1 - Inspection
Jan 29, 2026
Official score: 96.5 · Understand this area’s scale
5 recorded violations
Official wording
Hands clean & properly washed
Inspector’s notes
2-301.12 (A);(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water; soap; scrub 10 to 15 seconds; rinse; and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P - Observed employee use bare hands to clean turn off faucet. EC informed employee the proper hand washing procedures and employee did not rewash hands.
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
Proper date marking & disposition
Inspector’s notes
3-501.18 Discard the food requiring date labels once time/temperature window has expired; if it is not been labeled; or if the label is incorrect. -P - Observed wings stored in cold drawer that were not date marked. Employee knew date of wings and corrected during inspection by adding label. Observed philly meats with a discard date of 1/20. Philly meats were 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 problemsOfficial wording
Approved thawing methods used
Inspector’s notes
3-501.13 (E ) Reduced oxygen packaged fish; required to be kept frozen until time of use per labeling; shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed cubed tuna thawing inside packaging inside walk in. CDI by cutting the edge of the bag to vent.
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 Maintain equipment in good repair. Observed some lids and containers that were cracked and chipped with sticker residue (sticker residue did not come in contact with inside of stacked container). Observed one cutting board with deep scores.
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(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed some residue on dry storage rack in back of kitchen and underneath preparation tables
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, Jan 29, 2026 · Original Source