1 - Inspection
Oct 30, 2026
Official score: 98.5 · Understand This Area’s Scale
6 recorded violations
Official Wording
Required records available: shellstock tags; parasite destruction
Inspector’s Notes
3-402.11 Parasite Destruction; PIC was unable to provide parasite destruction letter for salmon that is cooked to order. If fish (such as salmon) is offered undercooked; a letter from the supplier shall be present that states how parasites are eliminated from the fish through methods of freezing or farm-raised. VR- EHS returning within 10 days to ensure this is obtained.
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 Consumption of Animal Foods that are Raw; Undercooked; or Not Otherwise Processed to Eliminate Pathogens (Pf); Consumer advisory statement contains a reminder; but not a disclosure. A disclosure statement shall be present that informs patrons that the food being served can be cooked to order. VR- EHS returning in 10 days to ensure this has been obtained.
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 cooling methods used; adequate equipment for temperature control
Inspector’s Notes
3-501.15 Cooling Methods (Pf); Cut lettuce; cut cabbage; and cut tomato were found being cooled inside of containers with tightly fitted lids and covers. Potentially hazardous food shall be cooled inside of containers with loose or no covering in order to allow for cool airflow transfer. CDI- Lids were partially removed for 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
Approved thawing methods used
Inspector’s Notes
3-501.13(E); Raw tuna was found thawing inside of reduced oxygen packaging that was fully sealed. Label state to remove from packaging before thawing. REDUCED OXYGEN PACKAGED FISH that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment prior to thawing under refrigeration or prior to; or immediately upon completion of; its thawing under cool; running water. CDI- Food was removed from ROP to thaw during the inspection.
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
In-use utensils: properly stored
Inspector’s Notes
3-304.12 In-Use Utensils; Between-Use Storage (C); Scoop was found being stored inside of food with its handle touching the food; and other scoops with no containers were being stored inside food. If utensils are stored inside of food products; the utensils shall have handles that are clearly above the food in order to prevent potential contamination.
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
Warewashing facilities: installed; maintained & used; test strips
Inspector’s Notes
4-302.14 Sanitizing Solutions; Testing Devices (Pf); PIC could not locate test strips for the sanitizer being used at the three compartment sink. A testing device shall be obtained and accessible for sanitizer being used in the establishment. VR- EHS returning in 10 days to ensure test strips have been provided.
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, Oct 30, 2026 · Original Source