom of flip top cooler and top lids soiled with food debris and food splatter. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust; dirt; food residue and other debris. Clean these areas more frequently. Full points taken for repeat violation.

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 2, 2024 · Original Source

1 - Inspection

Jun 5, 2024

Score 99

Official score: 99 · Understand this area’s scale

1 recorded violation

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

Official wording

Non-food contact surfaces 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 5, 2024 · Original Source

1 - Inspection

Jan 23, 2024

Score 98.5

Official score: 98.5 · Understand this area’s scale

2 recorded violations

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; Shelving throughout facility soiled with greasy residue; food debris or dust buildup. Area near cook line and make like greasy and dry storage shelves with dust buildup. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust; dirt; food residue and other debris. Clean these areas more frequently.

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 3-302.12Food source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12; Core; Sugar and flour bins missing labels of identification. Containers holding food or ingredients that are removed from the original packaging shall be identified with the common name of the food; except food that can be recognized such as dried pasta and rice. Bins labeled during 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

Official record from Wake County Environmental Services, Jan 23, 2024 · Original Source