1 - Inspection
Jun 8, 2026
Official score: 90 · Understand this area’s scale
14 recorded violations
Official wording
Hands clean & properly washed
Inspector’s notes
2-301.14 (I); Priority; PIC failed to wash hands after touching cell phone. Wash hands after engaging in activities that contaminate the hands. CDI- EHS instructed the PIC to wash hands and employee washed hands. Educated PIC on handwashing for all employees.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsOfficial wording
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed
Inspector’s notes
3-301.11(C); Priority Foundation; PIC handled cooked pasta in the walk in cooler with bare hands. Food employees shall minimize bare hand and arm contact with exposed food that is not in a ready-to-eat form. CDI- PIC voluntarily discarded.
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
Food separated & protected
Inspector’s notes
3-302.11(A)(2); Priority; Raw hamburger stored above raw steaks. Raw shell egg french toast mix above RTE foods in the walk in cooler. Food shall be protected from cross contamination by separating types of raw animal FOODS from each other such as beef; FISH; lamb; pork; and POULTRY during storage; preparation; holding; and display. CDI- PIC moved to appropriate locations.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-601.11; Priority Foundation; Multiple dishes stored soiled with food debris and stickers on them. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- PIC pulled all dishes to be washed rinsed and sanitized.
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; Priority; Pasta salad at 69F in walk in cooler at 9:43am. At 11:15am; the pasta was at 69F sitting on the cook line with no temperature control. Cooling rate was at 0F/min. Cooked TCS foods shall be cooled fro 135F to 41F within 6 hours. Cooling rate was 0F. CDI- Ice and water bath to top of product with stirring was added to continue to cool product. It is not unsafe to serve food still in the cooling process; however; if it to be held for future use and is not meeting cooling rate then cooling rate and method must be met and appropriate.
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; Observed raw shell egg mix at 63F in cooler. Raw shell eggs were left out during breakfast rush (less than 2 hours). Tomato in sandwich prep cooler at top deli area was at 43F and was stacked to high. Maintain TCS foods at 41F or below. CDI- cooled down the raw shell eggs and the tomatoes in reach in cooler back to 41F; discussed using ice bath (water/ice) mix when needed during rush and storing tomato properly when in prep 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
Proper date marking & disposition
Inspector’s notes
3-501.18; Priority; Noodles dated 6/1 (actually made 6/6). Turkey dated 5/23-5/30. Tuna salad dated 5/28-6/2. Roast beef opened with no label. Food shall be discarded if it exceeds 7 days total or does not bare a date label. CDI- All above items voluntarily discarded.
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
Consumer advisory provided for raw/ undercooked foods
Inspector’s notes
3-603.11(B) (C); Priority Foundation; Corrections needed on all day menu: indicate Hanger Steak; Foiled Salmon; Salmon under "Soups; Salads; & Apps" Solera Burger; Patty Melt; and Grilled Steak sandwich do not have a disclosure statement. Add "Can be cooked to order" above the "consuming..." statement at bottom of menu. Corrections needed for breakfast menu: Add asterisk to Lox* with word raw below it; add asterisk to steak & eggs*; egg benedict*; with disclosure. Consumer advisory DISCLOSURE shall include: (1) A description of the animal-derived FOODS; such as “oysters on the half shell (raw oysters);” “raw-EGG Caesar salad;” and “hamburgers (can be cooked to order)”; (2) Identification of the animal-derived FOODS by asterisking them to a footnote that states that the items are served raw or undercooked; or contain (or may contain) raw or undercooked ingredients. 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. EHS will verify menu is correct by 6/18/26.
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
Toxic substances properly identified stored & used
Inspector’s notes
7-201.11; Priority; Observed cleaners and sanitizer sprays on top of dishwasher on the area above where clean dishes come out. POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD; EQUIPMENT; UTENSILS; LINENS; and SINGLE-SERVICE and SINGLE-USE ARTICLES. CDI- PIC relocated.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyOfficial wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Pasta salad cooled at a rate of 0F within one hour and 32 minutes in large; deeply covered lexan container in the walk in cooler.. (A)Cooling shall be accomplished in accordance with the time and temperature criteria specified under sec. 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled:(1) Placing the FOOD in shallow pans; (2) Separating the FOOD into smaller or thinner portions; (3) Using rapid cooling EQUIPMENT; (4) Stirring the FOOD in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Other effective methods. (B) When placed in cooling or cold holding EQUIPMENT; FOOD containers in which FOOD is being cooled shall be:1) Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and(2) Loosely covered; or uncovered if protected from overhead contamination as specified under Subparagraph 3-305.11(A)(2); during the cooling period to facilitate heat transfer from the surface of the FOOD. CDI- PIC moved to ice bath to cool more rapidly.
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(E); Core; Raw salmon thawing in ROP packaging that indicated to remove from packaging before thawing. REDUCED OXYGEN PACKAGED FISH that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (1) Prior to its thawing under refrigeration as specified in (A) of this section; or (2) Prior to; or Immediately upon completion of; its thawing using procedures specified in (B) of this section. Educated the PIC and the packages were opened.
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
Washing fruits & vegetables
Inspector’s notes
3-302.15; Core; When washing apples; remove the stickers. Wash fruits and vegetables thoroughly before use.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
4-501.11; Core; Low boy 1 dr cooler was empty but maintaining at 49F. Repair asap. Maintain equipment in good repair.
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
4-302.13 (B); Priority Foundation; No irreversible thermometer or approved temp stickers provided to test hot water sanitizing temps for downstairs or upstairs thermomter. Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. EHS will verify thermometers are provided by 6/18/26.
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 8, 2026 · Original Source