1 - Inspection
Jun 25, 2026
Official score: 95.5 · Understand this area’s scale
8 recorded violations
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-601.11 (A) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils; Priority Foundation; Several stacks of metal containers on shelf above three compartment sink with sticker and sticker residue left on the containers. Containers stacked on shelf; allowing sticker and residue on the inside; food contact surface; of the stacked container. Food contact surfaces of equipment and utensils shall be clean to sight and touch. Items moved to three compartment sink during inspection.
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 cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15 Cooling Methods; Two large deep containers of chicken salad and tuna salad in walk-in cooler on lower shelf with lids at 57F. Employee made items today; with ingredients from walk-in cooler. EC recommends using shallow thin portions; and placing on the top shelf where air vents blow air. Foods shall be cooled within time and temperature parameters (135F to 70F in 2 hours; 70F to 41F in 4 hours) using approved cooling methods. Cooling methods include thin; shallow portions; in rapid cooling equipment like reach-in freezer or walk-in cooler; loosely covered or uncovered if protected from overhead contamination. Items still in 4 hour cooling time; and moved during inspection. Cooling sticker provided during inspection. No points deducted this 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
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11 Food Storage-Preventing Contamination from the Premises; Bag of sugar on the floor behind prep table. Cooked bacon in hot holding unit directly next to front handsink without splash guard or barrier. Food shall be protected from contamination by storing in a clean; dry location where it is not exposed to splash; or other contamination and at least 6 inches above the floor. Items moved during inspection.
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
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
4-501.11; Core; Bread unit dripping water on floor. Lower door of glass cooler not sealing properly leaving large gap. Walk-in cooler door peeling from main door; this could cause issues with keeping cold or allow pests. Equipment shall be kept in good repair. Repair these items.
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
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.14; Prep sinks and three compartment sinks soiled with debris and residue buildup. Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment; utensils; raw food; etc. shall be cleaned before use; throughout the day to prevent recontamination of equipment and utensils; and at least every 24 hours if used. Clean all sinks before next use.
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
4-601.11(B) and (C); Core; Cleaning needed of wire shelves and vents in walk in cooler; sides and handles of equipment soiled with residue buildup. Outside of sugar and cornmeal containers soiled with food splatter. Paper wrap holder soiled with food crumbs. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust; dirt; food residue and other debris. Clean these areas 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
Garbage & refuse properly disposed; facilities maintained
Inspector’s notes
5-501.113 Covering Receptacles; Core; Dumpster door open at beginning of inspection. Keep dumpster; outside waste containers covered with tight-fitting lids or doors. Dumpster is very close to back door; recommend moving dumpster further away from building to prevent pests.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12; Core; Floors and walls need cleaning throughout facility; and floors under soda dispenser are soiled. Facilities shall be cleaned as often as necessary to keep them clean. 6-501.11 Some tiling coming up in areas. Rusty ceiling vents in kitchen area. Physical facilities shall be maintained in good repair.
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 25, 2026 · Original Source