1 - Inspection
May 27, 2026
Official score: 96 · Understand this area’s scale
4 recorded violations
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-601.11 (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (Pf) Table mounted can openers with visible food residue on the blade portion and inside inner compartment. CDI: Can openers moved to be cleaned. Note that these can openers require a screw driver to open - consider purchasing ones that have a twist knob for more convient cleaning. 4-602.11 Equipment food-contact surfaces and utensils - Frequency (E) Except when dry cleaning methods are used; surfaces of UTENSILS and EQUIPMENT contacting nonTCS FOOD shall be cleaned: (1) At any time when contamination may have occurred; (2) At least every 24 hours for iced tea dispensers and CONSUMER self-service UTENSILS such as tongs; scoops; or ladles; (3) Before restocking CONSUMER self-service EQUIPMENT and UTENSILS such as condiment dispensers and display containers; and (4) In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers; cooking oil storage tanks and distribution lines; BEVERAGE and syrup dispensing lines or tubes; coffee bean grinders; and water vending EQUIPMENT: (a) At a frequency specified by the manufacturer; or (b) Absent manufacturer specifications; at a frequency necessary to preclude accumulation of soil or mold. Ice machine inside soiled with black residue buildup near chute where ice is dispensed and pink residue along back wall of ice basin Enclosed components of equipment shall be cleaned at a frequency necessary to prevent buildup of soils or residues. Clean the ice machine more frequently. Discussed setting a cleaning schedule for the ice machine with PIC today. Drink nozzles at soda machines observed with dark residue inside.
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
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Several white cutting board surfaces at food prep stations were observed darkly stained with deep scratches that prevent thorough cleaning. Please have these cutting boards replaced or resurfaced. 4-501.11 Good Repair and Proper Adjustment - Equipment (C) Several shelving units inside reach-in coolers are beginning to rust.
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; Shelving bottoms on make line; gaskets on coolers; sides of make line equipment and space under grill on top of drawer cooler with grease and food residue buildup. Soot and grease accumulation observed on hood ventilation system. Exterior surface of large ice machine with visible growth residue on doors. Walk-in cooler shelving and vents with food debris and dust buildup. Non-food contact surface shall be kept free of a buildup of dirt; dust; food residue and other debris. Clean these areas more frequently. Please have kitchen thoroughly deep cleaned.
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 Several walls with food splatter build-up and ceiling tiles with dust accumulation. Flooring between rows of grill equipment and under ice machine with dark build-up. Physical facilities shall be cleaned as often as necessary to keep them clean. Please have walls and floors throughout facility thoroughly cleaned.
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, May 27, 2026 · Original Source