1 - Inspection
Jul 21, 2026
Official score: 95.5 · Understand this area’s scale
7 recorded violations
Official wording
Food separated & protected
Inspector’s notes
3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P); Raw eggs were stored behind ready to eat food items in a prep top cooler where the were required to be handled above the ready to eat food in order to obtain them. In order to prevent cross contamination; raw animal food shall be properly separated from ready to eat food. CDI- Food was properly stored as needed.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P); While large improvements have been made since last inspection; portions of sliced cheese were being held too highly above their fill lines and were above 41F (see temperature chart). Potentially hazardous food being held cold shall remain at 41F or below. CDI- Food was taken to closed refrigeration to be cooled before a 4 hour period elapsed.
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; Core; There is a noticeable presence of flies in the facility and around the cook line.The premises shall be maintained free of insects; rodents; and other pests. The presence of insects; rodents; and other pests shall be controlled to eliminate their presence on the premises. EHS recommends increasing pest control for summer months.
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
In-use utensils: properly stored
Inspector’s notes
3-304.12 In-Use Utensils; Between-Use Storage (C); Tongs were being stored inside of a container of lettuce with its handle directly touching the food. If utensils are stored inside of food containers; they shall have handles that are clearly above the food in order to prevent potential contamination.
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
Utensils; equipment & linens: properly stored; dried & handled
Inspector’s notes
4-903.11 (A); (B); and (D) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (C); Clean containers were found stacked closely together while wet. After being cleaned; equipment and utensils shall be stored in a self draining position that allows for air drying. Full deductions will be taken if this item is repeated again.
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; Core; Cutting surface on main cook line had deep scratches and discoloration. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED; or discarded if they are not capable of being resurfaced.
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; Priority Foundation; Test strips for the quat sanitizer could not be located...A test kit or other device that accurately measures the concentration in mg/L (ppm) of sanitizing solutions shall be provided. VR: REHS will verify within 10 days that a testing kit for the quat sanitizer at the 3 comp sink is available.
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, Jul 21, 2026 · Original Source