Restaurant · Wake County, NC

The Mill

Name: The Mill
Address: 3201 Edwards Mill Rd, Wake County, NC

3201 Edwards Mill Rd

Last inspected Jun 23, 2026 · View Map ↗ · Compare ↗

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Score 97.5

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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

Jun 23, 2026

Score 97.5

Official score: 97.5 · Understand this area’s scale

7 recorded violations

notedCode Observation: Beef patties observed at 50F on top section of refrigerator (Prep 1) - CDI: Beef discarded as a corrective actionFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

Observation: Beef patties observed at 50F on top section of refrigerator (Prep 1) - CDI: Beef discarded as a corrective action; TCS food items in the bottom section of the refrigerator were temped at 38F-41F. 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Time/temperature control for safety food Hot and cold holding TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (2) At 41F or less.

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 Observation: The prepr efrigerators on the cook lie do not have thermometers to monitor air temperature. 4-204.112 Temperature Measuring Devices - Functionality (C) (A) In cold/hot holding unitsEquipment and utensils

Official wording

Thermometers provided & accurate

Inspector’s notes

Observation: The prepr efrigerators on the cook lie do not have thermometers to monitor air temperature. 4-204.112 Temperature Measuring Devices - Functionality (C) (A) In cold/hot holding units; a thermometer sensor shall be located in the warmest part of a cold hold unit and in the coolest part of a hot hold unit.

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 Observation: Staff were not wearing hair restraints during food production tasks. CDI: Staff placed on hair restraints. 2-402.11 Effectiveness - Hair Restraints (C) Use head coveringsEmployee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

Observation: Staff were not wearing hair restraints during food production tasks. CDI: Staff placed on hair restraints. 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: In use tongs are being stored on the handle of the oven grill exposed to possible sources of contaminationEquipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

Observation: In use tongs are being stored on the handle of the oven grill exposed to possible sources of contamination; CDI: Tongs were moved to clean container for stored in use. Ice cream scoop in standing water between use not at 135F or higher in temperature; CDI: Ice cream scoop removed from standing water use and cleaned. 3-304.12 In-Use Utensils; Between-Use Storage (C) (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue.

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

Observation: The gaskets on prep refrigerator poor repair. 4-501.11 Good Repair and Proper Adjustment - Equipment (C) Maintain equipment in good repair.

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: Dumpster lid observed in poor repair. 5-501.111 AreaFacility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

Observation: Dumpster lid observed in poor repair. 5-501.111 Area; Enclosures and Receptacles; Good Repair (C) Keep storage areas and bins for waste in good repair.

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 Observation: The ventilation over the open pit grill is insufficient to prevent smoke circulatingFacility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

Observation: The ventilation over the open pit grill is insufficient to prevent smoke circulating; heavy buildup on walls and ceilings throughout kitchen; Have ventilation system evaluated to determine sufficiency needs for open pit grill cooking. 6-304.11 Mechanical - Ventilation (C) Mechanical ventilation of sufficient capacity shall be provided to keep rooms free of excessive heat; steam; condensation; vapors; odors; smoke; and fumes.

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 23, 2026 · Original Source

1 - Inspection

Nov 3, 2025

Score 96

Official score: 96 · Understand this area’s scale

10 recorded violations

notedCode Observation: A handwash sign was not posted at the wait staff counterHandwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

Observation: A handwash sign was not posted at the wait staff counter; CDI Handwash sign provided for PIC during inspection. 6-301.14 Handwashing Signage (C) Post a handwash sign at each handsink.

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 separated & protected

Inspector’s notes

Observation: Partially cooked chicken being stored on same pan as the beef steaks; Partial cook chicken not stored as "raw" product over pan of grits on cooling speedrack in walk in refrigerator; CDI: Chicken was removed from sheet pan with beef; Pans with partially cooked chicken were not labeled raw or stored in proper cooking temperature order in the walk in for corrective action. Verification follow up 11/13/25 for process controls. 3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P) (A)(2) Separate types of raw animal foods from each other such as beef; fish; lamb; pork; and poultry during storage; preparation; holding; and display. -P.

In plain English

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

More about other finding

majorCode Observation: Asterisk placed next to adjective descriptions and not the actual "food product" offered raw or cooked to orderFood temperature

Official wording

Consumer advisory provided for raw/ undercooked foods

Inspector’s notes

Observation: Asterisk placed next to adjective descriptions and not the actual "food product" offered raw or cooked to order; Verification for corrective action on menu item disclosure by 11/13/25. 3-603.11 Consumption of Animal Foods that are Raw; Undercooked; or Not Otherwise Processed to Eliminate Pathogens (Pf) (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats; poultry; seafood; shellfish; or eggs may increase your risk of foodborne illness.- Pf

In plain English

More about food kept at an unsafe temperature

notedCode Observation: The rear entrance door is not sealed at bottom - Seal up door to prevent entrance of pests and/or vermin. 6-202.15 Outer OpeningsPests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

Observation: The rear entrance door is not sealed at bottom - Seal up door to prevent entrance of pests and/or vermin. 6-202.15 Outer Openings; Protected (C) Protect outer openings of establishment from insect or rodent entry.

