Local Restaurant Inspections for Holly Springs (NC), Apex and Fuquay-Varina (January 1st through January 15th)
Wake County health inspectors visited and inspected a total of 24 restaurants in Holly Springs (10), Apex (8) and Fuquay-Varina (6).
Rules Governing the Sanitation of Food Service Establishments
Rule (15A NCAC 18A .2662 GRADING)
(a) The grading of food establishments is based on a system of scoring. A food establishment that earns a score of at least:
(1) 90 percent shall receive a grade A;
(2) 80 percent and less than 90 percent shall receive a grade B;
(3) 70 percent and less than 80 percent shall receive a grade C.
Permits shall be immediately revoked in accordance with G.S. 130A-23(d) for food establishments receiving a score of less than 70 percent.
Holly Springs, NC, January 20, 2026
Summary Inspection Scores.
Note: Health inspector’s observations and comments are located below the Summary Inspection Scores section.
HOLLY SPRINGS (10)
CORBETT'S | Inspection Date: 01/12/2026 | Score: 95.5 | Grade: A
DEVILS RIDGE GOLF CLUB | Inspection Date: 01/14/2026 | Score: 98.5 | Grade: A MELLOW MUSHROOM | Inspection Date: 01/12/2026 | Score: 99 | Grade: A
MR. CANCUN | Inspection Date: 01/15/2026 | Score: 97 | Grade: A
MY WAY TAVERN | Inspection Date: 01/05/2026 | Score: 97.5 | Grade: A
OLIVE GARDEN | Inspection Date: 01/06/2026 | Score: 98 | Grade: A
RANDY'S PIZZA | Inspection Date: 01/14/2026 | Score: 97.5 | Grade: A
SEQIRUS CAFE | Inspection Date: 01/13/2026 | Score: 99.5 | Grade: A
TEXAS ROADHOUSE | Inspection Date: 01/06/2026 | Score: 96.5 | Grade: A
UNC REX HOSPITAL | Inspection Date: 01/09/2026 | Score: 99.5 | Grade: A
APEX (8)
CHUN YANG | Inspection Date: 01/14/2026 | Score: 97 | Grade: A
DELL/EMC2 | Inspection Date: 01/05/2026 | Score: 99 | Grade: A
DOHERTY'S IRISH PUB | Inspection Date: 01/13/2026 | Score: 99.5 | Grade: A
GREEK KOUZINA | Inspection Date: 01/14/2026 | Score: 97 | Grade: A
HARRIS TEETER STARBUCKS | Inspection Date: 01/06/2026 | Score: 98.5 | Grade: A
MAMMA MIA ITALIAN BISTRO | Inspection Date: 01/12/2026 | Score: 97 | Grade: A
TACO BELL | Inspection Date: 01/15/2026 | Score: 96 | Grade: A
TAKI SUSHI | Inspection Date: 01/14/2026 | Score: 97 | Grade: A
FUQUAY-VARINA (6)
CASA AMIGOS MEXICAN | Inspection Date: 01/12/2026 | Score: 98.5 | Grade: A
CHICK-FIL-A | Inspection Date: 01/06/2026 | Score: 99.5 | Grade: A
EL CANTARITO BAR GRILL | Inspection Date: 01/12/2026 | Score: 96 | Grade: A
EL LOBO MEXICAN | Inspection Date: 01/14/2026 | Score: 97 | Grade: A
THE MASON JAR TAVERN | Inspection Date: 01/15/2026 | Score: 98 | Grade: A
WINGIN'IT BAR AND GRILLE | Inspection Date: 01/06/2026 | Score: 97 | Grade: A
Inspection Observations and Corrective Actions.
HOLLY SPRINGS (10)
CORBETT’S BURGERS & SODA BAR
7224 GB ALFORD HWY, HOLLY SPRINGS, NC, 27540
Inspection Date: 01/12/2026
Score: 95.5
Grade: A
Observations & Corrective Actions
10 6-301.12 Hand Drying Provision (Pf) Appears paper towels in dispenser in women’s restroom are not on rollers correctly. Papertowel roll placed on top of unit. No points taken.
