1 - Inspection
Jan 29, 2026
Official score: 98 · Understand this area’s scale
4 recorded violations
Official wording
Required records available: shellstock tags; parasite destruction
Inspector’s notes
3-203.12; Priority Foundation; Observed one tag without a date recorded for the last oyster sold. Observed tags not stored in order according to the last oyster sold. Shellstock tags or labels shall remain attached to the container in which the Shellstock are received until the container is empty. Pf (B) The date when the last Shellstock from the container is sold or served shall be recorded on the tag or label. Pf (C) The identity of the source of Shellstock that are sold or served shall be maintained by retaining Shellstock tags or labels for 90 calendar days from the date that is recorded on the tag or label- manager agreed to organize tags by the sell by 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
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-501.114; Priority; Observed quat sanitizer less 150PPM.Quat sanitizer shall register 200-400PPM. Manager replaced dispenser during inspection residual 200 PPM.
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 cold holding temperatures
Inspector’s notes
3-501.16 (A)(2) and (B); Priority; Observed sour cream; shredded cheese; cheese sauce; pasta shells; cheddar; raw shrimp; ect.. (see chart above) holding above 41F. TCS food shall be held at 41F or below. Items discarded. Ambient air temping 46F. EHS will return to verify unit temps.
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
Consumer advisory provided for raw/ undercooked foods
Inspector’s notes
3-603.11; Priority Foundation; Observed caesar salad and ruth's chop salad on the menu with asterisks. However; these items do not contain any raw or undercooked animal foods. A consumer advisory only pertains to items served raw or containing raw or undercooked animal foods. Disclosure shall include: (1) A description of the animal-derived foods; such as oysters on the half shell (raw oysters raw-egg Caesar salad; and hamburgers (can be cooked to order); or (2) Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked; or contain (or may contain) raw or undercooked ingredients. (3) Consuming raw or undercooked meats; poultry; seafood; shellfish; or eggs may increase your risk of foodborne illness; especially if you have certain medical conditions. Pf Remove asterisks from the menu. Email or send a picture of new template to inspector before printing for finalizing updates. maria.powell@wake.gov
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 record from Wake County Environmental Services, Jan 29, 2026 · Original Source