Restaurant · Wake County, NC

The Parkway Tavern

Name: The Parkway Tavern
Address: 982 High House Rd, Wake County, NC

982 High House Rd

Last inspected Jul 1, 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

8 inspections

1 - Inspection

Jul 1, 2026

Score 97

Official score: 97 · Understand this area’s scale

4 recorded violations

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

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A) (2) and (B) Time / Temperature Control for Safety (TCS) Food; Hot and Cold Holding (Priority); Foods in the walk in cooler were holding 47-50F. Ambient air is 50F. Hold TCS foods cold at 41F or below. CDI-Prepared food was voluntarily discarded. Raw meat was moved to the freezer. Emergency repair was called out for this afternoon.

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

minorCode 4-903.11 (A) and (C) EquipmentEquipment and utensils

Official wording

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

Inspector’s notes

4-903.11 (A) and (C) Equipment; Utensils; Linens and Single-Service and Single-Use Articles - Storing (Core); Single use napkins; cups; food containers; etc. are stored directly on the floor in the upstairs dry storage area. Store single use items where they won't get contaminated; at least 6 inches above the floor.

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 4-501.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.14; Core; The drain board and sides of dish machine are soiled. 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.

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; The fan cover on the fan in the kitchen is extremely dusty. Shelves in the dry storage area are dusty. The interior of the reach in freezer 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. Clean these items.

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, Jul 1, 2026 · Original Source

1 - Inspection

Apr 13, 2026

Score 98

Official score: 98 · Understand this area’s scale

3 recorded violations

minorCode 4-903.11 (A) and (C) EquipmentEquipment and utensils

Official wording

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

Inspector’s notes

4-903.11 (A) and (C) Equipment; Utensils; Linens and Single-Service and Single-Use Articles - Storing (Core); Single use trays are stored next to the hand washing sink in the main cooking area without a splash guard. Single use napkins; cups; food containers; etc. are stored directly on the floor in the upstairs dry storage area. Store single use items where they won't get contaminated; at least 6 inches above the floor. Discussed moving single use trays; or adding a splash guard to the hand sink to protect the food trays.

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 4-501.12Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.12; Core; Several cutting boards were peeling. Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Discussed replacing or resurfacing with PIC.

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 hood covers above the convection oven are very dusty. Ensure physical facilities are 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, Apr 13, 2026 · Original Source

1 - Inspection

Oct 20, 2025

Score 97

Official score: 97 · Understand this area’s scale

4 recorded violations

notedCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Foods to be cooled were stored with tight plastic wrap around the containers of food. 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 cover food if it can be protected from splash. CDI-Food was voluntarily discarded. Educational materials on cooling sent to PIC via email. .

In plain English

More about food kept at an unsafe temperature

notedCode 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; Several cutting boards were peeling and had deep cuts. Resurface or replace cutting surfaces that can no longer be effectively 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 4-501.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.14; Core; The 3-compartment sink and dish machine drain boards and compartments were soiled. 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. Currently these are being cleaned once per week. 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 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 (Core); Shelving for storing clean utensils were heavily soiled with food residues. Maintain equipment clean. Increase cleaning frequency of shelves.

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 20, 2025 · Original Source

1 - Inspection

Jun 30, 2025

Score 97.5

Official score: 97.5 · Understand this area’s scale

5 recorded violations

notedCode 7-102.11 Common Name - Working Containers (Pf)Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11 Common Name - Working Containers (Pf); There were 2 unlabeled spray bottles stored in the kitchen. All working containers containing chemicals must be labeled with the common name of the substance. CDI-Bottles were labeled.

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 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Foods to be cooled were stored with tight plastic wrap around the containers of food. 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 cover food if it can be protected from splash. CDI-Plastic wrap was removed; and items were cooling at an acceptable rate. Educational materials on cooling sent to PIC via email. .

In plain English

More about food kept at an unsafe temperature

notedCode 3-304.14(B)Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14(B); Core; Sanitizer solution was not replaced from last night; and there was no measurable sanitizer solution in the sani bucket. Hold in-use wiping cloths in properly concentrated sanitizer between uses. CDI-Solution was replaced with 200ppm solution of quaternary ammonium.

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 4-903.11 (A)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11 (A); Core; Cleaned utensils are stored in bus tubs with crumbs and debris in them. Store cleaned equipment; utensils; linens in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. CDI-Pans and utensils were cleaned and sanitized.

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 4-501.12Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.12; Several cutting boards were peeling and had deep cuts. Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. 4-501.11; Core; The gasket on the cold drawer is torn and badly damaged. Maintain equipment in good repair. Replace the gasket.

