1 - Inspection
Sep 25, 2026
Official score: 97 · Understand this area’s scale
4 recorded violations
Official wording
Proper eating; tasting; drinking or tobacco use
Inspector’s notes
2-401.11(B) - Employee beverage canister was sitting on the food prep counter. Employees may drink from a closed beverage container if the container is handled to prevent contamination of the employee's hands; the container; food; clean equipment; utensils and linens; and unwrapped single-service and single-use articles. CDI- Beverage moved to a lower shelf.
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 separated & protected
Inspector’s notes
3-302.11(A)(1) In the walk-in cooler; raw eggs were on an upper shelf above ready to eat foods. Separation; Packaging & Segregation; Raw animal food and Ready to Eat FOOD shall be protected from cross contamination (except when frozen in original commercial packaging) by separating raw animal FOODS during storage; preparation; holding; and display from READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH; or other raw READY-TO-EAT FOOD such as fruits and vegetables; and unwashed produce. CDI- Eggs were moved to a lower shelf.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Proper reheating procedures for hot holding
Inspector’s notes
3-403.11(A) (D) Foods stored on the counter top steam table was not properly reheated and hot held. Temp range for the foods were 109-114F degrees. TCS FOOD that is cooked; cooled; and reheated for hot holding shall be reheated so that all parts of the FOOD reach 165°F for 15 seconds within 2 hours. P CDI- Foods were reheated to 165F degrees and hot water was added to the steamtable.
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
3-501.18 Cook line refrigerator had foods that had exceeded 7 day storage. These foods were ready to eat and required temperature. A FOOD requiring date marking shall be discarded if it exceeds seven days (except time that it is frozen); is not labeled; or is marked with a date that exceeds seven days. P CDI- Foods exceeding 7 days were discarded.
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 record from Wake County Environmental Services, Sep 25, 2026 · Original Source