1 - Inspection
Oct 1, 2026
Official score: 94 · Understand this area’s scale
10 recorded violations
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-601.11(A); Priority Foundation; A few containers stored as clean observed with food residue remaining. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- Soiled items returned for additional cleaning during inspection. 4-602.11; Core; Ice machine with black microbial film buildup along back inner wall. Clean EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers at a frequency necessary to preclude accumulation of soil or mold. Increase cleaning frequency to these items and clean thoroughly.
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 cold holding temperatures
Inspector’s notes
3-501.16(A)(2) and (B); Priority; Cold-Holding: In grill prep unit; all TCS foods holding too warm at 53F-56F. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- TCS foods exceeding 41F voluntarily discarded by PIC during inspection. Recommend using metal pans when possible for improved cold-holding in top section of prep units. Recommend separate pan lids for stacks of cheese; and large chunks of cut melon. Ensure TCS foods are 41F and less before placing in top sections of prep units. PIC to start temperature log for this unit to see if intermittent temperature issues. [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
Proper date marking & disposition
Inspector’s notes
3-501.18; Priority; Disposition: In tall reach-in cooler; Date-marking missing on container of country steak cooked two days ago and patty sausages cooked yesterday. 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. Prepared TCS food shall be discarded if it exceeds the temperature and time combination as specified in Food Code (up to 7 days when maintained at 41F and less). CDI- Known dates added during inspection. [REPEAT]
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
7-201.11; Priority; Sanitizer bucket stored next to and above unwrapped exposed single service items in front service area. POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate food; equipment; utensils; linens; and single-service and single-use articles by: Separating the poisonous or toxic materials by spacing or partitioning; and locating the poisonous or toxic materials in an area that is not above FOOD; EQUIPMENT; UTENSILS; LINENS; and SINGLE-SERVICE or SINGLE-USE ARTICLES. CDI- Sanitizer bucket moved to low shelf during inspection. 7-202.12; Priority; Sanitizer concentration too high at 3-comp sink in active use; tested at 1;000+ppm chlorine. POISONOUS OR TOXIC MATERIALS shall be Used according to LAW; Food Code; and Manufacturer use directions included in labeling. Maintain chlorine sanitizer at 50-200ppm. CDI- Sanitizer adjusted down during inspection and retested.
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
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; In the walk-in cooler; box of bagged greens sitting on the floor. In walk-in freezer; box of chicken stored on the floor. By the cook line handwashing sink; roller rack of exposed biscuits pushed too close to the handwashing sink without splash guard. FOOD shall be protected from contamination by storing the FOOD: In a clean; dry location; where it is not exposed to splash; dust; or other contamination; and at least 15 cm (6 inches) above the floor. CDI- Food moved up off the floor during inspection. Biscuits rack moved away from the handwashing sink.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationOfficial wording
In-use utensils: properly stored
Inspector’s notes
3-304.12; Core; Knife stored wedged into soiled equipment crack space at prep unit. Ice scoop stored in container with residue accumulation. 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); or In running water of sufficient velocity to flush particulates to the drain; if used with moist FOOD such as ice cream. CDI- Knife; scoop and scoop pan returned for cleaning during inspection. For the ice scoop storage; recommend using a pan with drainage holes inserted in another pan; and then return for cleaning as needed.
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 stacks of pans stored as clean observed stacked wet. Very limited space provided for air drying. 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. Try to find more space for air drying. [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
4-501.11; Core; Rusted/peeling wire racks in walk-in cooler. Inner door linings cracked wide apart with exposed insulation at grill prep unit. 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. [REPEAT] 4-501.12; Core; Multiple 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.
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
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]
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, Oct 1, 2026 · Original Source