1 - Inspection
Sep 11, 2026
Official score: 90 · Understand this area’s scale
16 recorded violations
Official wording
Required records available: shellstock tags; parasite destruction
Inspector’s notes
3-203.12; Priority Foundation - (REPEAT) Observed fresh oysters in shells (on ice) stored in container with two different shellfish tags (with different harvest dates) but from same harvest area. PIC stated that two different boxes of oysters were placed in the same large container and mixed together. Shellfish from different containers shall not be mixed together if they have different certification numbers; harvest dates; or harvest areas. Shellstock tags shall be attached to original container they come in until all have been sold in that batch. CDI by voluntarily discarding oysters in container since it was difficult to determine which shellfish belonged to what shellfish tag.
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
Food separated & protected
Inspector’s notes
3-302.11(A)(4); Core - Observed some foods in refrigerated make line bottom areas and in dry storage that were uncovered/unprotected. Except when actively cooling; foods in storage shall be kept covered or sealed. Cover/seal foods in storage. 3-304.15 (A); Priority - Observed employee handle raw fish with gloved hands and then proceed to handle other clean equipment/utensils with contaminated gloves. Single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food; used for no other purpose; and discarded when damaged or soiled; or when interruptions occur in the operation. CDI by having worker discard soiled gloves and wash 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 hot holding temperatures
Inspector’s notes
3-501.16(A)(1); Priority - (REPEAT) Some hot TCS* foods were hot holding below 135F (see temperature chart). After properly reheating or cooking; hot TCS* foods shall be kept at 135F or above throughout entire product or time as a public health control (TPHC) may be used. CDI by reheating foods or discarding. TPHC form explained and left with PIC.
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); Priority - (REPEAT) Several cold TCS* foods were above 41F (see temperature chart). Unless actively preparing; properly cooling; or using time as a public health control; cold TCS* foods shall be kept at 41F or less throughout entire product. CDI by properly refrigerating foods or voluntarily discarding them.
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
Consumer advisory provided for raw/ undercooked foods
Inspector’s notes
3-603.11; Priority Foundation - (REPEAT) On dinner menu; several dishes offering different steaks can be served raw or undercooked according to PIC; but they were not identified as being foods that can be served raw or undercooked (they had no asterisks or stars beside these dishes). Proper disclosure and reminder statements were already on menu. Consumer advisory shall be provided for any raw or undercooked animal-based food by identifying those animal origin foods that can be served raw or undercooked. On menu; provide required asterisks or stars by animal origin foods. Not corrected during 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
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority Foundation - Three unlabeled spray bottles had light yellow and blue liquids respectively. Two buckets of wiping cloth sanitizer also were not labeled as "sanitizer". Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be labeled with common name of products inside. CDI by labeling bottles and buckets of sanitizer.
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; Priority Foundation - Various hot foods such as salsas; cheese sauce; etc. were cooling in ice (with no water) that was only covering 3 inches of the bottom of container that was 10 inches high. Also; no active stirring was taking place. When cooling TCS* foods; use shallow containers (2-4 inch food depth); ice-water bath with constant stirring; rapid cooling equipment (ice paddle; freezer; etc.) and/or loosely cover or completely uncover cooling foods if there's no overhead contamination. CDI by changing cooling method for faster cooling. NOTE: Remember that foods must be cooled from 135F to 70F within 2 hours and from 70F to 41F or less within 4 additional hours. Use calibrated thermometers to check food temperatures frequently.
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
Food properly labeled: original container
Inspector’s notes
3-302.12; Core - (REPEAT) Some bottles/containers of cooking oil; dressings; etc. were not labeled with the names of their contents. Except food that is easy to identify; working containers of food shall be labeled with their contents. Properly label foods that are not labeled.
