Restaurant · Wake County, NC

Wild Wing Cafe #119

Name: Wild Wing Cafe #119
Address: 7900 Brier Creek Pky, Wake County, NC

7900 Brier Creek Pky

Last inspected Jul 30, 2026 · View Map ↗ · Compare ↗

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Score 95

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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

The full inspection history

5 inspections

1 - Inspection

Jul 30, 2026

Score 95

Official score: 95 · Understand this area’s scale

10 recorded violations

notedCode 6-301.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.12; Priority Foundation; Multiple handwashing sink paper towel dispensers were stuck or the batteries were dead. One handwashing sink (in the back prep area; close by the batter station) observed with no paper towels. All handwashing sinks shall be provided with a hand drying device. CDI - Paper towel dispensers un-stuck/batteries replaced; and a roll of paper towels provided for the hand sink observed with none.

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.

More about handwashing problems

notedCode 4-602.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11; Core; Ice machine shoot soiled with black and pink accumulation. Lid covering ice at the soda machine in the expo area soiled with black accumulation. Ice machines and enclosed compartments of equipment such as ice makers shall be cleaned at a frequency necessary to preclude accumulation of soil or mold.

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 6-501.111Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.111; Core; Flies observed in the kitchen. The premises shall be maintained free of insects; rodents & other pests. Their presence shall be controlled by routinely inspecting incoming food shipments and supplies; the premises; eliminating harborage conditions; and using trapping devices or other means. Increase pest control measures.

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 4-901.11Equipment and utensils

Official wording

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

Inspector’s notes

4-901.11; Core; A single stack of cleaned and sanitized plates stacked wet. Dishes shall be stored in a self-draining position that allows air drying. Air dry prior to stacking.

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 4-903.11(A) and (C)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11(A) and (C); Core; Single-use containers stored with the food contact surface exposed in the kitchen. Store inverted until use to prevent 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

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; Ice buildup is present on the walk-in freezer's evaporator and on shelving. Evaluation of the walk-in freezer is needed. Rusty shelving observed in the walk-in cooler. Replace shelving in the walk-in cooler. The flip top cooler (closest to the wing sauce area on the cook line) is leaking; a container placed underneath unit to catch excess. Repair/replace cooler. Equipment shall be maintained in a state of 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

majorCode 4-302.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-302.14; Priority Foundation; No test strips available to measure the concentration of sanitizer at the 3-compartment sink dispenser. Current sanitizer used: Oasis 146 Quat Sanitizer. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. VR - EHS will verify Quat test strips have been obtained.

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; Thorough and more frequent cleaning is needed of the following areas/items mentioned below. All items soiled with accumulation; dust; dirt; debris; and encrusted grease deposits. This list includes but is not limited to the following: the large black floor fan; walk-in cooler fan guards; walk-in cooler gasket; tall glass reach-in cooler fan; and all cooking equipment surfaces. Surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue and other debris. Surfaces of cooking equipment shall be kept free of encrusted grease deposits and other soil accumulations. 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

notedCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Ceiling tiles and vents throughout the kitchen are soiled with dust; debris; and are heavily stained. The wall behind the ice machine is soiled. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency. Clean the wall behind the ice machine. If unable to remove soil deposits; replace ceiling tiles/vents.

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 6-201.11Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-201.11; Core; The light bulb shield in the walk-in freezer is peeling and cracked in multiple areas. Light bulbs shall be shielded; coated; or otherwise shatter-resistant in areas where there is exposed food. Replace outer covering/shield for light fixture in the walk-in freezer. 6-304.11; Core; The A/C unit is not functioning as intended or properly in the kitchen. Facility is temporarily using multiple Ocean Aire A/C units to keep the kitchen as cool as possible. PIC is working with the landlord in regards to repairing the A/C; according to PIC the landlord must initiate the repair. Rooms shall be kept free of excessive heat. Repair/replace A/C unit.

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 30, 2026 · Original Source

1 - Inspection

Nov 7, 2025

Score 90

Official score: 90 · Understand this area’s scale

11 recorded violations

notedCode 2-401.11Employee health and hygiene

Official wording

Proper eating; tasting; drinking or tobacco use

Inspector’s notes

2-401.11; Core; An employee drink stored above clean dishes in the ware washing area. Employee food and drinks shall be stored in designated areas where the contamination of food; clean equipment; utensils; linens; single-service/single-use articles cannot result. Drink re-located to an approved area where contamination cannot result.

