1 - Inspection
Jun 8, 2026
Official score: 95 · Understand this area’s scale
10 recorded violations
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-601.11 (A); Priority Foundation - (REPEAT) A few metal food containers had food residue but were stored as clean. Food contact surfaces and utensils shall be clean to sight and touch. CDI by moving containers to utensil 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 reheating procedures for hot holding
Inspector’s notes
3-403.11; Priority - Steak from commercially prepared/sealed bag was reheated to as low as 87F before putting on time hold. Commercially processed foods shall be reheated to 135F to hot hold (or to time hold). CDI by reheating steak to above 135F.
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 hot holding temperatures
Inspector’s notes
3-501.16(A)(1) - (REPEAT) Pan of black beans on stove top were hot holding at 101F. After properly reheating or cooking; hot TCS* foods shall be maintained at 135F or above throughout entire product until served. CDI by properly reheating beans.
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 - On to go make line top; shredded mozzarella cheese was 43-44F. Unless actively preparing; properly cooling or using time as a public health control; cold TCS* foods shall be maintained at 41F or less. CDI by properly refrigerating cheese.
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
Personal cleanliness
Inspector’s notes
2-402.11; Core - Observed at least two food employees with uncovered facial hair. Food employees shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair to effectively keep their hair from contacting exposed food and clean equipment and utensils. Instruct employees to don required hair restraints.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
More about employee hygiene or health policy issuesOfficial wording
Utensils; equipment & linens: properly stored; dried & handled
Inspector’s notes
4-903.11 (A); (B) and (D); Core - (REPEAT) Several clean metal containers were stacked while wet. After washing; rinsing and sanitizing; clean pans and food containers shall be stored in self-draining position to allow for air drying. Separate and invert wet containers and pans so they completely air dry before stacking or covering.
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 interior refrigerator shelves were rusty/peeling on ends. Food service equipment shall be kept in good repair. Replace damaged shelves with similar approved ones.
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 solid and wire metal shelves; some speed racks; fryer bottom interiors; doors and handles; ice machine back exteriors. Equipment nonfood contact surfaces shall be kept clean. Increase cleaning frequency of surfaces/equipment 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 - One outside dumpster had a large crack on the bottom. Trash/recycling receptacles shall be kept in good repair. Notify property manager to have them contact solid waste company to replace damaged dumpster. 5-501.115; Core - (REPEAT) Observed significant trash and debris on ground in vegetation and grass nearby dumpsters used by restaurant. Trash/recycling areas shall be maintained clean and free of unnecessary items. Work with property manager and other businesses that use dumpsters to have trash and items picked up and area maintained clean and sanitary.
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) Caulk between sinks and walls was bumpy and hard to clean. Ceiling lighting in utensil washing area was dim due to burned out light bulbs. Physical facilities shall be kept in good repair. Replace damaged caulk (ensure it is smooth and easy to clean) and replace burned out light bulbs. 6-501.12; Core - (REPEAT) Observed soiled flooring in corners; under equipment; etc. Physical facilities shall be kept clean. Increase cleaning frequency of surfaces/fixtures 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 record from Wake County Environmental Services, Jun 8, 2026 · Original Source