1 - Inspection
Jul 9, 2026
Score 100
Official score: 100 · Understand this area’s scale
0 recorded violations
No violations recorded in this inspection.
Official record from Wake County Environmental Services, Jul 9, 2026 · Original Source
Restaurant · Wake County, NC
The Reserve At Mills Farm
1000 Mills Chase Loop
Last inspected Jul 9, 2026 · View Map ↗ · Compare ↗
Score 100
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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 inspections1 - Inspection
Sep 5, 2025
Score 98.5
Official score: 98.5 · Understand this area’s scale
3 recorded violations
notedCode 3-501.16 (A) (1) Time / Temperature Control for Safety FoodFood temperature
Official wording
Proper hot holding temperatures
Inspector’s notes
3-501.16 (A) (1) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Spaghetti in hot box held at 99F. Maintain TCS foods in hot holding at 135F or above. PIC rapidly reheated spaghetti to 165F. ***CORRECTED DURING INSPECTION (CDI)***
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 temperaturenotedCode —Cleaning and sanitizing
Official wording
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
4-501.11 Good Repair and Proper Adjustment - Equipment (C) Blown and missing light under hood system. Equipment shall be maintain in good repair. Replace blown and missing hood light bulbs.
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 problemsnotedCode 4-602.13 Nonfood Contact Surfaces (C) Fire suppression system pipe lines under hood system are soiled with grease and build up. Keep non food contact surfaces of equipment clean to avoid build up of dustCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-602.13 Nonfood Contact Surfaces (C) Fire suppression system pipe lines under hood system are soiled with grease and build up. Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris. Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Clean the fire suppression pipe lines under hood system.
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 problemsOfficial record from Wake County Environmental Services, Sep 5, 2025 · Original Source
1 - Inspection
Mar 26, 2025
Score 98
Official score: 98 · Understand this area’s scale
5 recorded violations
notedCode 3-501.18Food source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.18; Priority; Observed an open bag of shredded mozzarella cheese with a prep date of 3/15 in the reach-in unit. Ready-to-eat; time/temperature control for safety food opened from a commercial package shall be used within 7 days. The day of opening shall count as day 1. CDI- mozzarella voluntarily discarded. All other date marking observed compliant. No points taken today.
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 problemsnotedCode 3-302.12Food source and labeling
Official wording
Food properly labeled: original container
Inspector’s notes
3-302.12; Core; A container of sugar was observed without a label. Label all working containers of food (oils; spices; salts; flour; sugar) except food that is easy to identify such as dry pasta. CDI- label added. All other containers were labeled appropriately. No point taken today.
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 problemsnotedCode 3-305.11Contamination
Official wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; Observed a box of crab legs on the freezer floor. Store food in a clean; dry location; not exposed to contamination and at least 6 inches above the floor. CDI- box was relocated to a shelf.
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 contaminationnotedCode 3-304.12 (B)Equipment and utensils
Official wording
In-use utensils: properly stored
Inspector’s notes
3-304.12 (B); Core; A plastic ramekin was being used as a scoop in a container of sugar. 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 such as bins of sugar/salt/flour. Use appropriate dispensing utensils with handles. CDI- ramekin removed and discarded.
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 issuesnotedCode 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; Dust observed on top of the oven. Food debris and residue accumulation observed along the back of the fliptop unit under the hood. Sides of the counter mount for can opener are heavily soiled. The nonfood-contact surfaces of equipment shall be kept free of dust; dirt; food residue and other debris accumulation. Increase cleaning frequency of these areas.
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 problemsOfficial record from Wake County Environmental Services, Mar 26, 2025 · Original Source
1 - Inspection
Oct 4, 2024
Score 96
Official score: 96 · Understand this area’s scale
3 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 with black residue accumulation. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI- can opener was removed for cleaning; ran through the warewashing equipment and sanitized. 4-703.11; Priority; The dish plate thermometer only reached a surface temperature of 153 - 158F with both EHS's Dishtemp thermometer and facility Dishtemp thermometer. Equipment shall be sanitized in hot water mechanical operations by achieving a utensil surface temperature of 160F as measured by an irreversible registering temperature indicator. CDI- a work order was called in for this machine. Facility shall sanitize with chemical methods in the three compartment sink until machine is repaired. Sanitizer was made and equipment was submerged in chemical sanitizer as a final cleaning step. 4-602.11 (A) (4); Priority; Observed an employee retrieve the food thermometer to temp chicken on the grill. Thermometer was not sanitized prior to using or storing. The food-contact surface of a thermometer shall be cleaned and sanitized before using or storing. CDI- discussion with PIC about sanitizing methods for thermometer. Quat sanitizer has a contact time of at least 1 minute so wiping with a sanitizer cloth is not sufficient. PIC said they will obtain alcohol wipes for this purpose. In the meantime; ensure thermometer probe is maintained wet with sanitizer for the contact time specified on manufacturer label. Thermometer probe was sanitized 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 problemsnotedCode 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; Gasket observed torn and hanging from the door of the small reach-in unit at the makeline. Door handle to glass door reach-in unit is broken and being covered in duct tape. The metal panel above ice chute on ice maker in serving kitchen is rusting and corroding. Rust colored water was observed dripping from this location with metal fragments falling off when touched. Equipment shall be kept in good repair so it is easily cleanable. Repair/replace these items. Walk-in cooler shelving has been replaced since last inspection. Full point not 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 problemsnotedCode 6-501.11Cleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.11; Core; Ceiling in warewashing area was observed peeling and flaking; likley from steam exposure from warewashing machine. Physical facilities shall be kept in good repair. Repair ceiling in this area.
