1 - Inspection
May 7, 2026
Official score: 95 · Understand this area’s scale
6 recorded violations
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-602.11; Core; Top interior of the ice machine soiled with black accumulation. Black accumulation also present along side panel inside ice machine. Ice machines and enclosed compartments of equipment such as ice makers shall be cleaned at a frequency necessary to preclude accumulation of soil or mold.
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; Walk-in cooler maintaining 45 F ambient; and all potentially hazardous foods in the walk-in holding at 45 F. Additionally; multiple foods stored in the self-service bar holding above 41 F. Refer to temperature chart. TCS (Time/Temp control for safety) foods in cold holding shall be maintained at 41 F or less. CDI - Walk-in cooler adjusted to a lower setting and reached 41 F ambient. Foods in the self-service bar moved to cool rapidly in the freezer.
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
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; A few boxes of food stored on the floor in the walk-in freezer. Food shall be protected from contamination by storing the food in a clean; dry location; where it is not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. Move boxes of food off the floor.
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
In-use utensils: properly stored
Inspector’s notes
3-304.12; Core; A rice scoop stored in water holding less than 135 F. If stored in water; the water shall maintain 135 F or above. Container of water dumped.
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
Non-food contact surfaces clean
Inspector’s notes
4-601.11(B) and (C); Core; Walk-in cooler gasket soiled with black accumulation. Walk-in cooler fan guards soiled with dust and debris. The interior of the lowboy cooler in the bar area (used for the storage of dry foods) soiled with food; dirt and debris. The white shelving in the Mongolian grill area is soiled with food and debris; more frequent & thorough cleaning is needed. Surfaces of equipment shall be kept free of an accumulation of dirt; food residue and other debris. Increase cleaning frequency.
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
6-501.11; Core; The majority of the ceiling tiles that were in dis-repair have been replaced. However; a ceiling tile is missing from above the water heater; and the ceiling tile above the prep sink is stained/water damaged. Physical facilities shall be maintained in good repair. Identify source of leak; repair leak; and replace ceiling tile above prep sink. Obtain a ceiling tile for above the water heater.
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 7, 2026 · Original Source