1 - Inspection
Sep 17, 2026
Official score: 98 · Understand this area’s scale
8 recorded violations
Official wording
Procedures for responding to vomiting & diarrheal events
Inspector’s notes
2-501.11 Clean-up of Vomiting and Diarrheal Event (Pf) A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf - No written procedure for clean-up of vomiting and diarrheal events is available to review during the current inspection. Corrected during inspection (CDI) - the written procedure provided. Repeat.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-501.114 Manual and Mechanical Warewashing Equipment; Chemical Sanitization - Temperature; pH; Concentration and Hardness (P). Chlorine sanitizer concentration shall be within the effective range of 50-200ppm. - Observed 2 sani-buckets with chlorine concentrations of less than 50 ppm. CDI - the sani-bucket was refilled with 50 ppm chlorine sanitizer.
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
Proper cooling time & temperatures
Inspector’s notes
3-501.14 Cooling (P) (A) Cooked time/temperature control for safety (TCS) FOOD shall be cooled from 135F to 70F within 2 hours and from 135F to 41F or less within a total of 6 hours. P - Observed cooked chicken wings cooling in a large; deep pan in a large portion. Over 40 minutes; the temperature dropped from 78F to 72F; the cooling rate was 0.15F per minute; which is too slow to bring the wings to 70F within 2 hours. CDI - transfer the cooked wings to a smaller; shallow pan and continue cooling in the walk-in cooler. Because the cooling time is within 2 hours of the cooling process; no point at this time. See line 33.
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(C) Pf Consumer Advisory REMINDER shall include asterisking the animal-derived FOODS requiring DISCLOSURE to a footnote that states:(1) Regarding the safety of these items; written information is available upon request; or(2) Consuming raw or undercooked MEATS; POULTRY; seafood; shellfish; or EGGS may increase your RISK of foodborne illness; or(3) Consuming raw or undercooked MEATS; POULTRY; seafood; shellfish; or EGGS may increase your RISK of foodborne illness; especially if you have certain medical conditions. - Observed a menu consumer advisory for the tostada ceviche that is served with no heat treatment: lime-marinated raw shrimp. The item has no asterisk on this menu. The corrected disclosure and reminder message are in place. CDI - the asterisk was added using a black pen.
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 Cooling Methods (Pf). The approved cooling method consisted of cooling in a smaller; shallower pan; in smaller portions; under refrigeration; or as part of a cooking process. - Observed a large; deep pan of chicken wings cooling using an unapproved method. CDI - see line 20.
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
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-307.11 Miscellaneous Sources of Contamination (C) - Observed the female waiter with an apron enter the restroom. Discussed with the PIC about not allowing aprons in the restroom. First observation: no point at this time.
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
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
4-501.11 Good Repair and Proper Adjustment - Equipment (C) - Observed the Salsa prep cooler near the soda machine: 1 of the cooler doors has a torn gasket. Discussed the matter 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 problemsOfficial wording
Non-food contact surfaces clean
Inspector’s notes
4-602.13 Nonfood Contact Surfaces of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. - Observed accumulation on the can opener blade. Discussed the matter with the 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 problemsOfficial record from Wake County Environmental Services, Sep 17, 2026 · Original Source