1 - Inspection
Jul 6, 2026
Official score: 98 · Understand this area’s scale
7 recorded violations
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (E) surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not TIME/TEMPERATURE CONTROL FOR SAFETY (TCS) FOOD shall be cleaned:(1) At any time when contamination may have occurred - Observed ice machine reflector panel and the back of the ice bin with black stain accumulation. Corrected during inspection (CDI): the ice bin was cleaned. First observation: no point at this time.
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 date marking & disposition
Inspector’s notes
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. The production date counts as day 1; and the product is consumed within 7 days. 3-501.18 Discard the food requiring date labels once time/temperature window has expired; if it is not been labeled; or if the label is incorrect. -P - Standing cooler: Observed sausages unpacked and chopped yesterday with no date mark. CDI - date mark to reflect yesterday's date.
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
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
4-301.11 Provide equipment in number and capacity so that cooling; heating; and holding temperatures are achieved. -Pf - Standing cooler(2-doors): observed fried fish filet with temperature 110F have been cooling for 30 minutes in a shallow pan and small quantity. Discussed with PIC that the standing cooler may not be sufficient for cooling food. CDI - the fried fish continues to cool in the walk-in cooler. First observation; no point at this time.
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
In-use utensils: properly stored
Inspector’s notes
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. - Observed a scoop with no handle inside a bucket of rice grain. CDI - the scoop removed.
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
4-502.13 Single-use and single-service articles cannot be reused. - Observed a used single-use article (clear glove) inside the freezer that stored the cheese cake. CDI - the used glove was removed.
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
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf - Observed the quat sanitizer test strip had expired since 2021; and it was not effective for reading the quat sanitizer concentration. The quat sanitizer concentration has no issue when tested with a valid test strip by the regulatory authority. CDI - PIC presents the receipt for the purchase of a new quat test strip to be delivered tomorrow.
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
6-501.12 Cleaning; Frequency and Restrictions (C). (A) Physical facilities shall be cleaned as often as necessary to keep them clean. - Observed dust accumulation on the ceiling vent in these areas: the mid-section of the kitchen; the female and male restrooms. CDI - the ceiling vent in the area involved was observed to be cleaned. First observation: no point at this time.
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 6, 2026 · Original Source