1 - Inspection
Aug 12, 2026
Official score: 96.5 · Understand this area’s scale
5 recorded violations
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16(A)(2); Priority; [Repeat] Boiled egg whites in the main reach-in cooler was observed holding around 44F. Cooked zucchini strips in the flip top cooler was 44F. Maintain TCS foods in cold holding at 41F or less. CDI- items were cooled down.
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] A container of pizza sauce (main kitchen); half & half and heavy cream (shared reach-in cooler) and trays of cooked pork belly (shared walk-in cooler) were observed without dates. A FOOD requiring date marking shall be discarded if it exceeds seven days (except time that it is frozen); is not labeled; or is marked with a date that exceeds seven days. CDI- known dates were added. Big improvement on date marking.
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
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111 Controlling Pests; A few flies observed on the kitchen. The PREMISES shall be maintained free of insects; rodents; and other pests.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-307.11; Core; [Repeat] Food being stored in the dry storage area upstairs is in an unapproved storage area. The ceiling is not properly enclosed and exposed duct work is present. FOOD shall be protected from contamination that may result from a factor or source not specified under Subparts 3 301 - 3 306.
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
Physical facilities installed; maintained & clean
Inspector’s notes
6-201.11; Core; [Repeat] The flooring in the upstairs dry storage room is made of plywood and not easily cleanable. Except for antislip floor coverings or applications that may be used for safety reasons; floors; floor coverings; walls; wall coverings; and ceilings shall be designed; constructed; and installed so they are SMOOTH and EASILY CLEANABLE.
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, Aug 12, 2026 · Original Source