1 - Inspection
Sep 28, 2026
Official score: 93.5 · Understand this area’s scale
7 recorded violations
Official wording
Utensils; equipment & linens: properly stored; dried & handled
Inspector’s notes
4-903.11(A); (B) and (D); Core - Some clean food pans were being stacked while wet.- Clean equipment and utensils shall be stored in self-draining position that allows air drying- Please do not stack dishes until completely air dried.
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
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-601.11 (A); Priority Foundation; Observed multiple metal pans that were deemed clean with grease still on them.- Food contact surfaces shall be clean to sight and touch.- CDI; items moved to be washed. 4-501.114; Priority; Sanitizer for dishes was below 100ppm/quat.- Chemical sanitizer used for sanitizing dishes shall be at the proper concentration. (200-400ppm/quat).- CDI; sanitizer added to the water
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 cold holding temperatures
Inspector’s notes
3-501.16 (A)(2) and (B); Priority - Many cold TCS* foods were above 41F (see temperature chart)...Unless actively preparing; properly cooling or using time as a public health control; cold TCS* foods shall be kept at 41F or less...CDI by properly refrigerating foods. NOTE: Ensure ALL foods are at 41F or less throughout entire product BEFORE placing in see-through refrigerated case or in customer open display units.
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 date marking & disposition
Inspector’s notes
3-501.18; Priority; Observed multiple deli meat items that were past their marked expiration date..- Items that have gone over the expiration date/time shall be discarded.- CDI; item was discarded voluntarily.
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
In-use utensils: properly stored
Inspector’s notes
3-304.12 (B); Core; Tongs being stored on metal racks next to hot hold unit with grease residue buildup.- During pauses in food preparation or dispensing; food prep and dispensing utensils with extended handles shall be stored in food with handles above the food; on dry and clean surface or in hot water at 135F or above (for TCS* foods)...CDI by properly storing utensils.
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(B) and (C); Core; Cleaning is needed on most equipment throughout such as shelving; inside hot boxes; light bulb shiels; hoods; etc...- Equipment nonfood contact surfaces shall be kept clean.- Please clean items listed and do so more frequently.
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
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.114; Core; Heavy cleaning is needed on the walls and floors throughout facility. The walls and floors in the dish area has a lot of black residue buildup.- Physical facilities shall be kept clean.- Please clean facility.
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, Sep 28, 2026 · Original Source