1 - Inspection
May 27, 2026
Official score: 95 · Understand this area’s scale
11 recorded violations
Official wording
Management; food & conditional employee; knowledge; responsibilities & reporting
Inspector’s notes
2-201.11(A-C)&(E); Priority; No employee health policy available for review. Employees shall be knowledgeable of food-borne illnesses; their associated symptoms; and when not to report to work/be excluded. CDI - Health policy provided. Print and have all employees review and sign. First inspection; 0 demerits.
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 wording
Procedures for responding to vomiting & diarrheal events
Inspector’s notes
2-501.11; Priority Foundation; Facility does not have written procedures for clean-up of vomiting and diarrheal events. CDI - Written procedures provided. Facility may use as is or adapt for their facility. First inspection; 0 demerits.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Required records available: shellstock tags; parasite destruction
Inspector’s notes
3-402.12; Priority Foundation; Salmon may be served cooked to order or undercooked upon customer request. If raw or partially cooked fish are served or sold; a written agreement or statement from the supplier stipulating that the fish supplied are frozen at specific temperatures and timeframes shall be provided or that the fish are farm raised and pellet-fed. This agreement or statement renders the fish parasite free. CDI - PIC obtained letter from supplier during inspection. Letter printed and to be stored in the office for future reference.
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; Priority; Raw hamburger patties stored above various RTE (Ready-To-Eat) sauces in a prep cooler on the cook line. Raw food shall be stored below RTE (ready-to-eat) food to prevent cross contamination. Store food according to final cook temperature. CDI - Foods re-arranged.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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Proper cooling time & temperatures
Inspector’s notes
3-501.14; Priority; Four containers of chicken (stored in the walk-in cooler) holding between 52-58 F. Chicken prepared yesterday according to PIC. Chicken stacked on top of one another with lids; condensation present on lids once opened. TCS (Time/Temperature Control for Safety) foods shall cool from 135-70 F within 2 hours; and from 70-41 F within 4 hours; for a total of 6 hours to cool. Chicken did not meet cooling parameters. CDI - Chicken voluntarily discarded. EHS recommends storing hot foods *in the cooling process un-covered and un-stacked (in single; individual layers) until 41 F or below is reached.
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 hot holding temperatures
Inspector’s notes
3-501.16(A)(1); Priority; Multiple TCS (Time/Temperature Control for Safety) foods in the steam well on the cook line holding less than 135 F in various spots when temperatures were taken using EHS's calibrated thermometer. Refer to temperature chart. CDI - All foods prepared recently (within the past 2 hours or less) and re-heated to 165 F+.
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) and (B); Priority; One of the prep coolers on the cook line (cooler closest to dish washing area) unable to maintain 41 F or less; therefore; all the foods in the cooler were unable to maintain 41 F or less. Refer to temperature chart. CDI - All foods placed in the cooler recently (within the past hour) and recently prepared. Foods moved to chill rapidly in the walk-in cooler. Cooler repaired to hold at 41 F or below during 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
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Recently cooked shrimp and recently prepared pico (2 containers); spring mix; cut tomato; and cut lettuce cooling in prep coolers on the cook line. When cooling use smaller/thinner portions; cover loosely/catty-corner lids to facilitate heat transfer; and use rapid cooling equipment (walk-in cooler/freezer). Ensure 41 F or below is reached prior to placing in cold holding equipment; as mentioned above; cooked foods have 6 hours to cool to 41 F; and foods prepared at room temperature (e.g.; not cooked) have 4 hours to cool to 41 F or less. CDI - Foods moved to the walk-in cooler/freezer to chill rapidly.
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
Washing fruits & vegetables
Inspector’s notes
3-302.15; Core; Stickers present on washed and sliced avocadoes in a prep cooler. Stickers shall be removed from fruits and vegetables prior to washing so that they do not become a source of contamination once the fruit/vegetable is cut; added to other ingredients; cooked; or consumed in its ready-to-eat form. Remove stickers before washing fruits and vegetables.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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Utensils; equipment & linens: properly stored; dried & handled
Inspector’s notes
4-904.11; Core; Utensils in the expo area stored with the food-contact surface exposed. Store with the handles up (food-contact surface facing down) to prevent contamination of lip-contact 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
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
4-501.11; Core; Ice crystals have formed underneath the walk-in freezer condenser; and ice buildup is present surrounding the walk-in freezer doorframe. Equipment shall be maintained in good repair.
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, May 27, 2026 · Original Source