1 - Inspection
Aug 20, 2026
Official score: 96 · Understand this area’s scale
4 recorded violations
Official wording
Proper eating; tasting; drinking or tobacco use
Inspector’s notes
2-401.11; Core; An employee drink stored inside of the tall reach-in fry freezer above facility food. Store employee beverages on the lowest possible non-work surface to prevent contamination.
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
Hands clean & properly washed
Inspector’s notes
2-301.12; Priority; Observed an employee wash their hands and then use their clean; bare hands to turn off the faucet handles. Faucet handles can be contaminated with raw meat residue; old food; and other contaminates. Employees shall use a paper towel or other barrier (their elbow; arm; etc.) to turn off the hand sink faucets after washing their hands to prevent re-contamination of clean hands. CDI - PIC to educate all employees on proper handwashing procedures.
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; Chicken in buttermilk dredge and house-made ranch dressing holding above 41 F. Refer to temperature chart. TCS (Time/Temperature Control for Safety) foods shall maintain 41 F or less. CDI - Foods voluntarily discarded.
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
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
4-501.11; Core; The tall reach-in fry freezer has ice buildup present on the top interior and shelving. Additionally; the cold well in the expo area (where various sauces/dressings are stored) is maintaining 66 F ambient. Cold well limited to mostly non-PHF (potentially hazardous foods); with the exception of house-made ranch dressing. Repair cold well to maintain 41 F or less ambient.
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 20, 2026 · Original Source