1 - Inspection
Nov 19, 2025
Official score: 93 · Understand this area’s scale
10 recorded violations
Official wording
Food separated & protected
Inspector’s notes
3-302.11; Priority; Raw octopus and raw shell eggs above ready to eat mango and other foods in flip top cooler. Raw shell eggs noted above cooked potatoes in the walk in cooler. Food shall be protected from cross contamination by separating raw animal foods during storage; preparation; holding; and display from: ready-to-eat foods. CDI- raw food items were rearranged to be on the bottom.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Proper hot holding temperatures
Inspector’s notes
3-501.16(A)(1) ; Priority; Queso; mole sauce; green sauce and birria broth all below 135F (see temp chart). The PIC stated that they were prepared recently ( appx an hour ago). EHS noted that the right portion of steam table was not working properly. TCS foods being held hot shall be maintained at 135F or above. CDI- food items were reheated to 165F on the stove top and EHS verified all temperatures were above 165F at end of the inspection. *EHS recommends additional table top steam well - can be placed on top of low boy freezer as well as repairing the steam well so all hot held items can be maintained properly. Employees can additonally make less product; or hold on stove top hot throughout service times.
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; Salsas in upright coke reach in cooler holding above 41F. The temperature of the cooler was ambient 44F. Salsas were placed in cooler two hours ago per PIC. CDI- EHS had the salsas relocated to the walk in cooler at ambient 38F. Repair and/or adjust the cooler to provide correct temperatures for cold holding. Repeat; Half points this inspection; all other cold holding temperatures were within compliance and this is a different piece of holding equipment. Full points will be taken at next inspection if repeated violation.
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
Toxic substances properly identified stored & used
Inspector’s notes
7-201.11; Priority; Bottle of Clorox stored on shelving right next to clean dishes. Store toxic materials to avoid contamination of food; equipment; utensils; linens; and single-service/use items. CDI- PIC moved the Clorox to appropriate location.
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 unsafelyOfficial wording
Approved thawing methods used
Inspector’s notes
3-501.13 ; Core; Commercially packaged ROP salmon was observed thawed while in its sealed package. Reduced oxygen fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment:(1) Prior to its thawing under refrigeration as specified in (A) of this section; or (2) Prior to; or Immediately upon completion of; its thawing using procedures specified in (B) of this section. This was mentioned at a previous inspection and can result in point loss. Educate staff.
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
Utensils; equipment & linens: properly stored; dried & handled
Inspector’s notes
4-903.11(A); (B) and (D); Core; Tongs stored as clean above the 3-compartment sink area hanging too close to the soap dispenser for the handwashing sink and potential contamination is present. Handsink noted without splashguard directly beside clean drain board of three compartment sink. Cleaned equipment and utensils shall be stored where they are not exposed to splash; dust or other contamination. Find another area to hang utensils and provide a splashguard at left side of hand sink.
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; Core; Replace gaskets on cold drawers holding raw meat that are becoming loose. Deep freezer is rusted on top lid. Fry basket needs to be discarded as metal pieces are coming loose. Replace missing chip lid. Repair pre-rinse sprayer. Replace chipped plates. Replace rusty shelving in walk in cooler. Repair the reach in cooler holding 44F and do not store TCS foods inside until working. Equipment shall be maintained in a state of good repair. 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 problemsOfficial wording
Non-food contact surfaces clean
Inspector’s notes
4-602.13; Core; Clean the outside of the flat top equipment; the outside of the fryers; the hood vents; and the inside of the non-used oven. Clean gaskets on coolers throughout including walk in cooler gasket. Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
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
Garbage & refuse properly disposed; facilities maintained
Inspector’s notes
5-501.115; Core; Grease trap in trash storage area needs to be cleaned. Grease is on the trap and surrounding concrete. A storage area for refuse shall be maintained clean.
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 issuesOfficial wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.11/12; Core; Replace damaged FRP wall to the left of the stove top. Epoxy floor is becoming worn and in need of repairing. Clean floors and walls throughout; incuding underneath equupment and walls behind dish and prep sinks. Repair any ballast thats are broken where lights cannot turn on over 3 comp sink and prep areas. Repair broken light fixture in hood that is hanging loose. Floors; walls; and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in 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 record from Wake County Environmental Services, Nov 19, 2025 · Original Source