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 problemsOfficial record from Wake County Environmental Services, Oct 4, 2024 · Original Source
1 - Inspection
Apr 5, 2024
Score 97.5
Official score: 97.5 · Understand this area’s scale
3 recorded violations
criticalCode 4-703.11Cleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-703.11; Priority; The dish plate thermometer only reached a surface temperature of 154F with both EHS's Dishtemp thermometer and facility Dishtemp thermometer. Equipment shall be sanitized in hot water mechanical operations by achieving a utensil surface temperature of 160F as measured by an irreversible registering temperature indicator. The final rinse is not hot enough to achieve this temperature. CDI- a work order was called in for this machine. Facility shall sanitize with chemical methods in the three compartment sink until machine is repaired. ; 4-501.112; Priority Foundation; The hot water sanitizing dish machine was observed with a final rinse temperature of 162F. The temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 194F or less than 180F. Sticker on final rinse gauge indicated it must be 180F with this machine. CDI- PIC called in a work order for this machine. Equipment and utensils will be sanitized in the three compartment sink until machine is repaired.; 4-601.11 (A); Priority Foundation; One food scoop and two metal pans stored as clean were observed with some food residue today. The food-contact surfaces of equipment and utensils shall be clean to sight and touch. CDI- items removed for cleaning. Cleaning of these items has improved. All other equipment observed clean. Full points may be taken for repeat violations in the future.
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 problemsminorCode 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; Green coated metal shelving in the walk-in cooler is starting to peel and rust in spots. This is a cleanability issue and flaking paint may contaminate exposed food. Equipment shall be kept in good repair. Replace metal shelving soon. PIC has obtained quotes to replace shelving and is actively working toward this goal. Shelving may not be recoated with spray paint or a rustoleum type coating. No point 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 problemsminorCode 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; The fan covers in the walk-in cooler have dust accumulation. Shelving in the walk-in cooler has some fuzzy residue and dust accumulation. The bottom of the hot box and grill cooler drawers have some old food residue. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue and other debris. Increase cleaning frequency. Full point taken for repeat violation.
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 problemsOfficial record from Wake County Environmental Services, Apr 5, 2024 · Original Source
1 - Inspection
Nov 6, 2023
Score 96
Official score: 96 · Understand this area’s scale
5 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; Several food scoops and metal pans stored as clean were observed with food residue. The food-contact surfaces of equipment and utensils shall be clean to sight and touch. CDI- items removed for cleaning.
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 problemsminorCode 3-501.13Food temperature
Official wording
Approved thawing methods used
Inspector’s notes
3-501.13; Core; Observed thawed salmon still sealed in its ROP packaging in the walk-in cooler. Package bears a label indicating that fish should be removed from the packaging prior to thawing. 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. CDI- packages cut open.
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 temperatureminorCode 3-302.12Food source and labeling
Official wording
Food properly labeled: original container
Inspector’s notes
3-302.12; Core; A large bin of sugar was observed without a label. The flour bin label was peeling off and hardly legible. Except for containers holding food that can be readily and unmistakably recognized such as dry pasta; working containers holding food ingredients that are removed from their original packages such as cooking oils; flour; herbs; potato flakes; salt; spices; and sugar shall be identified with the common name of the food. CDI- label added. No point was taken on the previous inspection. Point taken today for repeat violation.
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 problemsminorCode 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; Green coated metal shelving in the walk-in cooler is peeling and rusting. This is a cleanability issue. Equipment shall be kept in good repair. Replace metal shelving soon. No point 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 problemsminorCode 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; The fan covers in the walk-in cooler have some dust accumulation. Shelving in the walk-in cooler has some fuzzy residue. The nonfood-contact surfaces of equipment shall be kept free of accumulation of dust; dirt; food residue and other debris. Increase cleaning frequency. Facility is otherwise clean and cleaning has improved. Full point not 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 problemsOfficial record from Wake County Environmental Services, Nov 6, 2023 · Original Source