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 Observation: In use tongs are being stored on the handle of the oven grill exposed to possible sources of contaminationEquipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

Observation: In use tongs are being stored on the handle of the oven grill exposed to possible sources of contamination; CDI: Tongs were moved to clean container for stored in use. 3-304.12 In-Use Utensils; Between-Use Storage (C) (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours.

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 Observation: The gaskets on the walk in and prep refrigerator poor repair. 4-501.11 Good Repair and Proper Adjustment - Equipment (C) Maintain equipment in good repair. Observation: Mixing spatulas are tornCleaning and sanitizing

Official wording

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

Inspector’s notes

Observation: The gaskets on the walk in and prep refrigerator poor repair. 4-501.11 Good Repair and Proper Adjustment - Equipment (C) Maintain equipment in good repair. Observation: Mixing spatulas are torn; holes; CDI: Utensils discarded during inspection. 4-502.11 (A) and (C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices (C) Maintain utensils in good repair.

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: Areas of interior of the walk in refrigeration unitsCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

Observation: Areas of interior of the walk in refrigeration units; baffle ice machine accumulated with debris. Increase cleaning in these areas and ensure debris is eliminated regularly without excessive buildup by creating a schedule for cleaning. **REPEAT** 4-602.13 Nonfood Contact Surfaces (C) 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

notedCode Observation: The restroom sanitary napkin containers are not covered and do not have a liner for the receptacle. 5-501.17 Toilet Room ReceptacleCleaning and sanitizing

Official wording

Toilet facilities: properly constructed; supplied & cleaned

Inspector’s notes

Observation: The restroom sanitary napkin containers are not covered and do not have a liner for the receptacle. 5-501.17 Toilet Room Receptacle; Covered (C) Provide a covered waste bin in female restrooms.

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: Areas around the refuse containers have trashFacility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

Observation: Areas around the refuse containers have trash; refuse and putrescibles in and around containers. This is attracting flies and other pests. 5-501.115 Maintaining Refuse Areas and Enclosures (C) **REPEAT** Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observation: Drian plugs are missing form refuse containers allowing for entrance of vermin and creating harborage conditions. 5-501.114 Using Drain Plugs (C) Drains in dumpsters and waste containers shall have drain plugs in place.

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 Observation: Ventilation inletsCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

Observation: Ventilation inlets; ceiling tiles heavily accumulated with smoke and vapor residue. Create regular cleaning schedule to prevent heavy buildup. **REPEAT** 6-501.12 Cleaning; Frequency and Restrictions (C) Floors; walls; ceilings including the attachments such as soap; towel dispensers; light fixtures; and heat/ac vent covers shall be 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 3, 2025 · Original Source

1 - Inspection

Jun 2, 2025

Score 96

Official score: 96 · Understand this area’s scale

9 recorded violations

notedCode Observation: Observed staff member prepping already washed berries without another lethality step for food products (such as heating or washing) to eliminate microorganiss on surface of food products. Staff must not touch reayd to eat food with bare hands during production. CDI: Beries were rewashed and staff member wore gloves for food tasks with ready to eat foods. 3-301.11 Preventing Contamination from Hands (P) (Pf) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensilsEmployee health and hygiene

Official wording

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

Inspector’s notes

Observation: Observed staff member prepping already washed berries without another lethality step for food products (such as heating or washing) to eliminate microorganiss on surface of food products. Staff must not touch reayd to eat food with bare hands during production. CDI: Beries were rewashed and staff member wore gloves for food tasks with ready to eat foods. 3-301.11 Preventing Contamination from Hands (P) (Pf) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils; single-use gloves or dispensing equipment.

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: Cream base sauce observed holding at 98F on steamwell. Product was stored in plastic container within metal container in steam well. Any cooked and cooled products shall be reheat to 165F before hot holding AND must be maintianed at a minimum of 135F during hot holding. CDI: Sauce was pulled for use (voluntarily discarded) due to inability to determine when product was placed in steamwell for use. 3-501.16 (A) (1) Time / Temperature Control for Safety FoodFood temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

Observation: Cream base sauce observed holding at 98F on steamwell. Product was stored in plastic container within metal container in steam well. Any cooked and cooled products shall be reheat to 165F before hot holding AND must be maintianed at a minimum of 135F during hot holding. CDI: Sauce was pulled for use (voluntarily discarded) due to inability to determine when product was placed in steamwell for use. 3-501.16 (A) (1) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Maintain TCS foods in hot holding at 135F or above. -P

