1 - Inspection
Jun 11, 2026
Official score: 96.5 · Understand this area’s scale
5 recorded violations
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (C) Ice machine had accumulations of black residues on the interior baffle. Ice makers and beverage dispensers shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Clean ice machine more frequently.
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) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) All food within grill drawer cool was maintained above 41F. All food within raw cooler was maintained above 41F. Some food within walk-in cooler was maintained above 41F. Temperature controlled for safety foods shall be maintained at 41F or less when held cold. CDI: Food moved onto sheet trays on walk-in freezer to rapidly cool to 41F. Ensure that walk-in cooler door fully seals when shut and closes when not in-use. Do not use grill drawer cooler until it is repaired. Facility will use bags of ice on top of food in raw cooler to maintain raw food at 41F until repairs are complete. PIC stated he will move to maintaining TCS food within raw cooler on existing TPHC procedures.
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
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) Pipe behind walk-in cooler near evaporator was leaking. Rear of grill prep drawer cooler was frozen over and leaking. Equipment shall be maintained in good repair. Repair items listed.
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
4-602.13 Nonfood Contact Surfaces (C) Gaskets and handles of prep coolers and walk-in cooler were soiled with accumulations of food debris. Wheels of food storage carts were soiled with accumulations of grease. Nonfood-contact surfaces shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean areas listed.
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 Cleaning; Frequency and Restrictions (C) Grouting on floors was soiled with thick black residues. Flooring had accumulation of debris under wire racks. Walls near dish machine were soiled with black debris. Physical facilities shall be cleaned at a frequency necessary to keep them clean. Clean areas listed.
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 11, 2026 · Original Source