1 - Inspection
Jul 21, 2026
Official score: 96 · Understand this area’s scale
10 recorded violations
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-601.11 (A); Priority Foundation - Some utensils and equipment stored as clean had a little food debris on them. Equipment and utensil food contact surfaces shall be clean to sight and touch. CDI by placing soiled items at dish washing 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
Proper hot holding temperatures
Inspector’s notes
3-501.16 (A) (1); Priority - In a few parts; mashed potatoes on steam table were as low as 126F. After properly reheating or cooking; hot TCS* foods shall be kept at 135F or above throughout entire product. CDI by thoroughly stirring mashed potatoes.
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 - 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 at incorrect temperatures.
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 - Soiled wiping cloth was wrapped around in-use utensil on counter top; and moist wiping cloth was hanging over side of sanitizer bucket. Moist/soiled wiping cloths shall be kept in approved clean sanitizer between uses. CDI by properly storing wiping cloths. NOTE: Cloths can be used as "mitts" to handle hot plates and pans but must be kept clean and dry at all times.
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
Utensils; equipment & linens: properly stored; dried & handled
Inspector’s notes
4-901.11; Core - (REPEAT) Some stacks of small plates had unprotected food contact surfaces; and exposed silverware in trays on front counter where customers pass by. Clean equipment and utensils shall be protected from contamination. Cover or invert plates; and cover exposed silverware where customers may contaminate them.
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
4-205.10; Core - When ice bin lid is open at soda dispensing station; soda can still be dispensed from above. Food service equipment shall operate according to manufacturer's specifications. Reactivate device under ice bin lid so that when lid is open; soda cannot be dispensed from above. 4-501.11; Core - Some storage wire shelves were rusty or worn and some walk-in cooler shelves were damaged/cracked. Food service equipment shall be kept in good repair. Replace shelves with similar approved shelving. 4-502.11 (A) and (C); Core - (REPEAT) Several food containers; lids; dispensing tongs; metal grater; and bread baskets were damaged; cracked and/or peeling. 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
Non-food contact surfaces clean
Inspector’s notes
4-601.11(B) and (C); Core - (REPEAT) Observed soiled wire and solid metal shelves and cabinets in front prep and other storage areas; refrigerator front vent slats and areas behind slats; cooking equipment exteriors; undersides of dishwashing area counters/shelving; speed racks. Equipment nonfood contact surfaces shall be kept clean. Increase cleaning frequency of equipment/surfaces 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 wording
Garbage & refuse properly disposed; facilities maintained
Inspector’s notes
5-501.111; Core - Cardboard dumpster had broken off top lids. Trash/recycling receptacles shall be kept in good repair. Request that solid waste company replace cardboard dumpster with another one that has attached top lids.
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 - (REPEAT) Walk-in freezer door frame; shelving and floor had accumulated ice due to warm air entering unit through damaged door gasket (not sealing well when door is closed). Caulk was damaged between some sinks and walls. No hot water was available at front pasta cooling sink. Silverware sink by dish machine was very wobbly. No hot water was available at left faucet due to a faucet leak. Some kitchen walls had damaged corners/surfaces (including diamond plate by walk-in cooler exterior door). Front cooking area had some missing/damaged floor tiles. Physical facilities shall be kept in good repair. Repair/replace damaged surfaces and fixtures above; and repair leaking faucet. 6-501.12; Core - (REPEAT) Observed soiled flooring under front food prep area equipment and in corners; and some kitchen and walk-in cooler walls were soiled. Ice was accumulated on walk-in freezer floor and around door. Some ceiling tiles and vent grates were soiled. Physical facilities shall be maintained clean. Increase cleaning frequency of surfaces and fixtures above; and remove freezer ice build-up.
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
6-303.11; Core - Lighting over front food preparation and cooking surfaces was very dim. Lighting intensity shall be at least 50 foot-candles on food preparation surfaces. Increase lighting over the areas mentioned above.
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, Jul 21, 2026 · Original Source