1 - Inspection
Aug 13, 2026
Official score: 97 · Understand this area’s scale
4 recorded violations
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-501.114; Priority; Observed quat sanitizer residual 0PPM. Quat sanitizer shall register 200-400PPM. Manager will call for service on dispenser. Manager agreed to mix bleach sanitizer at 3 comp sink until unit is repaired. Quat sanitizer tube was not placed inside solution container. Item repaired during inspection- quat sanitizer 200PPM. 4-601.11 (A); Priority Foundation; Observed dried food debris inside robo coupe chopper; food processor; and several food processor blades stored as clean. Equipment food-contact surfaces and utensils shall be clean to sight and touch- items placed in 3 comp sink. 4-602.11; Core; Light debris on white panels inside ice machine. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers; clean equipment at a frequency necessary to preclude accumulation of soil or mold. Empty ice and detail clean machine. Manager agreed to empty ice and detail clean machine.
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); Priority; Observed milk holding above 41F. Ambient air temp 47F inside walk in cooler. TCS food shall be held at 41F or below. Item 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; Priority Foundation; Observed no date marking for pans of housemadeTCS cooked foods holding inside walk in freezer. Ready to eat ; Potentially hazardous food (Time/temperature for food safety food )prepared and held in a food establishment for more than 24 hours shall be marked to indicate the date or day by which the food shall be consumed on the premises; sold; or discarded; based on the temperature and time combinations specified below. The day of preparation shall be counted as Day 1. All items dated.
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
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority Foundation; Unlabeled solution stored in chemical spray bottle. 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- items labeled.
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 record from Wake County Environmental Services, Aug 13, 2026 · Original Source