22 3-501.16(A)(2) Priority- Hot dogs in reach in cooler are 45F. Maintain TCS foods in cold holding at 41F or less. Note: Unit evaporator has frozen up. Thaw and/or repair as necessary. Items moved to another cooler.
41 3-304.14(E) Sanitizer bucket on floor. Store sanitizer containers off the floor and to prevent contamination of food, equipment, and utensils. No points taken.
47 4-501.11 Cooler at front (with hot dogs and whipped cream) not functioning correctly. Evaporator frozen and not allowing circulation. Thaw or repair as necessary.
49 4-602.13 Nonfood Contact Surfaces (C) Cleaning needed of interior reach in coolers/freezer for food debris. Non-food contact surfaces shall be clean to sight and touch. No points taken on previous inspection.
55 6-501.12 Cleaning needed of floors under prep and 3 compartment sinks. Physical facilities shall be cleaned as often as necessary to keep them clean.
DEVILS RIDGE GOLF CLUB
5107 LINKSLAND DR, HOLLY SPRINGS, NC, 27540
Inspection Date: 01/14/2026
Score: 98.5
Grade: A
Observations & Corrective Actions
51 5-205.15 Leak behind dishwash machine causing slime build up on wall and floor beneath unit. Maintain a plumbing system in good repair.
56 6-501.14 Ceiling vents over cook area have black residue. Clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials.
MELLOW MUSHROOM
124 COLLINS CROSSING RD, SUITE 101, HOLLY SPRINGS, NC, 27540
Inspection Date: 01/12/2026
Score: 99
Grade: A
Observations & Corrective Actions
10 5-205.11 (A) handwash sink by kitchen entrance by bar not working. A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Note: Work order in.
MR. CANCUN
325 N MAIN ST, HOLLY SPRINGS, NC, 27540
Inspection Date: 01/15/2026
Score: 97
Grade: A
Observations & Corrective Actions
16 4-501.114 Chlorine sanitizer concentration in dishwasher was less than 50 ppm. The approved concentration shall be 50-200 ppm. Wil used 3 compartment sink to sanitize. Repair scheduled at time of inspection.
43 3-304.12 (E) Ice scoop stored on top of ice machine. In between use utensils, such as scoops used only with non potentially hazardous foods shall be stored in a clean location. You may keep scoop in ice with handle up. If keepng on top of machine, place on plate or similar that is washed/sanitized daily.
44 4-901.11 Observed clean inverted food containers stacked wet. After cleaning and sanitizing, equipment and utensils shall be air-dried. Completely air dry these items before stacking them. Better than last time, points not doubled.
47 4-101.19 Carboard used on wire shelf in cook area where tortillas are stored. Nonfood-contact surfaces of equipment that are exposed to soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
51 5-205.15 Restroom urinal is leaking from pipe when flushed. Maintain a plumbing system in good repair. No points taken.
MY WAY TAVERN
301 W CENTER ST, HOLLY SPRINGS, NC, 27540
Inspection Date: 01/05/2026
Score: 97.5
Grade: A
Observations & Corrective Actions
23 3-501.17; Priority Foundation; Date marking missing on cold cuts in reach in coolers. Potentially hazardous foods opened or prepared, in the establishment and kept for more than 24 hours shall be date marked. Date marking should be either a preparation date, or a consume-by/discard date, corrected by date marking.
47 4-501.11 Good Repair and Proper Adjustment - Equipment (C) Rusty shelving in kitchen. Equipment shall be kept in good repair.
49 4-602.13; Core; Wire shelving in walk in cooler has food/grease build up. Nonfood contact surfaces shall be cleaned at a frequency necessary to preclude accumulation.
OLIVE GARDEN #4441
107 GRAND HILL PL, HOLLY SPRINGS, NC, 27540
Inspection Date: 01/06/2026
Score: 98
Grade: A
Observations & Corrective Actions
44 4-903.11 Multiple clean inverted metal pans stacked wet. After cleaning and sanitizing, equipment and utensils shall be air-dried. Completely air dry these items before stacking them.
49 4-602.13 Food debris on shelving above soup station. Non-food contact services shall be clean to sight and touch.