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 5-202.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-202.12; Core; The handwashing sink on the cook line reached 73 F at the highest. A handwashing sink shall be equipped to provide water at a temperature of at least 100 F through a mixing valve or combination faucet. Repair handwashing sink to reach 100 F minimum.

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.

More about handwashing problems

notedCode 4-601.11 (A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation; Numerous metal containers and plates stored as clean soiled with old sticker residue; food; and debris. Equipment; food-contact surfaces and utensils shall be clean to sight and touch. Stickers shall be removed prior to the cleaning process. CDI - Items moved to be thoroughly cleaned. 4-602.11; Core; Both (2) ice machine shoots soiled with excessive black and pink accumulation. Ice machines shall be cleaned at a frequency necessary to preclude accumulation of soil or mold.

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)(1)Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1); Priority; Meatballs; hot wings; medium nuggets; and red hot & blue nuggets holding less than 135 F. Refer to temperature chart. TCS (Time/Temperature Control for Safety) foods shall maintain 135 F or above. *Facility uses time control for quality; not for safety; per corporate procedure posted in office.* CDI - Foods placed on temporary time control for up to 4 hours. If any of the above foods are leftover within 4 hours following preparation; they are to be discarded (2 pm or after).

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

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; Numerous TCS (Time/Temperature Control for Safety) foods holding above 41 F. TCS foods shall maintain 41 F or below. Refer to temperature chart. Foods holding 42-45 F moved to cool in reach-in coolers/placed in ice baths. Foods above 45 F voluntarily discarded. The salad cooler is maintaining 59 F ambient. All TCS foods voluntarily discarded/moved to the glass reach-in cooler. Place an order for repair/evaluation of the salad cooler. VR - EHS will return to ensure the salad cooler can maintain 41 F or below.

In plain English

More about food kept at an unsafe temperature

notedCode 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; A container holding bread stored on a trash can. Trash cans are not clean areas and should not be used for food storage. Food shall be protected from contamination by storing the food in a clean; dry location where it is not exposed to splash.

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

notedCode 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; Green racks (ware wash area) where clean dishes are stored are soiled with food residue and debris. Cleaned and sanitized equipment and utensils shall be stored in a clean; dry location.

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 4-501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11; Core; The door on one of the fryers is missing. It was removed due to damage to the hinges. Additionally; the ice machine cover is missing and the cover appears to be damaged. Equipment components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturer's specifications. Additionally; an excessive amount of ice has built up on the walk-in freezer's compressor and on shelving. Equipment shall be maintained in a state of repair. Replace missing door/cover on fryer and ice machine; and place a work order for the walk-in freezer. Evaluation of the walk-in freezer is needed.

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; Thorough and more frequent cleaning is needed of the following areas/items mentioned below. All items soiled with accumulation; dust; dirt; debris; and encrusted grease deposits. This list includes but is not limited to the following: all lowboy cooler & freezer interiors (gaskets; floors; hinges); large black floor fans; walk-in cooler fan guards; walk-in cooler gasket; and all cooking equipment surfaces. Surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue and other debris. Surfaces of cooking equipment shall be kept free of encrusted grease deposits and other soil accumulations. 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

notedCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Ceiling tiles and vents throughout the kitchen are soiled with dust; debris; and are heavily stained. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency. If unable to remove soil deposits; replace ceiling tiles/vents.

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 6-201.11Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-201.11; Core; The light bulb shield in the walk-in freezer is peeling and cracked in multiple areas. Light bulbs shall be shielded; coated; or otherwise shatter-resistant in areas where there is exposed food. Replace outer covering/shield for light fixture in the walk-in freezer. 6-403.11; Core; An employee phone; phone charger; and keys stored on a plate (stored as clean) on the cook line. Employee items shall be stored in a designated area to prevent contamination.

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, Nov 7, 2025 · Original Source

1 - Inspection

May 27, 2025

Score 91.5

Official score: 91.5 · Understand this area’s scale

10 recorded violations

notedCode 6-301.11Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.11; Priority Foundation; The soap dispenser by the ware washing area is not functional. All handwashing sinks shall be provided with hand soap. Repair soap dispenser; and use a bottle of pump soap at this hand sink until repair. CDI - Pump soap to be provided. 6-301.12; Priority Foundation; No paper towels available at the handwashing sink closest to the batter station. All handwashing sinks shall be provided with a hand drying device. CDI - Towels provided.

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.

