Restaurant · Wake County, NC

Lucky Chicken II

Name: Lucky Chicken II
Address: 851 Bass Pro Lane, Wake County, NC

851 Bass Pro Lane

Last inspected Jul 22, 2026 · View Map ↗ · Compare ↗

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Score 95

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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

The full inspection history

7 inspections

1 - Inspection

Jul 22, 2026

Score 95

Official score: 95 · Understand this area’s scale

6 recorded violations

notedCode 3-101.11Contamination

Official wording

Food in good condition; safe & unadulterated

Inspector’s notes

3-101.11; Priority; Observed container of curdled heavy cream inside walk in. Patches of white growth present inside metal pan of housemade sauce. Raw peppers in the walk-in cooler were observed with extensive microbial growth. Food shall be safe for consumption; unadulterated and honestly presented. CDI- items discarded.

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 contamination

notedCode 4-602.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11; Core; Pink debris inside ice machine chute at coke dispenser. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers; clean equipment at a frequency necessary to preclude accumulation of soil or mold. Empty ice and detail clean machine. Manager cleaned machine.

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 problems

notedCode 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; Observed garlic and oil and housemade vegetable sauce holding with a prep date 7/13/26. Food shall be discarded if it: (1) Exceeds the temperature and time combination; except time that the product is frozen; P (2) Is in a container or package that does not bear a date or day; P or (3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified. Item discarded. 3-501.17; Priority Foundation; Observed no date marking on cooked chicken potato dish; cooked beef; rice; open packages of heavy cream and mozzarella ect... Ready to eat ; Potentially hazardous food (Time/temperature for food safety food )prepared and held in a food establishment for more than 24 hours shall be marked to indicate the date or day by which the food shall be consumed on the premises; sold; or discarded; based on the temperature and time combinations specified below. The day of preparation shall be counted as Day 1. All items dated. Date marking has been noted on five consecutive inspections.

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 problems

notedCode 6-202.15Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-202.15; Core; Observed ceiling tiles missing above men's restroom and in dry storage area above walk in cooler. This will allow for rodents/pest to easily enter the building. Outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors; walls; and ceilings; (2) Closed; tight-fitting windows; and (3) Solid; self-closing; tight-fitting doors. Replace ceiling tiles that are missing.

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 insects

notedCode 4-601.11 (B) and (C) and 4-602.13Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11 (B) and (C) and 4-602.13; Core; Observed a buildup of debris on handles of equipment. Shelving has residue accumulation. Thick dust in ceiling vent inside womens restroom. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue and other debris. Increase cleaning frequency. .

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 problems

notedCode 6-501.114 CoreCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.114 Core; Observed heavy clutter on shelves in kitchen and back rooms. Items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used; and (B) Litter. Remove any items that are not essential to daily operations.

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 problems

Official record from Wake County Environmental Services, Jul 22, 2026 · Original Source

1 - Inspection

Jan 22, 2026

Score 95

Official score: 95 · Understand this area’s scale

7 recorded violations

majorCode 3-402.11Food source and labeling

Official wording

Required records available: shellstock tags; parasite destruction

Inspector’s notes

3-402.11; Priority Foundation; Observed raw white fish onsite used for ceviche. According to PIC Ceviche is currently purchased from restaurant depot. Owner Betty stated that the parasite destruction may be printed on the box. If a letter cannot be provided for the Swai(white fish) purchased at restraint depot; owner agreed to contact former distributor that can provide a parasite free fish. Package of frozen fish not available during inspection. Consumer advisory is posted on the menu. Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. PIC to obtain documentation and send to EHS within 10 days.

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 problems

notedCode 4-601.11 (A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation; Observed dried food debris inside food prep sink. Equipment food-contact surfaces and utensils shall be clean to sight and touch- item washed.

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 problems

notedCode 3-501.17Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17; Priority Foundation;Observed cooked rotisserie chicken; housemade sauces; two pans of rice; lentils; potato hash; boiled eggs; cooked shrimp; cooked octopus; plantains; potatoes; corn; open containers of milk and heavy cream ect.. holding without date marking.The day of preparation shall count as day 1. Ready to eat ; Potentially hazardous food (Time/temperature for food safety food )prepared and held in a food establishment for more than 24 hours shall be marked to indicate the date or day by which the food shall be consumed on the premises; sold; or discarded; based on the temperature and time combinations specified below. The day of preparation shall be counted as Day 1. All items dated.

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 problems

notedCode 4-903.11 CoreEquipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

4-903.11 Core; Observed hand dryer placed above hand sink on the line next to several stacks of single use clam shell containers. Clam shells are exposed to drip contamination when the dryer is used. Single service articles or single use articles all be stored as specified under par. (A) of this section and shall be kept in the original protective Package or stored by using other means that afford protection from contamination until used. Position single use items away from hand dryer on the line.

