Restaurant · Wake County, NC

The Dugout Tavern And Grill

Name: The Dugout Tavern And Grill
Address: 1413 Kelly Rd, Wake County, NC

1413 Kelly Rd

Last inspected Jun 11, 2026 · View Map ↗ · Compare ↗

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Score 96

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

The full inspection history

8 inspections

1 - Inspection

Jun 11, 2026

Score 96

Official score: 96 · Understand this area’s scale

5 recorded violations

notedCode 3-501.16 (A) (1)Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16 (A) (1); Garlic in oil and grilled onion was observed under 135F at grill station (see temp chart). TCS foods shall be held hot at 135F or above. CDI- products voluntarily discarded. Educated PIC on garlic in oil's TCS nature. Use grill top or hot holding unit to hold hot foods. No points taken 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 3-501.16 (A)(2) and (B)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority; Numerous TCS foods holding above 41F in cookline fliptop and two small prep units. Refer to temperature chart. TCS (Time/Temperature Control for Safety) foods shall be kept at 41F or below in refrigeration. Ambient refrigeration temperatures observed between 43 and 49F. CDI- foods from previous day were voluntarily discarded. Foods from this morning were sent to the walk-in freezer to blast chill. Technician to arrive and evaluate/repair affected equipment. Use pans of ice as a temporary measure and monitor food temperatures carefully. Verification required. Facility can operate temporarily with remaining refrigeration units and ice.

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; A spray bottle of degreaser was observed without a label. Label all working containers of poisonous or toxic materials taken from bulk supplies with the common name of the material. CDI- label added. Full points will be taken for repeat violations on next inspection.

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(E)Food temperature

Official wording

Approved thawing methods used

Inspector’s notes

3-501.13(E); Core; ROP salmon was observed thawed and still sealed in its packaging. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment prior to its thawing under refrigeration or immediately upon completion of its thawing under running water. CDI- PIC instructed employee to cut packs of salmon open. Educational moment on ROP fish thawing.

In plain English

More about food kept at an unsafe temperature

notedCode 4-501.11 (C)Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11 (C); Core; Can opener blade appears dull and jagged. 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. Replace can opener blade.

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 11, 2026 · Original Source

1 - Inspection

Nov 5, 2025

Score 95

Official score: 95 · Understand this area’s scale

7 recorded violations

notedCode 4-601.11(A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11(A); Priority Foundation; Can opener blade was observed soiled. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI- can opener removed for cleaning. All other equipment was observed clean. No points taken

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 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; A container of cut melon was observed with the wrong prep date in the reach-in cooler. Veggie burgers and hot dogs with prep dates of 10/28 and 10/29 were observed in the grill cooler drawer. Cooked pasta from 10/28 observed in other cooler drawer. Pimento cheese spread with a use by date of 8/27 observed in the tall reach-in cooler. Ready-to-eat; TCS (Time/Temperature Control for Safety) foods shall not be held past 7 days in refrigeration. The day of preparation or opening from a commercial package shall count as day 1. Ensure ready-to-eat; TCS foods are date marked appropriately if held longer than 24 hours so time can be tracked. Ensure ready-to-eat TCS foods from commercial packages are discarded by the manufacturer use by date. CDI - foods voluntarily discarded. Melon was correctly dated. Full points taken for repeat violations. If violations persist; a risk control plan may need to be implemented for date marking/disposition. Encouraged PIC to implement a disposition policy/procedure to avoid repeat violations.

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 7-102.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

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 3-302.15Other

Official wording

Washing fruits & vegetables

Inspector’s notes

3-302.15; Core; Avocado in the prep cooler still had produce stickers on the skin. Wash fruits and vegetables prior to use and remove any produce stickers. CDI- avocado was sent to be washed and stickers were removed. No point taken

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

notedCode 4-501.11 (C)Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11 (C); Core; Can opener blade appears dull. 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. Replace can opener blade.

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; Core; Drainboard is soiled along the drainage area. Back corner of warewashing machine has food residue accumulation.Warewashing 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. 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

notedCode 6-501.14Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-501.14; Core; AC vents above dry storage shelving and near entrance to walk-in cooler are coated in dust accumulation. Clean ventilation systems and change filters so they do not become a source of contamination. No point taken today.

