1 - Inspection
Apr 17, 2026
Official score: 96 · Understand this area’s scale
8 recorded violations
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-601.11(A); Priority Foundation - Electric food slicer had a little food debris on it; and it was being stored as clean...Equipment food contact surfaces and utensils shall be clean to sight and touch...CDI by cleaning slicer.
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 cold holding temperatures
Inspector’s notes
3-501.16(A)(2); Priority - Several cold TCS* foods were holding above 41F (see temperature chart)...Unless actively preparing or properly cooling; cold TCS* foods shall be maintained at 41F or less or use approved time as a public health control...CDI by properly refrigerating foods.
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
Thermometers provided & accurate
Inspector’s notes
4-203.12 (B); Priority Foundation - Digital readout thermometer on exterior of walk-in cooler was reading from 26 to 59F. Also; another long thermometer already in walk-in cooler was reading 25F; but TCS* foods inside unit (kept for at least 24 hours) were at 35F...Ambient air and water thermometers shall be accurate to plus or minus 3 degrees F...CDI by placing an accurate thermometer inside cooler. 4-502.11 (B); Priority Foundation - Two metal stemmed dial top thermometers read 0F and 10F degrees respectively when calibrated using ice-water method...Metal stemmed food probe thermometer shall be properly calibrated...CDI by calibrating thermometers.
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)(C); Core - Cardboard food containers were stored with food contact sides up; and several stacks of disposable cups were not adequately protected...Single service disposable food/beverage containers shall be protected from contamination...Cover or invert cardboard containers on clean surfaces. Store disposable cups in approved dispensers or inverted and in their original plastic sleeves pulled up to rims of top cups on stacks.
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
4-101.19; Core - Soiled absorbent cardboard was lining dunnage racks...Equipment nonfood contact surfaces exposed to splash and spills shall be made of nonabsorbent and easily cleanable materials...Remove cardboard from dunnage racks. 4-501.11; Core - Several wire shelves were rusty or corroded/worn...Food service equipment shall be kept in good repair...Replace shelving with similar approved shelving. 4-502.11 (A) and (C); Core - A few food containers/lids were cracked/damaged...Food service utensils shall be kept in good repair...Discard damaged items.
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 - Observed soiled wire and solid metal shelving and cabinets; upright freezer interiors and door gaskets; equipment door handles; exteriors of metal holders for paper food wraps; cabinets under self-service soda dispensing machine; bread racks; storage containers for condiments and disposable plasticware...Equipment nonfood contact surfaces shall be kept 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 problemsOfficial wording
Garbage & refuse properly disposed; facilities maintained
Inspector’s notes
5-501.113(B); Core - A few side doors on dumpsters were open...Outdoor trash/recycling receptacles shall have tight-fitting doors and lids...Keep doors and lids closed when not in use. 5-501.114; Core - Two outside dumpsters had missing drain plugs...Trash/recycling receptacles with drains shall have plugs in place...Have solid waste company replace missing plugs.
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
6-501.11; Core - Observed missing/damaged floor tiles and grout between tiles; and many small holes were in kitchen walls. Walk-in freezer door was badly damaged; and heated strip around door frame was damaged. Caulk was missing/damaged between sinks and walls...Physical facilities shall be kept in good repair...Replace/replace damaged items/fixtures above; seal wall holes and replace damaged/missing caulk where needed. 6-501.12; Core - Observed soiled flooring throughout kitchen; storage areas and inside walk-in units and soiled ceiling tiles. Some vent hood filters and ceiling vent grates were soiled/dusty...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures above.
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, Apr 17, 2026 · Original Source