Restaurant · Wake County, NC

Julians Intl. Restaurant And Deli

Name: Julians Intl. Restaurant And Deli
Address: 2215 New Hope Church Rd, Wake County, NC

2215 New Hope Church Rd

Last inspected Sep 22, 2026 · View Map ↗ · Compare ↗

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Score 94.5

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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

The full inspection history

8 inspections

1 - Inspection

Sep 22, 2026

Score 94.5

Official score: 94.5 · Understand this area’s scale

11 recorded violations

notedCode 3-302.11(A)(4)-(B)(5) SeparationOther

Official wording

Food separated & protected

Inspector’s notes

3-302.11(A)(4)-(B)(5) Separation; Packaging & Segregation; environmental contamination C (A) FOOD shall be protected from cross contamination by (4) Except during cooling and par. B; storing the FOOD in packages; covered containers; or wrappings. - Self-service area: a cup of sugar presented to the public access with open container/no cover; no protection. Corrected during inspection (CDI) - the sugar container was removed from public service. 3-302.11(A)(1) Separation; Packaging & Segregation; Raw animal food and Ready to Eat - P FOOD shall be protected from cross contamination (except when frozen in original commercial packaging) by separating raw animal FOODS during storage; preparation; holding; and display from READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH; or other raw READY-TO-EAT FOOD such as fruits and vegetables; and unwashed produce. - Walk-in cooler: observed raw chicken stored on a shelf above a shelf that stored packaged cheese. CDI - Rearranged the shelf to place raw chicken below the cheese.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

notedCode 4-501.114 Manual and Mechanical Warewashing EquipmentCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114 Manual and Mechanical Warewashing Equipment; Chemical Sanitization - Temperature; pH; Concentration; and Hardness. Chlorine sanitizer concentration shall be within 50-200ppm; P - Observed 1 sanitizer bucket and 1 spray bottle of sanitizer with a chlorine concentration of less than 50 ppm. CDI - remixed the chlorine sanitizer to 50 ppm.

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 problems

notedCode 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety (TCS) FoodFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A) (2) and (B) Time / Temperature Control for Safety (TCS) Food; Hot and Cold Holding (P) Except during preparation; cooking; or cooling; or when time as a public health control (TPHC) is used TCS FOOD shall be maintained at 41F or less. P - Observed chopped cantaloupe and chopped watermelon prep and stored in the display cooler since yesterday at a temperature above 41F. CDI - Removed the cantaloupe and watermelon involved from public service. Repeat.

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 temperature

notedCode 3-501.17(B) Ready-to-eat TCS foodFood source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17(B) Ready-to-eat TCS food; date marking Pf(B) Except as specified in (E-G); commercially prepared READY-TO-EAT TCS FOODs shall be clearly marked; at the time the original container is opened in a facility and if the FOOD is held for more than 24 hours; to indicate the date by which the FOOD shall be used or discarded; not to exceed 7 days and: (1) The day the original container is opened in the facility shall be counted as Day 1; and (2) The date marked by the facility may not exceed a manufacturer’s use-by date if it is based on FOOD safety. - Observed soft cheese queso requeson commercially prepared; repacked for retail sale in-house with a date marking system that gives the product a shelf life longer than 7 days. CDI - Relabeling queso requeson packed within 7 days was done with the correct 7-day date marking; removed queso requeson repacked and stored longer than 7 days from public service. First observation: no point at this time.

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 problems

notedCode 3-501.19 Time as a Public Health Control (TPHC) (P) (Pf). When implementing the TPHC procedureOther

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19 Time as a Public Health Control (TPHC) (P) (Pf). When implementing the TPHC procedure; make the written procedure available for review during the inspection; and post the product discard times. - Observed the Deli section with the TPHC written procedure available for review; but there was no time posted for when empanada (beef pastry; 136F) should be discarded. The food handler stated the pastry was staged in the display for less than 40 minutes. CDI - Because the empanada was 136°F during the current inspection; the discard time was posted. First observation no point at this time.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

notedCode 7-102.11 Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. Pf - Observed 1 sani-bucket with no label. CDI - label provided. First observationChemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11 Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. Pf - Observed 1 sani-bucket with no label. CDI - label provided. First observation; no point at this time.

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 unsafely

notedCode 2-303.11 Except for a plain ring such as a wedding bandEmployee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

2-303.11 Except for a plain ring such as a wedding band; while preparing FOOD; FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands. - Deli section: 1 food handler with wristband jewelry. Education provided.

In plain English

This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.

More about employee hygiene or health policy issues

notedCode 3-304.12 In-Use UtensilsEquipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12 In-Use Utensils; Between-Use Storage: During pauses in FOOD preparation or dispensing; FOOD preparation and dispensing UTENSILS shall be stored: (B) In non TCS FOOD with their handles above the top of the FOOD within containers that can be closed; such as bins of dry goods - Observed a cup with no handle inside 2 buckets of sugar. CDI - Removed the cups from the sugar buckets.

