1 - Inspection
Sep 9, 2026
Official score: 96 · Understand this area’s scale
7 recorded violations
Official wording
Management; food & conditional employee; knowledge; responsibilities & reporting
Inspector’s notes
2-201.11(A-C)&(E); Priority; Employee health policy does not include salmonella (non-typhoidal). CDI - Provided education and an updated employee health acknowledgement form to properly inform food employees. Print and have all employees review and sign.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesOfficial wording
Proper eating; tasting; drinking or tobacco use
Inspector’s notes
2-401.11; Core; An employee beverage stored above facility food in a reach-in freezer on the cook line. Store employee beverages on the lowest possible non-work surface to prevent contamination. Drink re-located to the bottom of the freezer.
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
4-602.11; Core; Ice machine shoot (top interior) and the metal ice slide soiled with black accumulation. The lid covering ice at the soda machine in the expo area soiled with black accumulation. Ice machines and enclosed compartments of equipment such as ice makers shall be cleaned at a frequency necessary to preclude accumulation of soil or mold.
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; Numerous TCS (Time/Temperature Control for Safety) foods holding above 41 F. TCS foods shall maintain 41 F or below. Refer to temperature chart. Ensure foods are filled below the 'food line' to maintain proper temperatures. CDI - Foods holding 42-45 F moved to chill in the walk-in cooler. Foods above 45 F voluntarily 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
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
4-501.11; Core; The prep freezer is inoperable. Unit un-plugged; all food removed and a work order placed prior to inspection. Equipment shall be in good repair and proper adjustment. Continue working towards repair/replacement of the prep freezer.
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; Cooler drawer interiors (on the cook line underneath the flat top) are soiled with food and debris. The main walk-in cooler and the beer walk-in cooler fan guards are soiled with dust and debris. The beer walk-in cooler ceiling and evaporator are soiled with dust and debris. All cooking equipment on the main line are encrusted with grease; food and debris. All coolers on the cook line need thorough cleaning in the following areas: the part of the cooler where the gaskets touch and gasket grooves. Surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue and other debris. Surfaces of cooking equipment shall be kept free of encrusted grease deposits and other soil accumulations. Increase cleaning frequency.
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; Ceiling tiles and vents throughout the kitchen are soiled with dust and debris. Some ceiling tiles on the cook line are soiled/stained with black and brown residues. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency. Replace ceiling tiles if unable to thoroughly clean. Physical facilities shall be cleaned as often as necessary to keep them 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 record from Wake County Environmental Services, Sep 9, 2026 · Original Source