1 - Inspection
Sep 17, 2026
Official score: 96 · Understand this area’s scale
8 recorded violations
Official wording
Wiping cloths: properly used & stored
Inspector’s notes
4-901.12; Core - Several wiping cloths were piled high above sanitizer level in sanitizer bucket; and quaternary ammonium sanitizer concentration in a few sanitizer buckets was less than 150 ppm (required concentration for type of sanitizer used). Moist/soiled in-use wiping cloths shall be kept in approved clean sanitizer between uses. Store in-use wiping cloths as stated above or in soiled laundry area.
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 - Observed soiled wire and solid metal shelves; exteriors of sinks; refrigerators; and other equipment. Equipment/utensil nonfood contact surfaces shall be kept clean. Increase cleaning frequency of surfaces/equipment above.
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
6-501.11; Core - Drain pipe under walk-in cooler evaporator had a slow drip. Physical facilities shall be kept in good repair. Repair leaking pipe. 6-501.12; Core - Vent hood filters above grill top had soil build-up; and flooring was soiled in corners and back storage/mop sink areas. Physical facilities shall be kept clean. Increase cleaning frequency of equipment above.
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
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.12; Core - Observed slow drip (from evaporator pipe) onto top lid of pickle container in walk-in cooler. Food may not be stored under leaking condensation lines. CDI by removing food from underneath drip and placing pan under drip.
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
Handwashing sinks supplied & accessible
Inspector’s notes
5-205.11(A); Priority Foundation - A rack of chips was placed directly in front of one handsink (handsink could still be used to wash hands). A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI by removing rack from in front of handsink.
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 cold holding temperatures
Inspector’s notes
3-501.16(A)(2); Priority - (REPEAT) Several cold TCS* foods were above 41F (see temperature chart). Unless actively preparing or properly cooling or using time as a public health control; cold TCS* foods shall be kept at 41F or less throughout entire product. CDI by properly refrigerating foods. NOTE: After cutting/preparing tomatoes; lettuce; etc.; ensure they are at 41F or less BEFORE placing in refrigerated make line top or counter cold refrigerated unit. Consider using deeper pans to maintain foods at 41F or less. Use calibrated thermometers to check food temperatures often.
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
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority Foundation - Wiping cloth sanitizer buckets had worn off labels. Working containers of sanitizers; chemicals; etc. shall be labeled with the names of their contents. CDI by labeling sanitizer buckets. 7-201.11; Priority - Two bottles of hand sanitizer were stored on shelf directly above food preparation sink. Chemicals; sanitizers; etc. shall be stored to prevent contamination of food and clean equipment and utensils. CDI by properly storing hand sanitizer.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyOfficial wording
Food properly labeled: original container
Inspector’s notes
3-302.12; Core - A few squeeze bottles of dressing/toppings and container of spice were not labeled with their contents. Containers of foods not easy to recognize shall be labeled with the names of their contents. Properly label food containers.
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 record from Wake County Environmental Services, Sep 17, 2026 · Original Source