1 - Inspection
Jun 9, 2026
Official score: 95 · Understand this area’s scale
11 recorded violations
Official wording
Food separated & protected
Inspector’s notes
3-302.11; Priority - (REPEAT) Observed raw ground beef hamburger patties; raw bacon; raw shelled eggs stored above deli ham; hot dogs and donuts in reach-in fridge. In reach-in freezers; repackaged raw hamburgers and chicken were stored above ready-to-eat foods. Food shall be stored in order of final cook temperatures and to prevent cross-contamination. CDI by arranging foods in proper order during 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 - Observed significant pink mold residue/slime on metal guard in interior bottom and top of ice machine. A little build-up was seen on one soda dispenser nozzle. Equipment such as ice machines and soda dispensing machines shall be cleaned frequently enough to prevent mold build-up. Increase cleaning frequency of ice machine interiors and soda dispensing nozzles. 4-702.11; Priority - At 3-compartment sink; observed kitchen employee wash and rinse utensils and then place them on right side drainboard without sanitizing them. After cleaning and rinsing; food contact surfaces of equipment and utensils shall be properly sanitized. CDI by properly sanitizing containers.
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 cold holding temperatures
Inspector’s notes
3-501.16 (A)(2) and (B); Priority - (REPEAT) Chopped cooked eggs were as high as 48F in refrigerated make line top. Unless actively preparing or properly cooling; or using time as a public health control; cold TCS* foods shall be kept at 41F or less. CDI by properly refrigerating eggs.
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
7-202.12; Priority - In food storage area; observed spray can of Hot Spot insecticide that stated it was for residential use only on label. Chemicals/toxic materials shall be used according to manufacturer's label instructions that state that use is allowed in a food establishment. CDI by removing Hot Spot from facility.
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 - Containers of various spices; toppings; sugar; etc. were not labeled. Containers of foods that are not easy to recognize shall be labeled with their names. Label containers of food 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
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14; Core - A few soiled/moist wiping cloths were on counter tops. Soiled or in-use moist wiping cloths shall be kept in approved clean sanitizer between uses. Store moist/soiled in-use wiping cloths as stated above or in soiled laundry area.
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
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(A) and (C); Core - Some disposable food containers were stored with food contact surfaces uncovered/unprotected; and several stacks of disposable beverage cups had unprotected top rims where people drink from. Some coffee filters were stored uncovered. Single service disposable food/beverage containers or utensils shall be protected from contamination. Cover or invert disposable food containers; and keep filters in their original bags until needed. Keep cups in approved dispensers or inverted and in their original plastic sleeves pulled up to rims of top cups on stacks.
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 - Several wicker baskets (hard to clean) were being used in dry storage to storage sealed bags of cheese; sauces; etc. Non-food contact surfaces of equipment subject to spills and splash shall be smooth and nonabsorbent. Do not use wicker baskets for storing food bags. Use only easily cleanable; nonabsorbent containers.
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
Non-food contact surfaces clean
Inspector’s notes
4-601.11(B) and (C); Core - Observed soiled wire and solid metal shelves; contact paper covered wood shelves; freezer interiors. Large amount of ice was accumulated inside reach-down chest freezer. Nonfood-contact surfaces of equipment and equipment shall be maintained clean. Increase cleaning frequency of equipment/surfaces above. Properly defrost/remove accumulated ice inside freezer.
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
5-501.114; Core - One outside trash dumpster drain had missing plug. Trash/recycling receptacles with drains shall have plugs in place. Contact solid waste company to 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 wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.11; Core - Mop sink/can wash vacuum breaker leaked when water was turned on. Caulk was damaged/cracked between sinks and walls. Physical facilities shall be kept in good repair. Repair leaking vacuum breaker; and replace damaged caulk; ensuring it is smooth and easy to clean. 6-501.12; Core - (REPEAT) Observed soiled walls behind/under cooking line; walls/basin in mop sink/can wash area; and flooring in kitchen corner; under soda dispensing station; etc. Physical facilities shall be kept clean. Increase cleaning frequency of surfaces/fixtures above.
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, Jun 9, 2026 · Original Source