1 - Inspection
Jul 16, 2026
Official score: 90 · Understand this area’s scale
14 recorded violations
Official wording
Food separated & protected
Inspector’s notes
3-302.11; Core; Protect Stored Food: Multiple containers of prepared foods stored under open wire shelving without covers. FOOD shall be protected from contamination by storing the FOOD in packages; covered containers; or wrappings (If cooling; loosely covered; or uncovered if protected from above contamination). Cover stored food. CDI- Covers added during inspection. [REPEAT] 3-302.11; Priority; Food Storage: In walk-in cooler; raw shell eggs stored above produce. FOOD shall be protected from cross contamination by: Arranging each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented; raw meats in order of final cook temperature; and cooked foods and produce above raw meats. CDI- Foods moved during inspection.
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
4-601.11(A); Priority Foundation; Multiple containers stored as clean observed with food residue/debris and sticker residue remaining. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- Dishes returned for additional cleaning during inspection. [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 date marking & disposition
Inspector’s notes
3-501.18; Priority; Disposition: In left prep cooler; container of milk opened yesterday and container of shrimp cooked yesterday both lacking date. Unable to determine if within 24 hours. In tall 2-door cooler; container of rice lacking date. When asked PIC stated this was made 3 days ago. In tall freezer; two pans of lentil soup made 3 days ago lacking date. In front prep unit; the same lentil soup also lacking date. In the walk-in cooler; pan of cooked lamb lacking date. Refrigerated; READY-TO-EAT; POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be date-marked. The day of preparation shall be counted as Day 1 (ex.-date the milk opened; date the meat/vegetable cooked). When freezing cooked TCS foods; include the Date Cooked/Date Frozen/Date Thawed. Add date mark to prepared TCS foods that will be held over to the next day. CDI- Known cooked/opened-on dates added during inspection.
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
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority Foundation; Labeling missing on spray bottle of degreaser; and inaccurate labeling on spray bottle of chlorox; that is actually bleach and water mixture. PIC stated the chlorox was used for cleaning dishes. 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- Labeling added during inspection. Education given on wash/rinse/sanitize process for dishes. [REPEAT] 7-201.11; Priority; Spray bottles of cleaners and jugs of sanitizer stored above single service items and exposed utensils in side storage area. Another spray bottle of sanitizer stored next to food in front service area. POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate food; equipment; utensils; linens; and single-service and single-use articles by: Separating the poisonous or toxic materials by spacing or partitioning; and locating the poisonous or toxic materials in an area that is not above FOOD; EQUIPMENT; UTENSILS; LINENS; and SINGLE-SERVICE or SINGLE-USE ARTICLES. CDI- Chemicals moved to low shelves during 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 unsafelyOfficial wording
Food properly labeled: original container
Inspector’s notes
3-302.12; Core; Labeling missing on multiple spices; large bins of flour and sugar; and squeeze bottles of food ingredients. Working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT; such as cooking oils; flour; herbs; potato flakes; salt; spices; and sugar shall be identified with the common name of the FOOD. Add labeling to these items. [REPEAT]
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; Multiple containers of yogurt stored on the floor in the walk-in cooler. A few boxes of cooking oil stored on the floor in the kitchen and side storage areas. FOOD shall be protected from contamination by storing the FOOD: In a clean; dry location; where it is not exposed to splash; dust; or other contamination; and At least 15 cm (6 inches) above the floor. Move these items up off the 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
In-use utensils: properly stored
Inspector’s notes
3-304.12; Core; Single-service containers left as scoops in containers of spice; sugar; and another in flour. No handle scoop left in container of batter. During pauses in FOOD preparation or dispensing; FOOD preparation and dispensing UTENSILS shall be stored: in the FOOD with their handles above the top of the FOOD; or In a clean/dry; protected location; or In a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned at a frequency specified in Food Code (every 4 hours). CDI- Single-service containers removed during inspection. [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
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(A) and (C); Core; A few stacks of unwrapped uncovered single-service containers stored food-side up in kitchen. SINGLE-SERVICE and SINGLE-USE ARTICLES shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. PIC directed to clean off counters then invert these items. 4-903.11(A) and (C); Core; Multiple boxes of single-service containers stored on the floor in the upstairs storage room. SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: In a clean; dry location; Where they are not exposed to splash; dust; or other contamination; and At least 15 cm (6 inches) above the floor. Move these items up off 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 issuesOfficial wording
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
4-205.10; Core; Ninja food processor labeled for Household Use Only. Except for toasters; stand mixers; microwave ovens; water heaters; and hoods; FOOD EQUIPMENT shall be used in accordance with the manufacturers intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. Remove the household Food processor. [REPEAT] 4-501.11; Core; Handle of right prep unit is broken in half. EQUIPMENT shall be maintained in a state of good repair and condition. EQUIPMENT components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturers specifications. Replace the handle. [REPEAT] 4-202.11; Priority Foundation; Spatula stored as clean with food contact surface pitted and cracked. Multiuse FOOD-CONTACT SURFACES shall be: SMOOTH; Free of breaks; open seams; cracks; chips; inclusions; pits; and similar imperfections. CDI- Damaged spatula voluntarily discarded during inspection 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 problemsOfficial wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-302.14; Priority Foundation; PIC unable to locate test kit for the quat sanitizer used at the 3-comp sink. A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. VR-VERIFICATION REQUIRED. Obtain a sanitizer test kit for the sanitizer in use (quat) within 10 days and text picture of obtained sanitizer test kit to your REHS Joanne Rutkofske at 919-623-0459 for verification that correction completed.
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
4-601.11(B) and (C); Core; Ice machine with gooey pink microbial film buildup along ice baffle; not currently in direct contact with ice below. Inside of reach-in freezers/coolers with residue accumulation. High storage shelves for single-service items in kitchen with residue accumulation. Stove with black char accumulation. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris. Increase cleaning frequency to these areas. [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
Toilet facilities: properly constructed; supplied & cleaned
Inspector’s notes
5-501.17; Core; Ladies restroom is lacking a covered receptacle. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Add a covered receptacle to the ladies restroom. [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
Garbage & refuse properly disposed; facilities maintained
Inspector’s notes
5-501.114; Core; One of the shared dumpsters is lacking a drain plug. Drains in receptacles and waste handling units for REFUSE; recyclables; and returnables shall have drain plugs in place. Contact trash service provider to have missing drain plug replaced.
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
6-501.12; Core; Debris/residue accumulation along floors under and around equipment. Dust accumulation along ceiling vent and surrounding tiles in the kitchen. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to this area and clean thoroughly. [REPEAT] 6-501.16; Core; Mop not hung to dry; left sitting in mop bucket; with no matching mop rack available for use. After use; mops shall be placed in a position that allows them to air-dry without soiling walls; EQUIPMENT; or supplies. Hang mops to dry after use; floppy mop head side down; so draining into service sink drain. Install mop rack able to hold this type of mop. [REPEAT] 6-501.11; Core; Caulk with a lot of black microbial growth down into the caulk around the 3-comp sink. PHYSICAL FACILITIES shall be maintained in good repair. Recaulk this area so smooth and cleanable.
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 16, 2026 · Original Source