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, Nov 5, 2025 · Original Source

1 - Inspection

Aug 28, 2025

Score 91.5

Official score: 91.5 · Understand this area’s scale

8 recorded violations

notedCode 4-602.11(D)(1)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11(D)(1); Core; When asked; PIC stated that new foods are added to metal containers in the grill cooler drawer when they become empty. Several containers of foods with old dates prompted this conversation. Surfaces of utensils and equipment contacting TCS food may be cleaned less frequently than every 4 hours if in storage; containers of TCS food and their contents are maintained at cold holding temperature (41F or below) AND the containers are cleaned when they are empty. Ensure containers of TCS foods are cleaned when they are empty and do not continually fill containers without washing; rinsing and sanitizing in-between fills. CDI- containers were emptied; contents discarded as noted above under 3-501.18 and sent for cleaning/sanitizing. No points taken 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 3-501.14(A)Food temperature

Official wording

Proper cooling time & temperatures

Inspector’s notes

3-501.14(A); Priority; Chili cooling since yesterday was observed at 47F in the walk-in cooler. Chili did not meet the required cooling time. Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. CDI- chili voluntarily discarded.

In plain English

More about food kept at an unsafe temperature

notedCode 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; TCS foods holding above 41F on cookline fliptop. Refer to temperature chart. TCS (Time/Temperature Control for Safety) foods shall be kept at 41F or below in refrigeration. Do not fill food above the fill line as it is less likely to maintain proper temperature. Keep lids closed when not preparing foods. CDI- foods were placed in the freezer to flash cool. Full points taken for repeat violation.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; A container of cut roast beef and ham with prep dates of 8/16 and 8/19 were observed in the grill cooler drawer. Veggie burgers with a prep date of 7/8 and Lamb with a prep date of 8/15 were also observed in this unit. Ready-to-eat; TCS (Time/Temperature Control for Safety) foods shall not be held past 7 days. The day of preparation shall count as day 1. Ensure ready-to-eat; TCS foods are date marked appropriately if held longer than 24 hours so time can be tracked. CDI - foods voluntarily discarded. Full points taken for repeat violations. PIC indicated that some of these foods may be replaced within 24 hours but container and date label are not replaced. Ensure dates are accurate if date marking is required.

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 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Chili did not meet the required cooling time due to being placed in a deep container with a lid too soon. Quickly cool TCS foods using methods such as open/vented shallow pans; large ice baths; ice wands and active stirring. Cold air must flow around product to remove the heat. CDI- cooling education provided and chili was voluntarily discarded. PIC indicated that employees do use ice baths but that chili was likely not cool enough when placed in the walk-in. No point taken.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.13Food temperature

Official wording

Approved thawing methods used

Inspector’s notes

3-501.13; Priority Foundation; Mahi Mahi and other fish were being improperly thawed in running water with a water temperature of 83 - 84F. When thawed under running water; water shall not be more than 70F. CDI- fish was placed on sheet pans to cool down in the walk-in. Fish was already over 70F from the warm water. Thaw product under cold running water or under refrigeration overnight to avoid temperature abuse.

In plain English

More about food kept at an unsafe temperature

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; Interior of fliptop unit and one fan guard in walk-in cooler have visible residue accumulation. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Increase cleaning frequency. All other surfaces observed clean. No point taken

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 6-501.18Cleaning and sanitizing

Official wording

Toilet facilities: properly constructed; supplied & cleaned

Inspector’s notes

6-501.18; Core; Handwashing sink at the expo/drink service area was observed heavily soiled. Maintain handwashing sinks in a clean 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

Official record from Wake County Environmental Services, Aug 28, 2025 · Original Source

