1 - Inspection
Sep 15, 2026
Official score: 94.5 · Understand this area’s scale
7 recorded violations
Official wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Observed tomato sauce cooling in a large container with a lid in the walk-in cooler. Cooling shall be accomplished by separating foods into open/vented shallow pans; using ice baths; ice wands; frequent stirring or rapid cooling equipment. Food shall be kept uncovered while cooling if protected from overhead contamination. CDI- sauce was placed in an ice bath; left uncovered and placed back into walk-in cooler to finish cooling. No point taken today. Note: cans of tomato sauce may be chilled in refrigeration the day before use to reduce cooling time required.
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; Core; Numerous small flies were observed in the warewashing area. Flies were emanating from dirty drain boards mounted to the wall. The premises shall be maintained free of insects; rodents; and other pests. Pests shall be controlled by using approved methods of pest control and eliminating harborage conditions. Clean the drainboards; floor drains and keep facility clean to help control flies. Fly traps may be needed. Full points taken for repeat violation.
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
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14 (E); Core; Sanitizer bucket was stored on a cart directly above canned food. Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food; equipment; and utensils. CDI- sanitizer bucket relocated. Full point taken for repeat violations.
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
In-use utensils: properly stored
Inspector’s notes
3-304.12; Core; A set of tongs was stored in a container of chicken wings. During pauses in food preparation or dispensing; food preparation and dispensing utensils shall be stored: (A) In TCS food with their handles above the top of the food and the container; (B) In non TCS food with their handles above the top of the food within containers that can be closed; such as bins of dry goods; (C) On a clean; sanitized surface CDI- tongs were removed by employee. No point taken today
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
4-501.11; Core; Pizza prep reach-in cooler doors are badly damaged on the interior. Screws and handle are missing on the pizza prep fliptop cover (left side). Loose screw observed on door hinge of pizza prep reach-in. Equipment shall be kept in good repair so that it is easily cleanable. Repair/replace cooler doors and fliptop cover. Tighten screw so it does not fall out and possibly contaminate food. Full point may be taken for repeat violations.
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
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.14; Core; Warewashing machine and wall-mounted drainboards are heavily soiled with food debris and residue. Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment; utensils; raw food; etc. shall be cleaned before use; throughout the day to prevent recontamination of equipment and utensils; and at least every 24 hours if used. Clean these items more frequently; especially the bottom of drainboards. This will also help control pests. A foul odor and small flies were observed emanating from drainboards. Employee cleaned this area during inspection. Full point taken for repeat violation.
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
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; No CFPM was present during inspection. The PIC shall be a certified food protection manager (CFPM) who has shown proficiency of required information through passing a test that is part of an accredited program such as ServSafe. Have a CFPM present during all hours of operation.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesOfficial record from Wake County Environmental Services, Sep 15, 2026 · Original Source