RANDY’S PIZZA - HOLLY SPRINGS
634 HOLLY SPRING RD, HOLLY SPRINGS, NC, 27540
Inspection Date: 01/14/2026
Score: 97.5
Grade: A
Observations & Corrective Actions
15 3-302.11(A) (1) P- Raw eggs stored on shelf in walk in cooler over mushrooms and cheese. Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. Moved to bottom shelf.
28 7-202.12(A) Can of Raid insect spray in kitchen. Use poisonous or toxic materials according to manufacturer’s label. Use pesticides approved for use in commercial food service only.-P Disposed of at time of inspection.
39 3-305.11 Sealed box of Italian sausage stored on floor under bottom shelf. Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. No points taken.
SEQIRUS CAFE
475 GREEN OAKS PKY, HOLLY SPRINGS, NC, 27540
Inspection Date: 01/13/2026
Score: 99.5
Grade: A
Observations & Corrective Actions
41 3-304.14 Moist wiping cloths shall be stored submerged in approved clean sanitizer between uses; and container shall be stored off the floor to prevent contamination if placed on counters etc.
TEXAS ROADHOUSE #594
201 GRAND HILL PL, HOLLY SPRINGS, NC, 27540
Inspection Date: 01/06/2026
Score: 96.5
Grade: A
Observations & Corrective Actions
22 3-501.16 (P) Raw meat drawer cooler by bread station not maintaining 41F. Food shall be kept at 41F or below. CDI Adjusted thermostat.
44 4-903.11 Clean metal pans stacked while still wet. Equipment shall be stored in a self draining position that allows for air drying.
UNC HEALTH REX HOLLY SPRINGS HOSPITAL
850 S MAIN ST, HOLLY SPRINGS, NC, 27540
Inspection Date: 01/09/2026
Score: 99.5
Grade: A
Observations & Corrective Actions
49 4-602.13; Core; Cleaning needed of reach in cooler seals on unit to left of grill. Nonfood contact surfaces shall be cleaned at a frequency necessary to preclude accumulation.
APEX (8)
CHUN YANG
2828 TEACHEY PL, APEX, NC, 27523
Inspection Date: 01/14/2026
Score: 97
Grade: A
Observations & Corrective Actions
10 5-205.11 (A)(B); Priority Foundation; Bulk soap and a knife sharpening block were stored in the back area handwashing sink upon arrival. A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing sink may not be used for purposes other than handwashing. CDI- items removed.
22 3-501.16(A)(2); Priority; Oatmeal and milk were observed at 52F in the reach-in unit behind service counter. Maintain TCS foods in cold holding at 41F or less. CDI- food voluntarily discarded. Unit is only maintaining an ambient temperature of about 50F. Repair unit to maintain 41F or below. Store TCS foods in other working refrigeration until repair is made.
24 3-501.19 (A) (1); Priority Foundation; TPHC is being utilized for tapioca pearls. No written procedures for time as a public health control (TPHC) were available. Written procedures for time as a public health control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). CDI- written form was provided for use and explained. No points taken.
48 4-501.14; Core; Sink behind service counter is heavily soiled with black and brown residue along the basin. 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.
DELL/EMC2
5800 TECHNOLOGY DR, APEX, NC, 27502
Inspection Date: 01/05/2026
Score: 99
Grade: A
Observations & Corrective Actions
49 4-601.11 (B) and (C) Equipment, Cleaning needed bottom of tall reach in coolers. Equipment shall be clean to sight and touch.
55 6-501.12 Cleaning, Frequency and Restrictions (C) Some cleaning needed of floors in storage rooms. Facilities shall be cleaned as often as necessary to keep them clean.
56 6-501.110 Cell phone on prep table in kitchen. Keep personal items on person or in suitable area. No points taken.
DOHERTY’S IRISH PUB
3149 MCCHESNEY HILL LOOP, APEX, NC, 27539
Inspection Date: 01/13/2026
Score: 99.5
Grade: A
Observations & Corrective Actions
45 4-903.11(A)(C) Box of paper towels stored on floor in storage area. Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor.
