1 - Inspection
Oct 8, 2026
Official score: 96 · Understand this area’s scale
6 recorded violations
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-601.11; Priority Foundation; Observed multiple utensils that were deemed clean with food debris on them and stickers on metal pans.- EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.- CDI; items moved to be cleaned and stickers will be removed
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; Priority; Observed beans that were prepared and started cooling around 11am and were only at 100 degrees F.- Cooked TCS FOOD shall be cooled from 135F to 70F within 2 hours and from 135F to 41F or less within a total of 6 hours.- CDI; more ice was added to the food and placed in freezer for faster cooling.
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; Consumer advisory was missing the reminder and one item was missing the asterisk.- Consumer Advisory REMINDER shall include asterisking the animal-derived FOODS requiring DISCLOSURE to a footnote that states: (1) Regarding the safety of these items; written information is available upon request; or (2) Consuming raw or undercooked MEATS; POULTRY; seafood; shellfish; or EGGS may increase your RISK of foodborne illness; or (3) Consuming raw or undercooked MEATS; POULTRY; seafood; shellfish; or EGGS may increase your RISK of foodborne illness; especially if you have certain medical conditions.- Not corrected during inspection. Please contact EHS once menu is revised.
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
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14; Core; Observed sanitizer bucket below 50ppm and found one cloth on counter.- Cloths in use for wiping surfaces shall be held in between uses in a chemical sanitizing solution at the proper concentration. (50-200ppm/ Chlor).- CDI; sanitizer was remade to proper concentration
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; Observed knives being stored in between equipment in the cracks that is not easily cleanable.- In use utensils shall be stored in a clean; dry location or another approved method.- CDI; knives were removed from in between equipment.
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; Observed one torn gasket on the main prep top unit.- Equipment shall be maintained in a good state of repair and condition.- Please repair gasket.
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, Oct 8, 2026 · Original Source