1 - Inspection
Jun 30, 2026
Official score: 91.5 · Understand this area’s scale
8 recorded violations
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; [Repeat] PIC does not have a valid food protection manager certification. At least one employee shall be a certified food protection manager during all hours of operation. CDI: list of available classes provided.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesOfficial wording
Hands clean & properly washed
Inspector’s notes
2-301.14 When to wash - Priority; Food employees observed exiting and entering the kitchen with gloved hands but did not wash hands. Food employees shall wash hands immediately before engaging in food prep or working with clean utensils and: (A) After touching bare human body parts other than clean hands and clean; exposed portions of arms; (B) After using the toilet room; (E) After handling soiled EQUIPMENT or UTENSILS; and (I) After engaging in other activities that contaminate the hands.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsOfficial wording
Handwashing sinks supplied & accessible
Inspector’s notes
5-205.11 (B); Priority Foundation; Utensils; water hoses and scrub pads were observed being stored in the handwashing sinks. A handwashing sink may not be used for purposes other than handwashing. CDI- education given and items removed. 6-301.12 Hand drying provision; Priority Foundation; Paper towels were not available at either hand sink. Each handwash sink shall be provided with paper towels or an air drying device. CDI- paper towels provided.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsOfficial wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-601.11 (A); Priority Foundation; Some plastic containers stored clean had build up on them. Food contact surfaces shall be clean to sight and touch. CDI: Placed in dish washing area for rewashing.
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); Priority; [Repeat] Cooked rice and beef were observed holding around 43-45F in the walk-in cooler. Alfredo sauce and smoked salmon in the flip top coolers were holding between 43-49F. TCS foods shall maintain a cold hold temp of 41F or less. CDI: Items were uncovered and rapidly cooled.
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
3-501.17; Priority Foundation; Several TCS food items (pork; beef tenderloin; chicken; seafood stock; etc.) were observed without dates. Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. CDI- known dates added.
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
Consumer advisory provided for raw/ undercooked foods
Inspector’s notes
3-603.11 (A); Priority Foundation; [Repeat] The consumer advisory listed on the menu does not refer to several menu items that may be ordered or served undercooked. Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. Verification Required- EC will return within 10 days to verify that the menu has been corrected. Consumer advisory statement should read as follows: * These items may be served raw or undercooked. Consuming raw or undercooked meats; poultry; seafood; shellfish; or eggs may increase your risk for foodborne illness. Please also add an asterisk next to the items that may be served raw or undercooked.
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; Condensation is dripping from the fan in the walk-in cooler onto packaged items of foods. A)Except as specified in par. (B) and (C) of this section; FOOD shall be protected from contamination by storing the FOOD: (1) In a clean; dry location; (2) Where it is not exposed to splash; dust; or other contamination; and (3) At least 6 inches above the floor. CDI- containers were put in place to catch some of the condensation and the food containers were cleaned and moved away to allow the condensation to hit the floor.
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 record from Wake County Environmental Services, Jun 30, 2026 · Original Source