Restaurant · Wake County, NC

Mayflower Seafood Restaurant

Name: Mayflower Seafood Restaurant
Address: 3301 Capital Blvd, Wake County, NC

3301 Capital Blvd

Last inspected Mar 9, 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

5 inspections

1 - Inspection

Mar 9, 2026

Score 95

Official score: 95 · Understand this area’s scale

11 recorded violations

notedCode 3-302.11 Packaged and Unpackaged Food - SeparationOther

Official wording

Food separated & protected

Inspector’s notes

3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P) (A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed ready-to-eat (RTE) food being stored on the shelf under raw proteins in this area: cooked noodles under raw crab mix; sesame buns under raw shrimps; cooked crab legs under raw fish. CDI - the RTE food restored above raw protein. Repeat.

In plain English

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

More about other finding

notedCode 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (C) (E)(4) In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makersCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (C) (E)(4) In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers; shall be cleaned (a) At a frequency specified by the manufacturer; or (b)at a frequency necessary to preclude accumulation of soil or mold. - Observed Dishwasher with no chlorine at the end of the cycle run. CDI - the Rep came to fix the machine and rechecked the dishwasher with chlorine at 100 ppm. - The ice machine bin's ceiling has a buildup of black stains that needs cleaning. Discussed the cleaning frequency with the person in charge (PIC)

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 3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advanceOther

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance; maintained in the establishment; and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. 3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P - Observed that the TPHC procedure only addresses French fries; but not baked potatoes. The operation had been implemented at TPHC on bake potation with no product discard time and no writing procedure. CDI - TPHC form signed and on file; product discard time posted.

In plain English

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

More about other finding

notedCode 7-102.11 Common Name - Working Containers (Pf)Label working containers of toxic materials such as cleaners and sanitizers.-Pf 7-204.11 Provide sanitizer at correct concentrationsChemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11 Common Name - Working Containers (Pf)Label working containers of toxic materials such as cleaners and sanitizers.-Pf 7-204.11 Provide sanitizer at correct concentrations; diluting as required.-P Chlorine sanitizer concentration shall be within 50-200ppm. - Observed Clorox; cleaning solution and liquid bug spray( retail) in a working container with no label. CDI label provided. - Observed chlorine sanitizer with a concentration higher than 200ppm( too strong). CDI chlorine sanitizer diluted to 100ppm.

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 4-203.12 (B) Ambient air and water thermometers shall be accurate to +/- 3F.-Pf 4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . - Observed 2 TCS food prep coolers with no ambient air thermometerEquipment and utensils

Official wording

Thermometers provided & accurate

Inspector’s notes

4-203.12 (B) Ambient air and water thermometers shall be accurate to +/- 3F.-Pf 4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . - Observed 2 TCS food prep coolers with no ambient air thermometer; also the operation has no thin probe food thermometer. CDI - the PIC presents the receipt for the thin probe food thermometer and air thermometer; to be delivered on 3/10/26.

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 3-302.12 Food Storage Containers Identified with Common Name of Food (C)Label all working containers of food (oilsFood source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12 Food Storage Containers Identified with Common Name of Food (C)Label all working containers of food (oils; spices; salts; flour; sugar) except food that is easy to identify such as dry pasta. - Observed flour; sugar; and cinnamon sugar in a working container with no label. CDI- label provided.

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 3-305.12 Food may not be stored inContamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.12 Food may not be stored in; or under other sources of contamination. - Observed handsink near the dish drying rack (adjacent to RTE food walk-in cooler) - a handsink near the fish prep sink with inadequate separation (less than 18" and without splash guard). Discussed the matter with PIC.

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 —Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed damp wiping cloths stored outside the sanitizer bucket. CDI-damp wiping cloths were restored to the sanitizer bucket.

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 —Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. - Observed a small cup with no handle inside the cinnamon sugar container. CDI - the cup removed.

