1 - Inspection
Jun 9, 2026
Official score: 91.5 · Understand this area’s scale
9 recorded violations
Official wording
Proper eating; tasting; drinking or tobacco use
Inspector’s notes
2-401.11 (B); Employee beverage observed on the shelf with clean dishes. Employees may drink from a closed beverage container if the container is handled to prevent contamination of the employee's hands; the container; and exposed food; clean equipment; utensils and linens; and unwrapped single-service and single-use articles. Remove drink.
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-contact surfaces: cleaned & sanitized
Inspector’s notes
4-601.11 (A); Priority Foundation; [Repeat] Metal and clear pans; plates and utensils stored clean observed with food debris. Food contact surfaces shall be clean to sight and touch. CDI: Placed in dish washing area for rewashing. 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); Priority; [Repeat] Several TCS foods (onions & peppers; corned beef; saurkraut; etc.) in the cooler drawers beneath the grill was holding at between 48-55F. Maintain TCS foods in cold holding at 41F or less. TCS food items were voluntarily discarded by PIC. Have this cooler serviced but; in the meantime do not store TCS food items in this cooler. Verification required- EC will return on Friday; June 12th to verify that the cooler has been fixed.
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] Macaroni noodles; Parsley cream; cooked shrimp; corned beef; cabbage croquettes; roasted chicken and au jus were all either being held beyond 7 days or held without dates. Discard the food requiring date labels once time/temperature window has expired; if it is not been labeled; or if the label is incorrect. CDI- food items beyond 7 days were voluntarily discarded by PIC. Food items without dates were allowed to be dated if made within 7 days (next occurrence will result in immediate discard).
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
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority Foundation; [Repeat] A Chemical spray bottle filled with a green liquid was observed without a label. 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. CDI- PIC was unable to identify the liquid and chose to discard.
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
In-use utensils: properly stored
Inspector’s notes
3-304.12; Core; Spoon handle was in contact with sauce sitting in the prep cooler. . During pauses in FOOD preparation or dispensing; FOOD preparation and dispensing UTENSILS shall be stored: with handle and stored where the handle does not touch the food.
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
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
4-202.11; Priority Foundation; baskets used to reheat corned beef in the au jus have broken wires along the food surfaces. Multiuse FOOD-CONTACT SURFACES shall be SMOOTH; and Free of breaks; open seams; cracks; chips; inclusions; pits; and similar imperfections. CDI- Damaged baskets voluntarily discarded by PIC during inspection 4-501.12; The cutting boards also used as prep surfaces in the kitchen are heavily soiled and in need of resurfacing or replacement. Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. CDI- one cutting board was replaced during the inspection. 4-501.11; The low boy cooler is maintaining TCS foods between 48-55F. Maintain equipment in good repair. Have this cooler repaired.
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(C ); [Repeat] Cleaning needed in the prep coolers; microwave; shelving in the walk-in cooler; and around cooking equipment. 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
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12; Core; [Repeat] Cleaning needed of floors under equipment and walls. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
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, Jun 9, 2026 · Original Source