1 - Inspection
Jul 14, 2026
Official score: 95.5 · Understand this area’s scale
6 recorded violations
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16(A)(2) and (B); Priority; Cold-Holding: In the low glass-door cooler; sour cream at 47F; milk at 49F; and house cilantro cream sauce at 47F. In the top section of prep unit; cut tomato overstacked in pan at 43F; and cooked egg made this morning at 44F. In the right prep unit; coleslaw in separate plastic container in open air section in top area of prep unit holding at 42.4F. To-go containers of house-made ranch (buttermilk) overstacked in pan holding on low ice at 64F; and housemade blue cheese dressing at 63F. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- TCS foods over 41F voluntarily discarded during inspection by PIC. Do not overstack TCS foods in top section of prep unit. Ensure TCS foods at 41F and less before moving to top section of prep unit. When placing TCS foods on ice; ensure ice is all the way around the container and up to the level of the food; and for the little to-go containers; do not overstack the pan and place a lid on the pan. Service or replace the small glass-door cooler to ensure foods can be maintained at 41F and less. [REPEAT]
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
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111; Core; Some flies observed in the kitchen. Fruit flies in the side dry storage room. Moth by staff restroom area. The PREMISES shall be maintained free of insects; rodents; and other pests. Increase pest control measures.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; Three boxes of bacon stored on the floor under the rack in the walk-in cooler. Box of lamb stored on the floor in the walk-in freezer. In the kitchen and side dry storage room; boxes of oil stored on the floor. FOOD shall be protected from contamination by storing the FOOD: In a clean; dry location; where it is not exposed to splash; dust; or other contamination; and At least 15 cm (6 inches) above the floor. CDI- Items moved during inspection.
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
In-use utensils: properly stored
Inspector’s notes
3-304.12; Core; Utensils stored in hot water on the grill at 103F. Heat water to at least 135F before adding utensils. At the prep line; multiple knives stored wedged in the soiled crack between pieces of equipment. Tongs hung on low cart handle where can brush up against pants. During pauses in FOOD preparation or dispensing; FOOD preparation and dispensing UTENSILS shall be stored: in the FOOD with their handles above the top of the FOOD; or In a clean/dry; protected location; or In a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned at a frequency specified in Food Code (every 4 hours). CDI- Utensils and water returned to dish room. [REPEAT]
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; Core; Cutting board at prep units with soiled cut lines. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED; or discarded if they are not capable of being resurfaced. Resurface or replace the boards. [REPEAT]
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
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.11; Core; Next to walk-in freezer; large square cut in the cleanable wall board. Floor section in front of walk-in freezer seal has pulled apart. Five lights out over the cook area. PHYSICAL FACILITIES and attachments shall be maintained in good repair. Replace the light bulbs. Patch the wall so smooth and cleanable. Reseal the flooring so smooth and cleanable. [REPEAT]
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, Jul 14, 2026 · Original Source