1 - Inspection
Jun 11, 2026
Official score: 93 · Understand this area’s scale
8 recorded violations
Official wording
Hands clean & properly washed
Inspector’s notes
2-301.14 (F); Food employee observed handling raw burgers with gloved hands and then proceeded to handle hamburger buns without handwashing between each task. Wash hands during food preparation; as often as necessary to remove soil and contamination; and to prevent cross contamination when changing tasks. CDI- education given and employee was instructed to wash their hands.
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
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed
Inspector’s notes
3-301.11(B); Priority; Food employee was observed handling ready-to-eat sandwiches coming off the griddle with bare hands. Except when washing fruits and vegetables or when the product will be heated to a minimum temperature of 145F or when the facility has received prior approval; food employees may not contact ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue; spatulas; tongs; SINGLE-USE gloves; or dispensing equipment. CDI- education was given and employee returned items to the griddle for a few seconds.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
More about employee hygiene or health policy issuesOfficial wording
Food separated & protected
Inspector’s notes
3-302.11(A)(1); Priority; [Repeat] A bag of cooked chicken was observed sitting directly on top of another bag of raw chicken. Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. CDI- food items were rearranged according to final cook temperature.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Proper cooling time & temperatures
Inspector’s notes
3-501.14(A); Priority; [Repeat] A container of mashed potatoes cooling in thick portions were holding around 46-47F upon my arrival. Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. CDI- mashed potatoes were divided into smaller portions to rapidly cool.
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
Proper date marking & disposition
Inspector’s notes
3-501.18; Priority; [Repeat] Several hubs of meat loaf (dated 5/26 and 6/2) inside reach-in refrigerator were observed being held past 7 day date marking. After further conversation some of these food items were previously frozen but still exceeded datemarking limits prior to thawing and after. RTE TCS foods exceeding 7 days shall be date marked. CDI: PIC was instructed to discard these items. 3-501.17; Priority Foundation; [Repeat] Several TCS foods (mashed potatoes; brussel sprouts; gravy; crab dip; crab cakes; cooked chicken breast etc.) inside refrigerators and reach ins prepped previous day not date marked. TCS foods held in establishment 24 hrs shall be date marked. CDI: Items date marked. **These items have been mentioned on every inspection over the past 2 years.**
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsOfficial wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; [Repeat] Mashed potatoes cooling in thick portions were observed holding between 46-47F (see item #20). When placed in cooling or cold holding EQUIPMENT; FOOD containers in which FOOD is being cooled shall be: (1) Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and (2) Loosely covered; or uncovered if protected from overhead contamination as specified under Subparagraph 3-305.11(A)(2); during the cooling period to facilitate heat transfer from the surface of the FOOD. .
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
Non-food contact surfaces clean
Inspector’s notes
4-601.11(C ); The shelving in the reach-in coolers were observed with residue accumulation. Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Increase cleaning frequency.
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
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
4-301.14; A small flat top griddle is being used to prepare sandwiches and toast breads. This equipment is creating grease vapors and should be held under a hood system. Hood systems and devices shall be in sufficient number and capacity to prevent grease or condensation from collecting on equipment; walls; and ceilings. The griddle can be used without a hood system but oils; grease or cooking sprays can not be used.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial record from Wake County Environmental Services, Jun 11, 2026 · Original Source