GREEK KOUZINA
2820 TEACHEY PL, SUITE 100, APEX, NC, 27523
Inspection Date: 01/14/2026
Score: 97
Grade: A
Observations & Corrective Actions
15 3-302.11(A) (1); Priority; Raw shrimp observed above cut tomato in reach-in cooler. Raw beef observed above spices in walk-in cooler. Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables to prevent cross contamination. CDI- foods rearranged.
16 4-702.11; Priority; Observed an employee use a salad spinner while preparing chopped lettuce. Employee rinsed the lettuce spinner and placed back on clean equipment shelf. No sanitizing step occurred. Equipment food-contact surfaces shall be sanitized before use and after cleaning. Ensure equipment is properly sanitized after each use. CDI- employee educated on sanitizing of food-contact surfaces. Three compartment sink was filled with Quat sanitizer and salad spinner was placed in sanitizer.
HARRIS TEETER 335 STARBUCKS
2810 TEACHEY PL, APEX, NC, 27523
Inspection Date: 01/06/2026
Score: 98.5
Grade: A
Observations & Corrective Actions
24 3-501.19 (A) (1); Priority Foundation; No TPHC written procedures were available for creamer on the coffee bar. Written procedures for Time as a Public Health Control (TPHC) shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). CDI- provided a written form for use.
3-501.19 (B)(4)(5); Priority; Half and Half and cream on the coffee bar are held for 4 hours. No timer was set and carafes were not labeled. Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. CDI- creamer was discarded.
MAMMA MIA ITALIAN BISTRO
708 LAURA DUNCAN RD, APEX, NC, 27502
Inspection Date: 01/12/2026
Score: 97
Grade: A
Observations & Corrective Actions
16 4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P) Several soiled stainless steel bowls and 4x4 Lexan pans were stored as clean. Equipment shall be clean to sight and touch. The PIC placed the soiled stainless steel bowls and 4x4 Lexan pans in the dish pit where they were cleaned and sanitized. ***CORRECTED DURING INSPECTION (CDI)***
22 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) Several food items in the salad prep/lowboy were cold held above 41F (SEE TEMPERATURE CHART). Maintain TCS foods in cold holding at 41F or less. PIC rapidly cooled items with ice bags. ***CDI***
TACO BELL
1205 LAURA VILLAGE RD, APEX, NC, 27523-7140
Inspection Date: 01/15/2026
Score: 96
Grade: A
Observations & Corrective Actions
16 4-602.11 Equipment Food-Contact Surfaces and Utensils. The ice shoot of the drive thru beverage dispenser is soiled with brown and pink organic build up. (4) In EQUIPMENT such as ice bins enclosed components of EQUIPMENT such as ice makers and beverage dispensers, equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. The PIC had employee clean and sanitize the ice shoot.***CORRECTED DURING INSPECTION (CDI)***
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness (P) The sanitizing solution in the sanitizing basin of the three compartment sink measured below the required concentration when tested. Maintain sanitizer at correct concentrations when being used to sanitize. The PIC remade and tested the sanitizing solution to the required concentration. ***(CDI)***
22 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) Several food items in the drive thru open top prep unit were cold held above 41F (SEE TEMPERATURE CHART). Maintain TCS foods in cold holding at 41F or less. The PIC stated that the unit was not turned on at opening and needed to drop in temp to maintain food items at or below 41F. All food items were placed on an ice bath to rapidly cool to below 41F. ***CDI***
48 4-501.116 Warewashing Equipment, Determining Chemical Sanitizer Concentration (Pf) Sanitizing solution along cookline measured below the required concentration when tested. The PIC had an employee remake the solution. PIC nor the employee tested soultion after remake. EHS tested the solution which remained below the required concentration. It was determined that air was in the sanitizing solution line. Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device. PIC bled the line to clear air bubbles. EHS tested the sanitizing solution, and it measured at the required concentration. EHS also reminded PIC to test the sanitizing solution at every make to ensure proper concentration level.***CDI***
49 4-602.13 Nonfood Contact Surfaces (C) The beverage dispenser undercarriage; reach in cooler and heat cabinet interior; reach in cooler and heat cabinet gaskets, and stainless steel work tops are soiled with food debris and 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. ***REPEAT VIOALTION***
55 6-501.12 Cleaning, Frequency and Restrictions (C) Floors along cookline, under equipment, and inside the walk in cooler and walk freezer are soiled with food debris and build up. Physical facilities shall be cleaned as often as necessary to keep them clean.***REPEAT VIOLATION***
TAKI SUSHI
2701 LAWNVIEW LN, SUITE 103, APEX, NC, 27523
Inspection Date: 01/14/2026
Score: 97
Grade: A
Observations & Corrective Actions
3 2-103.11(O); Priority Foundation; No employee health policy/reporting agreements available for review. Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure to PIC. CDI- provided educational material and Form 1-B. No points taken today. (First inspection since opening).
