1 - Inspection
Sep 17, 2026
Official score: 96 · Understand this area’s scale
7 recorded violations
Official wording
Food in good condition; safe & unadulterated
Inspector’s notes
3-101.11 -; Priority; A container of arancini was observed with green and white fuzzy spots throughout. FOOD shall be safe; unADULTERATED; and honestly presented. CDI- food voluntarily discarded by the PIC.
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
Proper cooling time & temperatures
Inspector’s notes
3-501.14(A); Priority; Containers of Alfredo sauce cooling since 2:30pm was being held tightly wrapped and not cooling quickly enough. Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. CDI- sauce was uncovered and rapidly cooled by utilizing ice.
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); Priority; [Repeat] Garlic and oil was observed sitting out at room temperature (72-76F). Maintain TCS foods in cold holding at 41F or less. CDI- oil voluntarily discarded by PIC.
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; Alfredo sauce cooling tightly wrapped was not cooling quickly enough. Quickly cool foods. Use methods such as open/vented shallow pans; large ice baths and active stirring. Cold air must flow around product to remove the heat. CDI- sauce was uncovered and placed into an ice bath to rapidly cool. .
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
Handwashing sinks supplied & accessible
Inspector’s notes
5-205.11 (B); Priority Foundation; A cup and a spray bottle was observed inside of the handwashing sinks. A handwashing sink may not be used for purposes other than handwashing. CDI- items removed. 6-301.12; Priority Foundation; Paper towels were not available at the handwashing sinks. Each handwash sink shall be provided with paper towels or an air drying device. CDI- Paper towels provided.
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
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.14 Warewashing Equipment; Cleaning Frequency; The basins of the 3-compartment sink are heavily soiled with black residue accumulation. The interior of the dish machine also has a thick black sludge accumulating. A WAREWASHING machine; the compartments of sinks; basins; or other receptacles used for washing and rinsing EQUIPMENT; UTENSILS; or raw FOODS; or laundering wiping cloths; and drainboards or other EQUIPMENT used to substitute for drainboards shall be cleaned: (A) Before use; (B) Throughout the day at a frequency necessary to prevent recontamination of EQUIPMENT and UTENSILS and to ensure that the EQUIPMENT performs its intended function; and (C) If used; at least every 24 hours. Increase cleaning frequency.
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 (C); The interior of the prep coolers; shelving in the walk-in cooler and dish racks are soiled and in need of cleaning. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Increase cleaning frequency.
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, Sep 17, 2026 · Original Source