1 - Inspection
May 13, 2026
Official score: 94 · Understand this area’s scale
12 recorded violations
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P -Observation: dishes were being washed in hot temp dishwasher and water was not reaching 160F. 3 comp sink with QUAT sanitizer was reading 0ppm. -Corrected During Inspection (CDI): after several attempts; water reached 160F. PIC also fix the bucket sanitizer and concentration went to 200ppm. Environmental Health Specialist (EHS) asked employee to rewash dishes and food employee voluntarily did it. REPEAT 4-601.11 (A) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (Pf) -Observation: dishes and containers in clean area had dry food sticked on it and accumulation in addition to sticky residue. -Person in Charge (PIC) voluntarily placed dishes in dirty dishes to be washed and sticker removed.
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) Maintain TCS foods in cold holding at 41F or less. -P -Observation: onion soup (48F) in walk-in cooler from the day before; shrimp (49F) in drawer cooler and few other items were above 41F and Person in Charge (PIC) could not provide information about how long products were out of temperature. -Corrected During Inspection (CDI): all items were voluntarily discarded.
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 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. -Pf -Observation: lettuce container was completely closed while cooling down. Onion soup was being cool down in a deep container with tight fitting lid and it was not cooled down to 41F within 6h. -CDI: PIC voluntarily open container for proper cooling the lettuce and discarded the onion soup.
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); (B); (C ) Use approved thawing methods. Pf -Observation: French fries packages were being thawed in air temperature. Temperature was taken and it was 60F. -CDI: PIC voluntarily discarded food item since it was not possible to identified since what time food item was being thawed.
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
Personal cleanliness
Inspector’s notes
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring; such as a wedding band; is allowed. -Observation: food employees were wearing bracelet and smartwatch while handling; cooking and preparing food. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).
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
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. -Observation: bucket with QUAT Sanitizer and wet cloth inside was reading 0ppm. -CDI: PIC voluntarily discarded sanitizer 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
Utensils; equipment & linens: properly stored; dried & handled
Inspector’s notes
4-901.11 Equipment and Utensils; Air-Drying Required (C) -Observation: clean dishes were being stacked wet. -EHS discussed the matter with PIC. 4-903.11 (A); (B); and (D) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (C) -Observation: clean dishes were being stacked in a position that doesn't allow air drying. -EHS discussed the matter with PIC.
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
4-501.12 Cutting Surfaces (C) -Observation: at least two (2) cutting board in cold hold units had black buildup and accumulation. Make sure to clean as often as necessary to keep it clean. -EHS discussed the matter with PIC. 4-502.11(A) Maintain utensils in good repair. -Observation: several spatulas had handle melted and in bad repair and it's no longer considered cleanable. -EHS discussed the matter with 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
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf -Observation: thermometer for hot temp dishwasher is no longer working and facility doesn't have a way to measure water temperature in dishwasher. -PIC will have until May 23; 2026 to have one available at the facility. A verification will be done by the time mentioned; in case establishment is able to fix this violation prior to the due date; make sure to get in contact with EHS using the cellphone printed in this inspection.
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 ) Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. -Observation: back of ice deflector had severe pink slime accumulation. Ice bin in soda machine had severe black accumulation that is possible to see when lid is completely open; between lid and ice. -Reach-in freezer had severe food debris accumulation in the bottom inside. -Make sure to clean as often as necessary to avoid pink accumulation. -EHS discussed the matter with 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
Plumbing installed; proper backflow devices
Inspector’s notes
5-205.15 (B) Leak pipe etc. not imminent threat -Observation: 3 comp sink had pipes leaking. -EHS discussed the matter with PIC.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsOfficial wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C) -Observation: ceiling in walk-in cooler was leaking water. Walk-in cooler was still keeping the temperature of the food items at 41F or below. -EHS discussed the matter with PIC. Even though is a Core item; PIC stated that a ticket was open to be fixed by maintenance department.
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, May 13, 2026 · Original Source