1 - Inspection
Mar 12, 2026
Official score: 94.5 · Understand this area’s scale
8 recorded violations
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) -Hot water at the handwashing sinks near the dish machine area and cook line measured at 126-127 F; with no option to mix in cold water; preventing staff from washing hands properly for the required 20 seconds. Adjust hot water temperature to 100 F. A follow-up visit will be conducted by March 22nd to verify the temperature adjustment.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsOfficial wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-601.11 (A); Priority Foundation; Observed several serving containers and pans greasy to the touch or with sticker residue still on them being stored as clean on the utensil storage rack located across from the chemical dish machine. At the bulk ice machine; observed black organic build up on the EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- Noted containers sent back to the dish pit for recleaning.
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 cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Upon arrival; noted an overfilled container of cooked rice pilaf was temping at 44/43 F in the walk in cooler. Noted rice was prepped earlier 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. CDI- Education provided. Rice transferred to spread over shallow pan to rapidly cool down. .
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
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
4-501.11; Core; The condensor line in the walk-in freezer has leak (noted ice build-up around the drain line juncture). Also noted baffel covers missing for the hood unit (far left hand side) on the cook line. EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2. Place work order for noted condensor line. 4-101.11 Characteristics - Materials for Construction and Repair (P)- Noted ice scooper chipped and damaged along the edge. Food contact surfaces shall be (A) Safe P; (B) Durable; Corrosion-Resistant; (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable; and (E) Resistant to damage. CDI- Scooper replaced.
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) - Detail cleaning needed for all cook line equipment. Also noted caked on residue build up covering the bulk ingredient bins. Increase cleaning for all equpment throughout the facility. Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.
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 - Noted drain line underneath the handsink ( near dish machine) has a steady leak. Also noted steady leak on the drain line underneath the scrap sink. Maintain a plumbing system in good repair.
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
6-501.12; Core; Observed some food residue build-up underneath the bulk ice machine unit and hard to reach floor spaces on the cook line. Also noted significant accumulation of grime build up along the walls behind/near the dish machine area. Discussed increasing frequency of cleaning in noted areas. 6-501.12 Cleaning; Frequency and Restrictions (C)- The floor tiles near the dish machine area are significantly damaged.
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
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-403.11; Core; Found a soiled gloves and opened cup of water stored among clean dishes near the dish machine area. Employee personal snacks shall be stored away from retail food and food service preparation equipment; to prevent contamination of food and clean equipment.
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, Mar 12, 2026 · Original Source