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 4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe PCleaning and sanitizing

Official wording

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

Inspector’s notes

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P; (B) Durable; Corrosion-Resistant; (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable; and (E) Resistant to damage. 4-501.11 Maintain equipment in good repair. - Observed cabbage chopper blade with crevices( food contact surface) that is hard to clean and needs to be replaced. - Observed a standing freezer(near batter's station) with a gasket in poor repair. - Walk in cooler door (raw) with no self close. Discussed the matter with PIC.

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 —Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf - Observed chlorine test strips with black stains( not available to use). CDI - the Rep who fixed the dishwasher provided the operation with a test strip.

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, Mar 9, 2026 · Original Source

1 - Inspection

Apr 10, 2025

Score 90.5

Official score: 90.5 · Understand this area’s scale

13 recorded violations

notedCode 2-102.12 (A)Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A); Core; The PIC is not a CFPM. The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program...CDI: A list of available courses in the area was provided.

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

notedCode 2-401.11Employee health and hygiene

Official wording

Proper eating; tasting; drinking or tobacco use

Inspector’s notes

2-401.11; Core - Observed an uncovered employee beverage sitting on top of the food chopper mounted to the wall during active food preparation. A few closed employee beverages observed on prep surfaces throughout the kitchen...Employees shall eat and drink only in designated areas where contamination of exposed food and clean equipment/utensils cannot result. Employees shall drink from a closed/covered beverage container...CDI by properly storing employee beverages.

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

notedCode 2-301.14Handwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.14; Priority - Observed worker handle raw seafood with gloved hands; and then rinse the gloves in containers of water sitting on the counter top and did not remove gloves to wash hands before handling food; clean equipment; utensils...Wash hands after engaging in other activities that contaminate hands. (changing tasks)...CDI by having workers remove gloves and wash 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 problems

notedCode 5-205.11Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11; Priority Foundation; [Repeat] One of the handwashing sinks at the servers station had a sanitizer bucket inside. Food employee observed dumping water from raw fish station into the handwashing sink. A handwashing sink may not be used for purposes other than handwashing. CDI- items removed and education given.

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 problems

notedCode 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority; [Repeat] Raw shrimp observed above packages of mac-n-cheese in the walk-in cooler. Foods shall be stored to according to final cook temperatures and to prevent cross-contamination...CDI by properly storing foods. 3-304.15 (A); Priority - On a few occasions; observed food workers with gloved hands handle raw shrimp and fish; touch freezer door; personal items and cleaned equipment with contaminated gloves...If used; 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...CDI by having workers discard contaminated 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 finding

notedCode 3-501.13 (A)Food temperature

Official wording

Approved thawing methods used

Inspector’s notes

3-501.13 (A); (B); (C ); Priority Foundation; Chicken tenders were observed thawing in standing water in the back prep sink. Use approved thawing methods. CDI- education given on properly thawing or slacking food items. Employee submerged chicken under cool running water.

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 temperature

notedCode 3-307.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-307.11; In the service area several HVAC ducts observed torn with insulation visible. Food employee observed using clear trash bags to store cabbage during prep. These bags are not food safe. Protect food from contamination sources not specifically noted by the code. Repair these areas.

In plain English

More about food not protected from contamination

notedCode 2-402.11Employee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

2-402.11; An employee with very long hair observed prepping potatoes in the back prep area. Use head coverings; beard guards and clothing to restrain body hair from contacting exposed food; equipment; and utensils.

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

notedCode 3-302.15Other

Official wording

Washing fruits & vegetables

Inspector’s notes

3-302.15; Employee observed taking produce that was just received; straight out of the box to cut without washing the produce. Wash fruits and vegetables prior to use.

In plain English

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

More about other finding

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; [Repeat] Prep sinks; fryers; walk-in cooler shelves; shelving throughout the kitchen were soiled...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.

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 5-501.116Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.116; Core - Grease/oil dumpsters had grease build-up on exteriors and along the ground...Trash/recycling receptacles shall be kept clean...Remove grease/debris from dumpster exteriors.

