1 - Inspection
Jul 10, 2026
Official score: 95 · Understand this area’s scale
9 recorded violations
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-601.11(A); Priority Foundation; Multiple pans stored as clean with sticker residue remaining. Large can opener and manual dicer with residue accumulation along blade surfaces. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- Pans; dicer; and can opener returned for additional cleaning during inspection. Make sure you use date labels that can be removed cleanly. [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
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A)(2) and (B); Priority; Cold-Holding: In top section of right prep unit; cooked potatoes holding at 49F. When asked PIC stated they have been there all day; but all other TCS foods in this unit at proper temperature. In grill drawer shrimp holding at 54F. When asked PIC stated this item has been there all day; but raw chicken right next to it at good temperature of 35F. In left prep unit; green peas piled high in double-stacked pan at 43F. Recommend not to double-pan this item. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- TCS foods exceeding 41F voluntarily discarded by PIC during inspection.
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
Consumer advisory provided for raw/ undercooked foods
Inspector’s notes
3-603.11; Priority Foundation; Salmon is a cook-to-order item; but is missing the asterisk to tie it to the Consumer Advisory. If an animal FOOD such as beef; EGGS; FISH; lamb; milk; pork; poultry; or shellfish is served or sold raw; undercooked; or without otherwise being processed to eliminate pathogens; either in READY-TO-EAT form or as an ingredient in another READY-TO-EAT FOOD; the PERMIT HOLDER shall inform CONSUMERS of the significantly increased RISK of consuming such FOODS by way of a DISCLOSURE and REMINDER. A DISCLOSURE shall include identification of the animal-derived FOODS by asterisking them to a footnote that states that the items are served raw or undercooked; or contain (or may contain) raw or undercooked ingredients. A REMINDER shall include asterisking the animal-derived FOODS requiring DISCLOSURE to a footnote that states: Consuming raw or undercooked MEATS; POULTRY; seafood; shellfish; or EGGS may increase your RISK of foodborne illness. CDI- PIC educated on requirement. Corrected during inspection; menus reprinted.
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; Multiple boxes of cooking oil observed stored on the floor in the basement prep area. 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 15 cm (6 inches) above the floor. Move these food items up off the floor.
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; Core; Observed cardboard box of cherry tomatoes up on the left prep unit board; and half-filled container of cut cherry tomatoes next to it. When asked; PIC found food handler not aware to wash before cutting produce. 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. CDI- Cut tomatoes voluntarily discarded during inspection and box of whole cherry tomatoes returned to prep room for washing.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
In-use utensils: properly stored
Inspector’s notes
3-304.12; Core; Scoops with handles down into the food in three large bins of flours. During pauses in FOOD preparation or dispensing; FOOD preparation and dispensing UTENSILS shall be stored: in the FOOD with their handles above the top of the FOOD; or In a clean/dry; protected location; or In a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned at a frequency specified in Food Code (every 4 hours). CDI- Scoops adjusted handle-side up during inspection. [REPEAT]
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
Utensils; equipment & linens: properly stored; dried & handled
Inspector’s notes
4-903.11(A); (B) and (D); Core; Several metal pans stored as clean observed stacked wet in dish storage area. Clean EQUIPMENT and UTENSILS shall be stored In a self-draining position that allows air drying; and Covered or inverted. Allow pans to thoroughly air dry before stacking.
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
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(A) and (C); Core; Stack of unwrapped uncovered single-service containers stored food-side up at main prep line. Another couple stacks of unwrapped single service containers stored food-side up on basement wire storage shelf; with debris observed in the top container. Another stack stored food-side down directly on window ledge. SINGLE-SERVICE and SINGLE-USE ARTICLES shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used. CDI- Top soiled container discarded. Parchment paper added under the window sill containers for clean barrier. Remaining containers inverted food-side down during inspection.
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
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.11; Core; One light out over the cook area. Caulk has pulled apart and has black microbial growth down into the caulk around the intake area of the dish machine and at the 3-comp sink. Wall board seam seal strips in dish room damaged with parts missing. Downstairs has some ceiling damage and opened areas by the stairs and above the handwashing sink area; and water damaged ceiling area by the tall reach-in cooler. Basement prep area flooring worn down to bare wood in some areas. PHYSICAL FACILITIES shall be maintained in good repair. Recaulk these areas so smooth and cleanable. Replace the burnt out light. Replace the damaged wall board gap strips. Repair the walls so smooth and cleanable. Repair the flooring so smooth; cleanable; protected. [REPEAT] 6-501.16; Core; Mops stored at service sink floppy mop head side up; where can drain down handle; and no matching mop rack available. After use; mops shall be placed in a position that allows them to air-dry without soiling walls; EQUIPMENT; or supplies. Hang mops to dry after use; floppy mop head side down; so draining into service sink drain. Recommend installing mop rack that can accommodate the mop types in use.
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, Jul 10, 2026 · Original Source