1 - Inspection
Jun 23, 2026
Official score: 91.5 · Understand this area’s scale
12 recorded violations
Official 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. 6-301.14 Post a handwash sign at each handsink. - Observed 1 hand sink with no handwashing signage. Corrected during inspection (CDI)- handwashing signage provided. - Observed 1 handsink with a knife stored in it. CDI - the knife was removed from the handsink. Repeat.
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-contact surfaces: cleaned & sanitized
Inspector’s notes
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (E) Surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not TIME/TEMPERATURE CONTROL FOR SAFETY (TCS) FOOD shall be cleaned:(1) At any time when contamination may have occurred - Observed 1 of the soda machine dispensers with accumulation and white stains on the nozzles. CDI- the nozzles cleaned. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Chlorine sanitizer concentration shall be between 50 and 200 ppm. - Observed dishwasher at the end of the washing cycle with no chlorine. CDI - the dishwashing and sanitizing will be using a 3-comp sink.
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) Time / Temperature Control for Safety (TCS) Food; Hot and Cold Holding (P) Maintain TCS foods in cold holding at 41F or less. -P - Observed TCS food with temperature above 41F in this area: liquid eggs (43F)at the prep top cooler; sliced tomato (49F) and cooked onions (47F) in the prep top cooler near the hotwell; the diced ham(46F) in the chef drawer. The air temperature of this cooler unit is compliant (40F). Repeat CDI - discussed with the person in charge (PIC) about chilling TCS food in the walk-in cooler before placing the food in the prep cooler. The food that is prepped or portioned and then placed in the prep cooler may not cool properly. The TCS food involved was sent to the walk-in cooler to cool it down.
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 Label all working containers of food (oils; spices; salts; flour; sugar) except food that is easy to identify such as dry pasta. - Observed 1 working container of salt and 1 working container of pepper with no label. Repeat Due to the improvement observed; there is no point at this time.
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
In-use utensils: properly stored
Inspector’s notes
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. - Observed ice cream scoop stored in a container of standing water(120F) with water temperature below 135F. CDI - ice cream scoop restored in a clean; dry place. Repeat
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) Store cleaned equipment; utensils; linens in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. - Observed debris and stains on the bottom of the container that stored clean spoons. CDI - the spoon and container were rewashed.
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)(C) Store single-use and single-service articles in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. - Observed debris and stains at the bottom of a container that stored food paper liners. Discussed the matter with PIC.
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
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.116 Warewashing Equipment; Determining Chemical Sanitizer Concentration (Pf) - Observed dishwasher with no chlorine sanitizer at the end of the cycle run. Verification due by 7/3/26
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(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed heavy accumulation and stains in these area: all hood stacks; under the counter of the cook line; chef drawer framework. Repeat.
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
5-205.13 Scheduling Inspection and Service for a Water System Device (Pf).A device such as a water treatment device or backflow preventer shall be scheduled for inspection and service; in accordance with manufacturer's instructions and as necessary to prevent device failure based on local water conditions; and records demonstrating inspection and service shall be maintained by the PIC. Pf - Observed all the water filters (4) with past due service dates. The last service date mark on the filter was in 2022 and 2023. Verification due by 7/3/26 5-205.15 (B) Leak pipe etc. not imminent threat - Observed leaking in these areas: 2 hand sinks at the front service; 1 hand sink at the dishwashing area. PIC stated the work order was placed.
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
5-501.116; Core; Grease receptacle with oily residue buildup along top and sides of container and along the ground around the container. Soiled receptacles and waste handling units for REFUSE; recyclables; and returnables shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents. Increase cleaning frequency to this area; using dry cleaning methods (paint scraper; paper towels; kitty litter; flat shovel) so not washing oily water into storm drains. Repeat
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; Grout between floor tiles worn down in some area of kitchen with pooled water and debris. Coving missing in some area. Wall board pulling away from wall with gaps in areas throughout kitchen. PHYSICAL FACILITIES shall be maintained in good repair. Floors; floor coverings; walls; wall coverings; and ceilings shall be designed; constructed; and installed so they are SMOOTH and EASILY CLEANABLE. Regrout the floors so smooth and cleanable. Replace the missing coving strips. Fasten down and seal the wall boards. 6-501.12; Core; Residue accumulation along floors under and around equipment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to these areas and clean thoroughly.
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, Jun 23, 2026 · Original Source