1 - Inspection
Jun 29, 2026
Official score: 94 · Understand this area’s scale
8 recorded violations
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
6-301.12 Hand drying provision; Priority Foundation; Handsink near door and three compartment sink does not have paper towel or paper towel dispenser. Each handwash sink shall be provided with paper towels or an air drying device. Provide paper towels for this handsink. Napkins added to sink during inspection.
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
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-501.114(A; Dish machine with three chemicals attached and data plate states minimum chlorine ppm should be 50ppm. Dish machine ran during inspection and checked solution at 0-10ppm. A chlorine solution shall be at 50-200ppm. Bucket of sanitizer solution empty. Bucket changed during inspection and solution primed. Three compartment sink also set up during inspection to ensure facility has sanitizer ready-to use if dish machine is not sanitizing.
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) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding; Priority; Container of ranch sitting on top of flip top cooler from when employee portioned out ranch into cups and moved to walk-in cooler but left large container. Employee stated ranch was taken out about an hour prior to portion. Ranch moved to nearby reach-in freezer to rapid cool. Educated to keep items cold at 41F or below.
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 Cooling Methods; Priority Foundation; Grilled chicken in large container with lid in bottom of make line cooler at 107F. Employee stated chicken was cooked almost 2 hours prior; educated about rapid cooling methods to ensure foods cool from 135F to 70F in 2 hours and from 70F to 41F in 4 hours. Chicken container moved to reach-in cooler during inspection. Cooling shall be accomplished using one or more of the following methods; placing the food into thin shallow portions; in rapid cooling equipment such as walk-in cooler or freezer. Chicken moved during inspection and cooled to 80-90F in 10 minutes.
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; One large bug on floor near fryer oil container. Keep the premises free of insects; rodents; and other pests. Increase pest control frequency.
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
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.14 Warewashing Equipment; Cleaning Frequency; Core; Three compartment sink; prep sinks and outside of dish machine soiled with residue buildup and debris. Warewashing machines; the compartments of sinks; drainboards and other receptacles used for washing and rinsing equipment and food shall be cleaned every 24 hours; and at a frequency necessary to prevent recontamination of equipment. Clean these areas more frequently.
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) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils; Core; Deep cleaning needed throughout facility. Gaskets on equipment throughout soiled with black residue buildup. Bottoms of coolers; sides of equipment greasy; shelving throughout inside and prep tables soiled with food debris and greasy residue. Walk-in cooler vents and shelving covered with dust buildup. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust; dirt; food residue and other debris. Clean these areas more frequently.
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; Core; Cleaning; Frequency and Restrictions; Floors under equipment and dish machine need to be cleaned. Floors cleaner than previous inspection. Physical facilities; floors walls and ceilings shall be kept clean. No points deducted today.
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, Jun 29, 2026 · Original Source