Restaurant · Wake County, NC

Alexander's Mediterranean Cuisine

Name: Alexander's Mediterranean Cuisine
Address: 263 W Timber Dr, Wake County, NC

263 W Timber Dr

Last inspected May 27, 2026 · View Map ↗ · Compare ↗

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Score 97

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

The full inspection history

8 inspections

1 - Inspection

May 27, 2026

Score 97

Official score: 97 · Understand this area’s scale

5 recorded violations

notedCode 3-302.11 Packaged and Unpackaged Food - SeparationOther

Official wording

Food separated & protected

Inspector’s notes

3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P) There were several dessert items in the walk-in cooler that were not covered. Food items must be stored in a manner to prevent contamination. CDI... The food items were covered during the inspection.

In plain English

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

More about other finding

notedCode 7-101.11 Identifying InformationChemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-101.11 Identifying Information; Prominence - Original Containers (Pf) There was one spray bottle that was not labeled. All spray bottles must be labeled with the common name of the item in the spray bottle. CDI... The spray bottle was labeled before the end of the inspection.

In plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

More about chemicals stored or used unsafely

minorCode 4-601.11 (B) and (C) EquipmentCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C) Clean the shelves in the walk-in cooler. Clean the shelves in the reach-in freezer to remove the frost off the shelves. Clean around the cooking equipment. Clean the shelves in the reach-in cold hold units. Clean equipment at a frequency necessary to eliminate the build-up of 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 6-501.12 CleaningCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12 Cleaning; Frequency and Restrictions (C) Clean the floor around the cooking equipment. Clean the floor around the food prep area. Clean the floor around the three compartment sink and food prep sinks. Clean physical facilities at a frequency necessary to eliminate 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 —Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-303.11 Intensity - Lighting (C) Replace the blown bulbs in the kitchen. There must be at least 50 foot candles of lights 30 inches above the floor where employee safety is a factor. This was a point deduction from the last inspection but not severe enough to take full credit.

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, 2026 · Original Source

1 - Inspection

Nov 18, 2025

Score 96.5

Official score: 96.5 · Understand this area’s scale

5 recorded violations

notedCode 3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensilsEmployee health and hygiene

Official wording

No bare hand contact with RTE foods or pre- approved alternate procedure properly followed

Inspector’s notes

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils; single-use gloves or dispensing equipment. -P A employee handled lettuce with his bare hand. Another employee was cutting tomatoes with his bare hands. CDI... The employees were instructed on how to handle ready-to-eat foods. CDI... The food items were placed in the trash can.

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 3-307.11 Protect food from contamination sources not specifically noted by the code. The ceiling tiles above the food prep and cooking areas are extremely dusty. FOod must be storedContamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-307.11 Protect food from contamination sources not specifically noted by the code. The ceiling tiles above the food prep and cooking areas are extremely dusty. FOod must be stored; and prepared in a manner to prevent contamination.

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

minorCode 4-601.11 (B) and (C) EquipmentCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C) Clean the shelves in the walk-in cooler. Clean around the cooking equipment. Clean equipment at a frequency necessary to remove build-up of 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 6-501.12 CleaningCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12 Cleaning; Frequency and Restrictions (C) Clean the floor around the cooking equipment. Clean the floor around the food prep and three compartment sinks. Clean physical facilities at a frequency necessary to eliminate 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 —Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-303.11 Intensity - Lighting (C) Replace all the blown light bulbs in the kitchen. There must be 50 foot candles of light 30 inches above the floor where employee safety is a factor.

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 18, 2025 · Original Source

1 - Inspection

Jun 18, 2025

Score 97.5

Official score: 97.5 · Understand this area’s scale

4 recorded violations

notedCode 3-307.11 Miscellaneous Sources of Contamination (C) The ceiling tiles above the food prep and cooking areas are extremely dusty. Food must be storedContamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-307.11 Miscellaneous Sources of Contamination (C) The ceiling tiles above the food prep and cooking areas are extremely dusty. Food must be stored; and prepared in a manner to prevent contamination. CDI... The ceiling tiles will be cleaned at the end of the night.

In plain English

More about food not protected from contamination

notedCode 4-903.11 (A) Store cleaned equipmentEquipment and utensils

Official wording

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

Inspector’s notes

4-903.11 (A) Store cleaned equipment; utensils; linens in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. Clean dishes were stored in pans and containers that had debris in the bottom of the pans. (A) Store cleaned equipment; utensils; linens in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor.

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) EquipmentCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C) Clean the shelves in the walk-in cooler to remove the debris build-up. Clean the ceiling tiles to remove the excessive dust. Clean the surfaces at a frequency necessary to preclude the accumulation of residue build-up.

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 6-303.11 Provide required lighting intensity. There were several blown light bulbs throughout the prep kitchen. There must be at least 50 foot candles of light 30 inches above the floor where employee safety is a factor. This was a general comment on the last inspection. 6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dustFacility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-303.11 Provide required lighting intensity. There were several blown light bulbs throughout the prep kitchen. There must be at least 50 foot candles of light 30 inches above the floor where employee safety is a factor. This was a general comment on the last inspection. 6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust; dirt or other materials. Clean the hood above the cook station to remove the grease build-up. Intakes and exhaust must be clean at a frequency necessary to remove excess oil.

