Restaurant · Wake County, NC

The Pickled Onion

Name: The Pickled Onion
Address: 8511 Cantilever Way, Wake County, NC

8511 Cantilever Way

Last inspected Feb 26, 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

4 inspections

1 - Inspection

Feb 26, 2026

Score 97

Official score: 97 · Understand this area’s scale

5 recorded violations

notedCode 3-302.11(A)(1)Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11(A)(1); Priority; Observed raw shrimp and squid stored above a container of ready-to-eat tartar sauce in a refrigerator. Food shall be protected from cross contamination by: separating raw animal foods during storage; preparation; holding; and display from raw ready-to-eat foods such as fruits and vegetables; and cooked ready-to-eat foods. CDI - PIC voluntarily discarded sauce.

In plain English

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

More about other finding

notedCode 4-601.11(A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11(A); Priority foundation; Observed minor food residue on the back of the deli slicer blade. Equipment food-contact surfaces shall be clean to sight and touch. CDI - PIC had food employee start to clean the deli slicer. 4-602.11(E); Core; Observed brown residue buildup in the soda nozzles. In equipment such as ice bins; beverage dispensing nozzles; beverage and syrup dispensing lines or tubes; and water vending equipment surfaces contacting food that is not TCS food shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Clean soda machine dispensing nozzles more frequently.

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)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2); Priority; All of the sliced cheeses and a container of chopped pork belly were holding above 41F; see temperature table. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - Container of chopped pork belly was moved into walk-in cooler due to recent use and cheeses were voluntarily discarded by PIC. Repeat.

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 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; Observed some chipping paint and wear on the green shelving in the walk-in cooler. Equipment shall be maintained in a state of good repair and condition. Repair or resurface shelving before the next 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

notedCode 5-501.114Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.114; Core; The drain plug for the garbage dumpster is missing. Drains in receptacles and waste handling units for refuse; recyclables; and returnables shall have drain plugs in place. Replace missing drain plug before the next inspection.

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, Feb 26, 2026 · Original Source

1 - Inspection

Jul 28, 2025

Score 97

Official score: 97 · Understand this area’s scale

4 recorded violations

notedCode 4-501.114Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114; Priority; When the multi-quat sanitizing solution was tested during the inspection at the 3-compartment sink; the concentration was less than 150ppm. A chemical sanitizer used in a sanitizing solution for a manual/mechanical operation shall be used in accordance with the EPA-registered label use instructions; and shall be used as follows: A multi-quaternary ammonium compound solution shall have a concentration minimum of 150ppm not to exceed 400ppm. CDI - Sanitizer solution drained and new sanitizer at adequate concentrations was added to sink compartment. Repeat.

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)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2); Priority; Observed some TCS foods holding above 41F in various coolers; see temperature table. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - Foods moved to walk-in freezer for rapid cooling; cheeses were recently restocked into prep 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; Observed flies throughout the kitchen area. The premises shall be maintained free of insects; rodents; and other pests. REHS strongly recommends reaching out to a pest control company for more effective methods for reducing number of insects before the next inspection.

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 6-501.14Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-501.14; Core; Observed condensation drip coming from ceiling vents; drip is not occurring onto food or food prep areas but around these areas. Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust; dirt; and other materials. Clean ceiling vents to prevent drip and have ceiling vents inspected to prevent future drip onto foods.

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, Jul 28, 2025 · Original Source

1 - Inspection

Feb 10, 2025

Score 96.5

Official score: 96.5 · Understand this area’s scale

5 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; Observed dried food debris on knives stored as clean on magnet above bulk chip containers. Observed dried residue on potato peelers stored clean hanging above the makeline. Equipment food-contact surfaces and utensils shall be clean to sight and touch- items placed in 3 comp sink. 4-501.114; Priority; Observed dishes soaking in sanitizer solution less than 100PPM at 3 comp sink. Observed quat sanitizer less than 200PPM. Quat sanitizer shall register 200-400PPM. Manager discarded and replaced solution.

