1 - Inspection
Aug 5, 2026
Official score: 90 · Understand this area’s scale
19 recorded violations
Official wording
Proper eating; tasting; drinking or tobacco use
Inspector’s notes
2-401.11; Core; Open cup employee beverage stored directly on top of prep unit above food. Another employee beverage stored on side table directly next to and above clean dishes. Another employee beverage stored on clean dish storage rack with clean dishes. In walk-in cooler; employee food and beverage comingled with restaurant foods. An EMPLOYEE shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment; utensils; and linens; unwrapped single-service and single-use articles; or other items needing protection can not result. A food employee may drink from a closed beverage container if the container is handled to prevent contamination of: The employee’s hands; The container; and exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. Recommend use of drinking container designed with lid and straw to keep employee hands away from mouth surfaces. CDI- Employee beverages moved during inspection. Bin set up in walk-in cooler; designated for staff; for storing staff food/beverages.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
More about employee hygiene or health policy issuesOfficial wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
The high-temperature dish machine sanitizing rinse not reaching a high enough temperature; measured at 137.8F after multiple runs. Data sticker on side indicating that this is a hi-temp machine; and observed only wash and rinse chemicals set up; no third chemical line observed. Also tried chlorine test strips; with no chlorine detected. PIC called Autochlor and was told building unable to do booster; so they changed it to a low-temp (chemical sanitizing) machine; and that only 2 lines because the sanitizer is included in the one of those. Looked at the area again; there is a "detergent" and a rinsing aid"; but neither one labeled as "and sanitizer". PIC stated repair person will be out in the next day or two to check the machine. 4-501.112; Priority Foundation; In a mechanical operation; the temperature of the fresh hot water SANITIZING rinse as it enters the manifold may not be more than 90C (194F); or less than 82C (180F); and at least 160F at the dishes (4-703.11). 4-501.114; Priority; A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation shall meet the criteria specified in Food Code; and shall be used in accordance with the EPA-registered label use instructions. Maintain chlorine sanitizer to at least 50ppm. PIC directed to use 3-comp sink for chemical sanitizing until dish machine can be repaired. VR-VERIFICATION REQUIRED. Repair dish machine so that hot sanitizing rinse at the dishes reaches at least 160F; or if verified as low-temp; that chlorine dispensed to at least 50ppm chlorine. Your REHS Joanne Rutkofske will return within 10 days for verification that repairs complete. 4-601.11(A); Priority Foundation; Multiple reuse containers and lids stored as clean with food residue and old date/label stickers remaining. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- Containers/lids returned for cleaning during inspection.
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; Cold-Holding: Shrimp holding at 43-44F in prep units (not included on TPHC log). Several TCS foods in both prep line units cold-holding above 41F as shown in above grid. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- TCS foods exceeding 41F and not included on TPHC tracker voluntarily discarded by PIC during inspection. Have both cook area prep units serviced and temperatures reduced so that foods maintained at 41F and less. Maintain equipment in good repair.
