1 - Inspection
Jan 13, 2026
Official score: 95.5 · Understand this area’s scale
9 recorded violations
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-601.11 (A); Priority Foundation; Observed dried food debris inside food prep sinks. Observed several wooden pizza boards soiled with food debris. Observed soiled knives on magnet above food prep table Equipment food-contact surfaces and utensils shall be clean to sight and touch- items placed in 3 comp sink. 4-602.11; Core; Observed light black residue inside ice machine. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers; clean equipment at a frequency necessary to preclude accumulation of soil or mold. Empty ice and detail clean machine. Manager agreed to empty ice and detail clean machine.
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; Priority Foundation; Observed wings ; alfredo sauce cooked and frozen on 1/4/26 holding in walk in cooler without a date that reflects when the item was moved from the freezer to the walk in cooler. At the beginning of inspection; Observed team member date marking items inside line coolers. Frozen cooked chicken held inside walk in freezer without date marking. TCS items shall be date marked when the item is opened or when it is prepared. Ready to eat ; Potentially hazardous food (Time/temperature for food safety food )prepared and held in a food establishment for more than 24 hours shall be marked to indicate the date or day by which the food shall be consumed on the premises; sold; or discarded; based on the temperature and time combinations specified below. The day of preparation shall be counted as Day 1. All items dated.
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
4-302.14 Observed soap added to chlorine sanitizer bucket. Chemical sanitizers must be used per label instructions; with no detergents present in the sanitizing solution. Solution re-mixed during inspection. 7-201.11; Priority; Observed sanitizer bucket and soapy water container stored inside food prep sink. Poisonous or toxic materials shall be stored so they can not contaminate food ; equipment; utensils; linens; and single service articles by: (A) Separating the poisonous or toxic materials by spacing or partitioning; P and (B) Locating the poisonous or toxic materials in an area that is not above food ; equipment; utensils; linens; and single service articles or single use articles- all items placed in designated area.
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
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; Observed several uncovered bulk containers of dry flour and spices. Observed uncovered items inside walk in freezer. Food shall be protected from contamination by storing the food : (1) In a clean; dry location; (2) Where it is not exposed to splash; dust; or other contamination; and (3) At least 15 cm (6 inches) above the floor. Items covered 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
Utensils; equipment & linens: properly stored; dried & handled
Inspector’s notes
4-903.11(A); (B) and (D); Core; Observed pizza boxes stored on heavily soiled shelving. Observed several plates stored with food contact surface exposed to dust and contamination. Cleaned and sanitized equipment; utensils; linens; and single service articles or single use articles shall be stored: (1) In a clean; dry location; (2) Where they are not exposed to splash; dust; or other contamination; and (3) At least 15 cm (6 inches) above the floor.
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
Cutting surfaces 4-501.12; Core; Several scored/ stained cutting boards in-use during inspection. 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.
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
4-302.13; Priority Foundation; There are no thermometer or heat stickers provided for the hot water sanitizing dish machine. In hot water mechanical ware washing operations; an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. Obtain thermometer or stickers to measure sanitizing hot water temps by 1/23/26. 4-501.14; Core; Soiled and grease buildup on 3 comp sink basins and spray nozzle. Ware-washing machine; the compartments of sinks; basins; or other receptacles used for washing and rinsing equipment; utensils; or raw foods; or laundering wiping cloths; and drainboards or other equipment used to substitute for drainboards as specified under sec. 4 301.13 shall be cleaned: (A) Before use; (B) Throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; and (C) If used; at least every 24 hours. Clean equipment.
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; Extensive cleaning is needed; but not limited to the following items/areas: all exterior surfaces of cooking equipment; all exterior surfaces of prep equipment; all cooler interior and exterior surfaces (electrical cords;gaskets; racks; hinges; doors; door frames; ceiling; etc.); shelving for dry storage/miscellaneous items; and shelving above and by prep areas. Surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue and other debris. Surfaces of cooking equipment shall be kept free of encrusted grease deposits and other soil accumulations. 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
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12; Core; Floors and walls throughout the kitchen are soiled with food and debris; particularly underneath and behind cooking equipment; prep sinks; prep areas; the 3-compartment sink; and refrigeration units. Ceiling tiles throughout the kitchen are soiled/stained with black residues. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency. 6-201.11 Core; Observed floor tiles buckled near walk in cooler and floor damaged particularly in the backroom area. . Floors are not easily cleanable. Floors; floor coverings; walls; wall coverings; and ceilings shall be designed; constructed; and installed so they are smooth and easily cleanable.
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, Jan 13, 2026 · Original Source