1 - Inspection
Jul 14, 2026
Official score: 96.5 · Understand this area’s scale
7 recorded violations
Official wording
Food separated & protected
Inspector’s notes
3-302.11 (A) (1) (2); Priority; Repackaged; raw chicken was stored above lamb in the walk-in freezer. Separate types of raw animal foods from each other such as beef; fish; lamb; pork; and poultry during storage; preparation; holding; and display. Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables to prevent cross contamination. CDI- meats were relocated. 3-304.15 (A); Priority; Observed an employee rearrange raw meats in the walk-in freezer and then return to food prep area without changing gloves. Single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food; used for no other purpose; and discarded when damaged or soiled; or when interruptions occur in the operation. CDI- glove use education provided and employee was stopped; gloves discarded and hands washed. 3-302.11(A)(4)-(B)(5); Core; Several containers of food were observed without covers or lids in reach-in refrigeration. Food shall be protected from cross contamination by storing the food in covered containers or wrappings unless the food is being cooled. CDI- lids were placed over foods.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Food properly labeled: original container
Inspector’s notes
3-302.12; Core; Multiple containers of powdered and granulated foods such as flour; sugar/spices were unlabeled. Label all working containers of food (oils; spices; salts; flour; sugar) except food that is easy to identify such as dry pasta or rice. Label all applicable foods.
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
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; Excess moisture present in cookline reach-in unit. Drips were observed coming from top of unit and pooling water was present in bottom of unit. Store food in a clean; dry location; not exposed to splash; dust or other contamination. Keep at least 6 inches above the floor. PIC wiped up excess moisture during inspection. Evaluate cooler moisture issue and consult with refrigeration technician if necessary. Maintain coolers in a dry condition.
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
In-use utensils: properly stored
Inspector’s notes
3-304.12; Core; Observed an ice scoop stored on top of the ice machine where dust was present. A knife was stored in between fliptop lids among visible residue. Store in-use utensils on a clean; sanitized surface. CDI- ice scoop and knife sent for cleaning. PIC to clean top of ice machine and areas between fliptop lids. Full point may be taken for repeat violations.
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
Utensils; equipment & linens: properly stored; dried & handled
Inspector’s notes
4-903.11 (A); (B); and (D); Core; Several metal pans were stacked wet and turned over so that water cannot drain out on drainboard above warewashing area. After cleaning and sanitizing; equipment shall be placed in a self-draining position that allows air drying. CDI- instructed employee to separate pans for proper drying. Full point may be taken for repeat violations.
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
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(A) and (C); Core; Single-service containers were stored with the food-contact surface exposed on shelving above cookline. Single-service 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. CDI- items inverted. No point taken
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
Non-food contact surfaces clean
Inspector’s notes
4-601.11(C); Core; Dust and residue present on top of ice machine. Visible residue observed near hinges and in-between fliptop covers on cookline. Nonfood-contact surfaces shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Increase cleaning frequency. All other surfaces observed clean. No point taken
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, Jul 14, 2026 · Original Source