Restaurant · Wake County, NC

The Library Steakhouse

Name: The Library Steakhouse
Address: 133 S Fuquay Ave, Wake County, NC

133 S Fuquay Ave

Last inspected May 8, 2026 · View Map ↗ · Compare ↗

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Score 98.5

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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

The full inspection history

3 inspections

1 - Inspection

May 8, 2026

Score 98.5

Official score: 98.5 · Understand this area’s scale

1 recorded violation

notedCode 4-501.114Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114; Priority; There was no measurable sanitizer in the dish washer. Maintain sanitizer at correct concentrations when being used to sanitize. CDI-Sanitizer bucket was changed; and chlorine solution measured 200 ppm.

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 8, 2026 · Original Source

1 - Inspection

Jun 5, 2025

Score 98.5

Official score: 98.5 · Understand this area’s scale

1 recorded violation

notedCode 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety FoodFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding ; Priority; Cooked pasta in containers on green shelf next to cook line. Employee stated pasta is removed from walk-in cooler before service and kept on shelf throughout service. Pasta at 48-50F when checked. EC recommended TPHC (Time as a Public Health Control) for this pasta during busy times. Educated the use of TPHC and food cannot be saved; to pull small portions from walk-in and label for 4 hours. Facility added time to pasta when removed from cooler. TPHC forms emailed during inspection to owner.

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, Jun 5, 2025 · Original Source

1 - Inspection

Jul 17, 2024

Score 99.5

Official score: 99.5 · Understand this area’s scale

1 recorded violation

minorCode 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; Observed plastic single service containers stored in dry goods and used as a scoop. Use only a utensil/scoop with a handle and store in product with handles up and extending out of foods.