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 issues

notedCode 4-903.11(A) and (C) EquipmentEquipment and utensils

Official wording

Single-use & single-service articles: properly stored & used

Inspector’s notes

4-903.11(A) and (C) Equipment; Utensils; Linens and Single-Service and Single Use Articles-Storing. (C) SINGLE-SERVICE and SINGLE-USE ARTICLES shall 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. - Observed stacks of cups stored inverted at the service line without a means to protect the mouthpieces of the cups from contamination. Discussed the matter with the person in charge (PIC). Cups should be stacked with the original sleeve covering; using a dispenser to prevent hand-to-mouthpiece contact.

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 issues

notedCode 4-101.19 Nonfood Contact Surfaces of EQUIPMENT that are exposed to splashCleaning and sanitizing

Official wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s notes

4-101.19 Nonfood Contact Surfaces of EQUIPMENT that are exposed to splash; spillage; or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT; nonabsorbent; and SMOOTH material. - Walk-in cooler: observed cardboard used as a shelf liner; the board was moist and not washable. Discussed the matter with PIC.

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 problems

notedCode 6-501.18 Cleaning of Plumbing Fixtures (C) Maintain handwashing sinksCleaning and sanitizing

Official wording

Toilet facilities: properly constructed; supplied & cleaned

Inspector’s notes

6-501.18 Cleaning of Plumbing Fixtures (C) Maintain handwashing sinks; toilets and urinals clean. - Observed accumulation on both restrooms' hand-sink faucets and black stains on the back of the sinks due to caulk on non-smooth surfaces that trap black accumulation. - The toilet bowls and bases need to be cleaned. Discussed the matter with PIC.

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 problems

Official record from Wake County Environmental Services, Sep 22, 2026 · Original Source

1 - Inspection

Mar 31, 2026

Score 95

Official score: 95 · Understand this area’s scale

17 recorded violations

notedCode 3-302.11 Packaged and Unpackaged Food - SeparationOther

Official wording

Food separated & protected

Inspector’s notes

3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (C).(d) Frozen; commercially processed and packaged raw animal FOOD may be stored or displayed with or above frozen; commercially processed and packaged; ready-to-eat food. 3-302.11 (A)(4) Except when the food is being cooled; store food in packages; covered containers; or wrappings. - Restaurant standing freezer: in-house frozen raw chicken stored on top of commercial frozen corn and above the beef. Corrected during inspection (CDI): the frozen chicken was restored to the bottom shelf. - Restaurant standing cooler: 1 pan of cooked beef stored without a cover. CDI -cover provided. Repeat.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

notedCode 3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70FFood temperature

Official wording

Proper cooling time & temperatures

Inspector’s notes

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. - Observed cooked beef skin cooled in the standing cooler since yesterday (longer than 6 hours; 44F) with the temperature above 41F. CDI - the beef skin volunteer discarded.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety (TCS) FoodFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A) (2) and (B) Time / Temperature Control for Safety (TCS) Food; Hot and Cold Holding (P) (A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Deli dessert display: the in-house packed cream(commercially prepared;44F) and chopped cantaloupe( 44F) with temperature above 41F. CDI- due to the products involved; prep today and within 2 hours of placing in the display unit; the products involved were restored to cool down in the reach-in cooler. Discussed with the person in charge (PIC) about chilling TCS food to 41F before displaying it. - Observed hard white cheese commercially prepared and prepacked for retail sale with the label " keep refrigerated;" but the cheese (50F) was displayed without temperature control. The operation stated that this cheese is shelf-stable; but without a letter of guarantee from the manufacturer; this product needs to be kept refrigerated. CDI - the cheese involved was restored in the cooler display.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. The production date counts as day 1Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. The production date counts as day 1; and the product is consumed within 7 days. - Restaurant standing cooler: the cooked beef and cooked red soup with meat prepared yesterday; with no date mark. CDI - date mark provided. Significant date marking in place. First observation; no point at this time.

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 problems

notedCode 7-204.11 SanitizersChemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-204.11 Sanitizers; Criteria - Chemicals (P) Provide sanitizer at correct concentrations; diluting as required.-P Chlorine sanitizer concentration shall be within 50-200ppm. - Observed throughout the restaurant with chlorine sanitizer concentration of higher than 200 ppm. CDI - the sanitizer refilled with 100 ppm chlorine 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 unsafely

notedCode 3-501.15 Cooling Methods (Pf). Quickly cool foods. Use methods such as open/vented shallow pansFood temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15 Cooling Methods (Pf). Quickly cool foods. Use methods such as open/vented shallow pans; large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf 4-301.11 Provide equipment in number and capacity so that cooling; heating; and holding temperatures are achieved. -Pf - Restaurant: the cooked beef was cooled in a large portion; in a big; deep plastic container that did not facilitate cooling speed. CDI - see line 20 - Deli section: in-house prepacked TCS food ( commercially prepared cream and chopped cantaloupe) prepared and placed at the display cooler without prior chilling food to 41F. CDI sees line 22 First observation and discussed the best practice; no point at this time. .

