1 - Inspection
Aug 18, 2026
Official score: 96.5 · Understand this area’s scale
3 recorded violations
Official wording
Hands clean & properly washed
Inspector’s notes
2-301.15 ; Priority Foundation; food employee observed washing their hands in the prep sink. EMPLOYEES shall clean their hands in a HANDWASHING SINK and may not clean their hands in FOOD prep; dishwashing; or mop sinks. CDI- education given and employee was instructed to wash their hands in the appropriate 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
Required records available: shellstock tags; parasite destruction
Inspector’s notes
3-203.12 ; Priority Foundation; Shellstock tags are not being consistently dated from when the last of the batch was sold. Keep the shellstock tag on the original container until all shellfish are used. When the last shellfish is sold or served; write that date on the tag. Save each tag for 90 days. Keep tags in order by the date written. If shellstock are moved out of the original container; you must still keep track of where they came from. Do not mix shellfish from different containers if they have different certification numbers; harvest dates; or harvest areas. CDI- education given.
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
Proper cold holding temperatures
Inspector’s notes
3-501.16(A)(2); Priority; [Repeat] A few TCS foods were observed holding above 41F see temperature chart. Maintain TCS foods in cold holding at 41F or less. CDI- food items were allowed to cool.
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 record from Wake County Environmental Services, Aug 18, 2026 · Original Source