1 - Inspection
Jul 15, 2026
Official score: 94 · Understand this area’s scale
13 recorded violations
Official wording
Food separated & protected
Inspector’s notes
3-302.11 (A)(4); Core - (REPEAT) Some containers of foods in refrigerated make line bottom units were not covered. Except when food is actively cooling; foods in storage shall be kept covered. Cover foods in storage as required.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-501.114; Priority - Concentration of chlorine sanitizer in dishwasher was less than 50 ppm. Chlorine sanitizer in dishwasher shall be 50-200 ppm; the required minimum according to machine's manufacturer data plate. CDI by priming sanitizer on dishwasher until chlorine sanitizer reached proper concentration. 4-601.11(A); Priority Foundation - (REPEAT) Electric slicer and another smaller electric slicer had significant dried food debris on them but were being stored as clean. Food contact surfaces shall be clean to sight and touch. CDI by cleaning slicers.
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.
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Proper hot holding temperatures
Inspector’s notes
3-501.16(A)(1); Priority - (REPEAT) Cheese sauce in hot holding cabinet and seafood sauce on stove top were below 135F (see temperature chart). After properly reheating or cooking; hot TCS* foods shall be kept at 135F or above throughout entire product or approved time as a public health control (TPHC) may be used. CDI by cheese and tomato sauce.
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 temperatureOfficial wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B); Priority - (REPEAT) A few cold TCS* foods were above 41F (see temperature chart). Unless actively preparing or cooling or using time as a public health control; cold TCS* foods shall be kept at 41F or less throughout entire product. CDI by properly refrigerating foods.
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 temperatureOfficial wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation - Cheese sauce was cooling in walk-in freezer with cooling rate of .28 (cooled down 21 degrees within 75 minutes; with 79F being the highest temperature when checked). TCS* foods shall be cooled using shallow containers (2-4 inch food depth); ice-water baths with constant stirring; rapid cooling equipment such as ice paddles; freezer; etc.; reducing food quantity or size; and/or loosely covering or completely uncovering cooling food if there's no overhead contamination. CDI by changing cooling methods for faster cooling.
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 temperatureOfficial wording
Food properly labeled: original container
Inspector’s notes
3-302.12; Core - (REPEAT) Some containers of spices and dry foods were not labeled with their contents. Working containers of food (oils; spices; sauces flour; sugar) not easily recognizable shall be labeled with their contents. Properly label containers as stated above.
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 problemsOfficial wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core - Several bottom food storage shelves in walk-in and dry storage areas were less than 6 inches above the floor. Food shall be protected from contamination by storing it at least 6 inches above the floor. Adjust food storage shelves so they are at least 6 inches above floor.
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 contaminationOfficial wording
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14 (B) and (E); Core - (REPEAT) Several in-use moist or soiled wiping cloths were on counter tops; and one soiled cloth was attached to employee's apron. Chlorine sanitizer in one wiping cloth bucket was less than 50 ppm chlorine concentration. Moist/soiled in-use wiping cloths shall be kept in approved clean sanitizer between uses. Store moist/soiled wiping cloths as stated above. NOTE: Wiping cloths can be used as "mitts" to handle hot plates and pans but must be maintained clean and dry. Otherwise; if they become soiled; they must be kept in approved sanitizer or soiled laundry 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.
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In-use utensils: properly stored
Inspector’s notes
3-304.12; Core - Observed employee drop the handle of dispensing tongs into container with raw meat; contaminating the entire utensil. During pauses in food preparation or dispensing; food preparation and dispensing utensils shall be stored on dry; clean surface; in the food with their handles extending out of the food or in hot water at 135F or above. If the food being dispensed is a TCS* foods; dispensing utensils must be washed; rinsed and sanitized at least once every 4 hours. CDI by washing tongs.
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 issuesOfficial wording
Utensils; equipment & linens: properly stored; dried & handled
Inspector’s notes
4-903.11 (A); Core - (REPEAT) Many metal chip containers were stacked while wet. Some dishes were stored with food contact sides up and unprotected; and a few had debris on food contact surfaces. Clean equipment and utensils shall be stored to prevent contamination by covering or inverting and to self-drain. Separate containers/dishes and completely air dry them before stacking. Store clean utensils/dishes covered or inverted on clean surfaces.
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 issuesOfficial wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(A) and (C); Core - In kitchen; some disposable food containers had food contact sides up and unprotected. In outside dry storage areas for disposable containers; some items were outside their original bags. Single service disposable food/beverage containers shall be protected from contamination. Cover or invert disposable containers or keep them in original plastic bags/sleeves.
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 issuesOfficial wording
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
4-205.10; Core - (REPEAT) At soda dispensing station; when ice bin lid is open; soda can be still be dispensed from above. Except for mixers; toasters; microwave ovens; water heaters and ventilation hoods; food service equipment shall meet ANSI/NSF certification and operate according to manufacturer's specifications. Reactivate device on ice bin lid so that when lid is open; soda cannot be dispensed from above. 4-501.11; Core - (REPEAT) Several wire shelves in dry storage and walk-in cooler and freezer were bent down; due to heavy weight of food placed on top. Food service equipment shall be kept in good repair. Replace damaged shelves. Consider using ANSI/NSF certified dunnage racks that are designed to bear very heavy loads. NOTE: Ensure bottom shelves are always 6 inches above the floor. 4-502.11 (A) and (C); Core - (REPEAT) Many wooden boards used for placing dishes on were cracked. A few food containers were cracked. Food service utensils shall be kept in good repair. Discard damaged items.
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.
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Physical facilities installed; maintained & clean
Inspector’s notes
6-501.11; Core - (REPEAT) No hot water was available at spray rinse arm by dish machine (hot water knob may not be working properly?). Right faucet in women's bathroom was very loose/wobbly. Caulk was missing/damaged in corners of vent hood above cooking line. Physical facilities shall be kept in good repair. Repair/replace damaged fixtures above. Ensure hot running water is available at spray rinse sink by dish machine. 6-501.12; Core - Vent hood filters above cooking line were soiled and kitchen ceiling tiles were dusty/soiled in some areas. Physical facilities shall be kept clean. Increase cleaning frequency of surfaces/fixtures above.
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, Jul 15, 2026 · Original Source