1 - Inspection
Jul 24, 2026
Official score: 96 · Understand this area’s scale
6 recorded violations
Official wording
Proper eating; tasting; drinking or tobacco use
Inspector’s notes
2-401.11(A); Core; Employee beverage with no lid found on shelf above prep table and employee was drinking while conducting food prep on prep table below. Except when drinking from a closed beverage container; employees shall eat; drink; or use tobacco only in designated areas where the contamination of food; clean equipment and utensils can not result. Do not drink from an open beverage container in designated prep areas.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
More about employee hygiene or health policy issuesOfficial wording
Handwashing sinks supplied & accessible
Inspector’s notes
6-301.12; Priority Foundation; No paper towels were available at the handwashing sink upon entering kitchen. Paper towels were stored on prep cooler instead of at the handwashing sink. Each handwashing sink shall be provided with individual; disposable towels. CDI- Paper towels were provided at handwashing sink.
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
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-602.11; Core; Interior of ice machine is beginning to accumulate microbial growth. Equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Increase the cleaning frequency to the interior of this ice machine. CDI- Cleaning was initiated 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
Proper cold holding temperatures
Inspector’s notes
3-501.16(A)(2); Priority; TCS foods in the single-door reach-in cooler were found holding between 45F-46F at the time of inspection with the ambient air of unit measuring at 61F. Maintain TCS foods in cold holding at 41F or less. CDI- TCS foods were relocated to alternate refrigeration. EHS spoke to owner via phone. Since facility has sufficient cooler capacity; the nonfunctional reach-in cooler was allowed to be unplugged and taped to restrict use until it can be repaired by a technician.
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; TCS foods were properly datemarked in establishment; however; tomato puree (7/14) and small amount of chicken salad (7/11) found holding longer than 7 days. Time/Temperature Control for Safety (TCS) food shall be discarded once it exceeds its date for time/temperature safety (7 days from preparation or opening if held at 41F or below). CDI- Tomato puree and remainder of chicken salad were voluntarily discarded. *Points not increased due to improvement on this violation since last routine inspection.
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
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-302.13; Priority Foundation; Establishment uses hot water as the sanitization method in their mechanical warewashing operation but PIC was unable to locate an irreversible registering temperature indicator. In hot water mechanical warewashing operations; an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. VR- EHS will return by 7/31/2026 to verify compliance of this violation.
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, Jul 24, 2026 · Original Source