1 - Inspection
Mar 26, 2026
Official score: 95.5 · Understand this area’s scale
6 recorded violations
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-501.114 Mechanical Warewashing Equipment; Chemical Sanitization - Concentration (P) Dish Machine is not sanitizing. Chlorine level is too low or undetectable. Service company was contacted and arrived during inspection for repair. 4-601.11(A) Food Preparation Sink is not clean; primarily in corners. Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Use scrub brushes or cleaning tools as needed to remove the build-up. Effectively clean the surfaces with detergent/soap. After cleaning and rinsing; apply sanitizer and allow to air-dry. Sink cleaning started 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 cold holding temperatures
Inspector’s notes
3-501.16(A)(2) Walk-in Cooler has Gravy at 42.2F and Peppercorn Reduction 42.5F. Maintain TCS foods in cold holding at 41F or less. -P Rotate vegetables closer to the door and prepared food further from the door. Walk-in cooler will be adjusted to a colder setting. Use your thermometer to check food temperatures. Assure food is maintained at 41F and colder. Gravy and peppercorn reduction were discarded.
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
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-302.14 Sanitizing Solutions; Testing Devices (Pf) No chlorine test strips available for the dish machine. Robert arrived during inspection upon request for requested repair and brought test strips.
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 Nonfood Contact Surfaces (C) Cleaning is needed behind the front panel of the ice machine. Remove ticket rail with old tape if it cannot be effectively cleaned. Clean the meat & seafood Avantco refrigerator. Shelves above the Avantco refrigerator are dusty; not clean. Maintain surfaces and equipment clean.
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
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12; Core; Ceiling Vents are heavily soiled. Ceiling tiles near air vents and walls are dusty. Floors; walls; ceilings including the attachments such as light fixtures; and heat/ac vent covers shall be clean.
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
6-305.11/6-501.110 Employee canned beverage and plastic bag are stored in the seafood refrigerator. Designate and use an area for the orderly storage of employees' clothing and possessions. Refrigerator needs to be cleaned and organized. Store employee items in designated area; not with food served to customers. Beverage and bag were moved.
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, Mar 26, 2026 · Original Source