In plain English

More about food kept at an unsafe temperature

notedCode —Equipment and utensils

Official wording

Thermometers provided & accurate

Inspector’s notes

4-203.12 (B) Ambient air and water thermometers shall be accurate to +/- 3F.-Pf - Deli dessert display cooler/prep cooler: Observed that the ambient air thermometer was not available to read the air temperature. CDI- PIC presents the receipt of the thermometers ordered to be delivered today at 4:30 pm.

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 issues

notedCode 3-302.12 Label all working containers of food (oilsFood source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12 Label all working containers of food (oils; spices; salts; flour; sugar) except food that is easy to identify such as dry pasta. - Deli section: Observed 2 squeeze bottles of condiment (mayo and cream) with no label. CDI label provided. Repeat.

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 problems

notedCode 3-307.11 Miscellaneous Sources of Contamination (C) - Deli section: the deli uses a 3-comp sink for dish washingContamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-307.11 Miscellaneous Sources of Contamination (C) - Deli section: the deli uses a 3-comp sink for dish washing; and as a prep sink for produce prep; however; there was no standard operation procedure (SOP) stating that the food will be protected from contamination when preparing food in the washing sink. CDI - the SOP created with the indication that the sink will be washed; rinsed; and sanitized before transitioning to other purposes. - Restaurant: Observed an ice igloo with no drain was used to store ice for consumption. Discussed with PIC about the approved method for storing ice for consumption. Consumption (Drinks/Food): Ice used in drinks or that touches food must be handled in a sanitary manner and stored in a cleanable; drained; food-grade storage container.

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 contamination

notedCode 2-402.11 Effectiveness - Hair Restraints (C) Use head coveringsEmployee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

2-402.11 Effectiveness - Hair Restraints (C) Use head coverings; beard guards and clothing to restrain body hair from contacting exposed food; equipment; and utensils. - Restaurant: all food handlers with no adequate hair restraints (ponytail). Educational provided. Hair restraint (hat) provided.

In plain English

This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.

More about employee hygiene or health policy issues

notedCode 3-304.14 Wiping ClothsCleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14 Wiping Cloths; Use Limitations (C) (D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. - Observed that the operation does not have the practice in place to store the in-use wiping cloth in the sanitizer bucket. CDI - education provided; towels restored in the sanitizer buckets. Repeat.

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 problems

notedCode —Other

Official wording

Washing fruits & vegetables

Inspector’s notes

3-302.15 Washing Fruits and Vegetables (C) Wash fruits and vegetables prior to use. - Restaurant service line: observed the cut half avocado with the sticker still on it. Remind the food handler to remove the sticker when washing the avocado before use.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

notedCode 4-903.12 Do not store cleaned equipmentEquipment and utensils

Official wording

Utensils; equipment & linens: properly stored; dried & handled

Inspector’s notes

4-903.12 Do not store cleaned equipment; utensils; linen in under sources of contamination. - Restaurant: Observed prep table with microwave oven near the hand sink without adequate separation (less than 18"). Discussed with PIC about the splash guard or giving adequate space.

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 issues

notedCode 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splashCleaning and sanitizing

Official wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s notes

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash; spillage; or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT; nonabsorbent; and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges; projections; and crevices; and designed and constructed to allow easy cleaning and to facilitate maintenance. 4-501.11 Maintain equipment in good repair. - Restaurant front service: Observed a torn gasket on the standing cooler - Restaurant: the wood with absorbent material used as a front counter stand and storage for clean linen. Discussed with PIC about nonabsorbent material use for 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 problems

notedCode —Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P - Restaurant: food prep sink with no air gap at the drain pipe to the drain flood rim. CDI - the drain pipe was lifted to 1 " above the drain flood rim.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems

notedCode 6-302.11 Toilet TissueCleaning and sanitizing

Official wording

Toilet facilities: properly constructed; supplied & cleaned

Inspector’s notes

6-302.11 Toilet Tissue; Availability (Pf) 6-501.18 Cleaning of Plumbing Fixtures (C) Maintain handwashing sinks; toilets and urinals clean. - Observed both the restrooms' hand sink faucets with accumulation and the back of the sinks with black stains due to the caulk with nonsmooth surfaces that trap black accumulation. Discussed the matter with PIC. - The female restroom has toilet tissue; but it is not stored in the dispenser. Discussed the matter with PIC. CDI

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 problems

notedCode 6-501.11 Repairing - PremisesCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C) 6-101.11 Surface Characteristics - Indoor Areas (C). (3) Nonabsorbent for areas subject to moisture such as FOOD preparation areas; walk-in refrigerators; WAREWASHING areas; toilet rooms; mobile FOOD ESTABLISHMENT SERVICING AREAS; and areas subject to flushing or spray cleaning methods. - The female restroom door kick plate at the bottom of the door frame is in poor repair. - Male restroom with 1 ceiling tile made of absorbent material. Discussed the matter with PIC.

