1 - Inspection
Oct 1, 2026
Official score: 95.5 · Understand this area’s scale
4 recorded violations
Official wording
Proper eating; tasting; drinking or tobacco use
Inspector’s notes
Observation: Opened employee drink was stored above ready to eat ribs and beside food contact surfaces. 2-401.11(A) Except when drinking from a closed beverage container; employees shall eat; drink; or use tobacco only in designated areas where the contamination of food; clean equipment and utensils can not result. CDI: Employee drink was discarded.
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
Food separated & protected
Inspector’s notes
Observation: Chicken wings were thawing in the prep sink while potatos were being prepared in the same prep sink. 3-302.11(A)(1) Separation; Packaging & Segregation; Raw animal food and Ready to Eat - P FOOD shall be protected from cross contamination (except when frozen in original commercial packaging) by separating raw animal FOODS during storage; preparation; holding; and display from READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH; or other raw READY-TO-EAT FOOD such as fruits and vegetables; and unwashed produce. CDI: All items were removed from the prep sink and the sink was sanitized.
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
Observation: Multiple dishes stil have food debris on them after being washed; rinsed; and sanitized. The ice machine has micriobial build up where ice is dispensed. 4-601.11(A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Pf CDI: Dishes were pulled and washed; rinsed; and sanitized again.
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
Observation: Multiple cold hold foods were not being maintained at 41F or below in prep cooler #1. Examples: Prep cooler 1: Rice 68F; steak kabob 52F; chicken 49F. 3-501.16 (A)(2) Except during preparation; cooking; or cooling; or when TPHC is used TCS FOOD shall be maintained at 41F or less. P
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 record from Wake County Environmental Services, Oct 1, 2026 · Original Source