1 - Inspection
Jul 9, 2026
Official score: 93.5 · Understand this area’s scale
9 recorded violations
Official wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Recently cooked broccoli; chicken; fried eggs; and recently prepared/cut lettuce cooling in large portions with lids/plastic wrap shut tightly and in prep coolers. When cooling: use smaller/thinner portions; cover loosely/catty-corner lids/plastic wrap to facilitate heat transfer; and use rapid cooling equipment (walk-in cooler/freezer). Prep coolers are designed to keep foods cold; not to cool them. CDI - Lids catty-cornered/plastic wrap loosened and foods moved to cool in the walk-in cooler/freezer.
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
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
4-501.12; Core; A few cutting boards are heavily scored and stained. Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. 4-101.11 (A) - (E); Core; Large pots and sheet trays are encrusted with grease deposits and black buildup that does not appear to be easily cleanable. Food-contact surfaces shall be durable; smooth and easily cleanable. Replace large pots and pans if unable to remove black buildup and grease deposits. Sheet trays with excessive buildup disposed of by PIC at time of inspection.
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; Thorough and more frequent cleaning is needed of the following areas/items mentioned below. All items soiled with accumulation; dust and debris. This list includes but is not limited to the following: Walk-in cooler door; walk-in cooler door handle (sticky to the touch); walk-in cooler light fixture; lowboy & reach-in freezer gaskets and hinges; tall reach-in cooler gasket and bottom hinge; and shelving in the ware-washing area. Increase 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
Plumbing installed; proper backflow devices
Inspector’s notes
5-205.15; Piping underneath the dry storage/clean dish shelving by the walk-in cooler leaking at time of inspection. According to PIC; the piping is connected to the walk-in cooler condenser/evaporator. A plumbing system shall be maintained in good repair. Contact a technician for evaluation/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 wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12; Core; Walls and floors throughout the kitchen are soiled with a buildup of food and debris; particularly underneath and behind equipment and in the following areas: floors and walls on the main cook line; floors and walls in the ware-wash area; floors and walls in the prep sink area; and flooring and ceiling tiles in the mop sink area. Ceiling tiles and vents above the cook line and in the ware-wash area are soiled with dust and debris. Paint on the ceiling vents (ware-wash area) is chipped; peeling and flaking in various areas. Re-painting/replacement is needed. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase 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
Food separated & protected
Inspector’s notes
3-302.11; Priority; Raw beef stored above cooked vegetable soup in the prep cooler on the cook line. Food shall be stored according to final cook temperature; and food shall be protected from cross contamination by separating raw food from ready-to-eat food. CDI - Food re-arranged.
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
4-501.114; Priority; The mechanical dish machine dispensed 0 ppm of chlorine when tested. Chemical sanitizer; chlorine; shall register 50-200 ppm to effectively sanitize. CDI - PIC primed the machine. 50-200 ppm obtained. 4-602.11; Core; Ice machine baffle soiled with slight black and brown accumulation. Ice machine interior side of door soiled with black accumulation. Ice machines shall be cleaned at a frequency necessary to preclude accumulation of soil or mold.
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; Multiple TCS (Time/Temperature Control for Safety) foods holding above 41 F. TCS foods shall maintain 41 F or below unless actively cooling. Refer to temperature chart. CDI - Foods voluntarily discarded or placed in rapid cooling equipment based on times prepared and temperatures observed.
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
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19; Priority Foundation; Rice stored on a rolling cart at 61 F. Rice is used for various dishes and is always stored at room temperature according to the PIC. Additionally; pork eggrolls held on TPHC (Time as a Public Health Control). No timestamps or labels present to indicate when the rice or eggrolls were removed from temperature control/when cooked. CDI - Times prepared identified (11 AM) and timestamps added.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Wake County Environmental Services, Jul 9, 2026 · Original Source