1 - Inspection
Jul 10, 2026
Official score: 96.5 · Understand this area’s scale
10 recorded violations
Official wording
Required records available: shellstock tags; parasite destruction
Inspector’s notes
3-402.11 and 3-402.12 Parasite destruction letter is not available for the salmon; although it is offered undercooked. Supplier has changed since the last inspection. Maintain documentation from the supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf During the last inspection; manager contacted the supplier Inland Foods Corp during inspection to obtain documentation of parasite free feed; etc. guarantee. Today; manager contacted Cheney Brother; spoke to Jonathan and obtained a letter from Channel: "Parasite Free Letter of Guarantee" that lists salmon.
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
Proper reheating procedures for hot holding
Inspector’s notes
3-403.11(A) (D) Reheating for hot holding P - Mashed Potato reheated from a pervious day is only 128F in the steam table. TCS food that is cooked; cooled; and reheated for hot holding shall be reheated so that all parts of the food reach 165°F for 15 seconds within 2 hours. Request was made to removed the mashed potato and continue the reheating to achieve 165F.
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) and (B) Time / Temperature Control for Safety Food; Cold Holding (P) Refrigerator with drawers that serves the grill is not holding food at 41F as required: Raw Hamburger Patties 44.5F; Raw Chicken 44F; Raw Salmon 42F; Salmon Cake 42.7F; Tuna 43.3F. Use your thermometer to monitor food temperature. There is a lot of cold air flowing from the closed top right of the refrigerator. Gerald with Americool has been contacted to service the unit.
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 Sanitizer in buckets and being dispensed from the wall unit is too strong; in excess of 500 ppm quaternary ammonium. Chemical SANITIZERS applied to food contact surfaces shall meet the requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface sanitizing solutions). P Test strips available in the kitchen do not accurately represent the concentration (new test strips are needed). 3-compartment sink concentration is excellent; so towel buckets may be filled from the sink until Ecolab adjusts the wall unit. Ecolab was contacted.
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 Cooling Methods (Pf) Black Bean paste has not cooled from yesterday; remains at 44F; 5 inches deep; with another pan stacked on top. Improved cooling methods is needed. Recommend shallow pans to limit quantity to 2 inches; or rotate through the freezer to rapidly cool. Leftover chicken (skin; bones) also needs improved cooling methods; consider using the freezer for cooling. Methods discussed today.
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
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11 Food Storage - Preventing Contamination from the Premises (C) Refrigerators have a lot of unclean build-up above the food in the drawers. Remove unclean build-up above mushrooms; pudding; spring mix; etc. Clean the refrigerator surface that is visible when the drawers are open. Maintain food storage areas clean.
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
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14 Wiping Cloths; Use Limitation - Several wiping cloths are stored along the cook-line. (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as food is being served shall be maintained dry and used for no other purpose. (B) Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in sanitizer and laundered daily. (C) Cloths in-use for wiping surfaces in contact with raw animal foods shall be kept separate from cloths used for other purposes. (D) Dry wiping cloths and the sanitizing solutions in which wet wiping cloths are held between uses shall be free of food debris and visible soil. Add sanitizer buckets to the cook-line for wiping cloths.
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
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
4-501.11 Good Repair and Proper Adjustment - Equipment (C) Gasket hangs off/below refrigerated drawer unit #11. Upper portion of the vanilla ice cream freezer is broken with exposed insulation that has turned dark. Assure surface above the ice cream is cleanable. . Blue cutting board has melted portion on one surface.
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
4-602.13 Nonfood Contact Surfaces (C) Speed rack near the ice machine with the bananas and tomatoes is not clean.
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
6-501.12 Cleaning; Frequency (C) Ceiling Vents near the ice machine are very dusty. Handwashing sink in the front for servers provides water in excess of 121 degrees F. Some floor tiles are broken. Maintain physical facilities clean; cleanable and in good condition. I adjusted the water supplied to the handwashing sink using the valves under the sink today to supply water at 100F.
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, Jul 10, 2026 · Original Source