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 issues

notedCode 4-501.11Cleaning and sanitizing

Official wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s notes

4-501.11; Core; Shelving in the walk-in cooler is chipping; peeling and rusting. Equipment shall be kept in good repair so that it is easily cleanable. Flaking paint/rust may contaminate food. Replace shelving and fan cover.

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 problems

notedCode 4-601.11 (B) and (C) and 4-602.13Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11 (B) and (C) and 4-602.13; Core; Inside of of microwave is soiled.. Shelving on spice rack has residue accumulation. Front sides of reach-in unit have visible residue.The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue and other debris. Increase cleaning frequency. Sides of several frying pans have heavy encrusted food residue. Nonfood-contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.

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 problems

notedCode 6-501.114 CoreCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

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 problems

Official record from Wake County Environmental Services, Jan 22, 2026 · Original Source

2 - Re-Inspection

Sep 24, 2025

Score 94.5

Official score: 94.5 · Understand this area’s scale

4 recorded violations

majorCode 3-402.11Food source and labeling

Official wording

Required records available: shellstock tags; parasite destruction

Inspector’s notes

3-402.11; Priority Foundation; Facility sometimes serves Swai (a type of fish) for ceviche. No parasite destruction letter was available. Two pieces of fish remain on site and PIC agreed to cook these. This fish is not exempt from parasite destruction letters of guarantee from supplier. PIC produced a receipt from Restaurant Depo for fish. Consumer advisory is posted on the menu. Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. PIC to obtain documentation and send to EHS within 10 days. This information is apparently posted on the box the fish comes in. No packaging was available in facility today. Verification required.

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 problems

notedCode 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; Cooked chicken and veggie mix was dated 9/13 in the walk-in cooler. Ready-to-eat; time/temperature controlled for safety foods shall not be kept longer than 7 days. The day of preparation shall count as day 1. CDI- food voluntarily discarded. Full points taken for repeat violations. This item has been marked out on the last several inspection reports. Ensure foods are discarded by their dates of expiration. Continued noncompliance may result in additional action being taken.

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 problems

notedCode 4-501.11Cleaning and sanitizing

Official wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s notes

4-501.11; Core; Fan cover is rusting and in poor condition inside the walk-in cooler. Shelving in the walk-in cooler is chipping; peeling and rusting. Equipment shall be kept in good repair so that it is easily cleanable. Flaking paint/rust may contaminate food. Replace shelving and fan cover. Metal plate behind fan cover needs replacing as well. Full point may be taken for repeat violations.

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 problems

notedCode 4-601.11 (B) and (C) and 4-602.13Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11 (B) and (C) and 4-602.13; Core; Inside of reach-in freezer is soiled along the bottom. Shelving on spice rack has residue accumulation. Front sides of reach-in unit have visible residue.The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue and other debris. Increase cleaning frequency. Sides of several frying pans have heavy encrusted food residue. Nonfood-contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.

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 problems

Official record from Wake County Environmental Services, Sep 24, 2025 · Original Source

1 - Inspection

Sep 15, 2025

Score 89

Official score: 89 · Understand this area’s scale

11 recorded violations

notedCode 3-302.11(A)(1)Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11(A)(1); Priority; Observed raw eggs above containers of produce in the walk-in cooler. Raw fish and beef were also placed above cooked beef in the walk-in. Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables to prevent cross contamination. Refer to educational storage poster provided. CDI- foods rearranged. Full points taken for repeat violation. 3-302.11 (A)(4); Core; Multiple foods uncovered in walk-in cooler. Except when the food is being cooled; store food in packages; covered containers; or wrappings. CDI- covers/lids placed on food.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

notedCode 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; Cooked chicken; cooked plantains and cooked peppers in walk-in cooler were not date marked. Mashed potato from 9/5 observed. Ready-to-eat; time/temperature controlled for safety foods shall be date marked if held longer than 24 hours and not kept longer than 7 days. The day of preparation shall count as day 1. Foods in unmarked containers shall be discarded. CDI- cooked food dates known and affixed. Mashed potato volunarily discarded. Full points taken for repeat violations. 3-501.17; Priority Foundation; Cooked chicken and other foods not dated from Saturday. Ready-To-Eat; Time/Temperature Control for Safety Food requires date marking if held longer than 24 hours. Follow facility date marking procedure to track time for cooked TCS foods. CDI- dates affixed.

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 problems

notedCode 7-202.12(A)Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-202.12(A); Priority; Facility is using a formula of bleach meant for laundry and non-porous surfaces such as bathrooms; sinks and toilets. This formula is not meant for food-contact surfaces and requires an extra rinse step per label instructions. Use poisonous or toxic materials according to manufacturer's label. CDI- educational moment with PIC. Employee was sent to retrieve the correct bleach product. Item was previously marked out for improper use of a pesticide.

