1 - Inspection
Apr 16, 2026
Official score: 94 · Understand this area’s scale
12 recorded violations
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
6-301.12; Priority Foundation - No paper towels were available at handsink at end of cooking/prep line...Paper towels or other approved hand drying device shall be provided at each handsink...CDI by placing paper towels at handsink.
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
4-601.11 (A); Priority Foundation - (REPEAT) Two hand slicers/choppers had significant food debris on them and several raw meat trays had food particles/debris on them; and these items were being stored as clean...Food contact surfaces and utensils shall be clean to sight and touch...CDI by moving soiled items to dish washing area. 4-602.11 (E); Core - Interiors of ice machine (by ice chute areas) had some gray-black mold build-up...Equipment such as ice machines shall be maintained free of soil/mold build-up...Increase ice machine cleaning frequency.
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 - Mashed potatoes were at 108-150F on steam table...After properly reheating or cooking TCS* foods; they shall be maintained at 135F or above throughout entire product until served...CDI by reheating mashed potatoes.
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) and (B); Priority - Several cold TCS* foods were above 41F (see temperature chart)...Unless actively preparing or properly cooling; cold TCS* foods shall be kept at 41F or less throughout entire product or time as a public health control may be used...CDI by properly refrigerating foods at incorrect temperatures or voluntarily discarding.
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
4-204.112 (B); Core - Thermometers were missing inside some refrigerators and refrigerator drawers (no exterior thermometers available)...Mechanical refrigerators shall have a thermometer located in warmest part of unit...Place thermometers inside each refrigerator that does not have one. They shall be accurate to plus or minus 3 degrees F (air temperature at 41F or less); and ensure they are not damaged.
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
Food properly labeled: original container
Inspector’s notes
3-302.12; Core - (REPEAT) Some containers of dry foods; spices; bottles of sauces/liquid ingredients; etc. were not labeled with their contents...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food...Properly label food containers and bottles to denote contents.
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
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14(B); (E); Core - (REPEAT) Several wiping cloth buckets with sink and surface sanitizer did not have correct sanitizer concentration (too weak)...Moist in-use wiping cloths shall be kept in approved clean sanitizer between uses...Ensure wiping cloth sanitizer is at proper concentration.
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
4-903.11; Core - (REPEAT) Many clean food containers and were being stacked while wet. Some clean dishes were stored with food contact sides up and unprotected...Clean equipment and utensils shall be stored to properly self-drain and shall be protected from contamination...Separate stacked containers; dishes; etc. and completely air dry them before stacking. Cover or invert clean dishes kept in storage.
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 - At soda dispensing stations; when ice bin lids are open; soda can still be dispensed from above...Food service equipment shall function according to manufacturer's specifications...Reactivate devices on ice bin lids so that when lids are open; soda cannot be dispensed from above. 4-501.11; Core - (REPEAT) Shelving in some reach-in refrigerators and other storage was rusty/peeling. Sink under spray rinse arm had cracks in upper perimeter...Food service equipment shall be kept in good repair...Replace damaged shelves with similar approved shelving. Solder or weld closed the crack in sink (do not use caulk to seal crack). 4-502.11 (A) and (C); Core - (REPEAT) Several food containers; plastic laminate trays; dispensing tongs; etc. were cracked/damaged...Food service utensils shall be kept in good repair...Discard damaged items.
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 metal shelves; cabinets and plastic shelving; food splash areas above make line units and steam tables; speed racks; refrigerator door gaskets; handles and exteriors vents; dish washing counter undersides...Equipment/utensil nonfood contact surfaces shall be kept clean...Increase cleaning frequency of items/surfaces 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
Garbage & refuse properly disposed; facilities maintained
Inspector’s notes
5-501.115; Core - Observed several large pieces of unused equipment in dumpster enclosure area...Trash/recycling dumpster enclosures shall be kept free of unnecessary items and kept clean...Promptly remove unused equipment from dumpster area.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.11; Core - Ice has been dripping from evaporator in walk-in freezer; causing ice build-up on floor below...Physical facilities shall be kept in good repair...Repair evaporator/lines leaks. 6-501.12; Core - (REPEAT) Observed soiled flooring and/or walls under cooking and refrigerated make line; dish washing areas; floor drains; vent hood above dish machine; and dusty ceiling vents in bathrooms. Ice and soil/debris was accumulated on floor in walk-in freezer...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures above. Remove all ice and debris from freezer floor.
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, Apr 16, 2026 · Original Source