1 - Inspection
Mar 30, 2026
Official score: 96 · Understand this area’s scale
9 recorded violations
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-501.114 Manual and Mechanical Warewashing Equipment; Chemical Sanitization - Temperature; pH; Concentration and Hardness (P)- Noted chemical dishmachine on reaching 25 ppm for chlorine sanitizer solution. Maintain sanitizer at correct concentrations when being used to sanitize. VR- EHS will return by April 1st to ensure chemical dishmachine recalibrated and maintaining chlorine sanitizer solution between 50-200 ppm.
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
Thermometers provided & accurate
Inspector’s notes
4-302.12 Priority foundation: No thermometer in prep cooler (located below the central prep table). Food thermometers shall be provided and readily accessible in refrigeration units. A refrigeration thermometer was placed in this refrigeration unit once REHS spoke to PIC.
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
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14; Core; _Upon arrival; noted wet wiping cloths stored in soiled sanitizer solution. Wiping cloths stored in sanitizer during the inspection shall be submerged in sanitizers between use. CDI. Sanitizer replaced.
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
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(A)(C) - Observed a case of single service bowls being stored on the near the back office. 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.
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
4-501.12 Cutting Surfaces (C)- Need to replace the out the deeply scratched and discolored cutting boards throughout the prep kitchen. Ensure all cutting boards are clean and easily cleanable.
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
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.14 - Noted residue buildup along the interior vats of the 3 compartment sink. Also observed residue buildup on the drainboard (cleanside) attached to the chemical dishmachine. Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment; utensils; raw food; etc. shall be cleaned before use; throughout the day to prevent recontamination of equipment and utensils; and at least every 24 hours if used.
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)- Detail cleaning needed along the bottom storage shelves in the prep area; the interior surface of the hot hold cabinets; the top surface of the chemical dishmachine and storage rack inside hot hold cabinets and reach in coolers. Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. INCREASE FREQUENCY OF CLEANING.
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; Observed an accumulation of grime build-up underneath the deep fryer units and central prep table. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them 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
6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking (C)- Found a cup of half eaten yogurt in the walk in cooler being stored along with retail food items. Areas designated for employees to eat and drink; shall be located so that food; equipment; linens; single service/use items are protected from contamination. 6-305.11 Designation - Dressing Areas and Lockers (C)- Observed employee actively using their cell phones while handling food on the line. Also noted employee storing personal cell phones along the make lines. Designate and use an area for the orderly storage of employees' clothing and possessions.
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 30, 2026 · Original Source