1 - Inspection
Jul 28, 2026
Official score: 94 · Understand This Area’s Scale
9 recorded violations
Official Wording
Required records available: shellstock tags; parasite destruction
Inspector’s Notes
3-402.12; Priority Foundation; Facility offers salmon cooked to order and mahi mahi & shrimp raw in ceviche on menu and parasite destruction letter was not available for review. If the fish are frozen by a supplier; a written agreement or statement from the supplier stipulating that the fish supplied are frozen to a temperature and for a time specified under § 3-402.11 OR a written agreement or statement from the supplier or aquaculturist stipulating that the fish were raised and fed as specified in Subparagraph 3-402.11(B) (4) is required. Proper parasite destruction documentation must be provided by fish suppliers and maintained in facility for review. VR- EHS will return to verify compliance of this violation by 8/7/2026.
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
Food separated & protected
Inspector’s Notes
3-302.11(A)(1); Priority; In walk-in cooler; observed raw cod on shelf above cooked octopus and raw eggs on shelf above milk and sour cream. Food shall be stored to prevent cross contamination. CDI- Food was re-arranged during the inspection.
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
4-602.11; Core; Baffle in large ice machine is beginning to accumulate unclean residue along edges. Equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Increase the cleaning frequency to the interior of this ice machine. Make sure that during the cleaning process; the ice machine baffle is removed so that the ice chute may be cleaned and sanitized. CDI- cleaning was initiated during the inspection.
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 hot holding temperatures
Inspector’s Notes
3-501.16(A)(1); Priority; Queso in steam table (118F-121F) holding below 135F. Queso (93F); rice (101F); and spicy queso (111F-112F) in hot box found holding below 135F. Maintain TCS foods in hot holding at 135F or above. CDI- Food was reheated to above 165F. Setting in hot box was set to 143F and was increased during the inspection.
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
Consumer advisory provided for raw/ undercooked foods
Inspector’s Notes
3-603.11; Priority Foundation; Brunch menu does not include cold smoked salmon or eggs (cooked your way) as being offered raw or undercooked - disclosure (asterisk) is missing. Burger on dinner menu is offered undercooked and is missing the disclosure. Reminder statement on bottom of menus is missing "Items are served raw or undercooked" or "Items may contain raw or undercooked ingredients". If an animal food such as beef; eggs; fish; lamb; milk; pork; poultry; or shellfish is served or sold raw; undercooked; or without otherwise being processed to eliminate pathogens; either in ready-to-eat form or as an ingredient in another ready-to-eat food; the permit holder shall properly inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder; as specified in par.par. (B) and (C) of this section using brochures; deli case or menu advisories; label statements; table tents; placards; or other effective written means. VR- EHS will return to verify compliance of this violation by 8/7/2026.
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; Two unlabeled spray bottles of glass cleaner found near kitchen entrance. Two unlabeled bottles of oven cleaner found near mop sink and near warewashing area. Working containers of toxic/poisonous chemicals taken from bulk shall be labeled with the common name of the chemical. CDI- Bottles were labeled. 7-202.12; Priority; Found a can of Raid and Hot Shot on low shelf near mop sink with label stating "For indoor residential use only". Poisonous or toxic materials shall be used according to manufacturer's use directions included in labeling; and; for a pesticide; manufacturer's label instructions that state that use is allowed in a food establishment. CDI- Can was removed from establishment.
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
Approved thawing methods used
Inspector’s Notes
3-501.13 ; Core; Observed already thawed salmon in original ROP packaging in the chef base under the grill. Reduced oxygen packaged fish that is to be kept frozen until time of use shall be removed from the reduced oxygen environment prior to its thawing under refrigeration. Ensure these packages are cut open to introduce air prior to thawing or remove fish from packaging entirely. CDI- Salmon was removed from packaging.
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
Utensils; equipment & linens: properly stored; dried & handled
Inspector’s Notes
4-903.11(A); (B) and (D); Core; All metal food containers that were stored as clean in the warewashing area were found stacked while still wet. Cleaned equipment and utensils shall be stored in a self draining position that allows air drying. Ensure these containers are completely dry before stacking together.
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
4-101.11; Core; Molcajete bowls made from lava rock are pitted and not approved for direct food contact. Bowls are used to prepare tabelside guacamole and used for one menu item (molcajete). Food contact surfaces must have a smooth; easily cleanable surface. Ensure these bowls are not used for food that is served to the customers.
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, Jul 28, 2026 · Original Source