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 problems

Official record from Wake County Environmental Services, Mar 31, 2026 · Original Source

1 - Inspection

Oct 1, 2025

Score 95.5

Official score: 95.5 · Understand this area’s scale

11 recorded violations

notedCode 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Core; Several prepared foods in the restaurant section back reach-in coolers were stored under open wire shelving without covers. FOOD shall be protected from contamination by storing the FOOD in packages; covered containers; or wrappings (If cooling; loosely covered; or uncovered if protected from above contamination). Cover stored food. Add covers to these foods.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

notedCode 4-501.114Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114; Priority; Sanitizer concentration too low at the 3-comp sink; measured at 0ppm chlorine. When adjusting; observed PIC using splash-less bleach. Scented and splash-less types of bleach are not approved for use in warewashing. A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation shall meet the criteria specified in Food Code; and shall be used in accordance with the EPA-registered label use instructions. Maintain chlorine sanitizer at 50-200ppm. CDI- Regular bleach obtained; Sanitizer remade; and recently cleaned dishes re-sanitized.

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 problems

notedCode 3-302.12Food source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12; Core; Labeling missing on spice and squeeze bottle of food ingredients. Working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT; such as cooking oils; flour; herbs; potato flakes; salt; spices; and sugar shall be identified with the common name of the FOOD. Add labeling to these items. [REPEAT]

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 problems

notedCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Damp wiping cloth left out on counter in Restaurant section. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at the required concentration (50-200ppm chlorine; or 200-400ppm quat). CDI- Cloth returned to sanitizer during inspection. [REPEAT]

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 problems

notedCode 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; Large stir spoon stored in water; water measured at 81F. During pauses in FOOD preparation or dispensing; FOOD preparation and dispensing UTENSILS shall be stored: in the FOOD with their handles above the top of the FOOD; or In a clean/dry; protected location; or In a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned at a frequency specified in Food Code (every 4 hours). CDI- Water emptied during inspection.

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 issues

notedCode 4-903.11(A)Equipment and utensils

Official wording

Utensils; equipment & linens: properly stored; dried & handled

Inspector’s notes

4-903.11(A); (B) and (D); Core; In the Deli section; Paper towel dispenser for the handwashing sink is located over the 3-comp sink for cleaning dishes. Cleaned EQUIPMENT and UTENSILS shall be stored: In a clean; dry location; Where they are not exposed to splash; dust; or other contamination; and At least 15 cm (6 inches) above the floor. CDI- Move the paper towel dispenser for the handwashing sink to next to/over the handwashing sink. [REPEAT]

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 issues

notedCode 4-903.11(A) and (C)Equipment and utensils

Official wording

Single-use & single-service articles: properly stored & used

Inspector’s notes

4-903.11(A) and (C); Core; Stacks of unwrapped uncovered single-service containers stored food-side up with debris observed in the pan. SINGLE-SERVICE and SINGLE-USE ARTICLES shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used. CDI- Containers inverted food-side down during inspection.

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 issues

notedCode 4-501.11Cleaning and sanitizing

Official wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s notes

4-501.11; Core; In Restaurant section; a few rusted/peeling wire shelves in cold-hold units. Front 2-door cold-hold unit door seal is torn. Front counter display hot-hold unit is missing on of the sliding doors. EQUIPMENT shall be maintained in a state of good repair and condition. EQUIPMENT components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturers specifications. Repair/Replace these items. [REPEAT]

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 problems

notedCode 6-501.18Cleaning and sanitizing

Official wording

Toilet facilities: properly constructed; supplied & cleaned

Inspector’s notes

6-501.18; Core; In mens restroom; urinal with residue accumulation down under/front. PLUMBING FIXTURES such as HANDWASHING SINKS; toilets; and urinals shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to this area and clean thoroughly. [REPEAT]

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 problems

notedCode 5-501.110Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.110; Core; Inside compactor door left open. Pest observed crawling along wall back behind the access door framing. REFUSE; recyclables; and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents. Keep the access door closed. Seal up the gap around the door framing so bugs can't get in. Recommend adding signage in the access room to remind users to -Keep Access Door Closed-. 5-501.115; Core: Some loose litter and a lot of broken glass on ground around the compactor. A storage area and enclosure for REFUSE; recyclables; or returnables shall be maintained free of unnecessary items and clean. Increase cleaning frequency to this area. [REPEAT]

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 issues

notedCode 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core; Flooring damage at entrance to mens restroom. In the Restaurant section; caulk is cracked apart around the food prep sink; and caulk observed with black microbial growth into the caulk around the 3-comp sink. PHYSICAL FACILITIES shall be maintained in good repair. Repair the floor damage. Recaulk around the sinks so smooth and cleanable. [REPEAT]

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 problems

Official record from Wake County Environmental Services, Oct 1, 2025 · Original Source

1 - Inspection

Jun 24, 2025

Score 93.5

Official score: 93.5 · Understand this area’s scale

12 recorded violations

notedCode 6-301.14Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.14; Core; In restaurant section; Handwashing stations lacking a handwashing sign. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. CDI- Handwashing signs provided for posting.