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, Jun 18, 2025 · Original Source

1 - Inspection

Feb 21, 2025

Score 97.5

Official score: 97.5 · Understand this area’s scale

5 recorded violations

notedCode —Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11 Common Name - Working Containers (Pf)- Noted labels were missing for multiple working spray bottles of degreaser and cleaners near the 3 compartment sink. Label working containers of toxic materials such as cleaners and sanitizers. CDI- items discarded.

In plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

More about chemicals stored or used unsafely

notedCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Noted a container of hummus cooling in the work top cooler. Remember work top cooler and prep coolers do not have the capacity to rapidly cool food items. Quickly cool foods. Use methods such as open/vented shallow pans; large ice baths and active stirrin. Cold air must flow around product to remove the heat. CDI- PIC transferred container to walk in freezer to blast chill.

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

notedCode 4-501.11 - Noted an accumulation of ice build up in the white reach-in freezer. Need to defrost noted reach-in and clear out ice build-up. Discussed repairing the broken mop holder at the mop sink area. Maintain equipment in good repair. 4-501.12 Cutting Surfaces (C)- Need to replace the deeply scratched portable cutting boards and cutting boards attached to the work top cooler. Ensure cutting boards are kept smooth and easily cleanable. 4-202.11- Found a severly damaged strainerCleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11 - Noted an accumulation of ice build up in the white reach-in freezer. Need to defrost noted reach-in and clear out ice build-up. Discussed repairing the broken mop holder at the mop sink area. Maintain equipment in good repair. 4-501.12 Cutting Surfaces (C)- Need to replace the deeply scratched portable cutting boards and cutting boards attached to the work top cooler. Ensure cutting boards are kept smooth and easily cleanable. 4-202.11- Found a severly damaged strainer; held for use; near the chemical dishmachine. Multiuse food contact surfaces shall be smooth; free of open seams; cracks; chips; pits; sharp internal angles; crevices and assembled to allow access to clean. -Pf

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 4-602.13 Nonfood Contact Surfaces (C) - Noted an accumulation of dust build-up along the ceiling tiles above the central prep line. Keep non food contact surfaces of equipment clean to avoid build up of dustCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13 Nonfood Contact Surfaces (C) - Noted an accumulation of dust build-up along the ceiling tiles above the central prep line. Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.

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 6-303.11 Intensity - Lighting (C)- Noted multiple light panels burnout through the prep kitchen. Ensure all light bulbs in all fixtures are working properly to provide the required amount of lighting. Lighting should be at least 50 foot candles in all food prep areasFacility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-303.11 Intensity - Lighting (C)- Noted multiple light panels burnout through the prep kitchen. Ensure all light bulbs in all fixtures are working properly to provide the required amount of lighting. Lighting should be at least 50 foot candles in all food prep areas; 20 foot candles at all hand sinks; beverage areas; dish washing areas and restrooms; and it must be at least 10 foot candles in all storage areas. Increase lighting in noted area.

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, Feb 21, 2025 · Original Source

1 - Inspection

Oct 31, 2024

Score 96

Official score: 96 · Understand this area’s scale

7 recorded violations

notedCode 3-302.12Food source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12; Core; Observed squeeze bottles of oil; sugar and spices left unlabeled in the kitchen prep area. Label all dry food containers that are removed from the original container with the common name of the product.

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 3-501.16 (A) (1) Time / Temperature Control for Safety FoodFood temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16 (A) (1) Time / Temperature Control for Safety Food; Hot and Cold Holding (P)-Noted a container of lemon soup was temping between 130-132 F in the hot hold/ steam well. Maintain TCS foods in hot holding at 135F or above. CDI- Item reheated and placed back in to hot holding.

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; Noted containers of chopped tomato; rice; grilled chicken and chicken salad were temping between 44-45 F in the work top/prep cooler on the far right-hand side (see temp log). Noted ambient air reading at 46 F for noted prep cooler unit. Maintain TCS foods in cold holding at 41F or less. CDI- Temperature adjusted on unit.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.18 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food; Disposition (P)- Found a container of risotto date mark for 10/16 in the prep cooler and a container of tzatziki dated for 10/16 in the walk in cooler. Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. CDI- Education provided. item discarded. 3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food; Date Marking (Pf)- Containers of cooked gyro missing date marking labels in the walk in freezer. According to PIC gyro was cooked and cooled Friday; then transferred to the freezer the next day. Also noted a container of cooked lamb was missing a date marking label in the walk in cooler. TCS foods held for more than 24 hours after prep/cooking or opening must be dated to indicate the day or date by which the product must be used or discarded and/or the date that the product was prepped/cooked. Items may be held for no more than 7 days with the day of prep counting as day one.

