1 - Inspection
Jul 17, 2026
Official score: 93 · Understand this area’s scale
10 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) - Establishment missing written procedures for cleaning vomit and diarrhea. A food establishment shall have a written vomit and diarrhea clean up plan that address the actions EMPLOYEES must take to minimize the spread of contamination and the exposure of EMPLOYEES; consumers; FOOD; and surfaces. CDI- Procedure provided via email
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Food separated & protected
Inspector’s notes
3-302.11 (A)(2) Observed a case of raw shelled eggs stored above ready-to eat hot dogs in the reach in cooler. Ensure raw meats are stored below ready-to eat food items. CDI- Education provided; instructed PIC to relocate animal protein items below ready to eat food items.
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) Several plastic containers and lids stored clean had sticker residue on them. Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.CDI: Placed in dish washing area for rewashing. 4-501.114; Priority; The sanitizer at the dish machine was 0ppm.- Sanitizer used in a mechanical dish machine shall be at the proper concentration. (50-200ppm/Chlor). Establishment will wash dishes through dish machine and sanitize in 3 compartment sink. Verification required by July 21st.
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 hot holding temperatures
Inspector’s notes
3-501.16(A)(1) ; Priority; Observed gravy and cheese sauce measuring between 128-118 F in the hot hold unit. TCS foods stored for hot holding shall maintain a temperature of 135 degrees F or higher.- CDI- Education provided; instructed to reheat noted item and placed back into hot holding.
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
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food; Date Marking (Pf)- Observed multiple items being held past the 7 day time and temperature combination rule. (Tomato jam dated for 7/9; garlic aoli 6/9;chicken salad 7/7; and remoulade 6/18) - Food shall be discarded if it exceeds the temperature and time combination except for when being frozen.- CDI; items were 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
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11 Common Name - Working Containers (Pf) - Noted labels missing on working spray bottles of chemical in the kitchen. All working bottles of chemicals must be labeled in order to minimize the risk of cross contamination. CDI - Instructed to place a label on all working spray bottles of chemicals.
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
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111 Controlling Pests (Pf) Gnats in kitchen. Seek more aggressive controls.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial 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)- Noted prep cooler leaking condensation at the bottom. Have unit repaired. Ensure all equipment working 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
4-501.14 Warewashing Equipment; Cleaning Frequency- Noted accumulation of residue build up along the interior sides of the 3 compartment sink and around the exterior surface of the scrap sink nozzle of the 3 compartment sink. A WAREWASHING machine; the compartments of sinks; basins; or other receptacles used for washing and rinsing EQUIPMENT; UTENSILS; or raw FOODS; or laundering wiping cloths; and drainboards or other EQUIPMENT used to substitute for drainboards shall be cleaned: (A) Before use; (B) Throughout the day at a frequency necessary to prevent recontamination of EQUIPMENT and UTENSILS and to ensure that the EQUIPMENT performs its intended function; and (C) If used; at least every 24 hours.
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; Core; Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil accumulations. Especially storage shelves and the sides of the flat top grill/ and deep fryer unit.
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, Jul 17, 2026 · Original Source