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.

Official wording

Proper eating; tasting; drinking or tobacco use

Inspector’s notes

2-401.11; Core; In Deli section; employee beverages stored above food storage and next to single service items. An EMPLOYEE shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment; utensils; and linens; unwrapped single-service and single-use articles; or other items needing protection can not result. A food employee may drink from a closed beverage container if the container is handled to prevent contamination of: The EMPLOYEE'S hands; The container; and Exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. Recommend use of drinking container designed with lid and straw to keep employee hands away from mouth surfaces. CDI- Employee beverages moved during inspection.

In plain English

This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.

More about employee hygiene or health policy issues

notedCode 3-501.16(A)(2) and (B)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2) and (B); Priority; Cold-Holding: In the Restaurant section; Several TCS foods in the front tall 2-door unit cold-holding above 41F as shown in above grid. In the Deli side; TCS foods in cold-wells holding at the top 40-41F in plastic pans. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- TCS foods exceeding 41F voluntarily discarded by PIC during inspection. For Deli; Recommend using metal pans when possible in prep cold wells; and have temperature reduced slightly to that prep unit to ensure good temperatures are maintained when covers are removed for service. Have Restaurant front tall unit serviced and temperature reduced to maintain TCS foods at required 41F and less. [REPEAT]

In plain English

More about food kept at an unsafe temperature

notedCode 3-603.11Food temperature

Official wording

Consumer advisory provided for raw/ undercooked foods

Inspector’s notes

3-603.11; Priority Foundation; In the Restaurant section; Menu Consumer Advisory is missing the Disclosure part of the statement. If an animal FOOD such as beef; EGGS; FISH; lamb; milk; pork; POULTRY; or shellfish is served or sold raw; undercooked; or without otherwise being processed to eliminate pathogens; either in READY-TO-EAT form or as an ingredient in another READY-TO-EAT FOOD; the PERMIT HOLDER shall inform CONSUMERS of the significantly increased RISK of consuming such FOODS by way of a DISCLOSURE and REMINDER. A DISCLOSURE shall include 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. A REMINDER shall include asterisking the animal-derived FOODS requiring DISCLOSURE to a footnote that states: Consuming raw or undercooked MEATS; POULTRY; seafood; shellfish; or EGGS may increase your RISK of foodborne illness. CDI- PIC educated on requirement. Have menu Consumer Advisory corrected prior to your next inspection. Example- *Consumer Advisory- This item is served raw or undercooked; or contains (or may contain) raw or undercooked ingredients. Consuming raw or undercooked meats; poultry; seafood; shellfish; or eggs may increase your risk of foodborne illness.

In plain English

More about food kept at an unsafe temperature

notedCode 7-102.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11; Priority Foundation; Labeling missing on bucket of sanitizer. Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI- Labeling added during inspection. 7-202.12; Priority; Sanitizer concentration in sanitizer bucket too high; tested at 500ppm chlorine. POISONOUS OR TOXIC MATERIALS shall be Used according to LAW; Food Code; and Manufacturer use directions included in labeling. Maintain chlorine sanitizer at 50-200ppm. CDI- Sanitizer adjusted during inspection and retested to verify 50-200ppm.

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 unsafely

notedCode 3-302.12Food source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12; Core; Labeling missing on spices and squeeze bottles of food ingredients. Working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT; such as cooking oils; flour; herbs; potato flakes; salt; spices; and sugar shall be identified with the common name of the FOOD. Add labeling to these items.

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 problems

notedCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Several damp wiping cloths left out on counters in Restaurant section; and Deli. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at the required concentration (50-200ppm chlorine; or 200-400ppm quat). CDI- Cloths returned to sanitizer during inspection.[REPEAT]

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 problems

notedCode 4-903.11(A)Equipment and utensils

Official wording

Utensils; equipment & linens: properly stored; dried & handled

Inspector’s notes

4-903.11(A); (B) and (D); Core; Observed employee drying dishes with a cloth towel. After cleaning and SANITIZING; EQUIPMENT and UTENSILS Shall be air-dried; and may not be cloth dried. Cleaned EQUIPMENT and UTENSILS shall be stored: In a clean; dry location; Where they are not exposed to splash; dust; or other contamination; and At least 15 cm (6 inches) above the floor. Cloth towels may not be used for this purpose. CDI- PIC educated on requirement.

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 issues

notedCode 4-501.11Cleaning and sanitizing

Official wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s notes

4-501.11; Core; In Restaurant section; a few rusted/peeling wire shelves in cold-hold units. EQUIPMENT shall be maintained in a state of good repair and condition. EQUIPMENT components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturers specifications. Repair/Replace 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 problems

notedCode 6-501.18Cleaning and sanitizing

Official wording

Toilet facilities: properly constructed; supplied & cleaned

Inspector’s notes

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 problems

notedCode 5-501.110Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.110; Core; Large open gap between trash chute and compactor with flies observed. REFUSE; recyclables; and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents. Repair attachment of the trash chute to the compactor.