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; Observed no date marking for cooked onions; cooked peppers; berry ben(cooked chicken and vegetable mix). Observed two pans of stuffed bacon wrapped jalepenos with preparation date 2/3/25. Food shall be discarded if it: (1) Exceeds the temperature and time combination; except time that the product is frozen; P (2) Is in a container or package that does not bear a date or day; P or (3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified. Item discarded. The day of preparation shall be counted as Day 1.

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 3-501.13Food temperature

Official wording

Approved thawing methods used

Inspector’s notes

3-501.13 ; Priority Foundation; Observed individually packaged vacuum sealed tuna thawed while some of the packages were not cut open wide enough to break the seal. Food (Time/temperature for food safety food ) shall be thawed: 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: (1)Prior to its thawing under refrigeration. (2) Prior to; or Immediately upon completion of; its thawing using procedures . Open vacuum packaging when thawing fish to introduce air to eliminate the risk for anaerobic bacteria to replicate. Packages shall be opened when they are removed from the freezer and before they are placed in refrigerator.

In plain English

More about food kept at an unsafe temperature

notedCode 4-202.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-202.11; Priority Foundation; Observed chipping plastic on several spatulas hanging above the line. A) Multiuse food contact surfaces shall be: (1) Smooth; Pf (2) Free of breaks; open seams; cracks; chips; inclusions; pits; and similar imperfections; Pf

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)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; Observed black growth on gaskets inside freezer drawer. Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean equipment.

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 10, 2025 · Original Source

1 - Inspection

Apr 9, 2024

Score 95

Official score: 95 · Understand this area’s scale

6 recorded violations

minorCode 2-401.11Employee health and hygiene

Official wording

Proper eating; tasting; drinking or tobacco use

Inspector’s notes

2-401.11; Core; Observed personal drink without a lid stored on shelf above aluminum foil. An employee shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment; utensils; and linens; unwrapped single service and single use articles; or other items needing protection can not result- item removed.

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

criticalCode 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority; Observed visible blood inside portioned bags of par cooked brisket held directly above cooked meatballs and pork inside reach in cooler. Food shall be protected from cross contamination: Separate raw animal foods during storage; preparation; holding; and display from: raw ready-to-eat food including other raw animal food such as fish for sushi or; or other raw ready-to-eat food such as fruits and vegetables. EHS rearranged storage hierarchy.

In plain English

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

More about other finding

majorCode 3-401.14Food temperature

Official wording

Proper cooking time & temperatures

Inspector’s notes

3-401.14; Priority Foundation; Observed partially cooked (rare) brisket and partially cooked (medium) chicago roast cooked and cooled on previous days. Items are holding to be reheated upon request. Facility shall obtain prior approval from the regulatory authority before non- continuous cooking methods can be processed in the facility. Cook item initially to 145F or greater until process is approved. Provide written procedures to maria.powell@wake.gov

In plain English

More about food kept at an unsafe temperature

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; Observed garlic and oil; rice and beans; housemade dressings honey habanero; ranch; and rice; holding above 41F. TCS foods shall be held at 41F or below. Items discarded or placed in walk in.

In plain English

More about food kept at an unsafe temperature

minorCode 3-501.11Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.11; Core; Observed cut tomatoes and pasta cooling in deep containers of tightly covered bags. Cooling shall be accomplished by: 1) Placing the food in shallow pans (2) Separating the food into smaller or thinner portions (3) Using rapid cooling equipment 1) Arranged in the equipment to provide maximum heat transfer through the container walls; or loosely covered; or uncovered if protected from overhead contamination. Covers removed. Item placed in walk in for rapid cooling.

In plain English

More about food kept at an unsafe temperature

minorCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core;Observed quat sanitizer less than 100PPM in bucket. Quat sanitizer shall register 200-400PPM Solution replaced 200PPM.

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 9, 2024 · Original Source