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 30, 2025 · Original Source

1 - Inspection

Nov 4, 2024

Score 97

Official score: 97 · Understand this area’s scale

5 recorded violations

notedCode 4-501.114 Quat Sanitizer dispensed into the ware washing sink is too weakCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114 Quat Sanitizer dispensed into the ware washing sink is too weak; nearly undetectable. Use test strips to verify adequate concentration. Maintain sanitizer at correct concentrations. Ecolab was called during inspection to request service; 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 3-603.11 (B)(1) Consumer Advisory on the menu is not complete. It lacks disclosure (that explains what the astericks means). Consumer Advisory Disclosures shall indicate that the animal-derived food (House Ground Burgers and EGG on a breakfast burger) is or can be served undercooked by using words and phrases such as undercookedFood temperature

Official wording

Consumer advisory provided for raw/ undercooked foods

Inspector’s notes

3-603.11 (B)(1) Consumer Advisory on the menu is not complete. It lacks disclosure (that explains what the astericks means). Consumer Advisory Disclosures shall indicate that the animal-derived food (House Ground Burgers and EGG on a breakfast burger) is or can be served undercooked by using words and phrases such as undercooked; cooked to order; etc.; or by asterisking to a footnote per 3-603.11 (B)(2). -Pf This menu correction is required. It may be handwritten or applied with a sticker. Menu modification was started today.

In plain English

More about food kept at an unsafe temperature

notedCode —Equipment and utensils

Official wording

Thermometers provided & accurate

Inspector’s notes

4-302.12 Thermometer was not readily available to check chicken wings cooked from raw. Blue thermometer was located but appears to lag in temperature and not register off the end of the probe. A new red thin probe was located and works perfectly. Assure employees cooking food have access to an accurate needle nose probe that registers food temperature accurately and quickly.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

notedCode —Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.12 White Cutting Board in the front has black cuts. Resurface or replace cutting surfaces that can no longer be effectively 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 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; Nonfood Contact Surfaces: Cleaning is needed on the flip top cooler along the upper back area that is visible when the lids are open. Can Opener and shelf under the table with the slicer and food processor are not clean. Maintain these areas 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

Official record from Wake County Environmental Services, Nov 4, 2024 · Original Source

1 - Inspection

Jul 2, 2024

Score 96.5

Official score: 96.5 · Understand this area’s scale

5 recorded violations

majorCode 6-301.11Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.11; Priority Foundation; No Soap available at the handwashing sink. Both handwashing sinks observed dry; indicating lack of use. Ensure soap is available at each handwashing sink and that employees wash hands before donning gloves to work with food. Soap was replaced

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

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority; Walk in Cooler: Raw Chicken 44F; Raw Beef 44F; Potatoes 42.8F; Provolone Cheese 42.5F; Heavy Cream 44F. . . Corned Beef 43.5F sliced and portioned for sandwiches in the top of the make line refrigerator. Use your thermometer to check food temperature. Maintain food at 41F and colder. Recommend metal pan for portioned meats in the top of the prep cooler. Walk in cooler was adjusted to a colder setting.

In plain English

More about food kept at an unsafe temperature

majorCode 3-603.11Food temperature

Official wording

Consumer advisory provided for raw/ undercooked foods

Inspector’s notes

3-603.11; Priority Foundation; Consumer Advisory on the menu is for hamburgers and egg on a breakfast hamburger. Consumer advisory is incomplete; lacking DISCLOSURE. Add to the consumer advisory a description of the animal-derived foods; such as “hamburgers (can be cooked to order)”. You may send me your menu addition/correction to preview. Discussed options today.

In plain English

More about food kept at an unsafe temperature

majorCode 4-302.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-302.14; Priority Foundation; Sanitizer test strips were not available; could not be located. Eventually chlorine test strips were found for the dish machine and quat strips for the 3 compartment sink. Test sanitizer concentration regularly.; 4-501.14; Core; Dish Machine is not clean. Remove accumulated food debris. Top of the dish machine is rusty. Leak present above the dish machine. Left drainboard for clean racks is soiled; daily cleaning is needed. Maintain dish machine in clean and cleanable condition.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

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; Equipment is soiled and in need of cleaning. Clean the Winco warmer; refrigerated drawer unit above the food (visible when drawers are opened); Refrigerator hinged lids; Shelves in the dish washing area; shelf under the table with black build up; etc. Maintain equipment 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, Jul 2, 2024 · Original Source

1 - Inspection

Mar 28, 2024

Score 99.5

Official score: 99.5 · Understand this area’s scale

2 recorded violations

minorCode 4-501.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.14; Core; Sides of dish machine were soiled with food residue. Warewashing machines shall be cleaned at a frequency necessary to prevent recontamination of equipment. CDI: Dish machine 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

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; Sides of grill line and fryers were soiled with grease accumulations. Both exhaust hoods in kitchen were soiled with dust and grease residues. Nonfood-contact surfaces shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean areas listed.

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, Mar 28, 2024 · Original Source

1 - Inspection

Nov 28, 2023

Score 99

Official score: 99 · Understand this area’s scale

2 recorded violations

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; Some food items in walk in cooler were maintained above 41F. Temperature controlled for safety foods shall be maintained at 41F or less. Person in charge explained that beer kegs were delivered today and door was left open. CDI: Food unwrapped and allowed to rapidly cool back to 41F. Ensure that walk in cooler door does not remain open for prolonged periods of time.

In plain English

More about food kept at an unsafe temperature

criticalCode 7-204.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-204.11 ; Priority; Quaternary ammonia sanitizer dispensed from 3-compartment sink was tested to have a concentration greater than 400 PPM. Quaternary ammonia sanitizer shall have a concentration of 200-400 PPM or according to manufacturer's instructions. CDI: Service technician was contacted. Facility will dilute sanitizer until unit is service.

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

Official record from Wake County Environmental Services, Nov 28, 2023 · Original Source