1 - Inspection
Jul 16, 2026
Official score: 93 · Understand this area’s scale
7 recorded violations
Official wording
Food separated & protected
Inspector’s notes
3-302.11(A)(1) Separation; Packaging & Segregation; Raw animal food and Ready to Eat - P FOOD shall be protected from cross contamination (except when frozen in original commercial packaging) by separating raw animal FOODS during storage; preparation; holding; and display from READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH; or other raw READY-TO-EAT FOOD such as fruits and vegetables; and unwashed produce. Raw tomahawk steak stored over several large bins of cooked chicken wings inside walk-in cooler. CDI: Steak removed during inspection. 3-302.11(A)(4)-(B)(5) Separation; Packaging & Segregation; environmental contamination C: (A) Except when actively cooling - FOOD shall be protected from cross contamination by storing the FOOD in packages; covered containers; or wrappings. Several uncovered large containers of food inside reach-in cooler.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-601.11(A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (Pf): Food debris and date marking sticker observed on dishes stored as clean. CDI: Soiled dishes removed and sticker peeled off during inspection.
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) Except during preparation; cooking; or cooling; or when TPHC is used TCS FOOD shall be maintained at 41F or less. (P): Salsa; corn salsa and other TCS items in ice bath cold-hold top were above 41F. Observed majority of ice in this ice bath basin had melted and did not thoroughly encase the containers to provide thorough cold-holding. CDI: Food discarded during inspection and replaced with new product. More ice added to basin. Reminder to monitor ice levels with frequent temperature checks to use effectively. Repeat points will be taken if violation continues.
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
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11 Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. (Pf): Several spray bottles of chemical cleaners without identifying labels present. CDI: Labels added during inspection.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyOfficial wording
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-202.15;Core; Outer Openings; Protected; Several flies observed in back kitchen area of facility. Repeat points will be taken if violation continues.
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
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
4-501.11 Good Repair and Proper Adjustment - Equipment (C) Rust observed on shelving units inside walk-in cooler. 4-501.12 Cutting Surfaces: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED; or discarded if they are not capable of being resurfaced. Observed deep; dark scratching to cutting board surfaces where debris is collecting.
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
Non-food contact surfaces clean
Inspector’s notes
4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils; Core; Thorough cleaning needed of interior surfaces of reach-in coolers and two door reach-in freezer; shelving in walk-in cooler and exterior surfaces of flip-top cooler where debris is collecting. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust; dirt; food residue and other debris. Clean these areas more frequently. Repeat points will be taken if violation continues.
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 16, 2026 · Original Source