1 - Inspection
May 12, 2026
Official score: 98 · Understand this area’s scale
5 recorded violations
Official 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. observed dicer for tomatoes with tomatoes skin in between plastic gromet and metal dice blade. Item was placed in three compartment sink for proper cleaning.
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 date marking & disposition
Inspector’s notes
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed mashed potatoes in cold drawer that did not have a date for when the food item was prepared or date of discard. CDI by printing correct label off for food item. 3-501.18 Discard the food requiring date labels once time/temperature window has expired; if it is not been labeled; or if the label is incorrect. -P Observed brochette tomato mix in cold drawer that had a discard date of 5/11 at end of day. Food item was discarded during inspection. ensure all date marks on food items are tracked to prevent holding food items past the discard date.
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
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14 Wiping Cloths; Use Limitations (C) Sanitizer in buckets in front prep area were registering at 100 ppm (quaternary ammonia). Hold in-use wiping cloths in properly concentrated sanitizer between uses. Corrected During Inspection - PIC changed solution in all containers during inspection. EC informed that cloths need to be wet prior to placing in container to prevent cloths from soaking up sanitizer concentration and lowering ppm count.
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
Utensils; equipment & linens: properly stored; dried & handled
Inspector’s notes
4-901.11(A) Core;one stack of pans were stacked while still wet. Air dry equipment and utensils after cleaning and sanitizing. CDI-pans were rearranged to allow air drying.
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
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C) Recommend repaining and sealing concrete where floor drain is near dish machince to prevent food debris from getting trapped underneath flaking sealant.
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 12, 2026 · Original Source