1 - Inspection
Oct 1, 2026
Official score: 94 · Understand this area’s scale
12 recorded violations
Official wording
Hands clean & properly washed
Inspector’s notes
2-301.14 When to wash - Priority; Employee observed entering from outside after throwing items away and then proceeded back into the kitchen to start washing dishes but did not wash hands first. Food employees shall wash hands immediately before engaging in food prep or working with clean utensils and: (A) After touching bare human body parts other than clean hands and clean; exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling SERVICE ANIMALS or aquatic animals; (D) Except after drinking from a closed beverage container in a manner that prevents contamination; after coughing; sneezing; using a handkerchief or disposable tissue; using tobacco; eating; or drinking; (E) After handling soiled EQUIPMENT or UTENSILS; (F) During FOOD preparation; as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD; (H) Before donning gloves for working with FOOD; and (I) After engaging in other activities that contaminate the hands. CDI- education given and employee washed hands.
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
4-601.11(A); Priority Foundation; Several dishes being stored as clean were observed with food debris and/or sticker residue. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- dishes were returned to the dishwashing area to be cleaned. 4-501.114(C); Priority; Quaternary ammonium sanitizer was not properly dispensing at the 3-compartment sink. A quaternary ammonium sanitizer shall have a minimum temperature of 75F and a concentration indicated by the manufacturer's directions. CDI- A part was missing and guidance was given on how to mix the solution by hand.
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 cooling time & temperatures
Inspector’s notes
3-501.14(A); Priority; A large pot of salsa roja cooked yesterday evening was observed cooling well over 6 hours and holding between 51-60F in the walk-in cooler. Pulled pork reheated to 145F to be shredded and then cooled again was not cooling quickly enough. Cooked TCS FOOD shall be cooled from 135F to 70F within 2 hours and from 135F to 41F or less within a total of 6 hours. CDI- salsa roja voluntarily discarded by PIC. Pulled pork was separated into shallow portions to rapidly cool.
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 cold holding temperatures
Inspector’s notes
3-501.16 (A)(2) ; Priority; A bottle of green goddess dressing was observed in a double pan and holding at 48F in the flip top cooler. Except during preparation; cooking; or cooling; or when TPHC is used TCS FOOD shall be maintained at 41F or less. CDI- dressing was voluntarily discarded by PIC.
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; Several TCS foods (salsa verde 9/19; cous cous 9/24; ranch 9/12; romesco 9/4; consume 9/4 and 9/17; chorizo aioli 8/16; pickled peppers 9/18; salsa roja 9/17; and jalapeno dip 9/22) observed being held beyond 7 days. Roasted garlic; pickled cabbage and chicken croquettes were also observed prepared over 24 hours and being held without any dates at all. A FOOD requiring date marking shall be discarded if it exceeds seven days (except time that it is frozen); is not labeled; or is marked with a date that exceeds seven days. CDI- all food items mentioned were voluntarily discarded by PIC.
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
Consumer advisory provided for raw/ undercooked foods
Inspector’s notes
3-603.11(B) - Pf ; The consumer advisory on the menu is missing the disclosure. Consumer Advisory DISCLOSURE shall include: (1) A description of the animal-derived FOODS; such as “oysters on the half shell (raw oysters);” “raw-EGG Caesar salad;” and “hamburgers (can be cooked to order)”; or (2) Identification of the animal-derived FOODS by asterisking them to a footnote that states that the items are served raw or undercooked; or contain (or may contain) raw or undercooked ingredients.
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 cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15 Cooling Methods; Priority Foundation; Salsa roja and pulled pork was observed cooling in thick portions (see item #20). (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under sec. 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans;(2) Separating the FOOD into smaller or thinner portions; (3) Using rapid cooling EQUIPMENT; (4) Stirring the FOOD in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Other effective methods. (B) When placed in cooling or cold holding EQUIPMENT; FOOD containers in which FOOD is being cooled shall be: 1) Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and (2) Loosely covered; or uncovered if protected from overhead contamination where it is not exposed to splash; dust; or other contamination; during the cooling period to facilitate heat transfer from the surface of the FOOD. CDI- salsa roja voluntarily discarded and pulled pork broken down into shallow portions.
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
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14 Wiping Cloths; Use Limitation; One sanitizer bucket observed at 0ppm. (A) Cloths in-use for wiping FOOD spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be maintained dry and used for no other purpose. (B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be held between uses in sanitizer and laundered daily. (C) Cloths in-use for wiping surfaces in contact with raw animal FOODS shall be kept separate from cloths used for other purposes. (D) Dry wiping cloths and the sanitizing solutions in which wet wiping cloths are held between uses shall be free of FOOD debris and visible soil. (E) Containers of sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of FOOD; EQUIPMENT; UTENSILS; LINENS; SINGLE-SERVICE; or SINGLE-USE ARTICLES (F) SINGLE-USE disposable sanitizer wipes shall be used in accordance with manufacturer’s label use instructions. CDI- bucket remade.
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
Utensils; equipment & linens: properly stored; dried & handled
Inspector’s notes
4-901.11; Equipment and Utensils; Air-Drying Required (C); Wet stacking observed. After cleaning and SANITIZING; EQUIPMENT and UTENSILS: (A) Shall be air-dried or used after adequate draining.
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; Cleaning need along the shelving of all coolers; interior of the microwave and prep sinks. Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris.
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
Toilet facilities: properly constructed; supplied & cleaned
Inspector’s notes
6.202.14; The bathrooms do not have self-closing and tight fitting doors that are open into the dining space and within a close distance to one of the kitchen entrances. Bathrooms located on the PREMISES shall be completely enclosed and have tight-fitting; self-closing doors; except when located outside the facility such as bathrooms provided by a shopping mall. **Bathrooms were permitted this way...I will reach out to management to discuss and a follow-up will be made at a later date.
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
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.114 ; Several lounge chairs; old speed racks and other litter not in use observed being stored out back. The Premises shall be free of items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used and litter. Remove these items.
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, Oct 1, 2026 · Original Source