1 - Inspection
Sep 23, 2026
Official score: 97.5 · Understand this area’s scale
5 recorded violations
Official wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15 Cooling Methods (Pf); Beef and chick peas were found being cooked down inside of containers with tightly fitted covering. Potentially hazardous food shall be cooled in containers with loose or no covering to allow for cool air transfer. CDI- Covering was partially removed for effective cooling.
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 Food Storage - Preventing Contamination from the Premises (C); Ice is building up on food boxes in the walk in freezer. Food shall be stored in a clean; dry area where it is not exposed to potential contamination.
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
Compliance with variance; specialized process; reduced oxygen packaging criteria or HACCP plan
Inspector’s notes
3-502.12 (F); Reduced Oxygen Packaging; Criteria; Raw pork was found being stored in reduced oxygen packaging (packaged in-house) and was not dated or labeled. Reduced oxygen packing is permitted with no variance if the food is held in ROP for a maximum of 48 hours; but must bed labeled and dated for documentation. CDI- Pork was labeled.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-502.14; Establishment was keeping used oyster shells and running them through the dishwashing machine and keeping them to be re-used later. Except as permitted under G.S. 130A-248(c3); mollusk and crustacea shells shall not be used more than once as serving containers. G.S. 130A-248(c3) states a food establishment may reuse an oyster shell to serve shucked oysters that are cooked; regardless if the shucked oysters are reused in the same shells from which they originated. Establishments must do the following; 1) Posts on the premises a conspicuous sign; clearly legible; and easily readable by the public; advising that the establishment reuses oyster shells to serve cooked oysters. (2) Protects each reused oyster shell from contamination by; at a minimum; doing all of the following on the same day the oyster is removed from the shell: a. Boils the shell for a minimum of ten minutes. b. Thoroughly dries the shell. c. Stores the shell in a covered container that is refrigerated until it is reused. (3) Reuses the shell within 48 hours after the oyster is removed from the shell. CDI- Oysters were voluntarily discarded.
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
6-501.12 Cleaning; Frequency and Restrictions (C); Ceiling ventilation covers above the vegetable preparation sink had dust buildup. Physical facilities shall be cleaned as frequently 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, Sep 23, 2026 · Original Source