1 - Inspection
Jun 16, 2026
Official score: 93 · Understand this area’s scale
10 recorded violations
Official wording
Food separated & protected
Inspector’s notes
3-302.11; Priority; Raw; unpackaged pork was stored above cooling salsa in the walk-in freezer. Raw; whole shell eggs were stored above peppers in the dry storage area. PIC indicated eggs were for employee use. Food shall be arranged according to final cook temperature and stored to prevent cross contamination with ready-to-eat foods. CDI - eggs removed from dry storage area and pork moved to lower shelf in freezer. 3-304.15(A); Priority; Observed an employee performing multiple tasks with the same single-use gloves on. Employee went to the warewashing area; touched a drainboard; moved a trash can and then handled packs of raw beef without changing gloves. Discard single-use gloves after a task is complete; any time they are damaged or become soiled/contaminated or when interruptions in the operation occur. CDI- cross contamination and glove use education provided. Gloves were changed and hands washed. Full points taken for repeat violation.
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
4-601.11(A); Priority Foundation; A veggie slicer stored under the prep counter was observed soiled with tomato residue. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI- veggie slicer removed for cleaning. All other food-contact surfaces observed clean. No points taken today.
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 cold holding temperatures
Inspector’s notes
3-501.16 (A)(2) and (B); Priority; Wings and chicken taquitos were observed holding above 41F in fliptop cooler on the cookline. Refer to temperature chart above. TCS (Time/Temperature Control for Safety) foods shall be held at 41F or below in refrigeration. CDI - wings and taquitos were placed in the walk-in cooler to cool down. Use lids on TCS products held on the cookline to help maintain temperature and ensure foods are not filled above the rim of containers.
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 (B)(1); Priority Foundation; Consumer advisory is missing the disclosure statement which describes raw animal foods being served raw or undercooked (ceviche with raw shrimp). Consumer advisory disclosures that are asterisked to a footnote shall state: * Items are served raw or undercooked; or contain (or may contain) raw or undercooked ingredients. Add this language to menus and text photo verification once complete. No point taken today.
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; Priority Foundation; Recently prepared salsa was observed cooling in a large; sealed tub inside the walk-in freezer. Quickly cool TCS foods by using rapid cooling equipment and vented/uncovered shallow pans or ice baths. Cold air must flow around product to remove the heat. CDI- salsa was separated into two smaller containers for cooling and left partially covered. Cooling education provided.
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
Approved thawing methods used
Inspector’s notes
3-501.13 (A)-(D); Priority Foundation; Observed packs of raw beef thawing in standing water in the meat prep sink. Water measured 80F. TCS food shall be thawed under refrigeration at 41F or less OR completely submerged under running water with a water temperature of 70F or less. Note: thawed portions of a raw animal food requiring cooking shall not be above 41F for more than 4 hours. This includes thawing time and the time needed for preparation for cooking; or the time it takes to cool back to 41F. CDI - packages of beef were removed from the prep sink to continue thawing in the walk-in cooler.
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
In-use utensils: properly stored
Inspector’s notes
3-304.12 (A); Core; A skimmer utensil was stored inside a bin of pico. In-use utensils in TCS food must be stored with handles above the food and top of the food container. CDI- utensil removed. All other utensils stored appropriately. No point taken
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 issuesOfficial wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(A) and (C); Core; Several stacks of single-use; aluminum to-go containers were stored with the food-contact surface exposed on shelving above the cookline. Store single-use articles inverted or in packaging until use to prevent contamination. CDI - items inverted.
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 issuesOfficial wording
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
4-501.11; Core; Torn gaskets observed on grill cooler drawers. Some handles on grill cooler drawers are badly damaged. Equipment shall be kept in good repair so that it is easily cleanable. Replace/repair torn gaskets and drawers.
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
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-403.11 (A); Core; An open employee beverage was stored directly above fruit in the dry storage area. Employee eggs were stored above facility food. Areas designated for employees to eat and drink shall be located so that food; equipment; linens and single-service articles are protected from contamination. CDI- employee drink and eggs were relocated. 6-304.11; Core; Excessive heat noted near grill station. Ensure ventilation system is functioning as intended. Mechanical ventilation of sufficient capacity shall be provided to keep rooms free of excessive heat; steam; condensation; vapors; odors; smoke; and fumes.
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 issuesOfficial record from Wake County Environmental Services, Jun 16, 2026 · Original Source