1 - Inspection
Sep 10, 2026
Official score: 96 · Understand this area’s scale
6 recorded violations
Official wording
Food separated & protected
Inspector’s notes
3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P)- Inside the walk-in freezer; observed a re-wrapped pan of raw chicken stored above re-wrapped bags of raw shrimp. On the make line; observed a container of raw shelled eggs stored above chopped vegetables. Store raw animal proteins/meats according to the proper hierarchy of storage; with raw chicken always stored at the bottom of the hierarchy. Ready-to-eat food items; such as produce; must always be stored above raw meat items. Refer to the guidance poster as needed. CDI Items were rearranged during the inspection.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111 Controlling Pests (Pf)- Noted multiple flies throughout establishment. Control pest as needed. Increase frequency of cleaning. 6-202.15 Outer Openings; Protected (C)- Noted back screen door significantly damaged and no longer fits to frame. Replace damaged screen door to prevent the entry of rodents or pests.
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 Food Storage-Preventing Contamination from the Premises - Observed soiled serving bowls containing raw chicken residue/drippings stored directly above a container of chopped vegetables on the make line. Food shall be protected from contamination by storing it: (1) in a clean; dry location; (2) where it is not exposed to splash; dust; or other contamination; and (3) at least 6 inches above the floor. Food in packages and working containers may be stored less than 6 inches above the floor on case lot handling equipment.
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
Washing fruits & vegetables
Inspector’s notes
3-302.15 Washing Fruits and Vegetables (C)- Noted unwashed broccoli directly chopped and transferred to clean container without being thoroughly washed prior to prep. 3-302.15 Washing Fruits and Vegetables (A)Except as specified in par. (B) of this section and except for whole; raw fruits and vegetables that are intended for washing by the CONSUMER before consumption; raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut; combined with other ingredients; cooked; served; or offered for human consumption in READY-TO-EAT form. (B) Fruits and vegetables may be washed by using chemicals as specified under sec. 7 204.12.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Non-food contact surfaces clean
Inspector’s notes
4-602.13; Core; Noted mobile prep carts; commercial fans; dry storage wire racks and the lower shelves through prep kitchen are soiled/ dirty. Nonfood contact surfaces of equipment shall be cleaned at the frequency to preclude accumulation of soils.- Please clean storage spaces near the back of the prep kitchen and do so more often.
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
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C) - Various ceiling tiles missing or displaced throughout the prep kitchen area. Also noted detail cleaning needed for the floor spaces near the back of the prep kitchen. Floors; walls; and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.
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 record from Wake County Environmental Services, Sep 10, 2026 · Original Source