1 - Inspection
May 20, 2026
Official score: 91.5 · Understand this area’s scale
13 recorded violations
Official wording
Food separated & protected
Inspector’s notes
3-302.11(A)(2) Packaged & Unpackaged Food Separation; Packaging & Segregation (A)FOOD shall be protected from cross contamination by: (2) Except when combined as ingredients; separating types of raw animal FOODS from each other such as beef; FISH; lamb; pork; and POULTRY during storage; preparation; holding; and display by: (b) Arranging each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented; P -Observation: 3 compartment sink was full of dirty dishes where several food items were prepared; and food employee proceeded to grab a big container with ice; placed inside of the soiled 3 comp sink; grabbed water and it was going to pour water with ice inside container that had pasta in a strainer; so pasta could cool down quicker. -Corrected During Inspection (CDI): Environmental Health Specialist (EHS) explained that water shall be discarded and food employee voluntarily discarded water before add in cooked pasta. EHS also explained that a change of use shall be made in 3 comp sink before using as a food sink. 3-302.11 (A) Food shall be protected from cross-contamination by separation during storage; preparation; holding; and display. (1) Except as specified in (1)(d) below; separating raw animal FOODS during storage; preparation; holding; and display from: (d) Frozen; commercially processed and packaged raw animal FOOD may be stored or displayed with or above frozen; commercially processed and packaged; ready-to-eat food. -Observation: raw calamari (squid) inside in house packaging was being stored on top of ready-to-eat (RTE) tiramisu and on top of ice packs containers used to cool down RTE food in reach-in freezer. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC). 3-302.11 Package and Unpackaged Food - Separation; Packaging; and Segregation (A) FOOD shall be protected from cross contamination by: (4) Storing the FOOD in packages; covered containers; or wrappings (C); -Observation: in walk-in cooler and reach-in cooler; food items that was not in cooling process were uncovered. Make sure to keep food items covered to protect from contamination. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC). 3-304.11 Food Contact with Equipment & Utensils FOOD shall only contact surfaces of: (A) EQUIPMENT and UTENSILS that are cleaned as specified under Part 4-6 of this Code. - P -Observation: bag with bread had packaging touching RTE lasagna and ice paddle was being stored completely unprotected in reach-in freezer. -Corrected During Inspection (CDI): food employee discarded lasagna and placed ice paddles to being cleaned before using.
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
4-601.11 (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Pf -Observation: containers placed in clean area and considered clean by the Person in Charge (PIC) had sticker residue. -Corrected During Inspection (CDI): Person in Charge (PIC) voluntarily placed containers with sticky residue in dirty dishes area.
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) Time/temperature control for safety food cold holding should be: (2) At 41F or less. P -Observation: cooked pasta from the day before was 54F inside make unit prep cooler. Food employee was not able to explain "why" food was out of temperature or if it was recently used. -Corrected During Inspection (CDI): Person in Charge (PIC) voluntarily discarded food item.
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 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance; maintained in the establishment; and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. -Observation: mozzarella cheese was being kept on Time Control without any written procedure. -Corrected During Inspection (CDI): Person in Charge (PIC) voluntarily discarded cheese. Mozzarella was added on the time control procedure. 3-501.19(B)(4) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time; if the food is in unmarked containers; or marked with a time that exceeds the 4 hour time limit. -P -Observation: food employee didn't have the time for pizza that was being held on time control and added after inspection started. -Corrected During Inspection (CDI): Environmental Health Specialist (EHS) explained violation to PIC that voluntarily discarded pizza.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Toxic substances properly identified stored & used
Inspector’s notes
REPEAT 7-201.11 Store toxic materials to avoid contamination of food; equipment; utensils; linens; and single-service/use items. -P -Observation: chemicals were being stored on top of pizza dough mixer. -Corrected During Inspection (CDI): Environmental Health Specialist (EHS) instructed Person in Charge (PIC) to voluntarily removed items to avoid contamination of the food items that is prepared in mixer.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyOfficial wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans; large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf -Observation: tomatoes sauce was not being cool down quickly enough. Cooling rate was 0.36F/min for the first 2h. -CDI: Person in Charge (PIC) started to stirring tomato sauce with ice paddle to cool down quicker. .
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
Approved thawing methods used
Inspector’s notes
3-501.13 (E ) Reduced oxygen packaged (ROP) fish; required to be kept frozen until time of use per labeling; shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. -Observation: salmon inside ROP was being thawed in reach-in cooler without removing salmon from the packaging or cutting packaging to allow air to go inside. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (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
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.14 Food Preparation (C) During preparation; unPACKAGED FOOD shall be protected from environmental sources of contamination. -Observation: tomatoes sauce was placed inside a container; then container with the sauce was being blended on the floor. Make sure to keep food out of the floor to prepared. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationOfficial wording
Personal cleanliness
Inspector’s notes
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring; such as a wedding band; is allowed. -Observation: food employee was cutting and adding tiramisu in food container for the customer while wearing a watch. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC). 2-402.11 Use head coverings; beard guards and clothing to restrain body hair from contacting exposed food; equipment; and utensils. -Observation: food employee was handling unpackage food without any type of head covering. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).
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
In-use utensils: properly stored
Inspector’s notes
3-304.12 (A) During pauses in food preparation or dispensing; utensils shall be stored with their handles above the top of the food and the container. -Observation: inside yeast container; scoop didn't have a handle and in salt container handle was touching the salt. Make sure that scoops inside containers has a handle and handle is not touching the food item. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).
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 Equipment; Utensils; Linens and Single-Service and Single-Use Articles - Storing (C) (A)Cleaned EQUIPMENT and UTENSILS; laundered LINENS; and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (2)Where they are not exposed to splash; dust; or other contamination. -Observation: in dry storage; to-go containers were being stored without any type of protection; exposed to dust and other sources of contamination. Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).
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
4-202.16 Nonfood-contact surfaces shall be free of unnecessary ledges; projections; crevices; and constructed to allow easy cleaning and facilitate maintenance. -Observation: reach-in freezer had original plastic from manufacturer for equipment protection that has to be removed. The plastic is not easily cleanable and chipping pieces of the plastic can fall in food items. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC). 4-402.11 Fixed Equipment; Spacing or Sealing. (A) EQUIPMENT that is fixed because it is not EASILY MOVABLE shall be installed so that it is: (3) SEALED to adjoining EQUIPMENT or walls; if the EQUIPMENT is exposed to spillage or seepage. -Observation: hand wash sink had caulk missing and dishwasher sink was coming out of the wall with caulk completely removed. Make sure to re-caulk sink on the wall. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC). 4-501.12 Cutting blocks and boards subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized shall be discarded. -Observation: make unit prep cutting boards had deep cuts and brown buildup. Make sure to clean cutting board where all the brown buildup is removed. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).
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
4-501.16 A warewashing sink shall be cleaned before and after each time used. (B) If a WAREWASHING sink is used to wash wiping cloths; wash produce; or thaw FOOD; the sink shall be cleaned as specified under § 4-501.14 before and after each time it is used to wash wiping cloths or wash produce or thaw FOOD. Sinks used to wash or thaw FOOD shall be SANITIZED as specified under Part 4-7 before and after using the sink to wash produce or thaw FOOD. -Observation: 3 comp sink was being used as a food sink with dirty dishes in the sink; without doing proper change of use. Make sure to wash; rinse and sanitizer 3 comp sink when there's change of use. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).
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, May 20, 2026 · Original Source