1 - Inspection
Jun 29, 2026
Official score: 94.5 · Understand this area’s scale
13 recorded violations
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A)(2) and (B); Priority - (REPEAT) Several cold TCS* foods were above 41F (see temperature chart). Unless actively preparing or properly cooling or using approved time as a public health control; cold TCS* foods shall be maintained at 41F or less throughout entire product.CDI by properly refrigerating; adding ice and water under/around foods or voluntarily discarding foods at incorrect temperatures.
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
7-102.11; Priority - Some buckets of wiping cloth sanitizer were not labeled as "sanitizer". Working containers of sanitizers; cleaners; etc. taken from bulk supplies shall be labeled with the common name of products inside them. CDI by labeling sanitizer buckets.
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
Compliance with variance; specialized process; reduced oxygen packaging criteria or HACCP plan
Inspector’s notes
8-103.12; Priority Foundation - (REPEAT) Upon entering facility to conduct inspection; several open bags of marinara sauce were at 115-131F (had not yet been sealed to be cooled). Approved HACCP plan must be followed according to what is stated in plan. In approved HACCP plan; sauces and soups must be 135F or above throughout entire product when they are sealed. CDI by reheating marinara sauce to 167-181F before pouring into new bags and sealing to chill in ice-water bath.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation - In walk-in cooler; pans of cooling pasta; cut tomatoes; lasa meat sauce were tightly sealed with plastic. Containers of cut tomatoes were stacked on top of each other (air could not easily flow around cut tomatoes). To cool TCS* foods; use shallow containers with 2-4 inch food depth; use ice-water baths with frequent stirring; arrange food for faster cooling (do not stack cooling foods); and/or loose cover or completely uncover cooling foods. CDI by changing cooling methods for faster cooling. 4-301.11; Priority Foundation - (REPEAT) Three drawer refrigerated unit was not maintaining foods at 41F or less. Equipment in number and capacity shall be provided for TCS* foods to be maintained at 41F or less and be used for cooling foods properly. CDI by removing TCS* foods from this unit to place in other properly functioning refrigerators.
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
Thermometers provided & accurate
Inspector’s notes
4-203.12; Priority Foundation - Exterior thermometer on walk-in cooler was reading 0 degrees F; but foods inside were 38-41F. Ambient air thermometers shall be accurate to plus or minus 3 degrees F. CDI by resetting digital thermometer so it read correct temperature. 4-204.112 (B); Core - (REPEAT) Three drawer and six drawer refrigerated drawers had no visible thermometers on interior or exterior. Mechanical refrigeration shall have a thermometer located in warmest part of unit. Provide thermometers inside these units that are accurate to plus or minus 3 degrees. Air temperature shall be 41F or less.
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
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14; Core - Observed moist wiping cloth hanging over top rim of wiping cloth sanitizer bucket. Moist/soiled in-use wiping cloths shall be kept in approved clean sanitizer between uses. Store in-use wiping cloths as stated above.
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
In-use utensils: properly stored
Inspector’s notes
3-304.12; Core - Some spatulas were stored in 95F hot water. During pauses in food preparation or dispensing; food preparation and dispensing utensils shall be stored in the food with handles above the top of food; on a clean sanitized surface; in running water dipper well; or in hot water at 135F or above. Store spatulas as stated above.
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
Utensils; equipment & linens: properly stored; dried & handled
Inspector’s notes
4-901.11; Core - (REPEAT) Many clean dishes were stored in various areas of kitchen but had many food splatters on food contact surfaces; and some; sheet pans; etc. were stacked while wet. Some dishes/containers were stored with unprotected/uncovered food contact surfaces. In silverware tray; some knives were stored with handles going in different directions. Cleaned and sanitized food utensils and equipment shall be stored to self-drain; and food contact surfaces shall be protected from contamination. Separate wet clean utensils; dishes; etc. and invert so they completely air dry before stacking. Cover or invert clean utensils; dishes; etc. and store them where they cannot be splattered or soiled. Store clean utensils with handles going the same way (to prevent touching food contact surfaces).
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
4-205.10; Core - (REPEAT) At soda dispensing station; when ice bin lid is open; soda can still be dispensed from above. Food service equipment shall function/operate according to manufacturer's specifications. Reactivate device on ice bin lid so that when lid is open; soda cannot be dispensed from above.
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
4-501.15; Core - Warewashing machine final hot water sanitizing temperature did not exceed 165F on digital display after running dishwasher several times (final rinse temperature on machine readout must be at least 180F according to manufacturer's data plate). Warewashing machines shall be operated according to manufacturer's data plate. Provide maintenance/repair where needed so hot water sanitizing rinse reads at least 180F. NOTE: Hot water sanitizing rinse did reach at least 160F at dish rack.
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(B) and (C); Core - (REPEAT) Observed soiled undersides of metal shelving and pass through areas at prep line; fryer exteriors and interiors; refrigerator exteriors/vent openings; some solid metal shelves; speed racks; interior bottom of plate cold holding unit in wait station. Equipment and utensil nonfood contact surfaces shall be kept clean. Increase cleaning frequency of surfaces/equipment above.
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
Sewage & wastewater properly disposed
Inspector’s notes
5-401.11; Core - In dishwashing area; observed standing water in floor "trough" that was not draining. Wastewater shall drain properly. Unclog floor drain so it drains properly.
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; Core - (REPEAT) Some floor and baseboard tiles were damaged or missing. Physical facilities shall be kept in good repair. Replace/repair damaged tiles. 6-501.12; Core - (REPEAT) Observed soiled vent hood stacks above dish machine and some soiled flooring under equipment. Physical facilities shall be kept clean. Increase cleaning frequency of surfaces/fixtures above.
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 29, 2026 · Original Source