1 - Inspection
Aug 25, 2026
Official score: 91.5 · Understand this area’s scale
10 recorded violations
Official wording
Proper hot holding temperatures
Inspector’s notes
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P; Potato wedges and fried okra on hot hold unit below 135 . CDI: Items prepped less than 2 hrs ago so REHS allowed items to be reheated. Repeat.
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) Maintain TCS foods in cold holding at 41F or less. -P; Noted containers of Pimiento cheese was reading at 43 F at the grab-n-go station. Also noted overfilled; densely packed containers of chicken salad; pasta salad reading above 41 F at the salad bar. CDI: Items moved to walk in to cool down.
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
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111 Controlling Pests; Flies in kitchen. Seek more aggressive controls. Maintain fans and pest control devices within kitchen space to minimize the risk of attracting additional flies or pests. Repeat.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11 Store food in a clean; dry location; not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of plastic containers being stored on the floor in the prep kitchen area. 3-305.11 Food Storage-Preventing Contamination from the Premises A)Except as specified in par. (B) and (C) of this section; FOOD shall be protected from contamination by storing the FOOD: (1) In a clean; dry location; (2) Where it is not exposed to splash; dust; or other contamination; and (3) At least 6 inches above the floor. (B) FOOD in packages and working containers may be stored less than 6 inches above the floor on case lot handling EQUIPMENT as specified under sec. 4-204.122 .
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 Maintain equipment in good repair. The storage shelves along the back wall in the dry ingredients area are not sustainable for holding heavy canned goods. Noted shelving significantly loose and beginning to separate from wall. Replace makeshift wooden shelves with sturdy shelves or racks. 4-501.11 Maintain equipment in good repair. Noted gaskets are significantly torn/damaged on the cold hold display case and hot hold display cases. Also noted Hobart brand stove/oven no longer working at the cook line. Repair gaskets to ensure required air flow does not escape from unit.
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
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.14 Warewashing Equipment; Cleaning Frequency- Noted some accumulation of residue build up along the interior basins of the 3 compartment sink. A WAREWASHING machine; the compartments of sinks; basins; or other receptacles used for washing and rinsing EQUIPMENT; UTENSILS; or raw FOODS; or laundering wiping cloths; and drainboards or other EQUIPMENT used to substitute for drainboards shall be cleaned: (A) Before use; (B) Throughout the day at a frequency necessary to prevent recontamination of EQUIPMENT and UTENSILS and to ensure that the EQUIPMENT performs its intended function; and (C) If used; at least every 24 hours.
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
4-602.13; Core; The hoods and tracks of hot hold/ cold hold display case sliding doors need detail cleaning.- Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.- Please clean items listed and increase frequency.
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
5-501.113 Covering Receptacles (C) Noted garbage spilling over unto the nearby ground area at the outside dumpster unit. Keep ground space clear of debris and outside dumpster unit closed in between use to avoid the attraction of pests.
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
6-501.12; Core; The ceiling tiles; walls and floors throughout have heavy buildup of soil and need cleaning. Particularly near the cook line/ deep fryer units. Physical facilities shall be cleaned as often as necessary to keep them clean. Repeat. 6-501.11; Core; Walls in the back kitchen area; mostly around the mop sink area; and above the 3 compartment sink has peeling paint with debris starting to get in the cracks. Facility shall be in good repair. Repeat.
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
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food; equipment; utensils; linens or single-use articles. Light builds over main cooking area have bulbs not covered. Repeat.
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 record from Wake County Environmental Services, Aug 25, 2026 · Original Source