1 - Inspection
Aug 12, 2026
Official score: 96.5 · Understand This Area’s Scale
7 recorded violations
Official Wording
Food separated & protected
Inspector’s Notes
3-302.11(A)(2) Separation; Packaging & Segregation; Types of raw animal foods P In the walk-in freezer raw chicken was stored above pork items. Food must be stored according to the final cook temperature. Food items must be stored in a manner to prevent contamination. CDI... The food items were placed in the correct final cook temperature arrangement. (A)FOOD shall be protected from cross contamination by: (2) Except when combined as ingredients; separating types of raw animal FOODS from each other such as beef; FISH; lamb; pork; and POULTRY during storage; preparation; holding; and display by: (a) Using separate EQUIPMENT for each type; or (b) Arranging each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented; and (c) Preparing each type of FOOD at different times or in separate areas;
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial Wording
Food-contact surfaces: cleaned & sanitized
Inspector’s Notes
4-601.11(A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Pf There were a few dishes that were stored as clean that were greasy to the touch. CDI.. The dishes were placed at the wash compartment of the three compartment sink to be washed again.
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) Liquid eggs were stored at 57F. This potentially hazardous food must be held at 41F or below. Except during preparation; cooking; or cooling; or when TPHC is used TCS FOOD shall be maintained at 41F or less. P CDI... The eggs were discarded and replaced with eggs that were at 38F.
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
Insects & rodents not present; no unauthorized animals
Inspector’s Notes
6-501.111 Controlling Pests (Pf) There were several flies observed in the kitchen. Take steps to eliminate the pest problem. CDI... The manager on duty called ECO-Lab to come out and treat the issue.
In Plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial Wording
Utensils; equipment & linens: properly stored; dried & handled
Inspector’s Notes
4-903.11(A)(B) and (D) Equipment; Utensils; Linens; and Single-Service and Single-Use Articles-Storing Dirty dishes were above and on the same shelf as clean dishes. (A)Except as specified in (D) of this section; cleaned EQUIPMENT and UTENSILS; laundered LINENS; and SINGLE-SERVICE and SINGLE USE ARTICLES shall be stored: (1) In a clean; dry location; (2) Where they are not exposed to splash; dust; or other contamination; and (3) At least 6 inches above the floor. (B) Clean EQUIPMENT and UTENSILS shall be stored as specified under (A) of this section and shall be stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted.
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
Non-food contact surfaces clean
Inspector’s Notes
4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C) Clean the shelves in the walk-in cooler to remove the flour build Clean around the cooking equipment. Clean the shelves in the walk-in freezer to remove the ice build-up.
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
Garbage & refuse properly disposed; facilities maintained
Inspector’s Notes
5-501.114 Using Drain Plugs (C) Provide a drain plug for the outside recycle container. All trash and recycle containers stored outside must have a drain plug in the unit.
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, Aug 12, 2026 · Original Source