1 - Inspection
Aug 18, 2026
Official score: 98 · Understand This Area’s Scale
4 recorded violations
Official Wording
Proper hot holding temperatures
Inspector’s Notes
3-501.16 (A)(1) Real butter was being held at 80F in the grill area. Butter was not under temperature control or time(TPHC) control. Except during preparation; cooking; or cooling; or when TPHC is used; TCS FOOD shall be maintained at 135°F or above; except that roasts may be held at 130°F or above. P CDI- Butter was reheated to 165F and held at proper temperature.
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
Consumer advisory provided for raw/ undercooked foods
Inspector’s Notes
3-603.11(C) Pf The facility currently cooks raw hamburgers; raw eggs and will soon shuck and sell raw oysters. There is no consumer advisory on the menu. The menu must include the wording below. Consumer Advisory shall include asterisking the animal-derived FOODS requiring DISCLOSURE and REMINDER to a footnote that states: " *This item may be served raw or under-cooked. Consuming raw or undercooked MEATS; POULTRY; seafood; shellfish; or EGGS may increase your RISK of foodborne illness." VR- The inspector will return in 10 days to see what your plans are for placing wording on the menus. Remember to place an asterisk (*) beside the food item to be sold undercooked and beside the consumer advisory.
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
In-use utensils: properly stored
Inspector’s Notes
3-304.12 Food scoops on the steam-line were in water at 120F temperature. In-Use Utensils; Between-Use Storage During pauses in FOOD preparation or dispensing; FOOD preparation and dispensing UTENSILS shall be stored: (A) In the FOOD with their handles above the top of the FOOD and the container; (C) On a clean; sanitized surface; (F) In a container of water if the water is maintained at a temperature of at least 135F CDI- Water was heated to at least 135F for the utensil storage.
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
Physical facilities installed; maintained & clean
Inspector’s Notes
6-501.12 Cleaning; Frequency and Restrictions. Ceiling HVAC vents are dusty in the front and rear kitchen areas. The vents are above food and equipment. (A)PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident; cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
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, Aug 18, 2026 · Original Source