1 - Inspection
Oct 29, 2026
Official score: 95 · Understand This Area’s Scale
7 recorded violations
Official Wording
Proper hot holding temperatures
Inspector’s Notes
3-501.16 (A)(1); Priority - Short ribs in juice on steam table were at 109-142F. Except during preparation; cooking; or cooling; or when time as a public health control (TPHC) is used; TCS* foods shall be maintained at 135°F or above. CDI by properly reheating ribs.
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 cold holding temperatures
Inspector’s Notes
3-501.16 (A)(2); Priority - Several cold TCS* foods were above 41F (see temperature chart). Except during preparation; proper cooling or when time as a public health (TPHC) is used; TCS* foods shall be maintained at 41F or less. CDI by properly refrigerating 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
Consumer advisory provided for raw/ undercooked foods
Inspector’s Notes
3-603.11(C); Priority Foundation - On catering menu; steak tartare and tuna tartare are served raw or undercooked according to PIC; they were not asterisked to show they are served raw or undercooked and no consumer advisory (with disclosure and reminder statements) was on menu. A consumer advisory shall be provided for any raw or undercooked animal-based food. It must consist of a DISCLOSURE; identifying the animal-based foods by asterisking them to a footnote that says they may be cooked to order or served raw or undercooked (such as *These items may be served raw or undercooked). The advisory also includes the following REMINDER statement; which advises the consumer about the risk of consuming raw or uncooked animal foods: "Consuming raw or undercooked meats; poultry; seafood; shellfish; or eggs may increase your risk of foodborne illness". CDI by proper consumer advisory as stated above.
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
7-204.11; Priority - Quaternary ammonium (QA) sanitizer in wiping cloth buckets and 3rd compartment of 3-comp sink was greater than 400 ppm. Sanitizer used on food contact surfaces shall not exceed concentration limits. CDI by diluting sanitizer in buckets and 3rd compartment sink to proper concentration.
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
Utensils; equipment & linens: properly stored; dried & handled
Inspector’s Notes
4-904.11; Core - Some clean food containers on storage shelves had food contact sides up; and several clean utensils in storage containers (whisks; dispensing/serving utensils) had food contact ends up. Clean food equipment and utensils shall be stored to prevent contamination. Store containers covered or inverted on clean surfaces. Store dispensing/serving/preparation utensils with handles up.
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
4-904.11; Core - Several disposable food containers were stored with food contact sides up and unprotected. Single service disposable food containers shall be protected from contamination. Cover or invert disposable items on clean surfaces.
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
Non-food contact surfaces clean
Inspector’s Notes
4-601.11; Core - In freezer; significant ice was accumulated on evaporator/condenser unit inside. Nonfood contact surfaces of equipment shall be kept clean. Promptly remove ice accumulation.
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, Oct 29, 2026 · Original Source