More about handwashing problems

notedCode 4-501.114Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114; Priority; The chemical dish machine dispensing 0 ppm of bleach. Per labeling; a minimum of 50 ppm is required to effectively sanitize. CDI - Repaired during inspection. 50-200 ppm of chlorine obtained. 4-601.11 (A); Priority Foundation; Multiple containers stored as clean soiled with old sticker residue; food; and debris. Equipment; food-contact surfaces and utensils shall be clean to sight and touch. Stickers shall be removed prior to the cleaning process. CDI - Items moved to be thoroughly cleaned. 4-602.11; Core; Both (2) ice machine shoots soiled with black accumulation. Ice machines shall be cleaned at a frequency necessary to preclude accumulation of soil or mold.

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)(1)Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1); Priority; Marinara; queso; and taco meat holding less than 135 F in the steam well. Refer to temperature chart above. TCS (Time/Temperature Control for Safety) foods shall maintain 135 F or above. CDI - All foods voluntarily discarded.

In plain English

More about food kept at an unsafe temperature

notedCode 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; Buttermilk; adult/beer batter; two containers of raw chicken; and raw shrimp skewers holding above 41 F. TCS foods shall maintain 41 F or below. Refer to temperature chart. CDI - Buttermilk and adult/beer batter voluntarily discarded; all other foods moved to cool in the walk-in cooler.

In plain English

More about food kept at an unsafe temperature

notedCode 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; Onions and mushrooms stored on a cart directly beside a handwashing sink. No splash guard. Food shall be protected from contamination by storing the food in a clean; dry location where it's not exposed to splash. Foods re-located to an area where contamination will not occur.

In plain English

More about food not protected from contamination

notedCode 4-901.11Equipment and utensils

Official wording

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

Inspector’s notes

4-901.11; Core; Cleaned and sanitized dishes stacked wet. Dishes shall be stored in a self-draining position that allows air drying. Air dry prior to stacking.

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 4-501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11; Core; The door on one of the fryers is missing. It was removed due to damage to the hinges. The lowboy freezer by the batter station has torn gaskets; and ice buildup is present on the freezer doors. Equipment components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturer's specifications. Additionally; an excessive amount of ice has built up on the walk-in freezer's compressor and on shelving. Equipment shall be maintained in a state of repair. Replace missing door on fryer; replace lowboy freezer gaskets; and place a work order for the walk-in freezer; if not done already. Evaluation of the walk-in freezer is needed.

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; Thorough and more frequent cleaning is needed of the following areas/items mentioned below. All items soiled with accumulation; dust; dirt; debris; and encrusted grease deposits. This list includes but is not limited to the following: all lowboy cooler & freezer interiors (gaskets; floors; hinges); and all cooking equipment surfaces. Surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue and other debris. Surfaces of cooking equipment shall be kept free of encrusted grease deposits and other soil accumulations. 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

notedCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Walls and floors throughout the kitchen and in refrigeration units (main walk-in cooler and beer walk-in cooler) are soiled with a buildup of dust; food; and debris; particularly underneath and behind equipment. Ceiling tiles and vents above the cook line and in the dish area are soiled with dust; debris; and are stained. Physical facilities shall be cleaned as often as necessary to keep them clean. 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

notedCode 6-303.11Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-303.11; Core; Multiple light bulbs are burnt out under the hoods. Lighting shall be sufficient in areas where employee safety is a factor. Replace light bulbs.

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, May 27, 2025 · Original Source

1 - Inspection

Oct 8, 2024

Score 91

Official score: 91 · Understand this area’s scale

8 recorded violations

notedCode 4-601.11(A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11(A); (Pf); Observed dirty food bowls and greasy food containers stored with clean food containers and utensils. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI - Containers and bowls were moved to dishwashing area to be cleaned. Repeat. 4-602.12 (E); (c); Observed black and pink residue starting to build up within the ice machine chute. Surfaces of equipment contacting food that is not TCS food shall be cleaned: In equipment such as ice bins and enclosed components of equipment such as ice makers; and water vending equipment: at a frequency necessary to preclude accumulation of soil or mold. Clean interior of ice maker 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); (P); Observed TCS foods holding above 41F in the salad prep cooler and the drawer coolers; see temperature table. TCS (time/temp control for safety) food in cold holding shall be maintained at 41F or less. CDI - PIC voluntarily discarded TCS foods above 45F; other foods moved to walk-in cooler to cool. Repeat.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.18(A)Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18(A); (P); Observed a container of cooked bell peppers with a prep date of 9/29; making it over the 7-day allowance of date marking. A refrigerated; ready-to-eat; TCS food shall be discarded if it: Exceeds the temperature and time combination specified in the NC Food Code; except time that the product is frozen. CDI - PIC voluntarily discarded out-of-date food. 3-501.17; (Pf); Observed several TCS; prepped foods with date marking that did not include the prep day as day 1; therefore were marked to be over 7 days. Refrigerated; ready-to-eat TCS food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises; sold; or discarded when held at a temperature 41F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. CDI - Foods were less than 7 days old; correct discard date was added to mislabeled foods.