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 unsafely

notedCode 3-302.12Food source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12; Core; Flour and sugar containers did not have labels. Label all working containers of food (oils; spices; salts; flour; sugar) except food that is easy to identify such as dry pasta. CDI- labels added.

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 problems

notedCode 3-304.14(B)Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14(B); Core; No bleach was detected in wiping cloth buckets. Hold in-use wiping cloths in properly concentrated sanitizer between uses. CDI- bleach added.

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 problems

notedCode 3-304.12 (A)Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12 (A); Plastic cup used in mashed potato container. In-use utensils in TCS food; must be stored with handles above the food and top of the food container. CDI- cup removed. 3-304.12 (B); Core; Foam cup observed being used as a scoop and left inside mayo container. Dispensing utensils shall be stored in non-TCS food with their handles above the top of the food inside containers. Use appropriate dispensing utensils with handles. CDI- cup removed. Full point may be taken for repeat violations.

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 issues

notedCode 4-502.14Equipment and utensils

Official wording

Single-use & single-service articles: properly stored & used

Inspector’s notes

4-502.14; Core; Observed scallop shells in a bowl. When asked; PIC said they reuse them in food service. Except as permitted under G.S. 130A-248(c3); mollusk and crustacea shells shall not be used more than once as serving containers. G.S. 130A-248(c3) states a food establishment may reuse an oyster shell to serve shucked oysters that are cooked; regardless if the shucked oysters are reused in the same shells from which they originated. Establishments must do the following; 1) Posts on the premises a conspicuous sign; clearly legible; and easily readable by the public; advising that the establishment reuses oyster shells to serve cooked oysters. (2) Protects each reused oyster shell from contamination by; at a minimum; doing all of the following on the same day the oyster is removed from the shell: a. Boils the shell for a minimum of ten minutes. b. Thoroughly dries the shell. c. Stores the shell in a covered container that is refrigerated until it is reused. (3) Reuses the shell within 48 hours after the oyster is removed from the shell. CDI- advised PIC to stop reusing cooked scallop shells for food service. Scallops arrive commercially packaged and frozen.

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 issues

notedCode 4-501.11Cleaning and sanitizing

Official wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s notes

4-501.11; Core; Observed rusting screws holding the fan cover in place inside the walk-in cooler. Cover is also rusting. Screws were loose with some already missing. Shelving in the walk-in cooler is chipping; peeling and rusting. Equipment shall be kept in good repair so that it is easily cleanable. Loose screws and flaking paint/rust may contaminate food. Replace shelving; fan cover and screws. Metal plate behind fan cover needs replacing as well. Full point may be taken for repeat violations.

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 problems

notedCode 4-601.11 (B) and (C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11 (B) and (C); Core; Shelving in the walk-in cooler has a white fuzzy residue in multiple spots. Inside of reach-in freezer is soiled along the bottom. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue and other debris. Increase cleaning frequency.

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 problems

notedCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Walk-in cooler floor is soiled. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency.

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 problems

notedCode 6-403.11Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-403.11; Core; Employee personal food items were stored with facility food and equipment. Lockers or other suitable facilities shall be located in a designated area where contamination of food; equipment; utensils; and single-service items can not occur. Store employee personal items and food in a designated area. Full point taken for repeat violation.

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 issues

Official record from Wake County Environmental Services, Sep 15, 2025 · Original Source

1 - Inspection

Feb 11, 2025

Score 93

Official score: 93 · Understand this area’s scale

9 recorded violations

notedCode 3-101.11Contamination

Official wording

Food in good condition; safe & unadulterated

Inspector’s notes

3-101.11; Priority; Two boxes of peppers in the walk-in cooler were observed with extensive microbial growth. Food shall be safe for consumption; unadulterated and honestly presented. CDI- peppers discarded.

In plain English

More about food not protected from contamination

notedCode 3-302.11(A)(1)Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11(A)(1); Priority; Observed raw eggs above containers of juice; tea and spice paste in the walk-in cooler. Repackaged raw chicken and fish were stored above frozen peppers in the reach-in freezer. Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables to prevent cross contamination. Refer to educational storage poster provided. CDI- foods rearranged.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

notedCode 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; Cooked chicken in walk-in cooler was not date marked. Ready-to-eat; time/temperature controlled for safety foods shall be date marked if held longer than 24 hours and not kept longer than 7 days. The day of preparation shall count as day 1. Foods in unmarked containers shall be discarded. CDI- cooked chicken date known and affixed. Full points may be taken for repeat violations. 3-501.17; Priority Foundation; Cooked chicken was not dated from Sunday. Ready-To-Eat; Time/Temperature Control for Safety Food requires date marking if held longer than 24 hours. Follow facility date marking procedure to track time for cooked TCS foods. CDI- date affixed.

