1 - Inspection
Jun 17, 2026
Official score: 98 · Understand this area’s scale
4 recorded violations
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-601.11 (A); Priority Foundation; Several metal containers stored as clean were soiled with dried food residue and debris. The meat slicer had food residue on it from previous use. Food-contact surfaces of equipment shall be clean to sight and touch. CDI - Items moved to be thoroughly cleaned; slicer was also cleaned.
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 cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Cut tomato slices stacked together and cooling in a deep; sealed container in the walk-in cooler were not cooling fast enough. No temperature change observed after 30 mins (46- 47F). Cooling shall be accomplished by placing food in shallow pans; in thinner portions and leaving vented or uncovered. Use ice baths when needed for hot foods. CDI- cut tomato was placed in a shallow pan for cooling and left uncovered.
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
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; Sugar packets and individual packets of jam were stored directly under the towel dispenser near service area handwashing sink. Food shall be protected from contamination by storing the food in a clean; dry location; where it is not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. CDI- manager removed these items which are not normally in this location. No point taken.
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); Several stacks of clean plates were stored on a shelf with the food-contact surface exposed. Store clean equipment covered or inverted. Plates may be covered with clean linen if they cannot be inverted. No point taken.
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 record from Wake County Environmental Services, Jun 17, 2026 · Original Source