1 - Inspection
May 27, 2026
Official score: 94 · Understand this area’s scale
8 recorded violations
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P). (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (5) At any time during the operation when contamination may have occurred. P (E) Surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not TIME/TEMPERATURE CONTROL FOR SAFETY (TCS) FOOD shall be cleaned: (1) At any time when contamination may have occurred 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Soda machine with soda dispenser spout with heavy accumulation (on the side of the spigots; back; and top surface). Corrected during inspection (CDI) - the soda machine spigots and the surrounding area were cleaned. Repeat - Observed ice machine with pink stain on the ceiling of the machine chamber. Discussed the matter with the person in charge (PIC) - Observed dishwasher with zero chlorine at the end of the cycle run. CDI - the dishwasher reprimed; reran; and checked with a chlorine concentration of 100 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
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety (TCS) Food; Hot and Cold Holding (P) Maintain TCS foods in cold holding at 41F or less. -P - Observed salad bar with green leafy spinach (47F) temperature above 41F. CDI - the spinach involved discard. The ice was added to the salad bar at the spinach location. Repeat.
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 date marking & disposition
Inspector’s notes
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food; Date Marking (Pf) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 3-501.18 Discard the food requiring date labels once time/temperature window has expired; if it is not been labeled; or if the label is incorrect. -P - Walk-in cooler: Observed potato salad with a date mark 6/13/26 that is longer than the 7-day shelf life after unpacking the original package of commercially prepared food. PIC stated that it was a mistake for the date mark to be the manufacturer's expiration date. The salad was unpacked and transferred to the working container yesterday. CDI - the potato salad re-date mark to reflect yesterday's unpacked date.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsOfficial wording
Personal cleanliness
Inspector’s notes
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring; such as a wedding band; is allowed. 2-402.11 Use head coverings; beard guards and clothing to restrain body hair from contacting exposed food; equipment; and utensils. - Observed 2 food handlers with wristband jewelry/watch on arm while handling food - Observed 1 food handler with no hair restraint. Discussed the matter with PIC.
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
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
4-501.11 Maintain equipment in good repair. (B) EQUIPMENT components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturer's specifications. - Observed the walk-in cooler door with no self-closing. Discussed the matter with PIC.
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
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf - Observed quat sanitizer test kit with water stain(damage). CDI - PIC presents the receipt test strip order for delivery tomorrow.
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
Toilet facilities: properly constructed; supplied & cleaned
Inspector’s notes
5-203.12 Toilets and Urinals (C) - Observed toilet with low flush and not flushing properly; and needs to be reevaluated and readjusted. Discussed the matter with PIC.
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) 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. - Observed litter on the ground near the shared dumpsters; and the dumpster door was not closed. Discussed the matter with PIC. Repeat.
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, May 27, 2026 · Original Source