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 issues

notedCode 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core; Caulk has pulled apart around the back prep area in the Restaurant section. A couple lights are out over the cook area. PHYSICAL FACILITIES shall be maintained in good repair. Recaulk this area so smooth and cleanable. Replace the burnt out lights. 6-501.16; Core; In Restaurant section; mop not hung to dry; sitting in mop bucket; and no mop rack observed at service sink. After use; mops shall be placed in a position that allows them to air-dry without soiling walls; EQUIPMENT; or supplies. Hang mops to dry after use; floppy mop head side down; so draining into service sink drain.

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 problems

Official record from Wake County Environmental Services, Jun 24, 2025 · Original Source

2 - Re-Inspection

Jan 31, 2025

Score 96.5

Official score: 96.5 · Understand this area’s scale

3 recorded violations

notedCode 4-501.114Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114; Chlorine sanitizer was 0ppm at the 3-compartment sink. Maintain sanitizer at correct concentrations when being used to sanitize. CDI- more chlorine was added and tested at 50ppm.

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 problems

notedCode 3-501.16 (A)(2) and (B)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority; [Repeat] A few TCS foods observed holding above 41F ( see temperature chart). Unless actively preparing or properly cooling; cold TCS* foods shall be kept at 41F throughout entire product...CDI by properly refrigerating foods.

In plain English

More about food kept at an unsafe temperature

notedCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core - In deli; many cloths were in soapy water solution...Moist or soiled wiping cloths shall be kept in approved clean sanitizer between uses...Store moist/soiled cloths as stated above--not in soapy water solution.

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 problems

Official record from Wake County Environmental Services, Jan 31, 2025 · Original Source

1 - Inspection

Jan 3, 2025

Score 88

Official score: 88 · Understand this area’s scale

12 recorded violations

notedCode 2-401.11 (B)Employee health and hygiene

Official wording

Proper eating; tasting; drinking or tobacco use

Inspector’s notes

2-401.11 (B); opened can of red bull observed on the countertops with clean utensils. Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands; the container; and exposed food; clean equipment; utensils and linens; and unwrapped single-service and single-use articles.

In plain English

This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.

More about employee hygiene or health policy issues

notedCode 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority; [Repeat] Raw meats and raw whole shell eggs were stored above ready-to-eat/cooked foods in one refrigerator...Foods shall be stored according to final cook temperatures and to prevent cross-contamination...CDI by properly storing foods. 3-302.11 (A)(4); Core - Several foods in the reach-in refrigerator next to the service line (not in cooling process) were uncovered...Unless actively cooling; foods in storage shall be kept covered/sealed...Cover/seal foods as stated above.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

notedCode 4-601.11 ACleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 A; Priority Foundation; Several plates in the restaurant being stored as clean were observed with food debris and splatter. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI: Soiled plates were sent back to dish area to be cleaned and sanitized. 4-501.114; Priority; Chlorine sanitizer being used at the 3-compartment sink was 25ppm. Maintain sanitizer at correct concentrations when being used to sanitize. CDI- more bleach was added to bring the concentration to 50-100ppm.

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 problems

notedCode 3-501.14Food temperature

Official wording

Proper cooling time & temperatures

Inspector’s notes

3-501.14; Priority - A container of tripe soup and beef stew were cooling from the day before and were 46-47F...TCS* foods shall cool from 135F to 70F within 2 hours and from 70F to 41F or less within 4 additional hours...CDI by voluntarily discarding foods incorrectly cooled.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.16(A)(1)Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1); Priority - A pan of chicken on the steam table was holding between 125-135F; fried pork belly in the front warmer was holding between 115-125F (being held for 4+ hours at the time of inspection)...After properly cooking or reheating; hot TCS* foods shall be maintained at 135F or above throughout entire product...CDI by reheating pan of chicken and voluntarily discarding the fried pork belly.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.16 (A)(2) and (B)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.17Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17; Priority Foundation; [Repeat] Several ready-to-eat (RTE) TCS* foods prepared the previous day had no dates...Ready-to-eat (RTE) TCS* foods kept more than 24 hours shall have dates (preparation date; use by date or both)...CDI by placing dates on foods. Remember that RTE TCS* foods kept at 41F or less can be kept no more than 7 days. Day #1 is the date RTE TCS* food is prepared; cut; or package opened. **This has been mentioned on the last 4 inspections**

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 problems

notedCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation - Methods to cool tripe soup and beef stew were not sufficient to meet time-temperature cooling parameters (see Item #20 above)....When cooling TCS* foods; use shallow containers (2-4 inch food depth); ice-water baths with frequent stirring; rapid cooling equipment (freezer; ice paddles/wands); add ice as ingredient; and/or loosely cover or completely uncover cooling foods if there's no overhead contamination...CDI by voluntarily discarding foods improperly cooled. NOTE: Do not try to cool large quantities of food at one time since you don't have the refrigeration to do this (no walk-in cooler/freezer).