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 —Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

In plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

More about chemicals stored or used unsafely

notedCode —Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11 - Need to replace the gaskets and door panel on the far left-hand prep cooler. Noted left side door panel loose and difficult to close. Also discussed repairing the broken mop holder at the mop sink area. Maintain equipment in good 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

notedCode 6-101.11/6-201.11- Noted the bottom wall space behind the chemical dishmachine is puckering and peeling paint. Also need to replace the damaged splash guard the central handwashing sink. FloorsCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-101.11/6-201.11- Noted the bottom wall space behind the chemical dishmachine is puckering and peeling paint. Also need to replace the damaged splash guard the central handwashing sink. Floors; walls and ceilings shall be designed; constructed; and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. 6-501.12; Core; Noted an accumulation of dust build up coating the HVAC vents above the work top cooler. Floors; walls; ceilings including the attachments such as soap; towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.

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 31, 2024 · Original Source

1 - Inspection

Jun 18, 2024

Score 98.5

Official score: 98.5 · Understand this area’s scale

5 recorded violations

majorCode 4-602.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11; Priority Foundation; Observed black organic build-up along the deflector lid of the bulk ice machine. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned at necessary frequency. In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers; cooking oil storage tanks and distribution lines; BEVERAGE and syrup dispensing lines or tubes; coffee bean grinders; and water vending EQUIPMENT at frequency specified by the manufacturer. CDI- EHS advised employee to clean noted 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.

More about cleaning or sanitizing problems

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; Noted containers of sliced tomato; rice and tzatziki were temping above 41 F in the work top cooler on the left-hand side. Discussed keeping work top cooler completely closed in between use to avoid cold air from escaping from unit. CDI- Temperature adjusted on unit; and top lid closed over unit.

In plain English

More about food kept at an unsafe temperature

minorCode 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; Uncovered containers of food observed on the bottom shelf of the prep refrigeration unit. Also noted cans cases of tomato sauce and beans were stored on the floor in the dry storage area. Store food where it is not exposed to splash; dust or other contamination. CDI- Noted items were covered during the inspection.

In plain English

More about food not protected from contamination

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; Noted cutting boards on the work top prep coolers are deeply scratched and discolored. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED; or discarded if they are not capable of being resurfaced.

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 4-602.13Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13; Core; Noted some residue build up along the sides and back splash of the deep fryer unit. Non-food-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

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, Jun 18, 2024 · Original Source

1 - Inspection

Mar 27, 2024

Score 98

Official score: 98 · Understand this area’s scale

5 recorded violations

majorCode 7-204.12Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-204.12; Priority Foundation; Found a can of RAID in establishment. Only pesticides that are labeled for use in food service establishments shall be used. Raid was removed from establishment during the inspection. CDI- RAID removed from facility.

In plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

More about chemicals stored or used unsafely

majorCode 4-302.12Equipment and utensils

Official wording

Thermometers provided & accurate

Inspector’s notes

4-302.12; Priority Foundation; Noted electronic food temperature thermometer no longer functioning properly. FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. Verification required.

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 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; Observed a case of chick peas stored on the floor underneath the dry food storage rack. Store all food in a clean; dry location and at least 6 inches off the floor.

In plain English

More about food not protected from contamination

majorCode 4-302.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-302.14; Priority Foundation. Facility missing test strips for chlorine sanitizer solution. A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. CDI-EHS provided sample test strips during 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

minorCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Observed an accumulation of dust build-up along the ceiling tiles throughout the prep kitchen. 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, Mar 27, 2024 · Original Source

1 - Inspection

Nov 22, 2023

Score 97

Official score: 97 · Understand this area’s scale

5 recorded violations

majorCode 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority Foundation; Observed a pan of bread stored below pans rewrapped raw salmon and tilapia in the walk-in freezer unit. Ensure raw fish/meats are stored seperate and below ready-to-eat food items. CDI- PIC re-arranged noted items.

In plain English

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

More about other finding

majorCode 7-102.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11; Priority Foundation; Noted label has worn off a working spray bottle of sanitizer. Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI- Noted spray bottle relabeled.

In plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

More about chemicals stored or used unsafely

majorCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Noted a container of tightly wrapped fettuccine cooling inside the Walk-in cooler. Quickly cool foods. Use methods such as open/vented shallow pans; large ice baths and active stirrin. Cold air must flow around product to remove the heat. CDI- PIC vented containers of pasta.

In plain English

More about food kept at an unsafe temperature

majorCode 3-501.13Food temperature

Official wording

Approved thawing methods used

Inspector’s notes

3-501.13 ; Priority Foundation; Upon arrival; noted raw shrimp thawing out on the prep surface at room temperature. Thawing shall take place under running water of not more than 70F; under refrigeration; or during a continuous cooking process. Product temperature shall not exceed 41F when thawing.

In plain English

More about food kept at an unsafe temperature

minorCode 5-205.15Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-205.15; Core; The drain line below the meat prep sink has a steady leak. Ensure all plumbing is maintained within good repair.

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 problems

Official record from Wake County Environmental Services, Nov 22, 2023 · Original Source