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
6-202.13; Core - Observed fly strips hanging from ceiling above/near food preparation areas and storage areas for clean equipment/utensils. Some dead flies were on strips. Insect control devices shall be installed so that they are not located over food prearation areas and dead insects and insect fragments are prevented from being impelled onto or falling on exposed food; clean equipment and utensils. 6-501.111; Core - Many live house flies were in kitchen area. The premises shall be kept free of insects; rodents; and other pests. Rid the facility of flies using methods approved for food service establishments. Be sure to use a licensed pest control operator for any kind of treatment.
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
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14(B);Core - (REPEAT) Several moist/soiled wiping cloths were stored on counter tops or hanging on apron of kitchen worker. Also; one moist cloth was stored over top side of one wiping cloth bucket. At least one bucket of chlorine sanitizer had concentration less than 50 ppm. Moist/soiled in-use wiping cloths shall be kept down inside approved sanitizer between uses. Store moist/soiled wiping cloths as stated above OR in soiled laundry area. NOTE: Cloths can be used as "hot mitts" to handle hot pans or dishes but must remain clean and dry at all times.
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
Washing fruits & vegetables
Inspector’s notes
3-302.15; Core - Observed food employee take cucumbers directly out of their original box and peeled them without washing them first. Some avocadoes in prep unit had stickers on them (showing they had not been first washed?). Raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut; combined with other ingredients; cooked; served; or offered for human consumption in ready-to-eat form. Wash fruits and vegetables before they are cut or peeled. Stickers should be removed from fruits/vegetables before washing them.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Utensils; equipment & linens: properly stored; dried & handled
Inspector’s notes
4-903.11 (A); Core - (REPEAT) Some clean food containers and bowls were stacked while wet. After cleaning and sanitizing; equipment and utensils shall be stored to self-drain and food contact surfaces covered or protected from contamination. Separate wet containers and dishes and completely air dry them before stacking.
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
4-205.10; Core - (REPEAT) At soda dispensing station; when ice bin lid was open; soda could still be dispensed from above. Food service equipment shall function and operate according to manufacturer's specifications. Reactive device on ice bin lid so that when ice bin lid is open; soda cannot be dispensed from above. 4-501.11; Core - (REPEAT) Many wire shelves in walk-in cooler; reach-in refrigerators and dry storage were rusty and/or peeling; and a few were bent down or not horizontal. Food service equipment shall be kept in good repair. Replace damaged shelves with similar ones that meet ANSI/NSF certification. REMINDER: Do not paint shelves. They must be replaced. 4-502.11 (A) and (C); Core - (REPEAT) A few food containers were cracked/damaged. Food service utensils shall be kept in good repair. Discard damaged items.
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
Garbage & refuse properly disposed; facilities maintained
Inspector’s notes
5-501.114; Core - (REPEAT) One dumpster with drain had no plug in place. Dumpsters with drain holes shall have plugs in place. Contact trash company to have them replace missing drain plug. 5-501.115; Core - Rear exterior area had several old pieces of unused equipment and other miscellaneous items in storage. Trash/recycling receptacle enclosures and areas shall be maintained clean and free of unnecessary items. Remove all old equipment and other items not used in the operation of facility.
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 issuesOfficial wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.11; Core - (REPEAT) Observed many small holes in walls and damaged caulk in corners of vent hoods; and between sinks and walls and splashguards. Some light fixtures were dim or not illuminating; and one light shield was cracked. Some wall corners/stripping was missing or damaged. Grout was missing between several floor tiles. Physical facilities shall be kept in good repair. Replace/repair damaged or nonfunctioning fixtures/surfaces; seal wall holes; and replace caulk/grout.
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
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
4-204.11; Core - In one ventilation hood above fryers; the filters were missing while frying was taking place underneath. Hood systems and their components (such as filters) shall prevent grease or condensation from draining or dripping onto food and clean equipment and utensils. Do not conduct cooking/frying activities under ventilation hoods without filters in place.
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 issuesOfficial record from Wake County Environmental Services, Sep 11, 2026 · Original Source