1 - Inspection
Mar 13, 2026
Official score: 98 · Understand this area’s scale
5 recorded violations
Official wording
Thermometers provided & accurate
Inspector’s notes
4-502.11(B); Core - Two dial top probe food thermometers were reading 0F and 25F respectively when calibrated using ice-water method (must read 32F; plus or minus 2 degrees F in ice-water)...Probe food thermometers shall be properly calibrated...CDI by calibrating thermometers.
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
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14; Core - One sanitizer wiping cloth bucket was on counter near clean food utensils/single service items...Containers of sanitizer shall be stored to prevent contamination of food and clean equipment; utensils and single service items...Store wiping cloth bucket below and away from food and clean equipment/utensils.
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
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(A)(C); Core - Long stack of disposable cups had unprotected top rims (area that customers drink from). Several boxes of disposable cups and lids were stored directly on floor in upstairs office area...Single service disposable food/beverage containers/items shall be protected from contamination and stored at least 6 inches above the floor...Keep disposable cups down inside approved dispensers or inverted and in their original plastic sleeves pulled up to rims of top cups on stacks; and store boxes of disposable items 6 inches above floor.
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
4-501.11; Core - (REPEAT) Push cart had peeling and damaged surfaces (not easy to clean). Walk-in cooler door gasket was twisted and possibly not sealing well when door is closed. Some back kitchen dry storage shelves and ends of wire shelves in reach-in refrigerator were rusty/damaged...Food service equipment shall be kept in good repair...Replace damaged equipment with similar approved items; and repair/replace door gasket as needed.
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
6-501.11; Core - (REPEAT) A few front laminate cabinets were water damaged and/or worn and with tape keeping some areas together. A floor tile was damaged in front preparation area. Back kitchen mop sink cold water knob (on left side) was not working (no cold water available)...Physical facilities shall be kept in good repair...Repair/replace damaged cabinets and floor tile; and provide cold running water under pressure at mop sink/can wash faucet.
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, Mar 13, 2026 · Original Source