Restaurant · Wake County, NC

Winston Clubhouse

Name: Winston Clubhouse
Address: 17001 Searstone Dr, Wake County, NC

17001 Searstone Dr

Last inspected Sep 17, 2026 · View Map ↗ · Compare ↗

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Score 96.5

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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

The full inspection history

5 inspections

1 - Inspection

Sep 17, 2026

Score 96.5

Official score: 96.5 · Understand this area’s scale

6 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; breaded chicken stored on a shelf near/above corn dogs in the reach-in unit. Chicken was close enough on top shelf where cross contamination may occur. Separate raw animal foods during storage; preparation; holding; and display from ready-to-eat foods to prevent cross contamination. CDI- chicken was placed on lower shelf. All other storage was appropriate. No points taken

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; Two food scoops stored as clean had food residue on them. Several metal pans were observed with old sticker residue and stacked together on clean equipment shelf. Food-contact surfaces of equipment and utensils shall be clean to sight and touch. CDI- items removed to be thoroughly 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 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; Tongs were stored in a container of coleslaw. Tuna salad scoop handle was stored in tuna salad. In-use utensils in TCS food must be stored with their handles above the top of the food and the container. CDI- scoops removed. Two tongs used on the grill were stored on a wire shelf close enough to the trash can that tongs were touching edge of trash can. Store utensils on a clean surface and replace every 4 hours. CDI- tongs removed for cleaning.

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 4-903.11Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11; Core; Numerous cleaned and sanitized pans were stacked wet. Utensils and equipment 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 4-501.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.14; Core; Dish machine has dust and residue accumulation on the top. Warewashing 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. 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 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; Shelving in the walk-in cooler has fuzzy residue in spots. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Increase cleaning frequency. Cleaning has improved and all other surfaces appear clean. 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 problems

Official record from Wake County Environmental Services, Sep 17, 2026 · Original Source

1 - Inspection

Apr 7, 2026

Score 98

Official score: 98 · Understand this area’s scale

6 recorded violations

notedCode 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; Several boxes of frozen food stored on freezer floor after delivery today. Store food in a clean; dry location; not exposed to contamination. Keep at least 6 inches above the floor. PIC to move boxes to shelving as soon as possible. Facility is short staffed today. No point taken

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 3-304.12 (B)Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12 (B); Core; Spoon observed laying in baking powder. Rice scoop and flour scoop handle laying in rice and flour. 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. CDI- scoops and spoon removed.

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 (C)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11 (C); Core; Single-use Styrofoam containers were stored on a lower shelf with the food-contact surface exposed. Single-service/ single-use items shall be kept in the original protective package or stored using other means that protect the item until used. CDI- containers were inverted. No point taken.

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 4-601.11(B) and (C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; Inside of reach-in freezer needs cleaning from food residue/debris. Shelving in the walk-in cooler has fuzzy residue in many spots. Fan covers in walk-in have visible dust and residue accumulation. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. 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; Food debris present underneath warewashing equipment and along wall. Food residue and debris observed on walk-in cooler floor under shelving and in corners. More thorough cleaning is needed. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean 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 problems

notedCode 6-303.11Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-303.11; One set of fluorescent light bulbs is burnt out above the grill station. Provide required lighting intensity in work areas by replacing 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, Apr 7, 2026 · Original Source

1 - Inspection

Jul 16, 2025

Score 94.5

Official score: 94.5 · Understand this area’s scale

6 recorded violations

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; Inside of reach-in coolers need cleaning from food residue. Steam table compartments have old food residue. Shelving in the walk-in cooler has fuzzy residue in spots. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. 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 6-301.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.12; Priority Foundation; Towel dispenser missing at prep area handwashing sink. Provide paper towels or approved alternative for hand drying at each handwashing sink. CDI- paper towel roll placed near this sink until dispenser is installed.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation; Two knives stored as clean had food residue on them. Can opener blade was visibly soiled. Food-contact surfaces of equipment and utensils shall be clean to sight and touch. CDI - Items removed to be thoroughly cleaned. Full points may be taken for repeat violations in the future. 4-703.11(B); Priority; Dish machine only achieved a utensil surface temperature of 145F during inspection after multiple attempts. After being cleaned in a mechanical dish machine; equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer. CDI- facility to use three compartment sink Quat sanitizer until machine is fixed.

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; Sliced ham held past the 7-day hold in the walk-in cooler (opened on 7/09) shrimp sauce in reach-in cooler (prepared on 7/08) and cooked apples in the walk-in cooler (prepared on 7/07). Ready-to-eat TCS (Time/Temperature Control for Safety) foods shall not be held past 7 days. The day of preparation or opening from a commercial package shall count as day 1. CDI - all items voluntarily discarded.