1 - Inspection

May 27, 2025

Score 95

Official score: 95 · Understand this area’s scale

6 recorded violations

notedCode 4-601.11(A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11(A); Priority Foundation; The counter-mounted can opener blade was visibly soiled. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI- can opener removed for cleaning. All other food-contact surfaces observed clean. No points taken 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 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; Numerous foods holding above 41F. Refer to temperature chart. TCS (Time/Temperature Control for Safety) foods shall be kept at 41F or below in refrigeration. Do not fill food above the fill line as it is less likely to maintain proper temperature. Ambient temperature of left side fliptop cooler was observed between 40 and 45F using two separate thermometers. Ensure this unit is holding 41F or below air temperature consistently. Do not store TCS foods on this side until repair is made or unit is observed functioning normally. CDI- all foods out of temperature were voluntarily discarded. Cut lettuce and tomato from earlier today were placed in the walk-in cooler. EHS to follow up on potential cooler repair. Facility has plenty of refrigeration. Full points taken for repeat violation.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; A container of cut roast beef and wings prepared on 5/18/25 and cut ham from 5/17/25 were observed in reach-in cooler and grill cooler drawer. TCS (Time/Temperature Control for Safety) foods shall not be held past 7 days. The day of preparation shall count as day 1. CDI - foods voluntarily discarded. Full points may be taken for repeat violations.

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 3-304.14(B)Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14(B); Wiping cloths stored in quat sanitizer below 200ppm. Hold in-use wiping cloths in properly concentrated sanitizer between uses. CDI- buckets remade with fresh sanitizer. No points taken

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 3-302.15Other

Official wording

Washing fruits & vegetables

Inspector’s notes

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

notedCode 3-304.12 (A)Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12 (A); Core; Plastic ramekin was used as a scoop in parmesan cheese. A small metal bowl was used to scoop salad toppings like diced cucumber and left in the food. In-use utensils in TCS food must be stored with handles above the food and top of the food container. In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed (sugar/flour/salt etc..). Use appropriate dispensing utensils with handles and store accordingly. CDI- bowl and ramekin removed.

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, May 27, 2025 · Original Source

1 - Inspection

Jan 30, 2025

Score 96.5

Official score: 96.5 · Understand this area’s scale

6 recorded violations

notedCode 2-501.11Other

Official wording

Procedures for responding to vomiting & diarrheal events

Inspector’s notes

2-501.11; Priority Foundation; Facility does not have written procedures or a kit for clean-up of vomiting and diarrheal events. CDI- Written procedures provided along with a link to an approved kit. Facility may use written procedures as is or adapt for their facility.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

notedCode 4-602.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11; Core; Ice machine shoot soiled with pink and black accumulation. Ice machine doors soiled with green accumulation. Ice machines shall be cleaned at a frequency necessary to preclude accumulation of soil or mold.

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

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; Numerous foods holding above 41 F. Refer to temperature chart. TCS (Time/Temperature Control for Safety) foods shall hold at 41 F or below. Do not fill food above the fill line as it is less likely to maintain proper temperatures (41 F or below). Bags of ice added to foods holding 42-45 F to facilitate cooling. Foods holding above 45 F voluntarily discarded. VR - A technician contacted for repair and evaluation of the grill prep cooler. EHS will return to ensure the grill prep cooler can maintain 41 F or below.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; A container of sausages (prepared on 12/06/2024); salsa prepared in house (prepared on 1/10/2025); and deviled egg filling (prepared on 1/20/2025) held past the 7-day hold. TCS (Time/Temperature Control for Safety) foods shall not be held past 7 days. CDI - Foods voluntarily discarded.

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 4-901.11Equipment and utensils

Official wording

Utensils; equipment & linens: properly stored; dried & handled

Inspector’s notes

4-901.11; Core; Cleaned and sanitized dishes stacked wet. After cleaning and sanitizing; equipment and utensils shall be arranged to air dry completely prior to stacking.

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 4-501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11; Core; Ice buildup present around the walk-in freezer door's window. Equipment shall be maintained in a state of repair. Contact technician for evaluation and in the meantime; remove ice buildup as necessary.

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 30, 2025 · Original Source

1 - Inspection

Oct 9, 2024

Score 99

Official score: 99 · Understand this area’s scale

4 recorded violations

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; A few cooler hinges on the cook line soiled with food and debris. Walk-in cooler fan guards soiled with debris. Surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris.

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 6-501.111Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.111; Core; Flies observed in the kitchen. The premises shall be maintained free of insects; rodents & other pests. Their presence shall be controlled by routinely inspecting incoming food shipments and supplies; the premises; eliminating harborage conditions; and using trapping devices or other means. Increase pest control measures.