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 3-501.19 (B)Other

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19 (B); (Pf); Observed missing time label for chicken wings at the wing bar. If time without temperature control is used as the public health control up to a maximum of 4 hours: The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. CDI - Less than 4 hours had passed since food was removed; correct time labels were added.

In plain English

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

More about other finding

notedCode 3-302.15Other

Official wording

Washing fruits & vegetables

Inspector’s notes

3-302.15; (c); Portioned and prepared mushrooms had dirt and had not been washed. Raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut; combined with other ingredients; cooked; served; or offered for human consumption in ready-to-eat form. CDI - Mushrooms were removed and washed to remove dirt.

In plain English

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

More about other finding

notedCode 4-903.11 (B)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11 (B); (c); Observed several plastic food containers stacked together while wet. Clean equipment and utensils shall be stored: In a self-draining position that allows air drying; and covered or inverted. CDI - Containers were removed and separated for air drying. Repeat.

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 4-501.11 (A)Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11 (A); (c); Observed rust buildup on the walk-in cooler shelves. Equipment shall be maintained in a state of good repair and condition. Replace shelving in walk-in cooler. 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

minorCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; (c); Observed dust buildup on ceiling vents and dirty walls throughout the establishment. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean the ceiling vents and walls 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

Official record from Wake County Environmental Services, Oct 8, 2024 · Original Source

1 - Inspection

Jan 12, 2024

Score 91

Official score: 91 · Understand this area’s scale

7 recorded violations

criticalCode 3-403.11Food temperature

Official wording

Proper reheating procedures for hot holding

Inspector’s notes

3-403.11; Priority; Reheated queso reached a final temperature of 92 after over 2 hours had passed; not reaching adequate reheating temperatures. TCS (time/temp control for safety) food that is cooked; cooled; and reheated for hot holding shall be reheated so that all parts of the food reach a temperature of at least 165F for 15 seconds. Reheating for hot holding as specified in the NC Food Code shall be completed within 2 hours and the time the food is between 41F and the temperature specified in the NC Food Code may not exceed 2 hours. CDI - PIC voluntarily discarded queso.

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; Cups of blue cheese dressing and ranch dressing held in an ice bath were holding above 41F. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less; except when time is used as the public health control. CDI - PIC voluntarily discarded blue cheese dressing cups and other dressing cups were moved to the cooler.

In plain English

More about food kept at an unsafe temperature

majorCode 6-301.11Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.11; Priority Foundation; The soap dispenser was not functioning and could not provide soap at the employee restroom. Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply or hand cleaning liquid; powder; or bar soap. CDI - New hand soap was added to the employee restroom. ; 5-202.12; Core; The handwashing sinks at the back prep area could only provide water that was less than 100F. A handwashing sink shall be equipped to provide water at a temperature of at least 100F. Adjust these handwashing sinks to provide hotter water before the next inspection.

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.

More about handwashing problems

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 plastic food containers and a couple metal food containers had residue and sticker debris on their surfaces while stored in the clean dish area. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI - Containers removed by PIC for later cleaning. Ensure all residues and debris are removed in the cleaning process.

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 3-501.19Other

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19; Priority Foundation; Establishment is correctly practicing time control procedures for the wing bar; but written procedures could not be located during the inspection. If time without temperature control is used as the public health control for a working supply of ready-to-eat; TCS food that is displayed or held for sale or service: Written procedures shall be prepared in advance; maintained at the food establishment; and made available to the regulatory authority upon request that specify methods of compliance. CDI - Written procedures located after the inspection. Ensure procedures are readily available.

In plain English

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

More about other finding

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; Several food containers were stacked together while wet in the clean dish storage area. Clean equipment and utensils shall be stored: In a self-draining position that allows air drying; and covered or inverted. Separate containers to allow for drainage and air drying before stacking together.

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; The doors on a couple of the fryers were missing; removed due to damage to the hinges. Equipment components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturer's specifications. Replace missing doors on fryers 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

Official record from Wake County Environmental Services, Jan 12, 2024 · Original Source