1 - Inspection
Jun 9, 2026
Official score: 97.5 · Understand this area’s scale
5 recorded violations
Official wording
Consumer advisory provided for raw/ undercooked foods
Inspector’s notes
3-603.11(A); Priority Foundation; The dinner menu and promotional menu have hamburgers and steak tips that can be ordered at any temperature but there is not a consumer advisory statement on them. Animal FOOD such as beef; EGGS; FISH; lamb; milk; pork; POULTRY; or shellfish is served or sold raw; undercooked; or without otherwise being processed to eliminate pathogens; either in READY-TO-EAT form or as an ingredient in another READY-TO-EAT FOOD; the PERMIT HOLDER shall inform CONSUMERS of the significantly increased RISK of consuming such FOODS by way of a consumer advisory that includes a reminder statement and either an asterisk with a footnote or disclosure statement. CDI- An email was sent to the corporate office due to PIC not being able to amend menus at the local level.
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; A small container of flour was not labeled. Containers storing food/food ingredients that have been removed from their original packaging shall be labeled with the common name of the food. CDI- Package was 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
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-307.11; Core; Containers of portioned homefries were sitting directly on top of each other. Food shall be protected from all sources of contamination. CDI- Aluminum foil was placed between containers.
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 contaminationOfficial wording
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14 (B); Core; Cloths were stored in a sanitizer bucket that had less than an inch of sanitizer in the. Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be completely submerged in sanitizer between uses and laundered daily. CDI- More sanitizer was added to the 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 problemsOfficial wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11(C ); Core; The green shelving storing dry goods; the brown cart; the bottoms of reach in coolers; and the insides of the standing oven. Non-food contact surfaces of equipment clean to avoid build up of dust; food residue or debris. Clean these items more frequently.
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 9, 2026 · Original Source