1 - Inspection
Oct 13, 2026
Official score: 93.5 · Understand this area’s scale
10 recorded violations
Official wording
Food separated & protected
Inspector’s notes
3-302.11; Priority - Raw shell eggs were stored above bottles of water in walk-in cooler. Raw fish was stored above ready-to-eat foods in refrigerated make line bottom. Raw meats; seafood; poultry; etc. shall be stored to prevent contamination of ready-to-eat foods. CDI by properly storing foods.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Proper hot holding temperatures
Inspector’s notes
3-501.16 (A)(1); Priority - Two large containers of rice stored on stove top were less than 135F in various parts of rice in both containers (see temperature chart). Except during preparation; cooking; or cooling; or when time as a public health control is used; hot TCS* foods shall be maintained at 135°F or above. CDI by properly reheating rice.
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); Priority - Some cold TCS* foods were above 41F (see temperature chart). Except during preparation; cooking; or cooling; or when time as a public health control is used; cold TCS* foods shall be maintained at 41F or less. CDI by properly refrigerating foods.
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
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority Foundation - A few wiping cloth buckets marked "Detergent" actually had chlorine sanitizer in them. Working containers of cleaners; sanitizers; etc. taken from bulk supplies shall be properly labeled with their contents. CDI by properly labeling buckets as "Sanitizer".
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyOfficial wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15(A); Priority Foundation - Observed portioned bags of pasta cooling in container with about 6 inch food depth. TCS* foods shall be cooled by using shallow containers/pans (2-4 inch food depth); ice-water baths with frequent stirring; using rapid cooling equipment (cooling wands; freezer; etc.); and/or loosely covering or completely uncover cooling foods is there's no overhead contamination. CDI by changing cooling methods for faster cooling (placing in freezer with shallower food depth in pan).
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
Thermometers provided & accurate
Inspector’s notes
4-204.112; Core - No thermometers were located on inside or outside display of two refrigerated make line units. Indicating or recording thermometers shall be located in the warmest parts of refrigerators (on inside or outside display). Provide required indicating thermometers that are accurate to plus or minus 3 degrees F. Air temperature shall be 41F or less.
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
Food properly labeled: original container
Inspector’s notes
3-302.12; Core - Some squeeze bottles of dressings; sauces; oil; etc. were not properly labeled with their contents. Containers of foods not easy to recognize shall be labeled with the names of their contents. Properly label bottles of foods.
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; Core - One bucket of wiping cloth sanitizer had chlorine concentration less than 50 ppm. Also; some soiled wiping cloths were hanging on aprons/clothing of a few kitchen workers. Moist/soiled in-use wiping cloths shall be kept in approved (at proper concentration) clean sanitizer between uses. Store in-use moist/soiled wiping cloths 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
Utensils; equipment & linens: properly stored; dried & handled
Inspector’s notes
4-903.11(A)(B) and (D); Core - Many clean dishes/bowls on storage shelving and counter tops had food contact surfaces unprotected and uncovered. A few dishes/bowls had debris in/on them. Some bowls were stacked while wet. Ice bucket was stored with food contact surface up and unprotected (water at bottom). Clean equipment and utensils shall be stored with food contact surfaces covered or items inverted on clean surfaces. If wet; they shall be stored in self-draining position to air dry. After cleaning and sanitizing; store clean dishes/utensils covered or inverted and separated and in self-draining position.
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
Garbage & refuse properly disposed; facilities maintained
Inspector’s notes
5-501.115; Core - Just outside back door of facility; observed accumulation of many chairs; furniture; etc. Trash/recycling enclosures and areas shall be kept clean and free of unnecessary items. Have property manager or other party promptly remove accumulated items and properly dispose of them.
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, Oct 13, 2026 · Original Source