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

notedCode 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core - Some ceiling areas throughout the kitchen had peeling/damaged surfaces; the hole that was previously leaking has now been covered with duct tape; a few baseboard tiles were missing and a few wall edges were damaged. Flooring in mop sink/chemical storage room flooded due to a clogged drain...Physical facilities shall be kept in good repair...Repair damaged ceiling; wall; and baseboard surfaces/fixtures above; properly repair ceiling tile holes.; 6-501.12; Core - Walls and floors throughout the kitchen are in need of cleaning....Physical facilities shall be kept clean...Increase cleaning frequency of surfaces and fixtures above.

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 6-305.11Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-305.11; Core - Observed employees' cellphones and other belongings; on top of food bags; on top of food prep areas; etc...Lockers or other suitable facilities shall be provided for the orderly storage of employees clothing and other possessions...Designate or provide areas/lockers for employees' belongings and instruct them to place their personal belongings in appropriate areas below and away from food; food preparation areas; clean equipment and utensils.

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 10, 2025 · Original Source

1 - Inspection

Aug 6, 2024

Score 92.5

Official score: 92.5 · Understand this area’s scale

8 recorded violations

majorCode 5-205.11Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11; Priority Foundation; One of the handwashing sinks at the servers station had a pitcher inside. The handwashing in the cooking area had a container filled with water and tongs inside. A handwashing sink may not be used for purposes other than handwashing. CDI- items removed.

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 problems

criticalCode 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority; [Repeat] Raw chicken observed above crab legs in the reach-in cooler closest to the raw storage walk-in cooler. Raw eggs for personal use observed being stored above sour cream packets and other ready-to-eat foods in the service station cooler up front. Foods shall be stored to according to final cook temperatures and to prevent cross-contamination...CDI by properly storing foods.

In plain English

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

More about other finding

criticalCode 3-501.16 (A)(2) and (B)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority; Cooked shrimp sitting in ice water was 46-48F. Unless actively preparing or properly cooling; cold TCS* foods shall be kept at 41F or less or time as a public health control (TPHC) can be used...CDI by properly refrigerating/adding ice to foods at incorrect temperatures. NOTE: When adding ice to foods; ensure water is drained below using containers with holes in container bottoms with catch basin underneath.

In plain English

More about food kept at an unsafe temperature

majorCode 7-102.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11; Priority Foundation; [Repeat] Containers of 409 cleaner were not labeled...Working containers of cleaners and sanitizers shall be labeled with common name of product inside...CDI by labeling items.

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

minorCode 3-302.12Food source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12; Core; [Repeat] Containers of sauces/dressings and a several dry foods were not labeled...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food...Properly label food containers to denote contents.

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 4-903.11(A)Equipment and utensils

Official wording

Utensils; equipment & linens: properly stored; dried & handled

Inspector’s notes

4-903.11(A); (B) and (D); Core; [Repeat] Some clean pots were stored with food contact sides up and unprotected. Clean containers; and cups were stacked while wet...Clean equipment and utensils shall be stored in self-draining position that allows air drying and covered or inverted...Separate wet items so they completely air dry before stacking; and cover or invert clean pots.

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

minorCode 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; [Repeat] Prep sinks; handwashing sinks; fryers; walk-in cooler shelves; sides/edges and handle of walk-in cooler were soiled...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.

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 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core; A few ceiling areas were leaking in throughout the kitchen and in the back service area. Walls and floors throughout are in need of cleaning. Physical facilities shall be kept 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

Official record from Wake County Environmental Services, Aug 6, 2024 · Original Source

1 - Inspection

Mar 13, 2024

Score 93

Official score: 93 · Understand this area’s scale

14 recorded violations

majorCode 5-202.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-202.12; Core - Hot water did not exceed 58F at both front bathroom handsinks...Hot water of at least 100F shall be provided at each handsink...Increase hot water to at least 100F at handsinks.; 6-301.12; Priority Foundation - No paper towels were at handsink in front men's bathroom...Paper towels or other approved hand drying device shall be provided at each handsink or group of adjacent handsinks...CDI by providing paper towels.

