1 - Inspection
Oct 26, 2026
Official score: 93 · Understand This Area’s Scale
12 recorded violations
Official Wording
Certified Food Protection Manager
Inspector’s Notes
2-102.12 (A); Core - No person in charge (PIC with their certification as a food protection manager was on site. The PIC shall be a certified food protection manager (CFPM). CDI by providing a list of ANSI approved CFPM classes. For approved classes; go to anabpd.ansi.org OR raisethegrade.com NOTE: Facility recently received their Wake County permit on 8/21/2026. You have 210 days from that date to obtain a CFPM who is on-site at all times during operation.
In Plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesOfficial Wording
Required records available: shellstock tags; parasite destruction
Inspector’s Notes
3-402.12; Priority Foundation - Salmon (received frozen from supplier) on menu is under a consumer advisory (can be requested raw or undercooked by customer) and no written statement was available from the supplier showing the salmon has undergone parasite destruction. If raw or partially cooked fish are served or sold in ready-to-eat form; and if the fish are frozen by a supplier; a written agreement or statement from the supplier shall stipulate that the fish supplied is frozen to a temperature and for a time specified under 3 402.11. Provide required parasite destruction statement from supplier. Not corrected during inspection
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 separated & protected
Inspector’s Notes
3-302.11(A)(1); Priority - In reach-in refrigerator; observed container of raw chicken stored above containers of cooked beef and cooked chicken. 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 findingOfficial Wording
Food-contact surfaces: cleaned & sanitized
Inspector’s Notes
4-601.11(A); Priority Foundation - Observed many stacked food containers stored as clean with old stickers and sticker residues on exteriors. Food contact surfaces shall be clean to sight and touch. CDI by placing stickered containers at dish washing area to be cleaned.
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 hot holding temperatures
Inspector’s Notes
3-501.16 (A)(1); Priority - One piece of beef birria was 123F on steam table; and some portions of rice hot holding in oven were as low as 126-127. Except during preparation; cooking; or cooling; or when time as a public health control (TPHC) is used; hot TCS* foods shall be maintained at 135°F or above throughout entire product. CDI by reheating foods.
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
3-501.17(A); Priority Foundation - Several ready-to-eat (RTE) TCS* foods were prepared/cut yesterday or longer ago (cut lettuce; cut tomatoes; tabouleh with cut tomatoes; open package of bologna lunch meat; hummus; cut watermelon; etc.). RTE TCS* foods kept more than 24 hours shall have dates (preparation date; expiration date or both). This includes cooked and cooled and opened packages and cans of RTE TCS* foods. Foods prepared on site and then frozen and thawed must have freeze and thaw dates. CDI by placing dates on required 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
In-use utensils: properly stored
Inspector’s Notes
3-304.12; Core - Observed the handles of many dispensing scoops; spoons and tongs touching the foods they were stored in. During pauses in food preparation or dispensing; food preparation and dispensing utensils shall be stored on dry clean surfaces OR in food with handles extending out of food OR in hot water at 135F or above. Store dispensing utensils as stated above. NOTE: Dispensing utensils used for TCS* foods must be washed; rinsed and sanitized every 4 hours if they are stored on dry; clean surface outside of food.
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 - Many plates; bowls; pots; etc. in storage were uncovered with food contact sides unprotected. Cleaned and sanitized equipment and utensils shall be protected from contamination when in storage. Cover or invert clean utensils above when in storage.
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 - Observed some disposable food containers stored with uncovered/unprotected food contact surfaces. Single service disposable food/beverage containers shall be protected from contamination. Cover or invert clean disposable food containers.
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
Toilet facilities: properly constructed; supplied & cleaned
Inspector’s Notes
6.202.14; Core - Bathroom doors were not self-closing and were wide open during inspection. Bathrooms located on the premises shall be completely enclosed and have tight-fitting; self-closing doors. Provide self-closing doors for bathrooms.
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
5-501.114; Core - The two trash dumpster drains had no plugs. Trash/recycling dumpsters with drains shall have plugs in place. Contact property manager to have dumpster company replace missing plugs. 5-501.115; Core - Trash dumpster enclosure had some accumulation of food debris and trash on ground. Dumpster enclosures shall be maintained clean and free of unnecessary items. Work with other businesses who use the dumpsters to maintain all trash picked up and placed in dumpsters AND ground surfaces are to be maintained clean of debris.
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
Meets ventilation & lighting requirements; designated areas used
Inspector’s Notes
6-403.11; Core - Several covered employee bottles of water were on upper corner of food preparation table. Areas designated for employees to eat and drink shall be located so that food and clean equipment and utensils are protected from contamination. CDI by properly storing employee water bottles.
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 record from Wake County Environmental Services, Oct 26, 2026 · Original Source