In plain English

More about food kept at an unsafe temperature

notedCode 3-302.12Food source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12; Core; [Repeat] In main kitchen; containers/bottles of some salsas; dressings; a few dry foods; etc. were not labeled...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food...Properly label food containers to denote contents.

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 problems

notedCode 2-402.11Employee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

2-402.11; Food employees in the restaurant observed handling and preparing food with9ut hair restraints. Use head coverings; beard guards and clothing to restrain body hair from contacting exposed food; equipment; and utensils.

In plain English

This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.

More about employee hygiene or health policy issues

notedCode 4-901.11(A)Equipment and utensils

Official wording

Utensils; equipment & linens: properly stored; dried & handled

Inspector’s notes

4-901.11(A); Wet stacking of dishes observed. Air dry equipment and utensils after cleaning and sanitizing.

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 issues

notedCode 4-601.11(B) and (C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core - Refrigerator shelving in the restaurant are soiled. Non-food contact surfaces (exteriors) of plastic baskets were soiled/had grease build-up...Equipment nonfood contact surfaces 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 problems

Official record from Wake County Environmental Services, Jan 3, 2025 · Original Source

1 - Inspection

Jun 7, 2024

Score 93

Official score: 93 · Understand this area’s scale

7 recorded violations

criticalCode 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

criticalCode 3-501.16 (A)(2) and (B)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority; Several TCS foods observed holding above 41F ( see temperature chart). Unless actively preparing or properly cooling; cold TCS* foods shall be kept at 41F throughout entire product...CDI by properly refrigerating foods or voluntarily discarding.

In plain English

More about food kept at an unsafe temperature

majorCode 3-501.17Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17; Priority Foundation; [Repeat] Several ready-to-eat (RTE) TCS* foods prepared from a few days ago had no dates...Ready-to-eat (RTE) TCS* foods kept more than 24 hours shall have dates (preparation date; use by date or both)...CDI by placing dates on foods. Remember that RTE TCS* foods kept at 41F or less can be kept no more than 7 days. Day #1 is the date RTE TCS* food is prepared; cut; or package opened.

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 problems

majorCode 4-203.12Equipment and utensils

Official wording

Thermometers provided & accurate

Inspector’s notes

4-203.12; Priority Foundation; Ambient air thermometers are not available for the reach-in coolers in the main kitchen area. Ambient air and water TEMPERATURE MEASURING DEVICES that are scaled only in Fahrenheit shall be accurate to +/- 3F in the intended range of use. CDI- PIC placed an order for thermometers during the inspection.

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 issues

minorCode 3-302.12Food source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12; Core; [Repeat] In main kitchen; containers/bottles of some salsas; dressings; a few dry foods; cooking oil; etc. were not labeled...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food...Properly label food containers to denote contents.

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 problems

minorCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Moist/soiled wiping cloths in both deli and main restaurant were on counter tops. Sanitizer bucket in the deli area was scented bleach with soap added...Moist or soiled wiping cloths shall be kept in approved clean sanitizer between uses at a concentration of 200-400ppm...Store moist/soiled cloths as stated 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 problems

minorCode 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; A spoon observed being held in water that was 72F. During pauses in food preparation or dispensing; food preparation and dispensing utensils shall be stored: In a container of water if the water is maintained at a temperature of at least 135 F and the container is cleaned at a frequency specified in 4-602.11(D)(7).

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 issues

Official record from Wake County Environmental Services, Jun 7, 2024 · Original Source

1 - Inspection

Feb 19, 2024

Score 92

Official score: 92 · Understand this area’s scale

13 recorded violations

criticalCode 3-302.11 (A)(4)Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11 (A)(4); Core - Several foods in refrigerators (not in cooling process) and in dry storage were uncovered or in unsealed bags/packages...Unless actively cooling; foods in storage shall be kept covered/sealed...Cover/seal foods as stated above.; 3-302.11; Priority - Raw meats and raw whole shell eggs were stored above ready-to-eat/cooked foods in one refrigerator...Foods shall be stored according to final cook temperatures and to prevent cross-contamination...CDI by properly storing foods.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

criticalCode 3-501.14Food temperature

Official wording

Proper cooling time & temperatures

Inspector’s notes

3-501.14; Priority - Several TCS* foods such as pork/pork belly; ribs; orange rice; etc. were cooling from day before and were 43-48F (other foods in units with these cooling foods were 41F or less--see temperature chart)...TCS* foods shall cool from 135F to 70F within 2 hours and from 70F to 41F or less within 4 additional hours...CDI by voluntarily discarding foods incorrectly cooled.

In plain English

More about food kept at an unsafe temperature

majorCode 3-501.17Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17; Priority Foundation - Several ready-to-eat (RTE) TCS* foods prepared from day before had no dates; including cut cantaloupe in grab and go case by deli...Ready-to-eat (RTE) TCS* foods kept more than 24 hours shall have dates (preparation date; use by date or both)...CDI by placing dates on foods. Remember that RTE TCS* foods kept at 41F or less can be kept no more than 7 days. Day #1 is the date RTE TCS* food is prepared; cut; or package opened.