In plain English

More about food kept at an unsafe temperature

notedCode Observation Cooked grits temp checked at 45F in wlak and previously cooled from day before (6/1). Cooked salmon cakes (75F) and partially cooked chicken (73F) did not have time labels on products. Cooked/partially cooked products were being left out at room temperature as part of initial cooling. Staff stated food was prepared within last hour. CDI: Cheese grits in walk in discarded voluntarily during inspection. Cooked salmon cakesFood temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

Observation Cooked grits temp checked at 45F in wlak and previously cooled from day before (6/1). Cooked salmon cakes (75F) and partially cooked chicken (73F) did not have time labels on products. Cooked/partially cooked products were being left out at room temperature as part of initial cooling. Staff stated food was prepared within last hour. CDI: Cheese grits in walk in discarded voluntarily during inspection. Cooked salmon cakes; part cooked chicken moved to walk in refrigerator open for cooling rapidly. 3-501.15 Cooling Methods (Pf) Quickly cool foods. Use methods such as open/vented shallow pans; large ice baths and active stirring. Cold air must flow around product to remove the heat. DO not leave cooekd foods at room temperature to cool for extended periods of time without demosntrating through labeling cooling time. .

In plain English

More about food kept at an unsafe temperature

notedCode Observation: Food production staff wearing bracelets during tasks. CDI: Staff removed bracelets and rewashed hands before beginning task. 2-303.11 Prohibition - Jewelry (C) Remove jewelry on hands and arms while preparing food. A plain ringEmployee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

Observation: Food production staff wearing bracelets during tasks. CDI: Staff removed bracelets and rewashed hands before beginning task. 2-303.11 Prohibition - Jewelry (C) Remove jewelry on hands and arms while preparing food. A plain ring; such as a wedding band; is allowed. Observation: Staff no wearing hair restraints during production tasks. Ensure that all staff wear some type of hair covering including facial hair when performing production tasks where hair can become a physical contaminant. CDI: Staff retrieved hair nets during inspection. 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: WIping cloths used under cutting boards wet to prevent sliding (*Consider nonabsorbable mats that can be washedCleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

Observation: WIping cloths used under cutting boards wet to prevent sliding (*Consider nonabsorbable mats that can be washed;rinsed and sanitized) for cutting board movement control. In use wiping clothes for wiping up food spills including cutting boards and other production areas are not palced in a sanitizing bucket between use. Eliminate this process; store wiping clothes in a sanitizer between use to prevent cross contamination. CDI: WIping clothes placed in a sanitizer bucket as corrective action. **REPEAT** 3-304.14 Wiping Cloths; Use Limitations (C) Hold in-use wiping cloths in properly concentrated sanitizer between uses.

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: The cups on the wait server station and straws ar enot dispenses to prevent hand contact of the lip contact surfaces. Eliminate this process and determine another process to dispense these items without hand contactEquipment and utensils

Official wording

Single-use & single-service articles: properly stored & used

Inspector’s notes

Observation: The cups on the wait server station and straws ar enot dispenses to prevent hand contact of the lip contact surfaces. Eliminate this process and determine another process to dispense these items without hand contact; 4-904.11 Kitchenware and Tableware - Preventing Contamination (C) (A) SINGLE-SERVICE and SINGLE-USE ARTICLES and cleaned and SANITIZED UTENSILS shall be handled; displayed; and dispensed so that contamination of FOOD- and lip-contact surfaces is prevented.

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 Observation: Areas of interior of the wlka in refrigeration unitsCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

Observation: Areas of interior of the wlka in refrigeration units; baffle ice machine accumulated with debris. Increase cleaning in these areas and ensure debris is eliminated regularly without excessive buildup by creating a schedule for cleaning. 4-602.13 Nonfood Contact Surfaces (C) 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

notedCode Observation: Areas around the refuse containers have trashFacility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

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 Observation: Ventilation inletsCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

Observation: Ventilation inlets; ceiling tiles heavily accumulated with smoke and vapor residue. Floors under cooking aeuqpiment on the main lain have debris. Create regular clenaing schedule to prevent heavy buildup. 6-501.12 Cleaning; Frequency and Restrictions (C) Floors; walls; ceilings including the attachments such as soap; towel dispensers; light fixtures; and heat/ac vent covers shall be 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 2, 2025 · Original Source

1 - Inspection

Dec 11, 2024

Score 95

Official score: 95 · Understand this area’s scale

7 recorded violations

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 (P); Repeat; Several potentially hazardous food items stored on prep top units were well above 41F (see temperature chart). Potentially hazardous food being held cold shall remain at 41F or below. CDI- Food was taken to new refrigeration to be cooled down to 41F before a 4 hour period elapsed. Ensure food is covered when possible and stored below the container's fill line so that food can be maintained at 41F or below on the prep top.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.18 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food; Disposition (P); Cooked onions that were cooked on 11/29 according to date marking were still being stored in refrigeration today (12/11). After being cooked; ready to eat potentially hazardous food shall be discarded within a 7 day period. CDI- Food was 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

minorCode 3-302.12 Food Storage Containers Identified with Common Name of Food (C)Food source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12 Food Storage Containers Identified with Common Name of Food (C); Containers of bulk food ingredients were found with no label. Fine food ingredients outside of their original packaging shall be labeled with their common name.

