1 - Inspection
Aug 7, 2026
Official score: 91.5 · Understand this area’s scale
8 recorded violations
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
6-301.12; Priority Foundation; Paper towels missing at the handwashing sink in the dish area. Each handwash sink shall be provided with paper towels or an air drying device. CDI- paper towels provided.
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
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-501.114; Priority; [Repeat]The chlorine sanitizing dish machine is testing at 0ppm after being ran several times. Maintain sanitizer at correct concentrations when being used to sanitize. CDI- dish machine was serviced prior to me leaving. 4-601.11(A); Priority Foundation; [Repeat] Several pans; utensils; lids and the slicer were observed with leftover sticker residue and/or food debris present. Equipment food contact surfaces and utensils shall be clean to sight and touch. CDI- all items were sent back to dish area to be cleaned.
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); Priority; [Repeat] Green goddess dressing sitting out on the countertop was holding at 65F. All TCS foods in the flip top cooler across from the ovens are holding between 57-62F. The ambient air temperature of this cooler was 58F. Maintain TCS foods in cold holding at 41F or less. All TCS items were voluntarily discarded by PIC. Verification Required- EC will return by Monday; August 10th to verify that the cooler is properly maintaining TCS foods at 41F or less. In the meantime; ice may be utilized as a temporary solution to get through service times. No food should be left in this cooler overnight.
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; [Repeat] Chorizo fat (7/18); Ribs (7/31); Sofrito (7/29); corn stock (7/28); fig agrodolce (7/20); citrus yogurt (7/29); beef tallow (7/23); watermelon aguachile (7/30) and egg yolk jam (7/29) were observed being held beyond 7 days. Discard the food requiring date labels once time/temperature window has expired; if it is not been labeled; or if the label is incorrect. CDI- food items were voluntarily discarded by PIC.
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
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111 Controlling Pests; Several flies observed throughout the kitchen. The PREMISES shall be maintained free of insects; rodents; and other pests.
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 insectsOfficial wording
Utensils; equipment & linens: properly stored; dried & handled
Inspector’s notes
4-903.11(A); (B) and (D); Core; Some metal pans stored as clean observed stacked wet. Clean EQUIPMENT and UTENSILS shall be stored In a self-draining position that allows air drying; and Covered or inverted. Allow pans to thoroughly air dry before stacking. Repeat.
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
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
4-501.11 Good Repair and Proper Adjustment-Equipment; The flip top cooler across from the ovens has an ambient air temperature of 58F. All TCS foods are holding between 57-62F. A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2. Have this cooler serviced.
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; [Repeat] The ceiling tiles in throughout the kitchen was observed with some dust accumulation. Floors; walls; ceilings including the attachments such as soap; towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. 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 problemsOfficial record from Wake County Environmental Services, Aug 7, 2026 · Original Source