1 - Inspection
Aug 17, 2026
Official score: 91.5 · Understand this area’s scale
11 recorded violations
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
5-205.11 (B); Priority Foundation; Employee observed rinsing fruit in the handwashing sink. A handwashing sink may not be used for purposes other than handwashing. CDI- education given and employee washed the fruit in the prep 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
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-601.11(A); Priority Foundation; [Repeat] Several dishes observed being stored as clean had leftover food debris and residue accumulation present. Equipment food contact surfaces and utensils shall be clean to sight and touch. CDI- all dishes were sent back to the dish area to be cleaned again.
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 time & temperatures
Inspector’s notes
3-501.14(A); Priority; Queso cooling since 10am in the walk-in freezer was not cooling quickly enough (see temperature chart). Cooked TCS FOOD shall be cooled from 135F to 70F within 2 hours and from 135F to 41F or less within a total of 6 hours. CDI- education given and queso was stirred and placed into shallower portions.
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
Proper hot holding temperatures
Inspector’s notes
3-501.16 (A)(1) ; Priority; Several items sitting on the steam table were holding below 135F (see temperature chart). Except during preparation; cooking; or cooling; or when TPHC is used; TCS FOOD shall be maintained at 135°F or above; except that roasts may be held at 130°F or above. CDI- food items were reheated to 165F.
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
Proper cold holding temperatures
Inspector’s notes
3-501.16(A)(2); Priority; Everything in the walk-in cooler was holding between 43-48F (see temperature chart). The ambient air temperature of the cooler was around 43F. The PIC stated that he noticed the cooler producing a lot of condensation around 2 days ago. Maintain TCS foods in cold holding at 41F or less. All TCS foods that were not prepared and/or delivered today were voluntarily discarded by PIC. All other items were moved to the walk-in freezer; other units of refrigeration and/or cooked to be sold. Verification Required- EC will return by EOB to verify that the walk-in cooler has been serviced and can maintain 41F or less.
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
Proper date marking & disposition
Inspector’s notes
3-501.18; Priority; Black beans were observed dated from 8/9; and containers of consume made from the same batch were dated with two separate days. A FOOD requiring date marking shall be discarded if it exceeds seven days (except time that it is frozen); is not labeled; or is marked with a date that exceeds seven days. CDI- black beans were voluntarily discarded and education on how to properly date mark.
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 cooling methods used; adequate equipment for temperature control
Inspector’s notes
4-301.11 ; Priority Foundation; The walk-in cooler has an ambient air temperature of 43F and is unable to maintain TCS foods at 41F or less. EQUIPMENT for cooling and heating FOOD; and holding cold and hot FOOD; shall be sufficient in number and capacity to maintain required FOOD temperatures. Verification Required- EC will return by EOB today to verify that the cooler has been serviced.
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
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111 Controlling Pests; Several flies observed throughout the kitchen. The PREMISES shall be maintained free of insects; rodents; and other pests.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial wording
Personal cleanliness
Inspector’s notes
2-402.11; [Repeat] A few employees observed preparing food without beard guards or 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 issuesOfficial wording
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
4-501.11 Good Repair and Proper Adjustment-Equipment; The walk-in cooler is holding at 43F and the service station flip top cooler is out of service as well. A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2.
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(C ); Cleaning needed along the shelving in the walk-in cooler and in the bottom of the prep coolers. Food debris is also present in the bottom of the storage containers holding clean dishes. Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Increase 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 problemsOfficial record from Wake County Environmental Services, Aug 17, 2026 · Original Source