1 - Inspection
Jun 11, 2026
Official score: 94.5 · Understand this area’s scale
9 recorded violations
Official wording
Food separated & protected
Inspector’s notes
3-302.11(A)(1); Priority - (REPEAT) In small refrigerator; observed raw meat stored above ready-to-eat foods and sauces. On make line top; raw meat was stored next to uncovered cole slaw that would not be cooked before served. Foods shall be stored and arranged according to final cook temperatures and to prevent cross-contamination. CDI by properly storing foods. 3-304.15 (A); Priority - Observed food employee handle raw egg with gloved hands and then proceed to handle clean utensils with contaminated gloves. Single-use gloves shall be used for only one task such as working with raw animal food (such as eggs); used for no other purpose; and discarded when damaged or soiled; or when interruptions occur in the operation. CDI by having employee discard contaminated gloves and wash hands.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A)(2) and (B); Priority - (REPEAT) Several cold TCS* foods were above 41F (see temperature chart). Unless actively preparing; properly cooling or using time as a public health control; cold TCS* foods shall be kept at 41F or less. CDI by properly refrigerating foods. NOTE: Do not leave TCS* foods on counter tops if you will not be actively preparing them. Keep them in refrigerator until ready to use.
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
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority Foundation - (REPEAT) Three wiping rag sanitizer buckets were not labeled with their contents. Working containers of chemicals and sanitizers shall be labeled with common name of materials inside. CDI by labeling sanitizer buckets. 7-201.11; Priority - Observed several large bottles of warewashing pre-soak/pre-wash liquid stored next to clean container lids. Chemicals; sanitizers; etc. shall be stored to prevent contamination of food and clean equipment/utensils. CDI by properly storing pre-soak liquid bottles. 7-204.11; Priority - Sink and surface sanitizer in sanitizer bottle was dark red (just like the concentrate color). Sanitizers shall not exceed required concentration according to sanitizer use label/instructions. CDI by discarding sanitizer concentrate and fill bottle with proper concentration of sink and surface sanitizer.
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
Food properly labeled: original container
Inspector’s notes
3-302.12; Core - (REPEAT) Some bottles of sauces; containers of dry foods; spices; etc. were not labeled with their contents. Unlabeled containers of foods not easily recognizable must be labeled with the common name of food inside. Properly label food containers and bottles to denote contents.
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
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-202.15; Core - (REPEAT) Rear kitchen entrance door had detached self-closing device. Outer openings of a food establishment shall be protected against the entry of insects and rodents by filling or closing holes around floors; walls and ceilings and having closed; tight-fitting windows and solid self-closing; tight-fitting doors. Reattach the rear door self-closing device.
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; Core - (REPEAT) Various clean food containers; bowls; bus tubs and dishes were stacked while wet; and some clean dishes were stored with food contact sides up. Some clean small metal containers were stored on absorbent toweling. After cleaning and sanitizing; equipment and utensils shall be stored in self-draining position. Once dry; they shall be covered or inverted. Separate clean; wet containers/dishes and completely air dry before stacking. Cover or invert clean dishes on clean; nonabsorbent surfaces.
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
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11 (A) and (C); Core - (REPEAT) Observed several disposable food paper wraps and containers splattered with food debris. Disposable plastic spoons were stored with food contact sides up. Single service disposable food/beverages containers shall be protected from contamination. Discard soiled items. Store paper wraps/containers in area where they cannot be contaminated with splash. Store plastic ware with handles up; presented to user.
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
4-101.19; Core - (REPEAT) Cardboard was lining prep surface under flour batter and other shelf/table surfaces in kitchen (such as where chemicals were stored). Equipment nonfood contact surfaces exposed to splash or spillage shall be made of nonabsorbent; and smooth material. Remove cardboard from table tops/shelves. Consider using nonabsorbent vinyl liners or metal sheet pans instead. 4-205.10; Core - (REPEAT) Unapproved Ninja blender and Galanz chest freezer were in kitchen. Except for microwave ovens; mixers; toasters; hoods and water heaters; food service equipment shall meet ANSI/NSF certification or equivalent. Remove unapproved equipment and replace with approved equipment. 4-501.11; Core - Several wire shelves were rusty or peeling. Food service equipment shall be kept in good repair. Replace damaged items with approved equipment.
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
5-501.113(B); Core - (REPEAT) Outside dumpsters had open side doors and one dumpster had open top lid. Outdoor trash/recycling receptacles shall have tight-fitting lids and doors. Work with neighboring businesses who use dumpsters and restaurant employees to keep lids and doors closed when not in use. 5-501.114; Core - (REPEAT) One dumpster drain hole had a missing plug. Trash/recycling receptacles with drains shall have plugs in place. Contact property manager to have solid waste company replace missing drain plug.
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, Jun 11, 2026 · Original Source