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

notedCode 4-602.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11; Core; Ice machine shoot soiled with pink and black accumulation. Ice machines shall be cleaned at a frequency necessary to preclude accumulation of soil or mold.

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 4-901.11Equipment and utensils

Official wording

Utensils; equipment & linens: properly stored; dried & handled

Inspector’s notes

4-901.11; Core; Cleaned and sanitized dishes stacked wet. After cleaning and sanitizing; equipment and utensils shall be arranged to air dry completely prior to stacking.

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, Oct 9, 2024 · Original Source

1 - Inspection

Feb 27, 2024

Score 96.5

Official score: 96.5 · Understand this area’s scale

6 recorded violations

majorCode 4-601.11 (A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation; A few containers and utensils stored as clean soiled with food debris and sticker residue. The underside of the slicer's blade; also stored as clean; soiled with food debris. Equipment; food-contact surfaces and utensils shall be clean to sight and touch. CDI - Dishes moved to be thoroughly 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

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; A squeeze bottle of house made ranch; buffalo chicken dip; chicken salad; potato salad; and coleslaw holding above 41 F. Refer to temperature chart above. TCS (Time/Temperature Control for Safety) foods shall hold at 41 F or below. CDI - House made ranch and buffalo chicken dip voluntarily discarded. Chicken salad and potato salad moved to cool in the walk-in cooler. Bags of ice added to coleslaw.

In plain English

More about food kept at an unsafe temperature

criticalCode 7-201.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-201.11; Priority; Chemicals stored above cleaned and sanitized utensils near the dish machine. Poisonous or toxic materials shall be stored so that they do not contaminate clean equipment and utensils. CDI - Chemicals moved to another area where contamination will not occur.

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

minorCode 4-901.11Equipment and utensils

Official wording

Utensils; equipment & linens: properly stored; dried & handled

Inspector’s notes

4-901.11; Core; Cleaned and sanitized dishes stacked wet. After cleaning and sanitizing; equipment and utensils shall be arranged to air dry completely prior to stacking.

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 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; Excessive ice buildup present around the walk-in freezer door's window. Equipment shall be maintained in a state of repair. Contact technician for evaluation and in the meantime; remove ice buildup as necessary.

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; All flip top cooler; lowboy cooler; tall reach-in cooler and tall reach-in freezer gaskets and interiors on the cook line soiled with food debris and black accumulation. Microwave handles and interiors on the cook line soiled with food debris. Surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris.

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 27, 2024 · Original Source

1 - Inspection

Oct 27, 2023

Score 97.5

Official score: 97.5 · Understand this area’s scale

5 recorded violations

criticalCode 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority; One container of raw shrimp and one container of raw fish stored above ready-to-eat foods in reach-in cooler near the keg walk-in cooler. Foods shall be stored to prevent cross contamination. Store foods according to final cook temperature. CDI - foods properly arranged.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

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; One container of chicken wings and one container of raw chicken holding above 41F in reach-in cooler under hood; near pizza ovens. Time/Temperature Control for Safety (TCS) foods shall be stored at 41F or below for cold holding. CDI - foods below 45F. Foods moved to walk-in cooler to re-cool and reach-in cooler not to be used until serviced.

In plain English

More about food kept at an unsafe temperature

majorCode 3-501.17Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17; Priority Foundation; Several containers of ready to eat; time/temperature control for safety (TCS) foods with an incorrect date or missing date. Ready to eat; TCS foods shall be date marked for a hold period not to exceed 7 days. CDI - foods voluntarily discarded by 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 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Wet wiping cloths stored on counter throughout. One sanitizer bucket stored on floor. When not in use; wet wiping clothes shall be stored in sanitizer at the appropriate concentration. Sanitizer buckets shall be stored off the floor. Ensure wet wiping cloths and sanitizer buckets are properly stored.

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 quaternary ammonium sanitizer test strips available. A test kit of other device that accurately measures concentration of sanitizer shall be provided. CDI - test strips ordered during 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

Official record from Wake County Environmental Services, Oct 27, 2023 · Original Source