Restaurant · Wake County, NC

The Corner Tavern Grill

Name: The Corner Tavern Grill
Address: 1301 Nw Maynard Rd, Wake County, NC

1301 Nw Maynard Rd

Last inspected May 27, 2026 · View Map ↗ · Compare ↗

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Score 97

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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

May 27, 2026

Score 97

Official score: 97 · Understand this area’s scale

6 recorded violations

criticalCode 7-201.11 Separation - Storage (Priority)Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-201.11 Separation - Storage (Priority); Various cleaners were stored over the preparation table and clean side of the 3-compartment sink. Store chemicals so they can't contaminate food; equipment; or utensils. CDI-Bottles were stored with other chemicals; away from food and utensils.

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 3-304.14(B)Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14(B); Core; Soiled and wet wiping cloths were stored on a preparation table in between uses. Hold in-use wiping cloths in properly concentrated sanitizer between uses. CDI-Cloths were moved to soiled wiping cloth container for cleaning; and new wiping cloths were placed into 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

majorCode 4-501.11 Good Repair and Proper Adjustment - Equipment (Core)Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11 Good Repair and Proper Adjustment - Equipment (Core); The shelf above the dish machine is rusting. Maintain equipment in good repair to allow cleaning. Replace shelf.

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 4-501.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.14; The dish machine has a significant build up of scale and food residues. Ware washing machines and the compartments/drainboards of sinks used for washing and rinsing equipment; utensils; raw food; etc. shall be cleaned before use; throughout the day to prevent recontamination of equipment and utensils; and at least every 24 hours if used. CDI-Dish machine was cleaned; and will be descaled after closing.

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)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(C); Core; Shelving in the reach in cooler is soiled. The interior and exterior of the fryer; and pipes behind fryer; are soiled. Exteriors of the food preparation sinks are soiled. Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Clean these areas. Increase cleaning frequency.

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 6-501.12 CleaningCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12 Cleaning; Frequency and Restrictions (Core); The floor in hard to reach areas such as grill line and under liquor shelves is soiled. Maintain floor clean. Clean the floors.

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 27, 2026 · Original Source

1 - Inspection

Nov 3, 2025

Score 93.5

Official score: 93.5 · Understand this area’s scale

3 recorded violations

notedCode 4-601.11(A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11(A); The slicer had old encrusted food residues. The soda fountain drain had black residue. Food prep sinks had old food residues. Equipment food contact surfaces and utensils shall be clean to sight and touch. CDI-Items were cleaned and sanitized.

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 3-501.17 Ready-To-Eat Time / Temperature Control for Safety (TCS) FoodFood source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17 Ready-To-Eat Time / Temperature Control for Safety (TCS) Food; Date Marking (Priority foundation); Several foods requiring date marking (Turkey; chicken wings; pasta; rice) did not have a date mark. Refrigerated; ready to eat; TCS foods must be marked with the date they were prepared; and be discarded within 7 days of that date. CDI-Foods were allowed to be marked. Educational materials on date marking sent to PIC via email.

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 4-601.11(Core)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(Core); The exterior of the fryer is encrusted with dust and grease. The drain board of the 3-compartment sink was soiled. The floor under the grill line is soiled. Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Increase cleaning frequency of 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, Nov 3, 2025 · Original Source

1 - Inspection

Jun 30, 2025

Score 94

Official score: 94 · Understand this area’s scale

3 recorded violations

notedCode 4-601.11 (A) EquipmentCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (Pf); The slicer was not cleaned after last use yesterday. Crevices of slicer have food debris build up. Pans stored as clean were soiled. Food contact surfaces of equipment must be maintained clean. CDI-Slicer was cleaned.

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 3-501.17 Ready-To-Eat Time / Temperature Control for Safety (TCS) FoodFood source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17 Ready-To-Eat Time / Temperature Control for Safety (TCS) Food; Date Marking (Pf); Foods such as sliced deli meat; pasta; and cut tomatoes prepared yesterday and Saturday were not marked with the preparation date. Refrigerated; ready to eat; TCS foods held overnight must be marked with the preparation date. CDI-Foods were allowed to be date marked. Educational materials on date marking provided via email to PIC.

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 6-303.11 Intensity - Lighting (C)Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-303.11 Intensity - Lighting (C); Lighting is missing in the dish pit due to water damage to the ceiling during recent storms. Sufficient lighting must be provided to allow employees to see equipment and utensils. Provide lighting to allow employees to monitor cleaning of dishes. Owner is looking into repairs.