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 problems

majorCode 7-202.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-202.11; Priority Foundation - Observed bottle of oven cleaner by food containers and tub of cleaners/cleaner bottles next to clean lids and pots...Chemicals shall be stored to prevent contamination of food and clean equipment and utensils...CDI by properly storing chemicals.

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 unsafely

majorCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation - Methods to cool (rice; pork belly; ribs; etc.) were not sufficient to meet time-temperature cooling parameters (see Item #20 above)....When cooling TCS* foods; use shallow containers (2-4 inch food depth); ice-water baths with frequent stirring; rapid cooling equipment (freezer; ice paddles/wands); add ice as ingredient; and/or loosely cover or completely uncover cooling foods if there's no overhead contamination...CDI by voluntarily discarding foods improperly cooled. NOTE: Do not try to cool large quantities of food at one time since you don't have the refrigeration to do this (no walk-in cooler/freezer).

In plain English

More about food kept at an unsafe temperature

majorCode 4-204-112Equipment and utensils

Official wording

Thermometers provided & accurate

Inspector’s notes

4-204-112; Core - No functioning thermometer was in deli open refrigerated display (grab and go) case...Mechanical refrigerators shall have a thermometer located in warmest part of unit or have exterior digital display...Provide thermometer in refrigerator that is accurate to plus or minus 3 degrees F. ; 4-502.11(B); Priority Foundation - Two dial top thermometers in main kitchen read 25F or less when calibrated using ice-water...Food thermometers shall be properly calibrated to ensure their accuracy...CDI by voluntarily discarding thermometers. Other accurate thermometers were available for use.

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 issues

minorCode 3-302.12Food source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12; Core - In main kitchen; containers/bottles of some salsas; dressings; a few dry foods; cooking oil; etc. were not labeled...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food...Properly label food containers to denote contents.

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 problems

minorCode 4-903.11(A) and (C)Equipment and utensils

Official wording

Single-use & single-service articles: properly stored & used

Inspector’s notes

4-903.11(A) and (C); Core - Some disposable aluminum pans were stored with food contact sides up and unprotected. One pan had debris in it...Single service disposable food/beverage containers shall be protected from contamination...CDI by inverting pans.

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 issues

minorCode 4-502.11(A) and (C)Cleaning and sanitizing

Official wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s notes

4-502.11(A) and (C); Core - Several food containers; lids and tubs were cracked; damaged or had holes in them...Food service utensils shall be kept in good repair...Discard damaged items.; 4-501.12; Core - One small cutting board had numerous deep knife cuts and gouges...Cutting boards with scratches and scoring shall be resurfaced or replaced if they cannot be effectively cleaned and sanitized...CDI by discarding cutting board.; 4-501.11; Core - Some dry storage and refrigerator shelves in main restaurant were rusty and peeling and several refrigerator/freezer and hot holding cabinet doors had torn/damaged door gaskets...Food service equipment shall be kept in good repair. Equipment components such as doors and seals shall be kept intact and tight...Replace shelves and door gaskets with similar approved 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 problems

minorCode 4-601.11(B) and (C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core - Some main kitchen wire shelves; hot holding cabinet interiors; and undersides of sink drainboards were soiled. Non-food contact surfaces (exteriors) of plastic baskets were soiled/had grease build-up...Equipment nonfood contact surfaces 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 problems

minorCode 5-501.17Cleaning and sanitizing

Official wording

Toilet facilities: properly constructed; supplied & cleaned

Inspector’s notes

5-501.17; Core - Women's bathroom had one of two toilet stalls with lidded trash can; but lid would not stay shut. No other covered receptacle was available...Toilet rooms used by females shall have have a covered receptacle for sanitary disposal...Provide required covered trash receptacle in women's bathroom - preferably centrally located by handsink.; 6-501.18; Core - Surfaces under men's bathroom urinal were very soiled...Plumbing fixtures such as toilets and urinals shall be kept clean...Increase urinal cleaning frequency.

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 problems

minorCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core - Main kitchen floors under shelves and equipment; some pipes were soiled and many ceiling panels were soiled and/or stained. Main kitchen cabinet exteriors by cash register were soiled...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures above.; 6-501.11; Core - Men's bathroom toilet stall partition was peeling and damaged. Some holes were in kitchen walls...Physical facilities shall be kept in good repair...Repair or replace damaged bathroom partition. Seal wall holes.

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 problems

minorCode 6-202.11Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-202.11; Core - Two refrigerators had unprotected light bulbs...Where food and clean equipment are exposed; light fixtures shall be effectively shielded/protected...Shield light bulbs or provide shatter-resistant or shatter-proof bulbs.

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 issues

Official record from Wake County Environmental Services, Feb 19, 2024 · Original Source