1 - Inspection
Feb 5, 2026
Official score: 96.5 · Understand this area’s scale
7 recorded violations
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-501.114- Noted chlorine sanitizer reading below 50 ppm for the chemical dish machine. Person in charge (PIC) has already placed work order for noted unit. Maintain sanitizer at correct concentrations when being used to sanitize. EHS will conduct a follow-up verification by Monday; February 9th to ensure sanitizer concentration adjusted. PIC advised to wash dishes in dishmachine unit then manually sanitize utensil in the 3 compartment sink until repairs completed.
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) Priority: On the make line; noted boiled eggs (47 F); Corn corn (45 F); an overfilled container of hummus (44-45 F) and smoked chicken was (45 F) were measuring above 41 F. Maintain TCS foods in cold holding at 41F or less. Lettuce was voluntarily discarded and lettuce was placed in the walk-in cooler once REHS spoke to 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
Utensils; equipment & linens: properly stored; dried & handled
Inspector’s notes
4-901.11; Core; Observed small containers stacked while still wet. Dishes and multi-use serving containers shall be allowed to fully air dry before being stacked together. Ensure dishes are fully dry before stacking.
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
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(C ) Noted single-service utensils stored in various directions at the front-end registers. Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used.
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
4-501.12 Cutting Surfaces (C) Noted cutting boards are deeply scratched and scored through out the prep kitchen. Ensure cutting boards are smooth and easily cleanable. 4-501.11 Good Repair and Proper Adjustment - Equipment (C)- Noted racks above between the chemical dish machine and thermalizer are beginning to rust out. Replace out equipment as needed.
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
4-602.13; Core; Noted accumulation of some food residue along the shelving and interior bottom surface of the prep coolers. Also noted some residue build up along the bottom surfaces of the slide-out cooler units and interior cabinet spaces below at the self serve hot tea/coffee station. Non-food contact surfaces shall be cleaned at a frequency to preclude accumulation of soil. Increase cleaning as needed.
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
Plumbing installed; proper backflow devices
Inspector’s notes
5-205.15 Hot water only reaching up to 77 F and continues to run (when turned off) at the front-end handwashing sink. PIC has already placed a work order for noted sink. Maintain a plumbing system in good repair.
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 record from Wake County Environmental Services, Feb 5, 2026 · Original Source