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;
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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.
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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.
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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.
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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.
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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.
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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.
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More about inspection findingOfficial record from Wake County Environmental Services, Aug 12, 2026 · Original Source