1 - Inspection
Jul 16, 2026
Official score: 95.5 · Understand this area’s scale
4 recorded violations
Official wording
Required records available: shellstock tags; parasite destruction
Inspector’s notes
3-402.11 Parasite Destruction (P) Noted Parasite Destruction form missing for salmon; which is provided undercooked. Except for molluscan shellfish; Tuna; aquacultured fish; or fish eggs that have been removed from the skein and rinsed; before service or sale in READY-TO-EAT form; raw or partially cooked FISH shall be (1) Frozen and stored at a temperature of -4F or below for a minimum of 168 hours (2) Frozen at -31F or below until solid and stored at -31F or below for a minimum of 15 hours or (3) Frozen at -31F or below until solid and stored at -4F or below for a minimum of 24 hours. CDI- PIC able to contact supplier for an updated Parasite Destruction form at the end of the inspection.
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
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A)(2) and (B); Priority; Observed multiple items (see chart above) that were above 41 degrees F inside the tall reach in cooler unit. - TCS foods being stored for cold holding shall maintain a temperature of 41 degrees F or less. Noted tall reach in cooler overly congested with food items due the adjacent prep cooler being down. Temperature on unit was adjusted. Some items voluntarily discarded while others were monitored ensuring the temperature in unit went down. Discussed having prep cooler repaired to relieve overuse of the tall reach in cooler unit. Verification visit shall be made 7/21 to ensure repairs and adjustments completed to refrigerator units.
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
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
4-501.11; Core; Maintain equipment in good repair. Noted back-end prep cooler no longer working and the central tall reach in cooler over congested due to lack of available refrigeration storage. Ensure all cooler units are properly working.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
5-205.15 Maintain a plumbing system in good repair. The cold water faucet handle is no longer working for back-end handwashing sink.
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, Jul 16, 2026 · Original Source