1 - Inspection
Aug 6, 2026
Official score: 94.5 · Understand this area’s scale
7 recorded violations
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
6-301.11; Priority Foundation; The only handsink in the back did not have working soap dispenser.- Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid; powder; or bar soap.- CDI; soap was brought for the sink
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
Proper hot holding temperatures
Inspector’s notes
3-501.16(A)(1); Priority; Observed multiple items (see chart above) that were below 135 degrees F.- TCS foods stored for hot holding shall maintain a temperature of 135 degrees F or higher.- CDI; Food voluntarily discarded and reheated
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; Observed multiple items (see chart above) that were above 41 degrees F.- Except during preparation; cooking; or cooling; or when TPHC is used TCS FOOD shall be maintained at 41F or less.- CDI; Items moved to working walk in
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
Food properly labeled: original container
Inspector’s notes
3-302.12; core; Observed multiple squeeze bottles of liquids or sauces that did not have a label.- Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta; working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT; such as cooking oils; flour; herbs; potato flakes; salt; spices; and sugar shall be identified with the common name of the FOOD.- Please put name of food on bottles
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; Multiple food items were on the floor in walk in and out front.- Food shall be at least 6 inches above the floor.- Please do not store food in 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 wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11; Core; Equipment throughout needs cleaning due to buildup of food and debris.- Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.- Please clean equipment
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; Core; Walls throughout and walk in floors have buildup of debris and need cleaning.- Physical facilities shall be kept clean.- Please clean walls and floors.
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 6, 2026 · Original Source