1 - Inspection
Mar 23, 2026
Official score: 97 · Understand this area’s scale
7 recorded violations
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-601.11(A); Priority Foundation - (REPEAT) Food debris was on interiors of some food containers stored as clean; a knife was soiled but stored as clean on wall magnetic strips; and some old sticker residues were on a few container exteriors...Food contact surfaces shall be clean to sight and touch...CDI by placing soiled items at dishwashing 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
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority Foundation - One bucket of wiping cloth sanitizer was not labeled "sanitizer"...Working containers of cleaners; sanitizers; etc. shall be labeled with their contents...CDI by labeling bucket of sanitizer.
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
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation - In walk-in cooler; covered container of cooling penne pasta had date/time stamp with 3/23 and 10:34 am. Temperature of product was 41-45F at 3:44 pm (more than 5 hours later). Penne pasta with same date/time labeling was on make line top at 41-50F at approximately 3:00 pm...TCS* foods shall be cooled using shallow pans (2-4 inch food depth); ice-water baths; adding ice as ingredients; and/or loosely covering or completely uncovering cooling foods if there's no overhead contamination...CDI by properly cooling pasta in cooler and voluntarily discarding pasta on make line top.
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
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.12; Core - In walk-in freezer; boxes of food had been damped by dripped water/ice and ice had accumulated on some boxes...Food shall not be stored under condensation lines or leaks...Remove accumulated ice from food boxes; and place pans under dripping areas to protect boxes of foods until leaks/drips can be repaired.
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
Utensils; equipment & linens: properly stored; dried & handled
Inspector’s notes
4-901.11; Core - (REPEAT) Several clean food containers and sheet pans were stacked while wet. Some clean spoons were stored with food contact sides up in container; and a few clean dishes/coffee mug were soiled with food debris...Clean food containers; pans; etc. shall be stored in self-draining position to allow air drying and stored to prevent contamination...Separate wet food containers so they completely air dry before stacking. Store silverware with handles up and presented to user; and do not store dishes/mugs where they can be easily splashed with food and debris.
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 - (REPEAT) Some wire shelves were rusty; peeling or damaged; and upright freezer's gaskets did not seal properly when doors were closed (ice had accumulated on interiors possibly due to air leaks)...Food service equipment shall be kept in good repair and door seals shall be intact and tight...Replace damaged shelves with similar approved shelves; and ensure freezer door gaskets seal properly.
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
6-501.11; Core - (REPEAT) A few baseboard tiles were damaged/missing and grout was missing between many floor tiles. Condensation was dripping from ceiling in walk-in freezer; and ice was accumulated below evaporator lines from leaks(?). Some caulk was missing between sink basins and splashguards. Only small stream of cold water came out at spray rinse arm near dish machine. Drain pipes under ice machine were detached and water was not properly draining into floor drain; and small holes were in kitchen walls...Physical facilities shall be kept in good repair...Repair/replace damaged fixtures above; repair leaks; seal wall holes; and provide cold running water under pressure where needed. 6-501.12; Core - (REPEAT) Observed soil build-up in vent stacks above both ends of dish machine; and several ceiling panels and vents were soiled/dusty. Ice was accumulated on ceiling; floor and shelves in walk-in freezer...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures above; and remove accumulated ice in walk-in freezer.
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 23, 2026 · Original Source