1 - Inspection
Mar 17, 2026
Official score: 94 · Understand this area’s scale
12 recorded violations
Official wording
Proper eating; tasting; drinking or tobacco use
Inspector’s notes
2-401.11 Eating; Drinking; or Using Tobacco (C) - Noted Employee box of Cheeze-its stored neared the front-end prep area. Ensure employee beverages are stored separate from employee personal items. This is a repeat from the last inspection
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
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-601.11 (A); Priority Foundation; Noted soiled butcher knives stored as being clean near the self serve station and dish machine area. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI-Noted utensils taken back to dishpit for rewashing.
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 hot holding temperatures
Inspector’s notes
3-501.16(A)(1) ; Priority; Brisket measuring between 124-120 F in the hot hold cabinet. According to PIC; brisket was cooked 2 hours prior to inspection. Keep all TCS food at or above 135F when held hot. CDI- Brisktet was reheated and placed back into hot holding.
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
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111 Controlling Pests (Pf)- Noted gnats in the dining room and prep kitchen area. Keep the premises free of insects; rodents; and other pests.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial wording
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14(B)- Sani bucket of Sink and Surface sanitizer is reading below 0 ppm. Maintain Sink and Surface sanitizer between 272-700 ppm DDBSA. Hold in-use wiping cloths in properly concentrated sanitizer between uses. CDI- Sanitizer remixed.
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
Washing fruits & vegetables
Inspector’s notes
3-302.15- Observed staff cutting bell peppers without washing vegetables prior to use. Wash fruits and vegetables prior to use.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
4-501.12 Cutting Surfaces (C)- Noted cutting boards are deeply scratched and scored. Replaced cutting boards. Ensure all cutting boards have a smooth surfaces 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
Non-food contact surfaces clean
Inspector’s notes
4-601.11(B) and (C); Core; Noted residue build-up on the lower counter spaces below the cook line station; the basin of the vegetable prep sink and exterior surfaces of the bulk ingredient bins. At the self-serve station noted; residue build up along the interior surface on cabinets and counter surface below the soda machine. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris.
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
Plumbing installed; proper backflow devices
Inspector’s notes
5-205.15 (A) - Noted steady leak underneath the drain line of ware wash sink. Repair not in accordance with law.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsOfficial wording
Garbage & refuse properly disposed; facilities maintained
Inspector’s notes
5-501.113 Covering Receptacles (C)- Noted outside dumpster sliding doors kept opened in between use. Keep sliding doors closed in between use to prevent the attraction of pests.
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; Tile floor in poor repair - Grout missing from various areas throughout the kitchen/service areas. Noteds significant floor tile damage below the deep fryer as well. PHYSICAL FACILITIES shall be maintained in good repair. Operator is working on corrective action plan and repair concurrently.
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 Designation - Dressing Areas and Lockers (C)- Observed an employee jacket hanging across dry storage rack near the back of the prep kitchen.
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 17, 2026 · Original Source