1 - Inspection
Jun 4, 2026
Official score: 97.5 · Understand this area’s scale
5 recorded violations
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.17; Priority Foundation; Date Marking system is flawed. Observed open package of feta discard date of 6/16/26; item was opened yesterday 6/3/26. TCS foods shall be dated for the date the package is opened and held for 7 days counting the day that the package was opened. Observed all open packages of hummus; fresh mozzarella; assorted cream cheese varieties; heavy cream; half and half; oat milk; almond milk; housemade pickled onions without a date mark. EHS provided training on items that require date marking. All items dated.
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
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Observed egg patties cooling inside (tightly covered) pan. Cooling shall be accomplished by: 1) Placing the food in shallow pans (2) Separating the food into smaller or thinner portions (3) Using rapid cooling equipment 1) Arranged in the equipment to provide maximum heat transfer through the container walls; or loosely covered; or uncovered if protected from overhead contamination. Covers removed; item placed inside walk in.
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
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
4-205.10; Core; Observed egg patties cooked inside pan that is not built for commercial use. Food equipment shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program.
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
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-302.14; Priority Foundation; Observed Quat test papers discolored; compromised by water or heat . A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. Obtain test kit.
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; Observed shelving behind cabinet at self service bar soiled with used single service items. Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean 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 problemsOfficial record from Wake County Environmental Services, Jun 4, 2026 · Original Source