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 3-305.11 Food Storage - Preventing Contamination from the Premises (C)Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11 Food Storage - Preventing Contamination from the Premises (C); Multiple boxes/container of food were found being stored on the floor. In order to prevent potential contamination; food shall be stored at least 6 inches above the floor.

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

minorCode 3-304.14 Wiping ClothsCleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14 Wiping Cloths; Use Limitations (C); Repeat; Wet wiping cloths were found being stored on prep tables. Between uses; wet or moist wiping cloths shall be stored in an approved sanitizer at an appropriate concentration. Keep wet wiping cloths in sanitizer buckets.

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 3-304.12 In-Use UtensilsEquipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12 In-Use Utensils; Between-Use Storage (C); Scoop was stored in container of ice cream with its handle directly touching the food. If utensils are stored inside of food containers; they shall have handles that are clearly above the food in order to prevent potential contamination.

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 4-601.11 (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); The light fixture in the walk-in cooler has soil residue buildup and needs to be cleaned. Non food contact surfaces shall be kept free of soil 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, Dec 11, 2024 · Original Source

1 - Inspection

May 17, 2024

Score 96

Official score: 96 · Understand this area’s scale

7 recorded violations

notedCode 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority; Raw salmon was being stored above ready to eat eggs in a prep bottom cooler. In order to prevent cross contamination; raw animal food shall be stored below ready to eat food. CDI- Food was rearranged as needed. Full deductions will be taken if this item is repeated.

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 interior plate has minor amount of residue buildup. Food contact surfaces of equipment such as ice machines and soda nozzles shall be cleaned at a frequency necessary to prevent residue accumulation.

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; Ground beef was being stored too highly above its fill line and was at 59F at the top. Eggs and tomato were at 45F in a prep top cooler. Pasta directly beside the door of the walk in cooler was at 43F. Potentially hazardous foods being held cold shall remain at 41F or below. CDI- Food was taken to new closed refrigeration to cool before a 4 hour period elapsed. Pasta was moved to the back section of the walk-in cooler.

In plain English

More about food kept at an unsafe temperature

notedCode 6-501.111Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.111; Core; Live flies found inside kitchen area near speed rack/prep sinks. A few flies observed in facility bathrooms. The premises shall be maintained free of insects and other pests. Repeat Violation. Please have flies addressed by pest control. Full deductions will be taken if this item is repeated again.

In plain English

More about signs of rodents or insects

minorCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Wet wiping cloths were found being held in soapy water. Between uses; wet or moist wiping cloths shall be held in an approved sanitizer at an appropriate concentration. CDI- Wiping cloths were placed in sanitizer.

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 4-903.11(A)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11(A); (B) and (D); Core; Clean food containers were found being closely stacked together while wet. After being washed; rinsed; and sanitized; equipment and utensils shall be stored in a self draining position that allows air drying.

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; Dishwashing machine water is leaking on the floor. Equipment shall be maintained in a state of good repair. Repair this leak.

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 17, 2024 · Original Source

1 - Inspection

Oct 30, 2023

Score 97.5

Official score: 97.5 · Understand this area’s scale

4 recorded violations

criticalCode 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority; Raw chicken stored over ground meatball mix inside walk-in cooler. Food shall be protected from cross contamination by storing the food based on final cook temperature. CDI: Meatball mix moved above chicken.

In plain English

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

More about other finding

minorCode 6-501.111Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.111; Core; Significant number of flies inside kitchen area near speed rack/prep sinks. A few flies observed in facility bathrooms. The premises shall be maintained free of insects and other pests. Repeat Violation. Please have flies addressed by pest control.

In plain English

More about signs of rodents or insects

minorCode 4-501.12Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.12; Core; Deep scratches observed on facility prep cooler cutting board surfaces. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitizer; or discarded if they are not capable of being resurfaced.

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 4-302.13Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-302.13; Priority Foundation; Facility did not have an irreversible registering temperature device to test their hot-water dish machine. In hot water mechanical WAREWASHING operations; an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensils surface temperature. Verification Required: Please send EHS a photo of or an invoice for a high temperature measuring device by November 9th.

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 30, 2023 · Original Source