5 2-501.11; Priority Foundation; No bodily fluid clean-up procedure available for review. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. CDI- educational material provided. No point taken.
21 3-501.16(A)(1); Priority; Rice in the hot holding unit was observed between 113 and 117F. Maintain TCS foods in hot holding at 135F or above. CDI- rice was reheated on the stove for continued hot holding.
28 7-102.11; Priority Foundation; Spray bottles of sanitizer and degreaser were observed without labels. Label working containers of toxic materials such as cleaners and sanitizers taken from bulk supplies. CDI- labels added.
35 3-501.13 (E); Core; Observed thawed ROP salmon sealed in its original packaging in the reach-in cooler. Reduced oxygen packaged (ROP) fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. CDI- packs of salmon cut open.
42 3-302.15; Core; A cucumber was cut through its plastic packaging and stored in the reach-in cooler. Wash fruits and vegetables prior to use and remove any stickers or wrappings. CDI- discussed proper washing of fruits and vegetables with PIC. No point taken
FUQUAY-VARINA (6)
CASA AMIGOS MEXICAN COCINA
112 E VANCE ST, FUQUAY-VARINA, NC, 27526
Inspection Date: 01/12/2026
Score: 98.5
Grade: A
Observations & Corrective Actions
21 3-501.16(A)(1); Priority; Rice in containers sitting on top of steam table not submerged into well. Rice in container at 112-120F while rice in well at 135F and higher. Maintain TCS foods in hot holding at 135F or above. All other items in steam table about 135F and higher. Rice was moved into steam well during inspection and stirred and after about 15 minutes rice at 159F. EC recommended to reheat rice to 165F rapidly in oven or on stove top. Once rice is cooked and placed into wrapped containers ensure containers are inside warming equipment that will maintain the food at 135F or higher.
CHICK-FIL-A #1359
1460 N MAIN ST, FUQUAY-VARINA, NC, 27526
Inspection Date: 01/06/2026
Score: 99.5
Grade: A
Observations & Corrective Actions
49 4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils; Core; Reach-in coolers with raw chicken have food debris and liquid residues along the bottom. Walk-in cooler vents have minor dust buildup. Nonfood-contact surfaces shall be kept clean and free of food debris and residue buildup. Clean these areas more frequently. Reach-in freezers much improved from previous inspection.
EL CANTARITO BAR GRILL
155 S MAIN ST, FUQUAY-VARINA, NC, 27526
Inspection Date: 01/12/2026
Score: 96 Grade: A
Observations & Corrective Actions
10 6-301.12; Priority Foundation; Back handsink near prep sinks and dish machine out of paper towels. Provide paper towels or approved alternative for hand drying at each handsink. Manager added paper towels during inspection. 5-205.11 (A); Priority Foundation; Handsink next to cook line had clear bucket in sink basin at beginning of inspection. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Bucket removed from the sink during inspection.
21 3-501.16(A) (1) Priority; Beef, black beans, rice and queso on steam table less than 135F. Items at 109-120F. Knobs for temperature were in low or off position. Maintain TCS(Time/Temperature Controlled for Safety) foods in hot holding at 135F or above. Some items reheated on stovetop during inspection, and steam table knobs adjusted for other items. Food must be at 135F or higher. Full points taken for repeat violation.
28 7-201.11; Priority; Spray bottle of glass cleaner hanging on shelf with dry food and tortillas. Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. Bottle moved during inspection. No points deducted. All other chemicals stored in chemical storage area.
