1 - Inspection
Aug 11, 2026
Official score: 91 · Understand this area’s scale
10 recorded violations
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A)The PIC does not have a valid food protection manager certification. The PIC must be a certified food protection manager. CDI- PIC is scheduled to take a ServSafe course on 8/19/26.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesOfficial wording
Handwashing sinks supplied & accessible
Inspector’s notes
6-301.12 ; Priority Foundation; Paper towels were not available in the upstairs kitchen. Each handwash sink shall be provided with paper towels or an air drying device. CDI- paper towels provided. 5-205.11 (B); Priority Foundation; An employee was observed using the handwashing sink to fill a pitcher with water. A handwashing sink may not be used for purposes other than handwashing. CDI- education given
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
Food separated & protected
Inspector’s notes
3-302.11; Priority;[Repeat] Raw beef was observed being stored above cooked chicken in the walk-in cooler. FOOD shall be protected from cross contamination by: Storing raw animal foods below ready to eat foods. CDI- Foods rearranged in the proper order.
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; The cheese grater and slicer last used a few days ago were observed with leftover residue accumulation. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- items were sent back to be cleaned.
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(A); Priority; [Repeat] Bechamel sitting out under a prep table and tightly wrapped for around an hour prior to my arrival was observed holding between 119-127F at 2:29pm. At 3:30pm the sauce was still sitting in the same spot and holding between 111-121F. Arancini cooling on a speed rack was also holding between 78-80F after 2 hours. Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. CDI- education was given and food items were quickly cooled by placing into the blast chiller. **it was recommended that the Bechamel be held warm (135F or above) instead of sitting out on the counter until needed for assembly**
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); Priority; Pasta noodles in the cooler drawers was holding between 45-47F. Except during preparation; cooking; or cooling; or when TPHC is used TCS FOOD shall be maintained at 41F or less. CDI- items voluntarily discarded by PIC.
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 Discard the food requiring date labels once time/temperature window has expired; if it is not been labeled; or if the label is incorrect. -P Items inside walk in-cooler lasagna (7/29); Bolognese (8/4 & 7/28); pizza sauce (7/20); marsala (8/2 & 8/4); brisket (7/31) and marinara (7/28) were being held past 7 day date marking. CDI: Items voluntarily discarded by PIC. Repeat. **When TCS food items are frozen the preparation date; freeze date and thaw date should be placed on the product to help keep track of the 7 day timeframe**
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; Bechamel and arancini cooling did not cool properly (see item #20) Quickly cool foods. Use methods such as open/vented shallow pans; large ice baths and active stirring. Cold air must flow around product to remove the heat. CDI- education given and food items were placed in the blast chiller or walk-in cooler for rapid cooling. .
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; A plastic container with a Benjamin Moore label was observed in the kitchen with other plastic containers. Protect food from contamination sources not specifically noted by the code. This type of bucket is not approved for food storage and should be removed.
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
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-502.13 Single Service and Single Use Articles-Use Limitations; (A); Several large white buckets observed being used for food storage. SINGLE-SERVICE and SINGLE-USE ARTICLES may not be reused. **more research will be done to determine if these buckets are food safe**
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 record from Wake County Environmental Services, Aug 11, 2026 · Original Source