1 - Inspection
Jun 8, 2026
Official score: 94 · Understand this area’s scale
12 recorded violations
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-601.11 (A); Priority Foundation - (REPEAT) Several clean food containers were stacked together with old sticky residues on exteriors (exterior residues can stick to interiors of containers stacked on top). Equipment and utensil food contact surfaces shall be clean to sight and touch. CDI by placing soiled items at dish washing area. 4-602.11; Core - Interior top of kitchen ice machine had mold build-up. Equipment such as ice machines shall be cleaned frequently enough to prevent mold build-up. Increase cleaning frequency of ice machine.
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 - Corn chowder at front steam table was as low as 121F in some parts.. After properly reheating or cooking; hot TCS* foods shall be maintained at 135F or above throughout entire product until served. CDI by thoroughly stirring chowder.
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 - (REPEAT) Several cold TCS* foods were above 41F (see temperature chart). Unless actively preparing; properly cooling; or using time as a public health control; cold TCS* foods shall be kept at 41F or less. CDI by properly refrigerating foods. REMINDER: Do not overfill food containers above fill or chill lines. Consider using pre-chilled metal containers that maintain cold temperatures better than plastic. After preparing foods; cool them in walk-in cooler or freezer to 41F or less BEFORE placing them on refrigerated make line top areas. Use calibrated thermometers to check food 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
Food properly labeled: original container
Inspector’s notes
3-302.12; Core - Some shakers with various spices were not labeled with their names. Containers of foods removed from their original packages and are not easy to recognize shall be labeled with their contents. Properly label spice containers.
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
Personal cleanliness
Inspector’s notes
2-303.11; Core - Observed one food employee who was preparing food and was wearing various bracelets on wrist. Except for a plain ring; food employees shall not wear jewelry on their hands and arms. Instruct employee to remove bracelets from wrist.
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
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(C ); Core - (REPEAT) Many stacks of disposable beverage cups were stored uncovered and unprotected. Some holders for cup lids were soiled with splash/debris. Plastic spoons and forks were stored with food contact side presented to user. Single service disposable food/beverage containers and utensils shall be protected from contamination. Keep cups in approved dispensers (covering top rims of cups) or inverted in plastic sleeves pulled up to rims of top cups on stacks. Store plastic cutlery with handles going one way and presented to the user; and cean the soiled cup lid holders.
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
4-101.19; Core - (REPEAT) Some table/shelf surfaces were lined with soiled/stained paper with items stored on them. Equipment nonfood contact surfaces subject to spills and splash shall be made of easily cleanable and nonabsorbent materials. Remove paper from shelves/table tops. Consider using clean flat trays or sheet pans to store items and do not line with paper. 4-501.11; Core - (REPEAT) Several wire storage shelves were rusty and/or peeling. Bakery wood block table had deep crack in the top with food debris lodged in crack. Food service equipment shall be kept in good repair. Replace damaged items with similar approved equipment. Replace bakery table or seal crack with food grade caulk so table surfaces are smooth and easy to clean. 4-502.11 (A) and (C); Core - (REPEAT) Several food containers and lids were cracked or 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
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.14; Core - Dish machine interiors had significant calcium/lime build-up. Warewashing facilities shall be cleaned frequently enough to prevent recontamination of clean equipment and utensils. Properly delime machine interiors
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 wire and solid metal storage shelves; speed racks; interior bottoms of freezers; refrigerated drawer frames; refrigerator exteriors and vent openings; microwave oven interiors; undersides of 3-comp sink drainboards; laminate shelving. Equipment nonfood contact surfaces shall be kept clean. Increase cleaning frequency of equipment/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
Toilet facilities: properly constructed; supplied & cleaned
Inspector’s notes
5-501.17; Core - No covered trash can was available in women's bathroom. In women's bathroom; a covered trash can/receptacle shall be provided for sanitary disposal. Provide required covered trash can/receptacle. 6-501.18; Core - Men's bathroom toilet and urinal undersides were soiled. Plumbing fixtures such as toilets and urinals shall be maintained clean. Increase cleaning frequency of toilet and urinal.
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
5-501.111; Core - (REPEAT) Two of the trash/cardboard dumpsters used by restaurant (shared strip mall dumpsters) had missing or cracked top lids. One cardboard dumpster had cracks and was rusted through. Trash/recycling receptacles shall be kept in good repair. Have property manager replace damaged dumpsters with ones that have intact lids. 5-501.114; Core - (REPEAT) A least two dumpsters with drain holes had no plugs. Trash/recycling receptacles with drains shall have plugs in place. Replace missing drain plugs. 5-501.115; Core - (REPEAT) Significant trash and debris were on ground around dumpsters. Trash/recycling enclosures and areas shall be kept clean and free of unnecessary items. Remove trash and properly dispose of it. Work with property manager and other businesses who use dumpsters to keep dumpster area clean and sanitary at all times.
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 - (REPEAT) Ceiling light fixture in front prep area was not illuminating properly or was partially burned out. Some holes were in kitchen walls; and caulk was damaged between 3-comp sink and wall. Physical facilities shall be kept in good repair. Repair/replace burned out/nonfunctioning light fixtures; seal wall holes; and replace damaged or missing caulk where needed. 6-501.12; Core - (REPEAT) Ventilation hoods above ovens and dish machine were soiled. Walls and pipes in dish washing area and front prep areas were soiled. Flooring in corners and in customer beverage dispensing areas were soiled. 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 8, 2026 · Original Source