1 - Inspection
May 12, 2026
Official score: 95.5 · Understand this area’s scale
8 recorded violations
Official wording
Proper hot holding temperatures
Inspector’s notes
3-501.16(A)(1); Priority - One chicken patty in hot holding drawer was 133F. After properly reheating or cooking; hot TCS* foods shall be maintained at 135F or above throughout entire product until served. CDI by voluntarily discarding chicken patty.
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) Dairy whipped cream in can was at 56F; and yogurt in bulk bag was 48F. Unless actively preparing; proper cooling or using time as a public health control; cold TCS* foods shall be kept at 41F or less. CDI by properly refrigerating foods or voluntarily discarding.
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 cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Core - Observed covered container of cooling gravy on table top with no active cooling taking place. PIC did not place gravy in refrigerated until prompted to do so. When cooling TCS* foods; use shallow containers with 2-4 inch food depth; rapid cooling equipment (walk-in cooler/freezer) and/or partially cover or completely uncover cooling food if there's no overhead contamination. CDI by placing gravy in cooler for faster coolng. 4-301.11; Priority Foundation - (REPEAT) Frappe station refrigerator had air temperature of 57F; not maintaining TCS* foods inside at 41F or less. Equipment shall be provided in number and capacity to properly maintain TCS* foods at 41F or less. CDI by removing TCS* foods from this unit and properly refrigerating. Repair/maintain this refrigerator so it maintains cold TCS* foods at 41F or less.
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
Personal cleanliness
Inspector’s notes
2-303.11; Core - One food employee was wearing a dangling bracelet while working with food. Except for a plain ring; food employees shall not wear any jewelry on hands and arms while preparing food. Instruct employee to remove bracelet while working with food. 2-402.11; Core - Observed a few kitchen employees working with food and clean equipment without adequate hair restraints. Employees shall use head coverings; beard guards and clothing to restrain body hair from contacting exposed food; equipment; and utensils. Instruct kitchen employees to don required hair restraints.
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 issuesOfficial wording
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
4-501.11; Core - (REPEAT) Several shelves in reach-in refrigerators and in dry storage were peeling; rusty and/or damaged. A few refrigerator door gaskets were torn or not sealing properly when door was closed. Food service equipment shall be kept in good repair; and seals shall be intact and tight. Replace damaged shelves with similar approved shelving; and replace damaged gaskets; ensuring they have a tight seal.
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(B) and (C); Core - (REPEAT) Observed soiled cup holders; condiment containers; push cart; dry storage shelving; refrigerator/freezer door gaskets. Equipment nonfood contact surfaces shall be kept clean. Increase cleaning frequency of equipment/surfaces 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 problemsOfficial wording
Plumbing installed; proper backflow devices
Inspector’s notes
5-205.15; Core - (REPEAT) Kitchen and dining room mop sink/can wash faucets and vacuum breaker leaked when water was completely turned off at faucet knob. The plumbing system and its components shall be maintained in good repair. Repair mop sink faucet leaks
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsOfficial wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.11; Core - Ice was hanging from evaporator in walk-in freezer (caused by a leak?). Kitchen mop sink basin tiles were missing and/or loose. Physical facilities shall be kept in good repair. Remove accumulated ice and replace evaporator leak; and repair/replace basin tiles. 6-501.12; Core - (REPEAT) Observed some soiled flooring under drive through area equipment; back storage area corners and areas where computer equipment is stored. Physical facilities shall be kept clean. Increase cleaning frequency of flooring.
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, May 12, 2026 · Original Source