1 - Inspection
Jul 9, 2026
Official score: 94 · Understand this area’s scale
8 recorded violations
Official wording
Required records available: shellstock tags; parasite destruction
Inspector’s notes
3-203.12; Priority Foundation; All shellstock tags were missing the date last sold/'out' date. The date when the last shellstock from the container is sold or served shall be recorded on the tag or label and kept for 90 days. CDI - Dates known and added by PIC. Reminded PIC of record keeping requirements for shell stock. No point taken today.
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 cooking time & temperatures
Inspector’s notes
3-401.11(A); Raw Animal Foods-Cooking; Priority; Observed grill employee take chicken off the grill for service. Chicken measured 149 - 150F. Raw chicken shall have a final cook temperature of at least 165F for 15 seconds. CDI- chicken was placed back on the grill and heated to 170F for final cook. Ensure raw animal foods that require cooking are reaching safe final cook temperatures. Use thermometer to verify if unsure.
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 cold holding temperatures
Inspector’s notes
3-501.16(A)(2); Priority; Several TCS food items in the fliptop unit in main kitchen were holding above 41F (see temp chart). CDI- items out of temperature for an undetermined amount of time were voluntarily discarded. Other foods prepared this morning were relocated to walk-in cooler. The reach-in portion is holding foods at correct temperature. Hot air draft above unit may be contributing to warm temperatures in the fliptop portion when open. Evaluate cooler placement/air draft or keeps foods covered to maintain temperature. Cold holding has been marked out on the last 2 inspections. Full points taken for repeat violations.
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; A container of milk with an open date of 6/24 and a bottle date of 7/2 was observed in the tall reach-in cooler. Ready-To-Eat; Time/Temperature Control for Safety (TCS) Food shall be discarded after 7 days in refrigeration. The day of preparation or opening shall count as day 1. CDI- product was voluntarily discarded. All other products/date marking were within date. No points taken today.
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
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; Ice cream tubs were observed on walk-in freezer floor. Store food in a clean; dry location; where it is not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. CDI- ice cream was delivered this morning and PIC placed ice cream on shelving during inspection. No point taken.
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
In-use utensils: properly stored
Inspector’s notes
3-304.12 (F); Core; Serving utensils were stored in water at 86F in serving kitchen. Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135F and cleaned at least every 24 hours or when container has accumulated soil or residue. CDI- water was drained.
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); Observed ice wands stored on top of the ice machine where dust was present. Clean equipment and utensils shall be stored in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. CDI- ice wands were sent to be washed and top of ice machine was cleaned and sanitized. Ice wands come into direct contact with food and shall be stored in a manner that protects them from contamination.
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; Single-service/single-use containers stored with the food-contact surface exposed on a shelf above the makeline. Store inverted to prevent contamination until use; or in original protective packaging. CDI- containers inverted.
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 record from Wake County Environmental Services, Jul 9, 2026 · Original Source