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

More about food source, dating, or labeling problems

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; The cutting board in front of the salad prep cooler is heavily scored and stained. Cutting surfaces shall be resurfaced or replaced once no longer easily cleanable. Re-surface or replace to avoid full point demerit on 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 4-501.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.14; Core; Dish machine has dust and residue on the top. Warewashing 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. 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

Official record from Wake County Environmental Services, Jul 16, 2025 · Original Source

1 - Inspection

Mar 12, 2025

Score 97.5

Official score: 97.5 · Understand this area’s scale

6 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; A few metal containers; ramekins; and bowls stored as clean soiled with old sticker residue; food; and debris. Food-contact surfaces and utensils shall be clean to sight and touch. CDI - Items moved to be thoroughly 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 4-901.11Equipment 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 4-903.11(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 to-go containers stored with the food contact surface exposed. 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 present around the walk-in freezer door and on the ceiling. Remove ice buildup. If ice buildup persists; have a technician evaluate the walk-in freezer to ensure it is functioning as intended. Equipment shall be maintained in a state of repair. 4-501.12; Core; The cutting board in front of the salad prep cooler is heavily scored and stained. Cutting surfaces shall be resurfaced or replaced once no longer easily cleanable. Re-surface or replace.

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 4-302.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-302.14; Priority Foundation; Establishment does not have a method for verifying the final rinse temperature of the dish machine. A method for assuring the final rinse temperature is reached as displayed on the machine is required to be maintained on site.Thermo labels; a waterproof thermometer or dish simulator thermometer able to indicate the maximum temperature will meet this requirement. CDI - Labels/thermometer ordered by 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

notedCode 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core; The walk-in cooler and walk-in freezer flooring is buckling and lifting in multiple areas. This is a trip hazard. Physical facilities shall be maintained in good repair. PIC has placed orders for an estimate and bolts to secure the flooring in the meantime. Repair flooring in the walk-in cooler/freezer.

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 12, 2025 · Original Source

1 - Inspection

Dec 19, 2023

Score 91

Official score: 91 · Understand this area’s scale

10 recorded violations

criticalCode 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority; Cooked short rib thawing in the same container with a package of raw ground beef in the prep sink. Food shall be protected from cross contamination by keeping raw and cooked foods separate. CDI - Cooked short rib voluntarily discarded.

In plain English

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

More about other finding

majorCode 4-601.11 (A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation; Multiple white ramekins; plates; bowls; a few metal containers; and scoops stored as clean soiled with food debris. Food contact surfaces shall be clean to sight and touch. CDI - Dishes moved to be thoroughly 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

criticalCode 3-401.11Food temperature

Official wording

Proper cooking time & temperatures

Inspector’s notes

3-401.11; Priority; Raw chicken wings cooked to 153 F in the fryer. Poultry shall be cooked to an internal temperature of 165 F or above for 15 seconds. CDI - PIC took temperature with calibrated thermometer and immediately dropped wings again for further cooking without prompting by EHS.

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; Cut lettuce and raw hamburger patties holding above 41 F. Refer to temperature chart above. TCS (Time/Temperature Control for Safety) foods shall hold at 41 F or below; unless actively cooling. Remember not to fill food above the fill line; as it is hard to maintain proper temperatures. CDI - Lettuce and raw hamburger moved to the walk-in cooler to cool.

In plain English

More about food kept at an unsafe temperature

criticalCode 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; Sliced turkey held past the 7-day hold in the walk-in cooler (prepared on 12/09) and in the grill rolltop cooler (prepared on 12/11). TCS (Time/Temperature Control for Safety) foods shall not be held past 7 days. CDI - Turkey voluntarily discarded.; 3-501.17; Priority Foundation; Cooked chicken and roasted potatoes observed with no date mark in the walk-in cooler. TCS (Time/Temperature Control for Safety) foods shall be date marked on their prep/open date within 24 hours of opening or preparing; and they shall be held for 7 days maximum. Prep dates unknown. CDI - Foods voluntarily discarded.

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

More about food source, dating, or labeling problems

majorCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Recently cut honeydew and cantaloupe cooling in a reach-in cooler in large portions with a lid shut tight. Cool foods by loosely covering; using smaller/thinner portions and by placing in rapid cooling equipment (walk-in cooler/freezer). CDI - Cut melon spread into thin portions and taken to the walk-in cooler.

In plain English

More about food kept at an unsafe temperature

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; Containers holding clean utensils and dishes soiled with food debris. Additionally; plates are kept warm in the Toastmaster hot holding cabinet. Cabinet drawers soiled with food debris. Cleaned equipment and utensils shall be stored in a clean 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

minorCode 4-501.12Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.12; Core; The saute rolltop cooler cutting board is heavily scored. Cutting surfaces shall be resurfaced or replaced once no longer easily cleanable.; 4-501.11; Core; The "Flav-R-Savor" hot holding cabinet needs replacement (not functional). The tall hot holding cabinet on the cookline is worn and broken in multiple areas; however it is functional. Water pooled at the bottom of the pantry reach-in cooler. The walk-in freezer door sweep is in disrepair and needs replacement. Ice buildup present around the walk-in freezer door and ceiling. Equipment shall be maintained in good condition. Work order placed for the walk-in freezer. Repair/replace equipment as necessary.

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; All cookline prep cooler hinges and gaskets need cleaning; food debris present. The back prep reach-in cooler and the pantry reach-in cooler gaskets soiled with food and debris. All exterior surfaces of equipment on the cookline need thorough cleaning. Food debris and grease accumulation present. Cooking equipment shall be kept free of encrusted grease deposits and other soil accumulations. Surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris.

In plain English

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

More about cleaning or sanitizing problems

minorCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Food debris present underneath all cookline equipment. Thorough cleaning is needed. Physical facilities shall be cleaned as often as necessary to keep them 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, Dec 19, 2023 · Original Source