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 problems

criticalCode 3-304.15 (A)Other

Official wording

Food separated & protected

Inspector’s notes

3-304.15 (A); Priority - On a few occasions; observed food worker with gloved hands handle raw shrimp and fish and then touch freezer door and walk-in cooler door with contaminated gloves. Also observed one food worker touch contaminated handle of fryer basket with gloved hands and then went over to ready-to-eat food preparation area and touched a few ready-to-eat foods with contaminated gloves...If used; 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...CDI by having workers discard contaminated gloves and wash hands.; 3-302.11; Priority - In make line top; ready-to-eat quartered lemons were stored next to raw fish...Foods shall be stored to according to final cook temperatures and to prevent cross-contamination...CDI by properly storing foods.

In plain English

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

More about other finding

majorCode 4-601.11 (A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation - Some stacked clean food containers had old stickers and sticky residues on exteriors (sticker residues on container exteriors can adhere to interiors of containers stacked on top)...Food contact surfaces shall be clean to sight and touch...CDI by placing containers with sticker residues at soiled dish area.

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

criticalCode 3-501.16 (A)(2) and (B)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority - Several cold TCS* foods were above 41F (see temperature chart)...Unless actively preparing or properly cooling; cold TCS* foods shall be kept at 41F or less or time as a public health control (TPHC) can be used...CDI by properly refrigerating/adding ice to foods at incorrect temperatures. NOTE: When adding ice to foods; ensure water is drained below using containers with holes in container bottoms with catch basin underneath.

In plain English

More about food kept at an unsafe temperature

majorCode 7-102.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11; Priority Foundation - Containers of 409 cleaner and pink soap were not labeled...Working containers of cleaners and sanitizers shall be labeled with common name of product inside...CDI by labeling items.

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

minorCode 3-501.13Food temperature

Official wording

Approved thawing methods used

Inspector’s notes

3-501.13; Priority Foundation - About 20 bags of raw shrimp (71F temperature) were thawing in standing water in sinks (shrimp was already thawed out)...TCS* foods shall be thawed under refrigeration at 41F or less OR completely submerged under running water at 70F or below with sufficient velocity to float off loose particles in an overflow or over the sides of container OR as part of the cooking process...CDI by removing shrimp from standing water and properly storing.

In plain English

More about food kept at an unsafe temperature

majorCode 4-302.12Equipment and utensils

Official wording

Thermometers provided & accurate

Inspector’s notes

4-302.12; Priority Foundation - No metal stemmed food thermometer was available to check food temperatures...A food thermometer with a suitable small-diameter probe that is designed to measure thin foods shall be provided to accurately measure food temperatures...Provide required metal stemmed food thermometer. It shall be accurate to plus or minus 2 degrees F...Not corrected during inspection.

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

minorCode 3-302.12Food source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12; Core - Some containers of sauces/dressings and a few dry foods were not labeled...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food...Properly label food containers to denote contents.

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 4-903.11(A)Equipment and utensils

Official wording

Utensils; equipment & linens: properly stored; dried & handled

Inspector’s notes

4-903.11(A); (B) and (D); Core - Some clean pots were stored with food contact sides up and unprotected. Many clean containers; bus tubs; container lids; etc. were stacked while wet...Clean equipment and utensils shall be stored in self-draining position that allows air drying and covered or inverted...Separate wet items so they completely air dry before stacking; and cover or invert clean pots.

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

minorCode 4-502.11(A) and (C)Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-502.11(A) and (C); Core - Some bus tubs and food containers were cracked/damaged...Food service utensils shall be kept in good repair...Discard damaged items.; 4-501.11; Core - A few refrigerators/freezers had torn door gaskets (including inside/outside freezer door). Some ice had built up on interior door of outside freezer (due to air leaks around door)...Food service equipment shall be maintained in good repair; and equipment components such as doors; seals; etc. shall be kept intact and tight...Replace damaged gaskets; door air leaks (removing all accumulated ice).

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 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 - Some undersides of solid metal shelves; walk-in cooler shelves; sides/edges and handle of walk-in cooler were soiled...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.

