1 - Inspection
May 5, 2026
Official score: 95 · Understand this area’s scale
8 recorded violations
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
6-301.12; Priority Foundation; Rear kitchen handwashing sink out of paper towels. Each handwashing sink shall be provided with: Individual; disposable towels; A continuous towel system that supplies the user with a clean towel; or A heated-air hand drying device; or A hand drying device that employs an air-knife system that delivers high velocity; pressurized air at ambient temperatures. CDI- Paper towels added during inspection.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsOfficial wording
Proper cold holding temperatures
Inspector’s notes
3-501.16(A)(2) and (B); Priority; Cold-Holding: In top section of right prep unit; cut tomatoes in thick plastic pan elevated up on top of a couple oranges in another thick plastic pan; holding at 42.7F. Plant nuggets left out on counter at 91F. When asked PIC stated the nuggets were made about an hour ago. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- Tomatoes and nuggets moved to walk-in cooler for active 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
Proper date marking & disposition
Inspector’s notes
3-501.17; Priority Foundation; Date-marking missing on open containers of half-n-half; cow milk; and oat milk in front service low cooler. When asked; PIC stated the cow milk opened 2 days ago; the half-half unknown; and the oat milk opened today. In the wall prep unit; cooked egg patties dated 4/28 (on day 8). Refrigerated; READY-TO-EAT; POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be date-marked. The day of preparation shall be counted as Day 1 (ex.-date the milk opened; date the meat/vegetable cooked). Add date mark to prepared TCS foods that will be held over to the next day. CDI- Half-n-half with unknown opened-on date voluntarily discarded by PIC during inspection. Past-date egg patties voluntarily discarded by PIC during inspection. Known opened-on dates added.
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; Labeling missing on buckets of sanitizer. 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. CDI- Labeling added during inspection.
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 wording
Food properly labeled: original container
Inspector’s notes
3-302.12; Core; Labeling missing on spices and squeeze bottles of food ingredients. Working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT; such as cooking oils; flour; herbs; potato flakes; salt; spices; and sugar shall be identified with the common name of the FOOD. Add labeling to these items.
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
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
4-501.11; Core; Walk-in cooler door self-seal mechanism is not working to finish closing the door. Dish machine does not appear to be functioning. PIC stated they have just been using the 3-comp sink; since limited amount of dishes. EQUIPMENT shall be maintained in a state of good repair and condition. EQUIPMENT components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturers specifications. Repair/Replace these items.
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; Coving damage by the mop sink with tile hanging down. Wall corner guard by back kitchen prep table is cracked apart with piece missing. PHYSICAL FACILITIES shall be maintained in good repair. Replace the wall corner guard. Repair the coving tile and seal surrounding area so water does not get into the wall. 6-501.16; Core; Mop left sitting in mop bucket squeezer. After use; mops shall be placed in a position that allows them to air-dry without soiling walls; EQUIPMENT; or supplies. Hang mops to dry after use; floppy mop head side down; so draining into service sink drain.
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
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-303.11; Core; Lighting too low in walk-in cooler; with one light bulb going out; blue. Maintain lighting in walk-in coolers and dry food storage areas to at least 10 foot candles (108 lux) of lighting. Replace the burnt out light bulb and ensure sufficient lighting.
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 record from Wake County Environmental Services, May 5, 2026 · Original Source