1 - Inspection
Jun 16, 2026
Official score: 95 · Understand this area’s scale
10 recorded violations
Official wording
Proper hot holding temperatures
Inspector’s notes
3-501.16(A)(1) ; Priority; Hot-Holding: In the clear door hot holding cabinet; one pan of corn on the cob at 125F. Maintain hot Temperature Control for Safety (TCS) foods at 135F and above. CDI- Corn reheated to 165F corrective. Recommend using individual pan lid for this item. [REPEAT]
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
7-102.11; Priority Foundation; Labeling missing on a couple sanitizer buckets. Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI- Labeling added during inspection.
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
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-202.15; Core; Front wall doors open with no screen or door in place at entrance to kitchen; with house flies and fruit flies observed in the kitchen. If the windows or doors of a FOOD ESTABLISHMENT are kept open for ventilation or other purposes; the openings shall be protected against the entry of insects and rodents by: 16 mesh to 25.4 mm (16 mesh to 1 inch) screens; Properly designed and installed air curtains to control flying insects; or Other effective means. Keep front wall doors closed or add some form of pest barrier at the kitchen/service entrance.
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
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14; Core; Chlorine sanitizer concentration too low in sanitizer bucket in kitchen; measured at 0-25ppm chlorine. Cloths in-use for wiping counters and other EQUIPMENT surfaces must be held in sanitizer between use. Chlorine sanitizer must be maintained between 50-200 ppm. CDI- Chlorine sanitizer remade and retested. [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
In-use utensils: properly stored
Inspector’s notes
3-304.12; Core; Knife at prep line stored wedged in soiled space between pieces of equipment. During pauses in FOOD preparation or dispensing; FOOD preparation and dispensing UTENSILS shall be stored: in the FOOD with their handles above the top of the FOOD; or In a clean/dry; protected location; or In a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned at a frequency specified in Food Code (every 4 hours). CDI- Knife returned for cleaning during inspection.
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; Grill is missing 2 temperature knobs. One light out over grill and another strobbing. Walk-in cooler floor plate at top of entrance ramp is loose and not sealed together; which can let water and debris into the subflooring. Rusted/peeling wire rack in walk-in cooler. One metal pan lid in walk-in with half the handle no longer attached. EQUIPMENT shall be maintained in a state of good repair and condition. EQUIPMENT components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturers specifications. Repair/Replace these items.
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; Ice scoop holder with residue accumulation inside. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris. CDI- Scoop returned for cleaning. 4-601.11(B) and (C); Core; Ice machine with black microbial film buildup along ice baffle; not currently in direct contact with ice below. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris. Increase cleaning frequency to these areas.
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; Water leaking from ceiling near prep back area. PIC stated it is condensation from the air conditioning system. A PLUMBING SYSTEM shall be repaired according to LAW; and Maintained in good repair. Repair the drainage system so not leaking out of the ceiling. [REPEAT]
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
Garbage & refuse properly disposed; facilities maintained
Inspector’s notes
5-501.116; Core; Grease receptacle with oily residue buildup along top of container. Soiled receptacles and waste handling units for REFUSE; recyclables; and returnables shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents. Increase cleaning frequency to this area; using dry cleaning methods (paint scraper; paper towels; kitty litter; flat shovel) so not washing oily water into storm drains. [REPEAT]
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
6-501.110; Core; A couple employee jackets stored hanging off of the dry goods rack with stored food. PIC showed just 3 already in use wall hooks by back door available for staff use. Lockers or other suitable facilities shall be used for the orderly storage of EMPLOYEE clothing and other possessions. Provide sufficient dedicated storage space for employee items.
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, Jun 16, 2026 · Original Source