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 5-501.17Cleaning and sanitizing

Official wording

Toilet facilities: properly constructed; supplied & cleaned

Inspector’s notes

5-501.17; Core - No covered receptacle/trash can was in front women's bathroom...Toilet rooms used by females shall have a covered waste receptacle for sanitary disposal...Provide a covered trash can/receptacle in this bathroom.; 6-501.18; Core - Back kitchen bathroom toilets were somewhat soiled...Plumbing fixtures such as toilets; urinals and handsinks shall be kept clean...Increase toilet 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

minorCode 5-501.116Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.116; Core - Grease/oil dumpsters had grease build-up on exteriors...Trash/recycling receptacles shall be kept clean...Remove grease/debris from dumpster exteriors.; 5-501.115; Core - Old equipment; several flattened boxes; toilets and other miscellaneous items were on ground in dumpster enclosure...Refuse/recycling enclosures shall be maintained clean and free of unnecessary items...Remove items above from dumpster enclosure and properly dispose of items.; 5-501.113; Core - One grease dumpster top lid was open...Outside trash/recycling receptacles shall have tight-fitting lids and doors...Keep dumpster lids and doors closed when not in use.

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

minorCode 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core - Some ceiling areas by back bathrooms and kitchen had peeling/damaged surfaces; some holes were in walls; a few baseboard tiles were missing and a few wall edges were damaged. Flooring in mop sink/can wash area was uneven and rough. Indoor and outside walk-in freezer had ice accumulated on fixtures/floor below. Caulk was damaged/cracked between sinks and walls. Left evaporator fan in outside freezer was not functioning (possible malfunction?)...Physical facilities shall be kept in good repair...Repair damaged ceiling; wall; and baseboard surfaces/fixtures above; seal wall holes; and replace caulk. Repair condensation leaks below freezer evaporator to prevent ice accumulation; and ensure evaporator fan is working properly.; 6-501.12; Core - Several kitchen ceiling tiles; light shields; vent hood (including conduits/pipes) were soiled...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces and fixtures above.

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, Mar 13, 2024 · Original Source

1 - Inspection

Oct 30, 2023

Score 92.5

Official score: 92.5 · Understand this area’s scale

14 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 - Observed two uncovered employee beverage glasses food prep areas; a few employee beverages on shelf above sauces; and one half full water bottle by food preparation...Employees shall eat and drink only in designated areas where contamination of exposed food and clean equipment/utensils cannot result. Employees shall drink from a closed/covered beverage container...CDI by properly storing employee beverages.

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 2-301.14Handwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.14; Priority - Observed worker handle raw seafood with gloved hands; discard gloves and did not wash hands before handling clean equipment; utensils; and door handles. Also; after handling raw seafood with bare hands; and worker did not wash hands before handling clean utensils...After contaminating hands and after discarding soiled gloves; hands shall be washed before handling clean equipment/utensils (changing tasks)...CDI by having workers wash 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 problems

criticalCode 3-501.16 (A)(2) and (B)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

In plain English

More about food kept at an unsafe temperature

majorCode 3-603.11Food temperature

Official wording

Consumer advisory provided for raw/ undercooked foods

Inspector’s notes

3-603.11; Priority Foundation - Steaks on menu can be served raw or undercooked at customers' request; but disclosure statement is not on menu (only a reminder statement)...Consumer advisory shall be provided for any raw or undercooked animal food. It shall have a DISCLOSURE; identifying the animal foods by asterisking them to a footnote that says they may be "Served raw or undercooked." It also must have a REMINDER; which includes asterisking the animal FOODS requiring disclosure to a footnote that states: "Consuming raw or undercooked eggs may increase your risk of foodborne illness."...Provide required consumer advisory on menu...Not corrected during inspection.

