1 - Inspection
Aug 10, 2026
Official score: 94.5 · Understand this area’s scale
8 recorded violations
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
5-205.11(B); Priority Foundation; At the start of the inspection; handwashing sink was used to store a knife and cloth. A handwashing sink may not be used for purposes other than handwashing. CDI- Items were removed from the handwashing sink basin.
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
Proper cold holding temperatures
Inspector’s notes
3-501.16(A)(2); Priority; All TCS foods in walk-in cooler and prep cooler on the line found holding above 41F. Ambient air of walk-in cooler temped at 50F while the ambient air of the prep cooler temped around 55F. Maintain TCS foods in cold holding at 41F or less. CDI- All TCS foods that were temperature abused in these refrigeration units were voluntarily discarded and refrigeration technician showed up during the inspection to conduct necessary repairs. He stated that the condenser unit for both the walk-in cooler and prep cooler were extremely dusty and could be due to the kitchen being so hot. EHS will return tomorrow morning to verify cooler temperatures.
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 cooling methods used; adequate equipment for temperature control
Inspector’s notes
4-301.11; Priority Foundation; Walk-in cooler and prep cooler on the make line are unable to hold foods at safe temperatures. The only equipment capable of holding food at 41F and below are the refrigerated drawers under the grill and the walk-in freezer. Equipment for cooling and holding cold food shall be sufficient in number and capacity to provide correct food temperatures (41F or below). CDI- Refrigeration technician visited during the inspection and was able to begin necessary repairs. EHS will return tomorrow morning to verify cooler temperatures.
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; Core; Several flies observed in back prep area of kitchen. The premises shall be maintained free of insects; rodents; and other pests. The presence of insects; rodents; and other pests shall be controlled to eliminate their presence on the premises by eliminating harborage conditions. Increase pest control measures.
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; Core; Crate of individual pizzas were found on the floor in the walk-in freezer along with a bucket of sauce. In the back prep area; found a bag of maseca on the floor. Food shall be protected from contamination by storing the food in a clean dry location at least 6 inches above the floor. CDI- Containers of food were relocated above the floor. 3-305.12; Core; Ice has accumulated in a container of prepped vegetables in the walk-in freezer directly under the evaporator unit. Food may not be stored under leaking water lines; under lines on which water has condensed; or under other sources of contamination. Place a container under the unit to catch the drip until unit is repaired and functioning as intended. CDI- Vegetables were voluntarily discarded.
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); Core; Metal food containers and bowls that were stored as clean in the warewashing area were found stacked while still wet. Cleaned equipment and utensils shall be stored in a self draining position that allows air drying. Ensure these containers are completely dry before stacking together.
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
4-101.11; Core; Molcajete bowls made from lava rock are pitted and not approved for direct food contact. Molcajete bowls are used for one menu item. Food contact surfaces must have a smooth; easily cleanable surface. Ensure these bowls are not used for food that is served to the customers.
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; Core; Discharge pipe under handwashing sink in warewashing area leaks water when water flows through. A plumbing system shall be maintained in good repair. Ensure plumbing under this handwashing sink is repaired.
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 record from Wake County Environmental Services, Aug 10, 2026 · Original Source