1 - Inspection
Jul 24, 2026
Official score: 90 · Understand this area’s scale
15 recorded violations
Official wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation - (REPEAT) Cooked small cobs of corn were cooling in covered containers with 6 inch food depth in walk-in cooler (very little ice on product). TCS* foods shall be cooled using shallow containers (2-4 inch food depth); ice-water bath with frequent stirring; adding ice as ingredient; using rapid cooling equipment (freezer; etc.); and/or loosely covering or completely uncovering cooling foods if there's no overhead contamination. CDI by changing cooling method for faster cooling.
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
Food properly labeled: original container
Inspector’s notes
3-302.12; Core - (REPEAT) Some bottles of sauces and containers of dry foods were not labeled with their contents. Containers of foods not easily recognizable shall be labeled with their contents. Properly label containers/bottles of foods. Label them in at least English and any other language if desired.
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
Handwashing sinks supplied & accessible
Inspector’s notes
6-301.11; Priority Foundation - (REPEAT) No soap was available at kitchen employee bathroom (dispenser would not dispense soap). Soap shall be provided at each handsink. CDI by placing soap at handsink. 6-301.12; Priority Foundation - (REPEAT) No paper towels were available at sinks in kitchen bathroom and two wait station handsinks. Paper towels or other approved hand drying device shall be provided at each handsink or group of adjacent handsinks. CDI by providing paper towels at handsinks.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsOfficial wording
Required records available: shellstock tags; parasite destruction
Inspector’s notes
3-203.12; Priority Foundation - (REPEAT) No shellstock tags for raw oysters on the half shell were available from boxes of oysters used in walk-in freezer. Employee stated that the tags on boxes were not saved and boxes were discarded. When the last shellstock is removed from case or container: 1) the date when the last SHELLSTOCK from container is sold or served shall be written on tag (month; day and year); 2) tags shall be retained for 90 days from date recorded; AND 3) record keeping system shall keep tags in chronological order according to written date on tag. CDI by informing PIC of requirement. Adjust record keeping to meet requirements above.
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
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-601.11 (A); Priority Foundation - (REPEAT) Several soiled large food tubs were stored as clean; and some food containers had old stickers on exteriors. Food contact surfaces shall be clean to sight and touch. CDI by placing soiled items at dishwashing area. 4-602.11 (E); Core - (REPEAT) Observed significant gray/black mold build-up on upper interior part of ice storage area and on walls of ice machine. ceiling of ice machine. Equipment such as ice and beverages machines shall be cleaned frequently enough to prevent mold/soil accumulation. Increase cleaning frequency of ice machine interiors.
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); Priority - (REPEAT) Several cold TCS* foods were above 41F (see temperature chart). Unless actively preparing; properly cooling or using approved time as a public health control (TPHC); cold TCS* foods shall be kept at 41F or less throughout entire product. CDI by properly refrigerating foods or placing ice on them.
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 - Several live house flies were in kitchen area. Food establishments shall be free of insects. Rid facility of roaches and flies using methods approved for food service establishments. 6-501.112; Core - Some dead roaches and flies were on shelves below table tops and in floor corners. Insect remains shall be removed to prevent attraction of other insects and pests. Remove dead roaches from facility.
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); Core - At least one soiled/moist wiping cloth was on counter top. Moist in-use wiping cloths shall be kept in approved clean sanitizer between uses. Store in-use wiping cloths in sanitizer as stated above.
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
In-use utensils: properly stored
Inspector’s notes
3-304.12; Core - (REPEAT) Rice scoops were stored in 72F standing water. The handles of several scoops/spoons were touching the food in dry food storage containers and in ice bin below soda dispenser. Several cups without handles were stored inside food containers. During pauses in food preparation or dispensing; dispensing utensils shall be stored on clean; dry surface (and changed every 4 hours if dispensing TCS* foods) OR in hot water at 135F or above OR in food with handles extended out of food. Properly store food dispensing spoons/scoops. Only use scoops/spoons with extended handles to dispense foods--not cups without handles.
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
4-901.11 (B); Core - (REPEAT) Observed employee using cloth towel to dry the food containers/pans that had just come out of dish machine. After cleaning and sanitizing; equipment and utensils shall not be cloth dried. CDI by having employee discontinue using cloth towel to dry containers and air dry them instead. 4-903.11; Core - (REPEAT) Observed several food containers being stacked while wet. Equipment and utensils shall be stored to air dry properly. Separate containers and invert them so they completely air dry before stacking.
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
4-101.19; Core - (REPEAT) Observed paper used to line shelving/table top in a few areas. Equipment nonfood contact surfaces exposed to splashes and spills shall be made of nonabsorbent and smooth materials. Remove paper from shelving and table top. 4-205.10; Core - (REPEAT) When ice bin lid was open at soda dispensing area; soda could still be dispensed from above. Black & Decker food processor was in back food prep area (not approved for commercial food service facilities). Food service equipment shall operate according to manufacturer's specifications. Except for toasters; mixers; hoods; water heaters and microwaves; food service equipment shall meet ANSI/NSF certification or equivalent. Reactivate device on ice bin lid so that when lid is open; soda cannot be dispensed from above; and remove Black & Decker equipment from facility. 4-501.12; Core - Small wood cutting board in kitchen had long crack in it (cracked through). Cutting boards with cracks and scratches shall be resurfaced or replaced if they cannot be easily cleaned and sanitized. Replace damaged cutting board.
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 - (REPEAT) Observed soiled wire and solid metal shelving; shelf/table undersides; table drawers; equipment door handles; tables edges. Equipment nonfood contact surfaces shall be kept clean. Increase cleaning frequency of equipment/surfaces above.
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; Core - (REPEAT) A few food preparation sinks leaked at faucets when water was turned on. Several faucet knobs at dishwashing area 3-compartment sink were very difficult to turn. When they did turn; most had no running water (water had been turned off?). The plumbing system and its components shall be kept in good repair. Repair leaking faucets and ensure knobs at 3-comp sink can be easily turned; providing hot and cold running water where needed.
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
5-501.114; Core - (REPEAT) Outside trash dumpster drain had a missing plug. Trash/recycling receptacles with drains shall have plugs in place. Contact solid waste company to have them replace missing drain plug.
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 - (REPEAT) Metal baseboard in walk-in cooler was corroded in some areas. Caulk was peeling/damaged in vent hood and between some walls and splashguards. Significant ice had accumulated around walk-in freezer door; preventing door from closing completely (metal heat strip around door was not working and door gasket damaged/twisted). Freezer door metal threshold was also damaged. Physical facilities shall be kept in good repair. Repair/replace damaged surfaces; improperly functioning fixtures; replace caulk where needed. 6-501.12; Core - (REPEAT) Observed soiled walls (behind equipment/sinks); flooring under equipment and in corners; and floor drains. Ventilation hood filters had grease build-up. Physical facilities shall be maintained clean. Increase cleaning frequency of surface/fixtures above.
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 24, 2026 · Original Source