1 - Inspection
Jul 9, 2026
Official score: 90 · Understand this area’s scale
12 recorded violations
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-501.114; Priority; Sanitizer concentration too low at the 3-comp sink ready for active use; measured at 0ppm quat. A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation shall meet the criteria specified in Food Code; and shall be used in accordance with the EPA-registered label use instructions. Maintain quat sanitizer at least 200-400ppm. CDI- Sanitizer manually adjusted; and Ecolab called to come repair the dispenser. 4-601.11(A); Priority Foundation; Onion chopper stored as clean with food debris remaining. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- Chopper returned for cleaning during inspection. [REPEAT]
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 hot holding temperatures
Inspector’s notes
3-501.16(A)(1) ; Priority; Hot-Holding: On the middle grill section; lobster stock hot-holding at 72F; clam stock holding at 73F. Maintain hot Temperature Control for Safety (TCS) foods at 135F and above. CDI- Product reheated to at least 165F corrective.
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 cold holding temperatures
Inspector’s notes
3-501.16 (A)(2) and (B); Priority; Cold-Holding: Trays of cooked potato cubes/fries sitting out on mini speed rack at 82F. When asked; PIC stated the blanched potato cubes use TPHC but no tracking in place. Still placing large container of cooked potato cubes in tall cooler directly next to fryers to cool. This is the unit they pull from for the items on TPHC. This unit is already dealing with heat from the fryers; so not good space to also cool large pans of cooked food; larger walk-ins would provide better cooling. In the end corner prep unit; all TCS foods again off temperature; with sour cream at 53F and feta at 62F. The black under-counter unit in this area also not holding required temperatures; with sausage at 58F; another sausage at 52F; another at 60F. A full Monte Nevado dry cured pork ham observed sitting out on counter. Tag did not specify if this product may be held without temperature control. PIC still does not have any documentation from manufacturer stating the charcuteriie ham and which hard cheeses may be left out on counter; without temperature control. On the other end of the main prep unit; tomato sauce holding at 49F; sour cream at 42.6F; and cheese-cream sauce at 43.5F. Employee stated this end unit having temperature issues. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. Please train all staff on this requirement. Do not use equipment that is known to be having temperature issues. CDI- TCS foods exceeding 41F voluntarily discarded by PIC during inspection. Have the prep end corner unit; black under-counter unit; and other end of prep unit all serviced or replaced to ensure temperatures of TCS foods can be maintained at maintain TCS foods at 41F and less. Please obtain letter/email from suppliers verifying that the aged charcuterrie ham and which specific cheeses are ok to sit out without temperature control. [REPEAT]
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
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19; Priority Foundation; TPHC; Blanched fries/cubes sitting out on speed rack at 82F. When asked; PIC said they are held on TPHC; but no tracking in place. If time without temperature control is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) before cooking; or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) that is displayed or held for sale or service: WRITTEN PROCEDURES shall be prepared in advance; maintained in the food establishment and made available to the regulatory authority upon request that specify Methods of compliance with Food Code. If time without temperature control is used as the public health control up to a maximum of 4 hours: the FOOD shall have an initial temperature of 5 C (41 F) or less when removed from cold holding temperature control; or 57 C (135 F) or greater when removed from hot holding temperature control; The food shall be MARKED or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Food in unmarked containers or packages; or marked to exceed a 4-hour limit shall be discarded. CDI- Off-temperature potatoes discarded. Fresh batch of cubes made and Tracking put in place on adjacent dry erase board.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14; Core; Sanitizer concentration too low in sanitizer bucket; measured at 0-100ppm quat. Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be held between uses in a chemical sanitizer solution at the required concentration (50-200ppm chlorine; 200-400 quat). Adjust the sanitizer concentration higher and use sanitizer test kit to verify correct concentration reached.
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
In-use utensils: properly stored
Inspector’s notes
3-304.12; Core; Utensils held in water in the middle grill area; water at 100F. During pauses in FOOD preparation or dispensing; FOOD preparation and dispensing UTENSILS shall be stored: in the FOOD with their handles above the top of the FOOD; or In a clean/dry; protected location; or In a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned at a frequency specified in Food Code (every 4 hours). CDI- Utensil water reheated to at least 165F corrective. [REPEAT]
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
Utensils; equipment & linens: properly stored; dried & handled
Inspector’s notes
4-903.11(A); (B) and (D); Core; Multiple pans stored as clean observed stacked wet. Stack of mixing bowls and multiple sauce pans stored food-side up. Clean EQUIPMENT and UTENSILS shall be stored In a self-draining position that allows air drying; and Covered or inverted. Allow pans to thoroughly air dry before stacking. Invert or cover the bowls and pans. [REPEAT]
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
4-202.11; Priority Foundation; A couple plastic food storage containers stored as clean observed cracked through to food surface. Multiuse FOOD-CONTACT SURFACES shall be: SMOOTH; Free of breaks; open seams; cracks; chips; inclusions; pits; and similar imperfections; and Free of sharp internal angles; corners; and crevices. CDI- Damaged containers voluntarily discarded by PIC during inspection. 4-501.12; Core; Cutting boards at prep units observed with soiled cut lines. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED; or discarded if they are not capable of being resurfaced. Resurface or replace the boards. [REPEAT]
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; Thick residue accumulation along lower sections and wheels of cook equipment. Wire shelves and speed racks throughout with some dust/residue accumulation. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris. Increase cleaning frequency to these areas and clean thoroughly. [REPEAT]
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
Toilet facilities: properly constructed; supplied & cleaned
Inspector’s notes
6-501.18; Core; In mens restroom; urinal with residue accumulation down under/front. PLUMBING FIXTURES such as HANDWASHING SINKS; toilets; and urinals shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to this area and clean thoroughly. [REPEAT]
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
5-501.110; Core; Door of shared compactor left open. Lid of cardboard dumpster left propped open with a box. REFUSE; recyclables; and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents. Maintain side doors and top lids closed. CDI- Recommend adding signage to remind users to -Please close doors after use-. CDI- Door/lid closed during inspection.
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
6-501.12; Core; Residue accumulation along floors under and around equipment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to these areas and clean thoroughly. [REPEAT] 6-501.11; Core; Wall corner guard missing by the end corner prep unit. Wall bricks missing/damage by end prep unit. PHYSICAL FACILITIES shall be maintained in good repair. Replace the wall corner guard. Repair the wall so smooth/cleanable. [REPEAT]
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, Jul 9, 2026 · Original Source