1 - Inspection
Jul 23, 2026
Official score: 82 · Understand this area’s scale
15 recorded violations
Official wording
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed
Inspector’s notes
3-301.11 Preventing Contamination from Hands (P) Food employee was handling ready-to-eat cooked pancakes with bare hands. Food employees may not contact exposed; ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue; spatulas; tongs; single-use gloves; or dispensing equipment. CDI: Pancakes voluntarily discarded by PIC.
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
Handwashing sinks supplied & accessible
Inspector’s notes
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing (Pf) Employee was using handwashing sink for filling sanitizing bucket with water. CDI: Educational moment. Do not use handwashing sinks for purposes other than handwashing.
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
Food separated & protected
Inspector’s notes
3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P) Employee cracked raw in-shell eggs onto grill line with gloves and began handling cooking utensils; opening grill drawer coolers doors; and handling ready-to-eat shredded cheese without a glove change or handwashing step. Raw meatloaf was stored above ready-to-eat custard in walk-in cooler. Food shall be protected from cross contamination by separating raw animal foods during storage; preparation; holding; and display from raw and cooked ready-to-eat foods. CDI: Employee corrected behavior prior to REHS intervention and employee's hands were washed and gloves were changed. Shredded cheese voluntarily discarded by PIC. Raw beef was relocated to another shelf for storage. PIC educated of requirements when handling raw foods.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial 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) Food storage containers and can opener; stored as clean; were soiled with food debris. CDI: Items were sent to dish pit for further cleaning. 4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (C) Interior of ice machine was soiled with accumulations of black residues around ice chute. Ice makers and beverage dispensers shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Clean ice machine more frequently.
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 cooking time & temperatures
Inspector’s notes
3-401.11 Raw Animal Foods - Cooking (P) Raw turkey sausage was cooked to an internal temperature of 149-152F. Raw turkey shall be cooked to an internal temperature of at least 165F. CDI: Turkey sausage removed from customer plate and placed back onto grill to continue cooking.
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 cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Bulk container of sour cream in server station flip-top was maintained above 41F due to overfilling and double panning. Ham within right-side grill drawer cooler was maintained above 41F likely due to unit being stripped of all gaskets. Temperature controlled for safety foods shall be maintained at 41F or less when held cold. CDI: Sour cream was portioned into multiple containers and placed into walk-in cooler to cool to 41F. Ham was relocated to walk-in cooler to cool to 41F.
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 (C) Flies were present in main kitchen area; back kitchen area; and dish pit. The presence of insects; rodents; and other pests shall be controlled to eliminate their presence by eliminating harborage conditions. Clean floors; walls; ceiling; and equipment to remove harborage conditions.
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
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11 Food Storage - Preventing Contamination from the Premises (C) Food being prepared in back kitchen was stored on food cart below active leak of condensation from center ceiling tiles. Lids of to-go meatloaf in server station tall reach-in cooler were soaked with water. Food shall be protected from contamination by storing food in a clean; dry location where it is not exposed to splash; dust; dirt; or other contamination and at least 6 inches above the floor. CDI: Food and equipment relocated to avoid being dripped onto.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationOfficial 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) Multiple metal containers were stacked while wet after cleaning. Clean equipment and utensils shall be stored in a self-draining position that allows air drying. Separate containers to allow them to air dry before stacking together for storage.
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
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11 (A) and (C) Equipment; Utensils; Linens and Single-Service and Single-Use Articles - Storing (C) Metal single-use pans were not inverted during storage or stored in protective packaging. Open boxes of to-go containers; to-go cups; and other single-service items were stored on the floor in chemical closet. Single-service and single-use articles shall be stored in a manner that prevents contamination until use. Single-service and single-use articles shall be stored in a clean; dry location where they are not exposed to splash; dust; dirt; or other contamination and at least 6 inches above the floor. Store items at least 6 inches above floor. Pans inverted.
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
4-202.11 Food-Contact Surfaces - Cleanability (Pf) Multiple metal containers were heavily dented throughout kitchen. Multi-use food-contact surfaces shall be smooth; free of breaks and seams; free of sharp angles; and accessible for cleaning by being disassembled without tools or with simple tools or without being disassembled. Verification required that all damaged food-contact surface equipment are removed. 4-501.11 Maintain equipment in good repair. Gaskets on multiple prep coolers throughout kitchen were completely removed or were damaged. Walk-in cooler and walk-in freezer doors do not fully seal. Multiple prep coolers were leaking and had condensate pooled on the bottoms of the coolers. Wheels of dish storage racks in dish pit were damaged. Repair items noted.
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) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C) Shelving within prep coolers; gaskets and handles of prep units; exhaust vent panels; and sides of make-line units were soiled with food debris; grease; and other debris. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean areas listed.
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 Maintain a plumbing system in good repair. Back piping near pressure gauge of dish machine was leaking during rinse cycle. Mop sink piping is leaking. Repair plumbing.
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
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C) Wall near the dish pit was damaged with a hole near coved base. FRP wall panel near dish machine was stripped; revealing damaged wooden structure. Cove baseboard near walk-in cooler was damaged. Center ceiling tiles in back kitchen were leaking. Physical facilities shall be maintained in a state of good repair. Repair areas listed.
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) Employee phone was stored on-top of metal container of linens in back kitchen area. Lockers or other suitable facilities shall be provided for the orderly storage of employees clothing and other possessions. Store personal items in designated areas.
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, Jul 23, 2026 · Original Source