1 - Inspection
Aug 24, 2026
Official score: 95 · Understand this area’s scale
9 recorded violations
Official wording
Proper hot holding temperatures
Inspector’s notes
3-501.16(A)(1); Priority - Black beans on stove top were at 79-94F since 9:30 this morning (temperature checked at about 1:20--more than 3 hours later). After properly reheating or cooking; hot TCS* foods shall be kept at 135F or above throughout entire product until served. CDI by voluntarily discarding beans.
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
7-207.11; Priority - Prescription medication in bottle was stored above food and clean equipment/utensils. Employees' personal medications shall be stored to prevent the contamination of food and clean equipment and utensils. CDI by properly storing medication.
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
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation - Observed cooked spinach cooling on push cart and pulled pork cooling on counter top; with many parts of food in food temperature danger zone (between 41 and 135F). No actively cooling was taking place. TCS* foods shall be cooled using shallow containers (2-4 inch food depth); ice-water bath (at level of food in container) with constant stirring of food; adding ice as ingredient; using rapid cooling equipment (ice paddles or freezer); and/or loosely covering or completely uncovering cooling food if there's no overhead contamination. CDI by changing cooling methods for faster cooling. DISCUSSION: Remember - hot TCS* foods must be cooled rapidly from 135F to 70F within 2 hours and then from 70F to 41F or less within 4 additional hours. Use calibrated thermometer to check foods for proper cooling time-temperature parameters.
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
6-501.111; Core - (REPEAT) Several live cockroaches were seen on dish machine area floor; shelf and on wall. The premises shall be maintained free of insects. Rid facility of cockroaches using methods approved for commercial food establishments (commercial pest control company).
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
3-305.12; Core - (REPEAT) Significant ice was accumulated on top of food packages/packages in walk-in freezer. Food may not be stored under leaking water lines. Remove ice from food containers and packages. Do not store food under leaking pipes. Until leaks are repaired; place pans under leaks to catch drips.
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
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
4-501.11; Core - (REPEAT) Several wire shelves in dry storage; refrigeration; and other storage areas were rusty. Interior bottom of reach-down freezer lids were peeling. Food service equipment shall be kept in good repair. Replace wire shelves with similar approved shelving; and repair (or replace( freezer lid interiors.
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(B) and (C); Core - (REPEAT) Observed soiled unused equipment and door frames/edges of walk-in cooler. Equipment nonfood contact surfaces shall be kept clean. Increase cleaning frequency of equipment/surfaces above.
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
Plumbing installed; proper backflow devices
Inspector’s notes
5-205.15; Core - At dish machine area rinse arm; when hot and cold water knobs are turned off; water continues to flow through rinse arm. The plumbing system and its components shall be maintained in good repair. Repair spray rinse arm so that when water is turned off at knobs; water will not continue to flow through rinse arm and that there is no cross-flow cold water into hot water or vice versa.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsOfficial wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.11; Core - (REPEAT) In walk-in cooler; baseboard was damaged with missing tiles; one ceiling light fixture was missing. Walk-in freezer had ice accumulated on food packaging/boxes. Ceiling light fixture in dry storage room was burned out. Some holes were in kitchen/mop sink area walls. Physical facilities shall be kept in good repair. Repair/replace damaged fixtures and surfaces above; and seal wall holes. Repair any freezer evaporator; ceiling or wall leaks that are causing ice to accumulate. 6-501.12; Core - (REPEAT) Flooring in corners; under equipment and in bathrooms was soiled. Cooking line vent hood filters were soiled with grease build-up and stacks/hood above dish machine had soil accumulation. Physical facilities shall be kept clean. Increase cleaning frequency of surfaces/fixtures above. 6-501.16; Core - (REPEAT) Wet mops in mop sink/can wash were stored with mop heads up. After use; mops shall be positioned so they do not soil walls; equipment and supplies. Store wet mops hanging with handles up and mop heads down; draining into mop sink basin.
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, Aug 24, 2026 · Original Source