1 - Inspection
May 20, 2026
Official score: 97 · Understand this area’s scale
8 recorded violations
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
REPEAT 4-501.114 Maintain sanitizer at correct concentration when being used to sanitize. P -Observation: 3 comp sink had QUAT sanitizer reading 0ppm. Manufacturer label recommends 200ppm to 400ppm for 1min. -Corrected During Inspection (CDI): Person in Charge (PIC) voluntarily add more QUAT and concentration was 200ppm. Clean dishes were submerged again in sanitizer.
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 date marking & disposition
Inspector’s notes
3-501.18 Discard the food requiring date labels once time/temperature window has expired; if it is not been labeled; or if the label is incorrect. -P -Observation: mozzarella in walk-in cooler had the date from April 27; 2026. Today is May 20; 2026. -Corrected During Inspection (CDI): food item was voluntarily discarded.
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
REPEAT 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans; large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf -Observation: mix veggies salad in reach-in cooler and walk-in cooler were placed in containers with tight fitting lid that doesn't allow cold air to circulate around the food. -Corrected During Inspection (CDI): food employee voluntarily open all containers to cool down properly.
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
6-202.15 Outer Openings; Protected. (A) Outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1)Filling or closing holes and other gaps along floors; walls; and ceilings; (3)Solid; self-closing; tight-fitting doors. -Observation: exit door located near mop sink in kitchen area had sunlight coming through the door. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC). REPEAT 6-501.111 Keep the premises free of insects; rodents; and other pests. -Observation: dead roach and roaches feces were found in dry storage. Make sure to remove dead trapped pests from facility. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).
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
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11 Store food in a clean; dry location; not exposed to contamination. Keep at least 6 inches above the floor. -Observation: boxes with decorations were stored on top of dry food items. Make sure to keep decorations underneath the food items or move decorations to a different location to prevent food to be exposed to contamination. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).
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
Personal cleanliness
Inspector’s notes
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring; such as a wedding band; is allowed. -Observation: food employee was handling food at the same time that had rubber band and bracelet with key in arms. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).
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
4-202.11 Multiuse food-contact surfaces shall be smooth; in good repair; free of sharp angles; and finished to have smooth seams and joints. Pf -Observation: multiuse ice scoop was cracked with sharps edges chipping plastic that can fall on ice. -Corrected During Inspection (CDI): Person in Charge (PIC) voluntarily remove ice scoop from service.
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 ) 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. -Observation: walk-in cooler and small cooler near hot hold well had gaskets with accumulation. Make sure to clean as often as necessary to keep it clean. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).
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, May 20, 2026 · Original Source