1 - Inspection
Sep 4, 2026
Official score: 90 · Understand this area’s scale
13 recorded violations
Official wording
Hands clean & properly washed
Inspector’s notes
2-301.14 When to wash. Food handlers shall washed hands (F) During FOOD preparation; as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P (G) When switching between working with raw FOOD and working with READY-TO-EAT (RTE) FOOD ; P (H) Before donning gloves for working with FOOD; P and (I) After engaging in other activities that contaminate the hands. P - Observed food handler do not wash his hand or new gloves when switching tasks from cooking beef steak at the grill; then walking off to handling RTE (toasted breads). CDI - education provided; food handler washed hands before donning new gloves. The RTE food involved has been removed from the public service. Repeat.
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 problemsOfficial wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency. (E) Except when dry cleaning methods are used as specified under § 4-603.11; surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not TIME/TEMPERATURE CONTROL FOR SAFETY (TCS) FOOD shall be cleaned:(1) At any time when contamination may have occurred - Ice machine: Observed heavy black and pink stain on the ice reflector panel. Discussed the matter with the PIC. 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 problemsOfficial wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B) TCS Food; Hot and Cold Holding (P) Maintain TCS foods in cold holding at 41F or less. -P - Observed a standing cooler with an air temperature of 40°F and TCS food(cooked boneless chicken 45F; commercial grilled chicken 45F) with a temperature above 41F. Two buckets of cooked chicken wings were cooling (47F; within 3 hours of cooling time) in this cooler unit. The person in charge (PIC) turned down the unit temperature. Then rechecked the unit's air temperature 20 minutes later at 40F; and the TCS food involved was at 44F. CDI removed the TCS food involved and placed it in the standing freezer to cool down. Verification of cold holding due by 9/14/26
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 date marking & disposition
Inspector’s notes
3-501.17 Ready-To-Eat (RTE) Time / Temperature Control for Safety (TCS) Food; Date Marking (Pf) 3-501.18 RTE / TCS Food; Disposition (P). RTE/TCS food commercially prepared; unpacked; and stored longer than 24 hours shall be date-marked on the day it is opened; count as day 1; and consumed within 7 days. - Observed milk and whipped cream unpacked with no date mark. CDI - The milk was removed from the public service; the whipped cream was opened yesterday; and the date mark reflected 9/3/26.
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
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
4-301.11 EQUIPMENT for cooling and heating FOOD; and holding cold and hot FOOD; shall be sufficient in number and capacity to maintain required FOOD temperatures. Pf - Observed cooling rate of the cooked chicken wings with initial cooling temp at 47F 35 minutes later the chicken wings involved temperature is remain 47F. The operation has no walk in cooler with limited cooling capacity. The cooling method chart provided. Verification due by 9/14/26.
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
Approved thawing methods used
Inspector’s notes
3-501.13 Thawing (Pf) Cooling shall be done under refrigeration conditions; under cold running water (70F); or as part of a cooking process. - Observed the frozen chicken wings thawing in a prep sink without cold running water. CDI - The frozen chicken wings were transferred to the bucket and submerged under cold running water.
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
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-502.13 Single-use and single-service articles cannot be reused. - Observed multiple single-use articles (plates; cups; bowls) used as a working container for sauce/dressing and utensil storage between uses. Discussed with PIC that the working container needs to be changed at least every 24 hours and that the container should be able to be re-washed. 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 issuesOfficial wording
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
4-501.11 Maintain equipment in good repair. - Observed that multiple prep coolers are not functioning and are being used as storage cabinets. For documentation purposes only. Repeat. - Observed 2 hand sinks with hot water faucets not functioning. The food handler washed his hands with the cold-water (95F) faucet. Discussed the matter with 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 problemsOfficial wording
Non-food contact surfaces clean
Inspector’s notes
4-602.13 Nonfood Contact Surfaces of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. - Observed accumulation and stickiness to the touch on the standing cooler handles. Discussed the matter with 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 problemsOfficial wording
Plumbing installed; proper backflow devices
Inspector’s notes
5-205.15 System Maintained in Good Repair. A PLUMBING SYSTEM shall be: (A) Repaired according to LAW; P - Observed prep sink drain clog with standing water. Verification: Unclog the drain by 9/7/26.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsOfficial wording
Garbage & refuse properly disposed; facilities maintained
Inspector’s notes
5-501.113 Covering Receptacles (C) - Observed the 2 shared dumpsters with the side door open. Discussed the matter with the PIC.
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 issuesOfficial wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.114 The Premises shall be free of items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used and litter. - Observed multiple unnecessary items (paper bills; old equipment; bags) that need to be removed because they clutter the operation and make it hard to keep the area clean. Discussed the matter with 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 problemsOfficial wording
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-305.11 Designation - Dressing Areas and Lockers (C) Designated Areas - Employee Accommodations for eating / drinking / smoking (C) - Observed employee food and personal items stored in multiple areas in the kitchen with no proper designated area. Discussed the matter with PIC. Repeat.
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 issuesOfficial record from Wake County Environmental Services, Sep 4, 2026 · Original Source