1 - Inspection
Jul 28, 2026
Official score: 91 · Understand this area’s scale
11 recorded violations
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
5-202.12; Core - (REPEAT) Hot water at most handsinks in facility (including in bathrooms) reached 83-85F after running for a few minutes. Hot water of at least 100F shall be provided at handsinks. Increase hot water to at least 100F at handsinks. 6-301.11; Priority Foundation - Back kitchen handsink soap dispenser did not dispense for a period of time during inspection; and no other soap was available to place at this sink. Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of soap. CDI by placing pump soap at handsink.
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 separated & protected
Inspector’s notes
3-302.11; Priority - Cheddar cheese slices (not fully cooked when placed on burgers) were stored in container in refrigerated drawer next to raw beef container. Raw animal foods shall be stored to prevent cross-contamination of ready-to-eat foods. CDI by properly storing cheese slices away from raw beef. 3-302.11(A)(4); Core - Some foods in make line bottom units (not cooling) were not covered. Unless they are in the cooling process; foods in storage shall be kept covered or sealed. Cover foods as stated above.
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
4-601.11(A); Priority Foundation - Electric food slicer and some knives on knife magnetic strip all stored as clean had some food debris on them. Food contact surfaces shall be clean to sight and touch. CDI by cleaning slicer and knives during 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 cooling time & temperatures
Inspector’s notes
3-501.14(A); Priority - In walk-in cooler; cooked and cooled chicharron; chicken and tomato sauce from day before were at 43-46F (other foods in walk in cooler were 41F or less). They had not cooled to 41F or less throughout entire product more than 6 hours ago. TCS* foods shall be cooled from 135F to 70F within 2 hours and from 70F to 41F or less within 4 additional hours (total cooling time of 6 hours). CDI by voluntarily discarding foods stated above.
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 - (REPEAT) Several cold TCS* foods were above 41F (see temperature chart). Unless actively preparing; properly cooling or using time as a public health control; cold TCS* foods shall be kept at 41F or less throughout entire product. CDI by properly refrigerating foods and putting tostones on time control; completing TCS template for this food during inspection. (NOTE: REPEAT VIOLATION - FULL POINTS DEDUCTED)
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 - (REPEAT) Two chemical spray bottles with yellow and purple liquids were not labeled. Working containers of toxic materials such as cleaners and sanitizers shall be labeled with their contents. CDI by labeling spray bottles.
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
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation - (REPEAT) Observed cooling soup and habanero sauce using no active cooling or insufficient cooling (not enough ice and cold water around exteriors of foods or at level of foods in containers; reducing containers of cooling foods; etc. Cooked shredded chicken was cooling on table top with no active cooling taking place. Chicharron; chicken and tomato sauce (agaho) were not cooled properly to reach 41F within 6 total hours of cooling. TCS* foods shall be cooled rapidly using shallow containers (2-4 inch food depth or less; if food is very thick); ice-water baths with frequent stirring; using rapid cooling equipment (ice-water paddles; freezer; walk-in cooler; etc.); and/or loosely covering or completely uncovering cooling foods if there's no overhead contamination. CDI by changing cooling methods to cool foods more rapidly. (REPEAT VIOLATION - FULL POINTS DEDUCTED)
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
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core - In outside dry storage unit; large bags of flour; etc. were stored less than 6 inches above floor. Food in storage shall be stored at least 6 inches above floor. Elevate food 6 inches above floor.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationOfficial wording
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
4-501.11; Core - (REPEAT) Several walk-in cooler and freezer shelves were peeling; rusty or bent. Foods service equipment shall be kept in good repair. Replace damaged shelves with similar approved equipment. 4-502.11 (A) and (C); Core - (REPEAT) Lid on one food storage bin was cracked. Food service utensils shall be kept in good repair. Discard damaged 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 wording
Garbage & refuse properly disposed; facilities maintained
Inspector’s notes
5-501.111; One dumpster had one broken top lid and it was also rusted through (significant leachate had leaked onto pavement). Garbage/recycling receptacles shall be kept in good repair. Contact property manager to have them contact solid waste company to replace damaged dumpster. 5-501.113(B); Core - (REPEAT) Outside dumpsters in enclosure had open side doors and top lids. Outside trash and recycling receptacles shall have tight fitting lids and doors. Work with your employees other businesses who use the dumpsters to keep lids and doors closed when not in use. 5-501.115; Core - Leachate on dumpster area ground surfaces was accumulated and attracting insects. Trash/recycling enclosures shall be kept clean. Increase cleaning frequency of ground under and around dumpsters.
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 - Ice had accumulated on and around freezer evaporator fan (could possibly build-up to keep fan from turning?). Grout was missing between many floor tiles in kitchen; where food and other debris was accumulating inside cracks between tiles. Physical facilities shall be kept in good repair. Remove ice build-up and ensure evaporator fan is operating properly; and replace missing grout between floor tiles. 6-501.12; Core - Walk-in freezer door had food and soil build-up. Physical facilities shall be kept clean. Increase cleaning frequency of freezer floor.
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