EL LOBO MEXICAN RESTAURANT
1301 E BROAD ST, FUQUAY-VARINA, NC, 27526
Inspection Date: 01/14/2026
Score: 97
Grade: A
Observations & Corrective Actions
22 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding; Priority; Pico de gallo and lettuce in containers on ice bath. Food product are full in containers and ice water bath level is below food. Items in bottom of container at 41F while food at top above ice at 43-44F. Tomatoes and salsa in same ice bath at 41F and below because food product matches or is below ice water level. Employee educated and pico de gallo and lettuce split into two containers and moved to walk-in cooler, more ice and water added to bath. Ensure when using ice water bath the food product is level with the ice water, to maintain at 41F or below.
41 3-304.14(B); Core; Two wet wiping cloths on prep tables and make line. Hold in-use wiping cloths in properly concentrated sanitizer between uses. Wet cloths placed into sanitizer buckets during inspection.
51 5-205.15; Back handsink near prep area and dish machine area is not working. No hot water provided when knob is turned and cold water knob is missing. Maintain a plumbing system in good repair. This handsink is necessary to wash hands after handling soiled dishes, and for washing hands before and after food prep. Manager showed documentation sink was checked by plumber, but unable to order knob parts for sink and new faucet or whole new sink will be required to repair. Repair this handsink.
THE MASON JAR TAVERN
305 S MAIN ST, FUQUAY-VARINA, NC, 27526
Inspection Date: 01/15/2026
Score: 98
Grade: A
Observations & Corrective Actions
47 4-501.12 Cutting Surfaces; Core; Cutting boards on make line coolers with deep cuts and one side with black staining inside these cuts. Surfaces such as cutting boards that are subject to scratching and scoring shall be resurfaces or replaced if they can no longer be effectively cleaned and sanitized. Resurface or replace these cutting boards.
49 4-601.11(B) and (C); Core, Sides of equipment, shelving throughout facility holding dry storage items and shelving near cook line soiled with dust and food residue buildup. Hood over cook line soiled with greasy buildup. Box fan near grill and steam well soiled with dust builudp. Vents in walk-in cooler with dust buildup. Non-food contact surfaces shall be kept free of a buildup of dirt, dust, food residue and other debris. Clean these areas more frequently.
55 6-501.12; Core; Cleaning needed on ceiling and near air vents, ceiling tiles with dust accumulation. Physical facilities shall be cleaned as often as necessary to keep them clean.
WINGIN’IT BAR AND GRILLE
1625 N MAIN ST, STE 109, FUQUAY-VARINA, NC, 27526
Inspection Date: 01/06/2026
Score: 97
Grade: A
Observations & Corrective Actions
16 4-601.11 (A); Priority Foundation; Chlorine sanitizer concentration in dishwasher was less than 50 ppm. Tested at 10ppm. The approved concentration shall be 50-200 ppm. Solution bucket low and facility did not have another bucket onsite. Will use dishwasher for washing and manually sanitize in 3 compartment sink. Three compartment sink set-up during inspection and dish machine service company contacted during inspection.
35 3-501.13 (E) Salmon in reach-in cooler in vacuum packaged bags with label to remove from packaging when thawing. Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Salmon cut out of packages during inspection. Employee and manager educated about cutting open these packages when removing from freezer. No points deducted.
39 3-305.11 Food Storage - Preventing Contamination from the Premises; Core; Tray of potatoes sitting on top of rolling trash can at beginning of inspection. Food shall be protected from contamination by storing in a clean, dry location. Potatoes moved during inspection.
41 3-304.14(B); Core; Several wet wiping cloths stored on prep tables and make line cutting board. Hold in-use wiping cloths in properly concentrated sanitizer between uses. Cloths moved into sanitizer solution buckets during inspection.
Really appreciate the transparency on these inspection scores. The pattern of repeat violations at places like Taco Bell (sanitizer issues twice in same inspection) shows how important consistent training is. I've noticed hot holding temps seem to be a commmon issue across mutiple places. Wonder if its related to staff turnover in these areas or just equipment aging out.