1 - Inspection
Sep 9, 2026
Official score: 96 · Understand this area’s scale
5 recorded violations
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-602.13 Nonfood Contact Surfaces (C) The following areas are soiled and shall be cleaned: Hot box and several cabinets and cubbies on the line. Nonfood contact surfaces shall be cleaned at a frequency to prevent soil accumulations. PIC advised to maintain these items clean.
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
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-601.11 (A) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils The following food contact surfaces are soiled and shall be cleaned: a buildup of dried food debris present in one food prep sink; metal scoops; metal pans; stored as clean on drying racks. Equipment food contact surfaces and utensils shall be clean to sight and touch- Items placed in dish machine. 4-602.11; Core; Debris present inside ice machine chute. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers; clean equipment at a frequency necessary to preclude accumulation of soil or mold. Empty ice and detail clean machine. Maintenace cleaned ice machine during inspection. 4-501.114; Priority; Observed quat sanitizer less than 0PPM; container near empty.Quat sanitizer shall register 200-400PPM. Manager replaced container 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
Consumer advisory provided for raw/ undercooked foods
Inspector’s notes
Priority Foundation; Reminder stament is the only posted information available for raw shell eggs that may be served under cooked. Disclosure shall include: (1) A description of the animal-derived foods; such as oysters on the half shell (raw oysters raw-egg Caesar salad; and hamburgers (can be cooked to order); or (2) Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked; or contain (or may contain) raw or undercooked ingredients. (3) Consuming raw or undercooked meats; poultry; seafood; shellfish; or eggs may increase your risk of foodborne illness; especially if you have certain medical conditions. Pf Email or send a picture of new template to inspector before printing for finalizing updates. maria.powell@wake.gov Menu is missing asterisks for items that may be served raw or under cooked i.e. burgers; steak. Place an asterisk next to each animal food that can be ordered undercooked. Disclosure statement is missing from the menu. Asterisked items may contain raw or undercooked ingredients. An example of a disclosure statement: * Asterisked items may contain raw or undercooked ingredients. Menu updated with required items during 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
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11 Core; Coffee filters stored on self service bar without a cover. Single service articles or single use articles all be stored as specified under par. (A) of this section and shall be kept in the original protective Package or stored by using other means that afford protection from contamination until used.
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
4-501.14; Core; Cleaning Frequency Warewashing 4-501.14; Core; Observed buildup of debris on curtains located on the (clean side) of the dish machine. An accumulation of lime and food debris inside dish machine. Ware-washing machine; the compartments of sinks; basins; or other receptacles used for washing and rinsing equipment; utensils; or raw foods; or laundering wiping cloths; and drainboards or other equipment used to substitute for drainboards as specified under sec. 4 301.13 shall be cleaned: (A) Before use; (B) Throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; and (C) If used; at least every 24 hours. 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 record from Wake County Environmental Services, Sep 9, 2026 · Original Source