1 - Inspection
May 13, 2026
Official score: 97 · Understand this area’s scale
4 recorded violations
Official wording
Food separated & protected
Inspector’s notes
3-304.15(A) ; Priority; Employee preparing masa dough was observed picking up a piece that was dropped onto the floor and went back to working. Discard gloves after a task is complete or any time they are damaged or soiled. CDI- education given and employee changed their gloves and washed their hands.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Proper date marking & disposition
Inspector’s notes
3-501.18; Priority; [Repeat] Several containers of caramelized onions (4/25); chipotle sauce (4/29); salsa avocado sauce (5/1); maduras (5/3); black beans (5/2) and grits (5/2) 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
Consumer advisory provided for raw/ undercooked foods
Inspector’s notes
3-603.11 (A); Priority Foundation; [Repeat] A consumer advisory is missing from the menu for a few items that are served raw or undercooked. Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. CDI- manager was able to have the menu updated during the inspection.
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
Variance obtained for specialized processing methods
Inspector’s notes
8-103.11; Priority Foundation; The establishment is making masa dough the traditional way which requires calcium hydroxide (lime) to be added to the corn; boiled in water for an hour; covered and held out overnight on the shelf (outside of refrigeration) and then rinsed and ground into a paste. Provide the required information to obtain a variance to the regulatory authority. CDI- Follow up and guidance was given on August 1; 2026 by email informing the establishment that a variance will be required. This process must be stopped until approved by the state.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Wake County Environmental Services, May 13, 2026 · Original Source