1 - Inspection
Mar 11, 2026
Official score: 95 · Understand this area’s scale
8 recorded violations
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-602.11 (A) (4) Equipment Food- Contact Surface and Utensils Observed employee dip food thermometer into sanitizer bucket and shake off sanitizer before use. Food contact surface of a thermometer shall be cleaned; and sanitized per 4-702.11/4-703.11; before using or storing. CDI- corrected during inspection with education and procedure change. Wash; rinse and sanitize thermometer before and after use.
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) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Roasted potatoes observed hot holding at 119F. Maintain TCS foods in hot holding at 135F or above. CDI- PIC discarded roasted potatoes. Discussed using TPHC (Time as a public health control) for potatoes and falafel.
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 Common Name - Working Containers (Pf) Observed one unlabeled spray bottle of orange liquid. Label working containers of toxic materials such as cleaners and sanitizers. CDI- Person in Charge (PIC) labeled bottle as a degreaser.
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
Utensils; equipment & linens: properly stored; dried & handled
Inspector’s notes
4-903.11(A); (B) and (D); Equipment and Utensils -Observed Wet stacking of hotel pans in the clean utensil storage area. Utensils shall be stored in a self draining position that allows air drying before nesting together.
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
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11 (A) and (C) Equipment; Utensils; Linens and Single-Service and Single-Use Articles - Storing (C) Observed a stack of plastic cups had fallen from dispenser onto the floor; also observed two stacks of wrapped plastic cups on floor in office area. Store single-use and single-service articles in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. CDI - Unwrapped cups were discarded; wrapped cups were relocated to shelf. Discussed improved care and storage of single service items to prevent contamination.
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
Non-food contact surfaces clean
Inspector’s notes
4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C) Observed walkin cooler dunnage racks; shelving; castors of equipment; top of ice machine have accumulation of dirt and debris. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust dirt food; residual and other debris. Deep cleaning needed throughout.
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) Keep dumpster; grease barrel and outside waste containers covered with tight-fitting lids or doors.
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
6-501.11/12; Core; Grout missing from between tiles; specifically near cook line area and some back areas. Soiled walls noted by the ice machine. Floors needing cleaned in corners and underneath equipment. All floors; walls and ceilings shall be kept in good repair and clean. Person in charge states work order to regrout floor was placed in November 2025; work is expected to complete within 30 days of this date.
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, Mar 11, 2026 · Original Source