1 - Inspection
Feb 24, 2026
Official score: 95 · Understand this area’s scale
7 recorded violations
Official wording
Proper eating; tasting; drinking or tobacco use
Inspector’s notes
2-401.11; Core; Employee drinks stored on prep surfaces next to facility food. Store employee beverages on the lowest possible non-work surface to prevent contamination or in another approved area where contamination is prevented. PIC moved employee drinks to cupholders provided.
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
Handwashing sinks supplied & accessible
Inspector’s notes
5-205.11; Priority Foundation; A cleaning brush and various other items stored inside of the ware wash area handwashing sink. Additionally; this handwashing sink was blocked by multiple trash cans and a bucket. A handwashing sink on the cook line was also blocked by a large rolling cart. Handwashing sinks may be used for handwashing only (not a storage area); and handwashing sinks shall be maintained so that they are always accessible for employee use. CDI - Items removed from ware wash area handwashing sink and items blocking both handwashing sinks removed.
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-contact surfaces: cleaned & sanitized
Inspector’s notes
4-501.112; Priority Foundation; Facility's high-temperature dish machine is inoperable. To effectively wash; rinse and sanitize; a high-temperature dish machine shall reach a minimum of 180 F (160 F at the plate) per data plate. VR - EHS will return to ensure the dish machine is operable and is reaching proper sanitization temperatures during the wash and rinse cycle. Continue to manually wash dishes using the 3-compartment sink until full repair of the dish machine. 4-601.11 (A); Priority Foundation; Multiple stacks of plates stored as clean on the cook line soiled with food splatter. Ramekins stored as clean in a large container on the cook line soiled with food; debris and sticky/oily to the touch. Equipment; food-contact surfaces; and utensils shall be clean to sight and touch. CDI - Items moved for thorough cleaning.
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) and (B); Priority; Ziti topping; mozzarella; salad; and two containers of fettuccine alfredo holding above 41 F. TCS foods shall maintain 41 F or below. Refer to temperature chart. CDI - Additional ice added to ziti topping and mozzarella. Salad moved to cool in the walk-in cooler. Fettuccine alfredo 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
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(A) and (C); Core; Single-service/single-use containers stored with the food contact surface facing upwards in the expo area. Store inverted to prevent contamination until use; or in original protective packaging.
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
4-501.11; Core; Ice buildup present around the walk-in freezer doorframe. PIC placed a work order prior to inspection and is awaiting parts. Additionally; the glass dessert cooler is maintaining 50 F ambient (bottom portion of the cooler). The top portion is maintaining 41 F ambient. The dessert cooler is mostly limited to non-TCS foods; with the exception of take home entrees. Per violation #22 above; fettuccine alfredo was voluntarily discarded by PIC due to improper temperatures. No additional take home entrees present in cooler at time of inspection. Equipment shall be maintained in good repair. Continue to work with technicians for repair of the walk-in freezer; and place a work order for the dessert cooler. Facility to use the walk-in cooler for take home entrees until the dessert cooler is fully repaired to hold at 41 F or below.
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; Cleaning needed; but not limited to the following areas/items. Salad bowl holding equipment interior (expo area) soiled with food; debris; and pooled water. Plate warmer interior (expo area) soiled with food and debris. Food and debris present in containers holding various single-use/service articles and on trays holding various sauces; spices; and oils in the expo area. Dessert cooler and salad cooler gaskets (expo area) soiled with food and debris. Computer monitors on the cook line soiled with food and debris. Crescor hot boxes soiled with grease deposits and debris on the interior and exterior. Exteriors of ovens soiled with grease deposits and brown buildup. Surfaces of equipment shall be kept free of an accumulation of dirt; food residue and other debris. Surfaces of cooking equipment shall be kept free of encrusted grease deposits and other soil accumulations.
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, Feb 24, 2026 · Original Source