1 - Inspection
May 8, 2026
Official score: 92.5 · Understand this area’s scale
8 recorded violations
Official wording
Management; food & conditional employee; knowledge; responsibilities & reporting
Inspector’s notes
2-201.11(E); A food employee was observed working in the kitchen with an exposed burn wound. A FOOD EMPLOYEE or CONDITIONAL EMPLOYEE shall report to the PERSON IN CHARGE symptoms associated with foodborne illnesses (vomiting; diarrhea; jaundice; sore throat with fever; wounds that cannot be covered) or diagnosis or exposure to food borne illness (Norovirus; Salmonella Typhi; E. coli; Shigella; Hepatitis A; nontyphoidal Salmonella). CDI- education was given and employee covered the burn wound with a bandage.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesOfficial wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-601.11(A); Priority Foundation; [Repeat] Several metal pans observed with leftover sticker residue or food debris present. The blade of the slicer was also observed with residue accumulation present. PIC stated that the slicer is used every other day. Equipment food contact surfaces and utensils shall be clean to sight and touch. CDI: Placed in dish washing area for rewashing. 4-602.11 (E ); The ice machine was observed with pink residue accumulation along the shield inside. Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. 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
Proper cooling time & temperatures
Inspector’s notes
3-501.14(A); Priority; Two large containers of tomato sauce made yesterday evening were holding around 50-58F in the walk-in cooler. Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. CDI- food items were voluntarily discarded by PIC and education given on how to properly cool.
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 date marking & disposition
Inspector’s notes
3-501.17; Priority Foundation; [Repeat] Several TCS food items ( cooked sausage; mozzarella (made in house); roasted potatoes; lasagna; etc.) prepared a few days ago observed without dates indicating when each item were made. Employees were also observed dating TCS items made from previous days during my arrival. Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. CDI- known dates were added. All future occurrences will result in immediate discard.
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
Toxic substances properly identified stored & used
Inspector’s notes
7-204.11; Priority; A spray bottle filled with sanitizer was observed at a concentration above 400ppm. Provide sanitizer at correct concentrations; diluting as required. CDI- sanitizer was diluted.
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; Priority Foundation; Two large containers of tomato sauce prepared yesterday were observed cooling in thick portions and still holding well above 41F (see item #20). 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. CDI- items voluntarily discarded by 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
3-305.11; [Repeat] An uncovered pot of chicken stock was observed in the walk-in cooler on the floor. A few boxes of raw meats and other food items were also observed along the floor in the walk-in cooler as well. Store food in a clean; dry location; not exposed to contamination. Keep at least 6 inches above the floor.
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
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-302.14; Priority Foundation; [Repeat] Test strips were not available for the quaternary ammonium solution or for the chlorine sanitizing dish machine. Provide a test kit that accurately measures sanitizer concentrations. Verification Required- EC will return by May; 18th to verify that test strips are available.
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 8, 2026 · Original Source