1 - Inspection
Sep 9, 2026
Official score: 95 · Understand this area’s scale
6 recorded violations
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) Handwashing sink on make-line was used for storage of tongs at start of the inspection. A handwashing sink shall be maintained so that it is accessible and may not be used for purposes other than handwashing. CDI: Tongs removed and sent to dish machine.
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 (C) Interior wall of ice machine had light accumulation of black residues. Ice makers and beverage dispensers shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Clean ice machine more frequently.
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 hot holding temperatures
Inspector’s notes
3-501.16 (A) (1) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Gravy; hollandaise; ; chorizo; and queso were maintained below 135F in hot box. Temperature controlled for safety foods shall be maintained at 135F or greater. CDI: Gravy; hollandaise; and queso were voluntarily discarded by PIC. Chorizo was sent to flat top to rapidly reheat to 165F.
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
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19 Time as a Public Health Control (Pf) PIC stated that facility has begun maintaining chicken and potatoes using time as a public health control. Fried chicken and house potatoes were not labeled with the time of temperature removal. Facility did not have written procedures for usage of TPHC. When using time as a public health control; the food in unmarked containers or packages; or marked to exceed a 4-hour limit shall be discarded. When using time a public health control; the food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. CDI: PIC provided with TPHC template. Potatoes voluntarily discarded and label added to chicken.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Consumer advisory provided for raw/ undercooked foods
Inspector’s notes
3-603.11 Consumption of Animal Foods that are Raw; Undercooked; or Not Otherwise Processed to Eliminate Pathogens (Pf) Facility offers cheeseburger on kid's menu offered raw or undercooked upon request. Partially cooked food such as rare meat may be offered for sale upon consumer request in a ready-to-eat form if the food; if served or offered for service by consumer selection from a children's menu; does not include comminuted meat. REHS will verify that facility is taking steps to remove consumer advisory from ground beef products on children's menu.
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
Utensils; equipment & linens: properly stored; dried & handled
Inspector’s notes
4-903.11 (A); (B); and (D) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (C) Metal containers and plates were stacked while wet. Utensils shall be stored in a self-draining position that allows air drying. Air dry all dishes before stacking them 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 record from Wake County Environmental Services, Sep 9, 2026 · Original Source