In plain English

More about food kept at an unsafe temperature

criticalCode 7-102.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11; Priority Foundation - Two spray bottles with yellow liquid at dishwashing area were not labeled. Large container with pink powder in mop sink area was not labeled...Chemicals and sanitizers shall be labeled with common name of materials inside...CDI by labeling containers/bottles.; 7-201.11; Priority - One large jug of cleaner was stored next to clean equipment...Chemicals shall be stored to prevent contamination of clean equipment and utensils...CDI by properly storing cleaner.; 7-207.11; Priority - Employee's bottle of medication/supplement was stored on top of microwave oven...Employees' medications shall be stored to prevent the contamination of food and clean equipment/utensils...CDI by properly storing medication.

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

minorCode 3-302.12Food source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12; Core - Some bottles of sauces/dressings were not labeled...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food...Properly label food containers to denote contents.

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 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core - A few moist wiping cloths were on counter tops...Moist or soiled wiping cloths shall be kept in approved clean sanitizer between uses...Store moist/soiled wiping cloths as stated above.

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 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core - Scoop (for hush puppy mix) and ladle were stored in water at 73-77F...During pauses in food preparation or dispensing; utensils shall be stored in food with handles extending out of food OR on dry; clean surface (and utensil changed every 4 hours if used for TCS* foods) OR in hot water at 135F or above OR in running water dipper well...Store scoops; ladles; etc. for dispensing as stated above.

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

minorCode 4-903.11(A)Equipment and utensils

Official wording

Utensils; equipment & linens: properly stored; dried & handled

Inspector’s notes

4-903.11(A); (B) and (D); Core - Some clean plates; bowls and other containers were stored with food contact sides up and unprotected. Many clean beverage glasses were stacked while wet...Clean equipment and utensils shall be stored in self-draining position that allows air drying and covered or inverted...Separate wet glasses so they completely air dry before stacking; and cover or invert clean dishes.

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

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 - A few refrigerators/freezers had torn door gaskets (including outside freezer door). Large amount of ice had built up on interior door and door frame of outside freezer (due to air leaks around door). Some shelves were rusty/peeling...Food service equipment shall be maintained in good repair; and equipment components such as doors; seals; etc. shall be kept intact and tight...Replace damaged gaskets; door air leaks (removing all accumulated ice); and shelves with similar approved equipment.

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 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 - Some undersides of solid metal shelves; walk-in cooler shelves and areas between fryers (grease build-up) were soiled...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.

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

majorCode 6-202.14Cleaning and sanitizing

Official wording

Toilet facilities: properly constructed; supplied & cleaned

Inspector’s notes

6-202.14; Core - Back kitchen bathroom doors did not have self-closing devices (doors were left open/ajar)...Toilet rooms located on premises shall be provided with a tight-fitting and self-closing door...Provide self-closing devices for these bathroom doors.; 6-302.11; Priority Foundation - No toilet paper was available in one men's bathroom toilet stall...Toilet paper shall be provided at each toilet...CDI by placing toilet paper in toilet stall.; 5-501.17; Core - Women's front bathroom did not have a covered waste receptacle...Toilet rooms used by females shall have a covered waste receptacle for sanitary disposal...Provide a covered trash can/receptacle in this bathroom.

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 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core - Some ceiling areas by back bathrooms and kitchen had peeling/damaged ceiling surfaces; and some small holes were in walls. Flooring in mop sink/can wash area was uneven; and water ponded in various areas. Indoor walk-in freezer had ice accumulated on fixtures/floor below...Physical facilities shall be kept in good repair...Repair damaged ceiling surfaces; seal wall holes; and resurface mop sink area flooring so surfaces are even and easy to clean. Repair condensation leaks below freezer evaporator to prevent ice accumulation.; 6-501.12; Core - Several kitchen ceiling tiles; light shields and vent grates/covers were soiled. Some flooring was soiled under cabinets/equipment...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces and fixtures above.

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 6-305.11Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-305.11; Core - Observed employees' clothing; bags; belongings; on top of food bags; on table to right of food prep area; on top of microwave; etc...Lockers or other suitable facilities shall be provided for the orderly storage of employees clothing and other possessions...Designate or provide areas/lockers for employees' belongings and instruct them to place their personal belongings in appropriate areas below and away from food; food preparation areas; clean equipment and utensils.

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, Oct 30, 2023 · Original Source