1 - Inspection
Sep 9, 2026
Official score: 92 · Understand this area’s scale
14 recorded violations
Official wording
Management; food & conditional employee; knowledge; responsibilities & reporting
Inspector’s notes
2-103.11 (O); Priority Foundation; No employee health policy was available for review and PIC did not know about reporting requirements or symptoms/illnesses applicable to food safety. The PIC shall ensure that employees are informed in a verifiable manner of their responsibility to report information about their health and activities as they relate to foodborne illnesses to the PIC. CDI- provided Form-1B and other educational material. No point taken
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesOfficial wording
Procedures for responding to vomiting & diarrheal events
Inspector’s notes
2-501.11; Priority Foundation; No bodily fluid clean-up procedures were available for review. A food establishment shall have a written vomit and diarrhea clean up plan that address the actions employees must take to minimize the spread of contamination and the exposure of employees; consumers; food; and surfaces. CDI- provided educational material. No point taken.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Food separated & protected
Inspector’s notes
3-302.11(A)(1)(2); Priority; Observed raw chicken stored above ready-to-eat foods and other raw animal foods in the walk-in cooler. Food shall be protected from cross contamination by separating types of raw animal foods from each other (stack according to final cook temperature) and storing ready-to-eat foods above raw animal foods. CDI- storage education chart and storage education provided. Foods were rearranged 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
Proper cooling time & temperatures
Inspector’s notes
3-501.14(A); Priority; Gravy from yesterday did not cool properly because it was placed in a deep container with a lid. Gravy measured 44 - 48F. Cooked TCS food shall be cooled from 135F to 70F within 2 hours and from 135F to 41F or less within a total of 6 hours. CDI- gravy voluntarily discarded.
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(A)(B)(D); Priority Foundation; Multiple ready-to-eat; TCS (time and temperature controlled for safety) foods observed with no date mark and held past 24 hours. Ready-to-eat; TCS foods prepared in house or opened from a commercial container and held for more than 24 hours shall be clearly identified using a date marking system to indicate the day by which the food shall be served or discarded for a maximum of 7 days. The day of preparation or open date shall be counted as Day 1. Exceptions are cultured dairy products; cured/fermented meats; hard cheeses and commercially made deli salad. CDI- dates were known and affixed to all applicable foods. Note: frozen foods do not require date marking but shall be dated when thawed.
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
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19(A)(B); Priority Foundation; Hot TCS foods at the serving bar are held on time control. No written procedures for time control were available. Foods were not marked with a time. If TPHC (time as a public health control) is used; written procedures shall be prepared in advance; maintained in the food establishment and made available to the health department upon request that specify the methods of compliance with this code. Foods shall be marked to indicate their discard time. Unmarked food shall be discarded. CDI- provided education on time control and foods were voluntarily discarded. TPHC form was emailed to operator for use. No points taken today.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Gravy did not cool properly because it was placed in a deep container with a lid and left in the walk-in cooler overnight. Cooling shall be accomplished by using open/vented shallow pans; smaller portions; frequent stirring; rapid cooling equipment such as freezer or walk-in cooler; ice wands or an ice bath. Cold air or ice must flow around product to remove the heat. CDI- cooling education provided. Gravy voluntarily discarded.
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 (A-E); Priority Foundation; Observed ROP raw fish thawing in a prep sink upon arrival with no running water. Fish measured 56F. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment prior to its thawing under refrigeration or; prior to or immediately upon completion of its thawing using cold water. TCS foods shall be thawed under refrigeration at 41F or less or completely submerged under running water at a water temperature of less than 70F. Raw TCS food shall not be above 41F for more than 4 hours during or after thawing. CDI- fish was removed from packaging and placed in walk-in cooler.
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
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111; Core; Two flies were observed hovering over hot bar foods. The premises shall be kept free of insects; rodents and other pests. Use approved pest control methods and keep entry doors closed except during delivery.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial wording
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14 (B); Core; A wet wiping cloth was observed on the bar counter. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in properly concentrated sanitizer and laundered daily. Use wiping cloth buckets for storage of cloths.
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
In-use utensils: properly stored
Inspector’s notes
3-304.12; Core; A plastic cup was used as scoop and left inside garlic and ginger paste. During pauses in food preparation or dispensing; utensil handles shall be stored: (A) In the food with their handles above the top of the food and the container; (B) In non-TCS food with their handles above the top of the food within containers that can be closed; such as bins of dry goods. Utensils may also be stored: (C) On a clean; sanitized surface; (D) In running water of sufficient velocity to flush particulates to the drain; if used with moist food such as ice cream or mashed potatoes; (E) In a clean; protected location if the utensils; such as ice scoops; are used only with a non-TCS food; or (F) In a container of water if the water is maintained at a temperature of at least 135F CDI- cup removed.
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 (B); Core; Multiple pans stacked wet on the clean equipment shelf. Clean equipment and utensils shall be stored in a self-draining position that allows air drying. Store accordingly to avoid prolonged wet stacking. Equipment may not be cloth dried.
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 (C); Core; Stacks of single-use trays were observed outside their packahe and stored with the food-contact surface exposed behind the bar. Single-service articles shall be stored as specified under par. (A) of this section and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. CDI- items inverted. Half point taken under item #44.
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
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-302.14; Priority Foundation; No Quat testing kit was available upon arrival. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. CDI- owner had extra testing kits retrieved from another store 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 problemsOfficial record from Wake County Environmental Services, Sep 9, 2026 · Original Source