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 30, 2025 · Original Source

1 - Inspection

Nov 12, 2024

Score 95

Official score: 95 · Understand this area’s scale

5 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 is lacking from the soap dispensers at both kitchen handwashing sinks. Maintain soap at each handwashing sink. Soap was added during 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

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11 (A) Slicer is not clean from use on a previous day. Take slicer apart after use for thorough cleaning and sanitizing. . . Table the slicer and can opener are on is not clean. Move table to clean back surface. Clean tables and surfaces after use. After cleaning and rinsing; apply sanitizer and allow sanitizer to air dry. Cleaning of the slicer was started during today's inspection. For more information; please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg ; How to Test Sanitizer https://youtu.be/y0SjmnabFaY ; and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

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 3-501.17 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food; Date Marking (Pf) Food in the refrigerators is not date marked. Chicken Wings; Roast Beef chub and slices; Turkey chub & slices; rice; beans; etc are required to be date marked; reflecting the day they were opened or cooked. Masking Tape and marker were used to add dates to the refrigerated food today.

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 4-601.11 (B) and (C) EquipmentCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C) Inside refrigerators; shelves and surfaces throughout the kitchen are not clean. Maintain equipment clean and free of 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

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 is sticky. Areas of the walls are not clean. Maintain 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, Nov 12, 2024 · Original Source

1 - Inspection

Aug 15, 2024

Score 97

Official score: 97 · Understand this area’s scale

4 recorded violations

criticalCode 4-501.114Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114; Priority; Dish Machine is not sanitizing. Sanitizing Wash 'N Walk is hooked to the dish machine as the sanitizer; but it is a floor cleaner. Hoses should be replaced to the dish machine. Today we ran water through the sanitizing cycle to clear the lines. Sanitizer in a bucket was located/found and attached to the dish machine. Dish machine was primed and run several times; repeatedly tested. Eventually the dish machine appears to be functioning correctly. Service company is being requested for servicing and owner plans to purchase additional food contact surface sanitizer tomorrow. ; 4-601.11 (A); Priority Foundation; Sink in the corner and red basket for lettuce is not clean. Use detergent to clean the sink; rinse and apply sanitizer. Sink and red basket were cleaned upon request.

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 4-502.11(A) and (C)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); Core; Discard and replace the broken ice bucket. Sink faucet on the 3 compartment sink cannot be turned off at the faucet handles. Replacement or repair is needed.

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 4-501.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.14; Core; Dish Machine is not clean. Clean inside and outside of the dish machine and surrounding 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

minorCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Floor is damaged in areas. Provide continuous cleanable floor.

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, Aug 15, 2024 · Original Source

1 - Inspection

May 13, 2024

Score 98.5

Official score: 98.5 · Understand this area’s scale

3 recorded violations

minorCode 4-502.11(A) and (C)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); Core; Discard and replace broken ice 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

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; Shelves throughout the kitchen are not clean. Move items stored on shelves and scrub with soap and scrub pads. Maintain shelves 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 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Walls and floors need cleaning throughout. Maintain physical facilities clean; including toilet rooms. ; 6-501.114; Core; Remove the broken fryer. Maintain the kitchen free of unused equipment and unnecessary items (including iced tea containers since they are not used).

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 13, 2024 · Original Source

1 - Inspection

Jan 9, 2024

Score 98.5

Official score: 98.5 · Understand this area’s scale

3 recorded violations

minorCode 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core; Flooring near dish machine and prep sinks is not smooth and easily cleanable. Tile near walk in cooler was cracked. Physical facilities shall be maintained in a state of good repair. Repair flooring.

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 6-303.11Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-303.11; Core; Lighting in dish pit was very dim. Lighting must be at least 215 lux (20 foot candles) in areas used for warewashing. Replace lightbulb.

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

criticalCode 3-501.16 (A)(2) and (B)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority; Two containers of cheese in the walk in cooler were maintained above 41F. Temperature controlled for safety foods shall be maintained at 41F or less. CDI: Cheeses were moved to freezer for to rapidly cool to 41F. Ensure that walk in cooler door is not left open during deliveries.

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

Official record from Wake County Environmental Services, Jan 9, 2024 · Original Source