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 problems

notedCode 7-202.12(A)Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-202.12(A); Priority; Observed Home Defense insecticide on the floor of the dry storage area. Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only. CDI- chemical was removed from facility to be brought home by employee and use was discontinued. 7-201.11; Priority; Medication was observed stored above dry ingredients. Store toxic materials and medication to avoid contamination of food; equipment; utensils; linens; and single-service/use items. CDI- medication was moved.

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 unsafely

notedCode 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; A box of peppers was observed on the floor of the walk-in cooler. Store food in a clean; dry location; not exposed to contamination. Keep at least 6 inches above the floor. CDI- peppers were moldy and were discarded. No point taken

In plain English

More about food not protected from contamination

notedCode 3-304.12 (B)Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12 (B); Core; A plastic cup was observed being used as a scoop and left in the dry rice container. Dispensing utensils shall be stored in non-TCS food with their handles above the top of the food inside containers. Use appropriate dispensing utensils with handles. CDI- cup removed. No point taken.

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 issues

notedCode 4-501.11Cleaning and sanitizing

Official wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s notes

4-501.11; Core; Observed rusting screws holding the fan cover in place inside the walk-in cooler. Screws were very loose and nearly falling out. Shelving in the walk-in cooler is chipping; peeling and rusting. Equipment shall be kept in good repair so that it is easily cleanable. Loose screws and flaking paint may contaminate food. Replace shelving and screws on fan cover. Metal plate behind fan cover may need replacing as well.

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 problems

notedCode 4-601.11 (B) and (C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11 (B) and (C); Core; Observed food residue accumulation on the shelf under the grill; inside microwave and under the three comp sink basin and on leg of three comp sink. Shelving in the walk-in cooler has a white fuzzy residue. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue and other debris. Increase cleaning frequency.

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 problems

notedCode 6-403.11Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-403.11; Core; Employee personal items and food were stored with facility food and equipment. Lockers or other suitable facilities shall be located in a designated area where contamination of food; equipment; utensils; and single-service items can not occur. Store employee personal items and food in a designated area. Full point taken for repeat violation.

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 issues

Official record from Wake County Environmental Services, Feb 11, 2025 · Original Source

1 - Inspection

Apr 22, 2024

Score 97

Official score: 97 · Understand this area’s scale

3 recorded violations

minorCode 2-401.11Employee health and hygiene

Official wording

Proper eating; tasting; drinking or tobacco use

Inspector’s notes

2-401.11; Core; Employee food was stored with facility food in walk in cooler and dry storage areas. Person in charge was fermenting cheese for personal use. PIC was instructed to keep personal items in designated area. An employee shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment; utensils; etc. or other items needing protection can not result. Store employee foods in a designated area. Repeat; half points deducted due to noted improvements.

In plain English

This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.

More about employee hygiene or health policy issues

criticalCode 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; Cooked chicken in walk in cooler was not labeled. Containers of salsa (04/14) in walk in cooler and flip top cooler were maintained beyond 7 days. Containers of cooked potatoes in walk in cooler were maintained beyond 7 days (04/10). Temperature controlled for safety foods shall be maintained for up to 7 days from preparation; with day 1 beginning on the day of preparation. CDI: Chicken was labeled for 04/21. Potatoes and salsa were voluntarily discarded.

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 problems

minorCode 6-403.11Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-403.11; Core; Employee personal items were stored with facility food and equipment. Lockers or other suitable facilities shall be located in a designated area where contamination of food; equipment; utensils; single-service; and single-use items can not occur. Store employee personal items in a designated area.

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 issues

Official record from Wake County Environmental Services, Apr 22, 2024 · Original Source

2 - Re-Inspection

Nov 21, 2023

Score 97

Official score: 97 · Understand this area’s scale

4 recorded violations

minorCode 2-401.11Employee health and hygiene

Official wording

Proper eating; tasting; drinking or tobacco use

Inspector’s notes

In plain English

This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.

More about employee hygiene or health policy issues

majorCode 3-501.17Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17; Priority Foundation; Containers of rice and cooked vegetables were not labeled with the dates of preparation in the walk in cooler. Temperature controlled for safety foods shall be labeled with the date of preparation and discarded after 7 days. CDI: Labels were added to food. Half points deducted due to noted improvements.

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 problems

minorCode 4-501.11Cleaning and sanitizing

Official wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s notes

4-501.11; Core; Back reach in freezer door handle was removed. Side panel of walk in cooler was loose. Equipment shall be maintained in a state of good repair. Repair items listed.

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 problems

minorCode 6-403.11Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

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 issues

Official record from Wake County Environmental Services, Nov 21, 2023 · Original Source