1 - Inspection
Jun 9, 2026
Official score: 92.5 · Understand this area’s scale
10 recorded violations
Official wording
Required records available: shellstock tags; parasite destruction
Inspector’s notes
3-203.12; Priority Foundation - Shellstock tags present for oysters; but recent tags did not have dates on them (improvements have been made).When last shellstock is removed from case: 1) the date when the last SHELLSTOCK from container is sold or served shall be recorded on tag; 2) tags shall be retained for 90 days from date recorded; AND 3) record keeping system shall keep tags in chronological order according to recorded date on tag of when last oyster was sold... Recent tags were dated and PIC educated employees on shellstock tag requirements moving forward.
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
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-501.114 Manual and Mechanical Warewashing Equipment; Chemical Sanitization - Temperature; pH; Concentration and Hardness (P); Chlorine sanitizer was measuring at 0ppm at the dishwashing machine after being ran several times. Chlorine sanitizer shall be maintained at 50-200ppm for sanitizing food contact surfaces. VR-EHS returning in 3 days to ensure chlorine sanitizer is being produced. Dishes are being sanitized in the 3 compartment sink in the mean time.
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 cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P); Repeat; Shell eggs were being held completely out of temperature control and were at 80F. Shrimp and chicken in cooler drawers were found holding at 45F. Potentially hazardous food being held cold shall remain at 41F or below. CDI- Eggs were voluntarily discarded and ice bags were placed on chicken and shrimp for cooling.
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
Consumer advisory provided for raw/ undercooked foods
Inspector’s notes
3-603.11; Priority Foundation - Menu had asterisked (starred) various animal foods that are served raw or undercooked; but no disclosure statement was present (only a reminder statement was on menu)...When raw or undercooked animal foods are served; a consumer advisory with disclosure and reminder statements shall be provided...On menus; beside the reminder statement ("Consuming raw or undercooked meat; poultry; seafood; etc.); provide disclosure statement that says: "May be served raw or undercooked"...VR- EHS returning in 10 days to ensure menu has been corrected.
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
Food properly labeled: original container
Inspector’s notes
3-302.12; One large container of white food ingredient was found with no label. Food Storage Containers Identified With Common Name of Food Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta; 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.
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 Food Storage - Preventing Contamination from the Premises (C); Food containers were being stored in coolers with large amounts of water on the bottom interiors. Food shall be stored in a clean; dry area where the food is not exposed to potential contamination.
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 In-Use Utensils; Between-Use Storage (C); Scoop with no handle was found being stored inside of a food container. If utensils are stored inside of food containers; they shall have handles that are clearly above the food in order to prevent potential contamination.
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 - Some clean food containers were stacked while wet; and several clean dishes; pots and containers were stored with food contact sides up...Clean equipment/utensils shall be stored in self-draining position that allows air drying and covered or inverted...Separate food containers and completely air dry before stacking; and cover/invert containers and dishes.
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
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
4-501.11 Good Repair and Proper Adjustment - Equipment (C); Prep bottom cooler gasket on cook line was damaged/ripped. Set of cooler drawers are not functional and out of order. Equipment shall be maintained in a state of good repair.
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
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (C); Ceiling tiles at the end of the make line have grease/soil residue and should be cleaned. Physical facilities shall be cleaned at a frequency necessary to keep them 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 record from Wake County Environmental Services, Jun 9, 2026 · Original Source