1 - Inspection
May 27, 2026
Official score: 95 · Understand this area’s scale
7 recorded violations
Official wording
Proper cold holding temperatures
Inspector’s notes
;3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P): Two large pans of cooked pasta were holding uncovered at 47F and 46F. Reach-In cooler appears to be struggling to hold temperature during busy rushes where it is frequently opened. CDI: Pastas moved to walk-in cooler to rapidly return to temperature. EC Wall suggests contacting repair company to assess this unit to ensure it is able to compensate for frequent use or have unit replaced completely.
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
Food properly labeled: original container
Inspector’s notes
3-302.12 Label all working containers of food (oils; spices; salts; flour; sugar) except food that is easy to identify such as dry pasta. Cooking oil stored inside unlabeled spray bottles. CDI: PIC added labels during inspection. Please ensure all spray bottles containing substances that could be confused with chemical cleaners are labeled.
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
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111 Keep the premises free of insects; rodents; and other pests. Flies observed in back portion of kitchen area near dish machine and prep sinks.
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
Utensils; equipment & linens: properly stored; dried & handled
Inspector’s notes
4-903.11 (A); (B); and (D) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (C) Several clean and ready to use stacks of places stored with the food-contact surface exposed and unprotected. CDI: Discussed inverting plates on make line and/or using a barrier plate on the top to protect the food-contact surface underneath.
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
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. White cutting boards on flip-top units observed with dark staining and deep scratches that prevent thorough cleaning and sanitizing. Please have cutting boards replaced or 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 problemsOfficial wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11 (B) and (C) Sides of equipment; shelving in reach-in coolers and freezers with food debris and residue buildup. Flip top cooler lids and gaskets with food splatter and residue buildup. Build-up observed on hood ventilation system. Handwashing sink basins soiled. Non-food contact surfaces shall be kept free of a buildup of dust; dirt; food residue and other debris. Clean these areas more frequently. Full points taken for repeat violation.
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
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions; Core; Floors under equipment; walls behind equipment and sinks; and ceiling tiles near dish area soiled with residue and dust accumulation. Floor drains under flip-top units with black build-up inside. Physical facilities including floors walls and ceilings shall be kept clean. Full points taken due to repeat violation.
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, May 27, 2026 · Original Source