1 - Inspection
Jun 23, 2026
Official score: 94.5 · Understand this area’s scale
7 recorded violations
Official wording
Proper hot holding temperatures
Inspector’s notes
3-501.16 (A) (1) Time / Temperature Control for Safety Food; Hot and Cold Holding (P); Beef was found being stored as low as 118F in a hot holding unit . Potentially hazardous food being held hot shall remain at 135F or above. CDI- Food was reheated during the inspection.
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) Time / Temperature Control for Safety Food; Hot and Cold Holding (P); Several potentially hazardous food items in multiple coolers on the cook line were holding above 41F (see temperature chart). Potentially hazardous food being held cold shall remain at 41F or below. CDI- Tuna; cheese and cabbage at 59F and cooked plantains at 70F were voluntarily discarded. Other food was placed on TPHC or taken back to the walk in cooler to be cooled. EHS returning on 6/26 to ensure the coolers have been repaired and food is being held on TPHC in the meantime.
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 cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; cooling methods; Multiple containers of cut lettuce were tightly wrapped in plastic while cooling and stacked on top of each other. When placed in cooling/cold holding equipment; food containers in which food is being cooled shall be loosely covered or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer. CDI - Wrapping was partially removed for cooling.
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
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111; Observed a few flies on the premises. Keep the premises free of insects; rodents; and other pests. EHS recommends increased pest control for summer months.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial wording
In-use utensils: properly stored
Inspector’s notes
3-304.12 In-Use Utensils; Between-Use Storage (C); Portioning cup with no handle was being stored inside of food ingredients. If scoops are stored in food containers; they shall have handles that are above the food in order to prevent potential contamination.
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
Non-food contact surfaces clean
Inspector’s notes
4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C); Ice machine exterior fans had residue buildup. Non food contact surfaces shall be kept free of soil residue and other debris. CDI- Ice machine fans were cleaned during the inspection.
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 Cleaning; Frequency and Restrictions (C); Walk in cooler walls/piping had soil residue buildup. Wall behind dishwashing area had residue buildup as well. Physical facilities shall be cleaned at a frequency 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, Jun 23, 2026 · Original Source