1 - Inspection
Jun 2, 2026
Official score: 97.5 · Understand this area’s scale
7 recorded violations
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
5-202.12; Core; The back handwashing sink reached 78 F at the highest. A handwashing sink shall be equipped to provide water at a temperature of at least 100 F through a mixing valve or combination faucet. Repair handwashing sink to reach 100 F minimum.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsOfficial wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-602.11; Core; Both lids covering ice at the soda machines in the expo area soiled with black accumulation and sticky soda residue. Additionally; calcium buildup appears to be present in the crevices of the ice machine shoot (interior). Ice machines and enclosed compartments of equipment such as ice makers shall be cleaned at a frequency necessary to preclude accumulation of soil or mold.
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 methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Recently cooked pasta (2 containers) cooling on the cook line in a cooler drawer. Prep coolers are designed to keep foods cold; not to cool them. Cooling shall be accomplished by using rapid cooling equipment such as the walk-in cooler/freezer. Ensure 41 F or below is reached prior to placing in cold holding equipment. Additionally; chicken observed cooling in the walk-in cooler wrapped tightly with aluminum foil and stacked in large portions. When cooling use smaller/thinner portions and cover loosely to facilitate heat transfer. CDI - Containers of cooked pasta moved to chill rapidly in the walk-in cooler. Aluminum foil loosened/opened and chicken to be arranged in single layers.
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
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14; Core; A wet wiping cloth stored on a prep surface; and a sanitizer bucket stored on the floor in the sushi prep area. Additionally; a few sanitizer buckets holding 100 ppm of Quat when tested; required range for current Quat sanitizer used is 150-400 ppm. Containers of chemical sanitizing solutions shall be stored up off the floor. Wet wiping cloths shall be stored in sanitizer buckets unless actively in-use. Cloths shall be held between uses in a chemical sanitizer solution at the appropriate concentration.
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
Utensils; equipment & linens: properly stored; dried & handled
Inspector’s notes
4-903.11(A); (B) and (D); Core; Crumbs; food and debris present in large containers holding clean utensils. Cleaned equipment and utensils shall be stored in a clean dry location.
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
Non-food contact surfaces clean
Inspector’s notes
4-602.13; Core; Lowboy cooler gaskets (back prep area) soiled with black accumulation; food and debris. Floor fans soiled with dust. Non-food contact surfaces of equipment shall be kept free of dust; dirt; and other debris.
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; The wall in the dish pit area (close by the dish machine) is soiled with black buildup; and food splatter is present on the wall behind the rack where clean dishes are stored. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency in these areas.
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, Jun 2, 2026 · Original Source