1 - Inspection
Oct 1, 2026
Official score: 96.5 · Understand this area’s scale
6 recorded violations
Official wording
Proper eating; tasting; drinking or tobacco use
Inspector’s notes
Observation: Bottled water(s) stored on wooden shelving at the entrance to kitchen; Open cups of coffee on top of prep refrigerator; CDI: Drinks were voluntarily discarded during inspection; Ensure staff utilize a container that doesnt contaminate hands such as a cup; lid and straw and drinks are stored where contamination of food; utensils; single service and equipment cannot occur. 2-401.11 Eating; Drinking; or Using Tobacco (C) (B) - Employees may drink from a closed beverage container if the container is handled to prevent contamination of the employee's hands; the container; food; clean equipment; utensils and linens; and unwrapped single-service and single-use articles.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
More about employee hygiene or health policy issuesOfficial wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
Observation: A final rinse temperature of 160F was unmet when equipment/utensils were placed through the high temp dish machine; The dish machine is tyring to be used as a low temp/chemical machine and does not carry this deisgnation for use. Several cycles were run and the final rinse temperature on the irreversible thermometer was observed in range of 126F-142F; no chlorine residual and was unable to reach final sanitizing rinse of 160F minimum. CDI: All dishes were able to be transferred to dish sink for manual sanitizing with continued use of dish washer for wash service only. 4-703.11 Hot Water and Chemical - Methods (P) After being cleaned; EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (B) Hot water mechanical operations by being cycled through EQUIPMENT that is set up as specified under §§ 4-501.15; 4-501.112; and 4-501.113 and achieving a UTENSIL surface temperature of 71oC (160oF) as measured by an irreversible registering temperature indicator; P Observation: The high temp dish machine is unable to reach a final rinse temperature of 180F and was observed on the machine gauge thermometer at 151F during cycling; A verification for corrective action by October 11; 2026. 4-501.112 Mechanical Warewashing Equipment; Hot Water Sanitization Temperatures (Pf) (A) Except as specified in (B) of this section; in a mechanical operation; the temperature of the fresh hot water SANITIZING rinse as it enters the manifold may not be more than 90oC (194oF); or less than: Pf (2) For all other machines; 82oC (180oF). Pf
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
Observation: TCS (temperature control safety) food products in one door prep refrigerator (omelet station) observed holding above 41F: Shred cheese (62F); cooked sausage (55F); diced tomatoes (48F); CDI: Food items were voluntarily discarded as a corrective action; Discontinue use of this one-door prep refrigerator for storage of TCS (temperature control saftey) food items unless able to maintain 41F or below. Maintain TCS foods in cold holding at 41F or less. -P
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
Toxic substances properly identified stored & used
Inspector’s notes
Observation: Working containers of glass cleaner; soapy water and sanitizer not labeled with name of chemical on the bootle; CDI: Chemical bottle were labeled during inspection as a corrective action. 7-102.11 Common Name - Working Containers (Pf) Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. Pf
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyOfficial wording
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
Observation: Gasket on the one door prep freezer(omelet station) and walk in refrigerator torn/poor repair; The interior plastic coating on the one door prep freezer on the cook line - cracked-poor repair; The one door reach in prep refrigerator on the omelet station is unable to maintain 41F or below. 4-501.11 Good Repair and Proper Adjustment - Equipment (C) Maintain equipment in good repair.
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
Observation: Grout is missing in various areas through kitchen; Tile in rear area is cracked/poor repair. Ceiling tiles; drop ceiling framing poor repair - no longer cleanable. Ensure all floors; walls and ceilings are maintained in good repair. 6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C) Floors; walls; and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.
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, Oct 1, 2026 · Original Source