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
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19; Priority Foundation; A whole lot of food being kept on TPHC at the prep line. PIC unable to locate Written Methods for started-hot and started-cold TCS foods held on Time as Public Health Control (TPHC). Tracking log vague; does not clarify which unit each food item is stored in (same items can be in multiple locations); does not note Start Temperature to verify items started at correct required start temperature; and is missing some items that PIC state are held on TPHC. If time without temperature control is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) before cooking; or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) that is displayed or held for sale or service: WRITTEN PROCEDURES shall be prepared in advance; maintained in the food establishment and made available to the regulatory authority upon request that specify Methods of compliance with Food Code. If time without temperature control is used as the public health control up to a maximum of 4 hours: the FOOD shall have an initial temperature of 5 C (41 F) or less when removed from cold holding temperature control; or 57 C (135 F) or greater when removed from hot holding temperature control; The food shall be MARKED or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Food in unmarked containers or packages; or marked to exceed a 4-hour limit shall be discarded. CDI- Written Methods template provided to PIC. Please complete; laminate (so smooth and cleanable); and post where employees can see as a reference. PIC to update his log-page tracker to separate out started-hot and started-cold items; to specify specific location of the item; and allow space to write in Start Temperature of foods being placed on TPHC to allow for verification that proper method used. Also remember to add in any items that were missed (shrimp); and delete any foods that do not need temperature control (ex.- raw onions). Email a copy of the updated tracking log page to your REHS for review and any assistance needed/questions.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Consumer advisory provided for raw/ undercooked foods
Inspector’s notes
3-603.11; Priority Foundation; Menu Consumer Advisory is completely missing on one menu; and missing the asterisk and Disclosure part of the statement on the other. If an animal FOOD such as beef; EGGS; FISH; lamb; milk; pork; POULTRY; or shellfish is served or sold raw; undercooked; or without otherwise being processed to eliminate pathogens; either in READY-TO-EAT form or as an ingredient in another READY-TO-EAT FOOD; the PERMIT HOLDER shall inform CONSUMERS of the significantly increased RISK of consuming such FOODS by way of a DISCLOSURE and REMINDER. A DISCLOSURE shall include 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. A REMINDER shall include asterisking the animal-derived FOODS requiring DISCLOSURE to a footnote that states: Consuming raw or undercooked MEATS; POULTRY; seafood; shellfish; or EGGS may increase your RISK of foodborne illness. VR-VERIFICATION REQUIRED. Add complete Consumer Advisory to both lunch and dinner menus; including asterisk; and asterisk by the foods that need to be tied to the Advisory. Text picture of both corrected menus to your REHS Joanne Rutkofske at 919-623-0459 within 10 days for verification that corrections have been made. Example- *Consumer Advisory- This item is served raw or undercooked. Consuming raw or undercooked meats; poultry; seafood; shellfish; or eggs may increase your risk of foodborne illness.
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
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority Foundation; Labeling missing on bucket of sanitizer. Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI- Labeling added during inspection.
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
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Cooling Methods: Cooked shrimp in bottom section of prep unit at 76F; and cooked chicken at 72F. When asked; PIC stated the shrimp was cooked 3 hours ago and chicken 4 hours ago. When cooling cooked foods; once reach 135F must cool to below 70F within 2 hours. Cooling shall be accomplished in accordance with the time and temperature criteria specified in Food Code by using one or more of the following methods based on the type of FOOD being cooled: Placing the FOOD in shallow pans; Separating the FOOD into smaller or thinner portions; Using rapid cooling EQUIPMENT; Stirring the FOOD in a container placed in an ice water bath; Using containers that facilitate heat transfer (metal); Adding ice as an ingredient; or Other effective methods. When placed in cooling or cold holding EQUIPMENT; FOOD containers in which FOOD is being cooled shall be: Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and Loosely covered; or uncovered IF protected from overhead contamination (ex.- on speed rack with top cover pan). CDI- Products voluntarily discarded by PIC during inspection. Use shallow metal pans and larger cold-holding units for cooling to cool items faster.
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
Food properly labeled: original container
Inspector’s notes
3-302.12; Core; Labeling missing on some spices and squeeze bottles of food ingredients. Working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT; such as cooking oils; flour; herbs; potato flakes; salt; spices; and sugar shall be identified with the common name of the FOOD. Add labeling to these items.
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
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; Several large 5-gallon buckets of sauce cooling in very large tote bins set up as ice bath on 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- Food 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
Personal cleanliness
Inspector’s notes
2-303.11; Core; Food employee observed wearing large watch while working with food. Except for a plain ring such as a wedding band; while preparing FOOD; FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands. Remove watch and rewash hands. 2-402.11; Core; Food handler observed working with food without wearing a hat or hair net. FOOD EMPLOYEES shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair; that are designed and worn to effectively keep their hair from contacting exposed food; clean equipment; utensils; and linens; and unwrapped single-service and single-use articles. Ensure food handlers wear a hat or hair net.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
More about employee hygiene or health policy issuesOfficial wording
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14; Core; Sanitizer concentration too low in sanitizer buckets; measured at 0ppm chlorine. Wiping cloths overstacked in the buckets; not fully submerged. Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be held between uses in a chemical sanitizer solution at the required concentration (50-200ppm chlorine; 200-400 quat). CDI- Sanitizers remade and tested during inspection. [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
In-use utensils: properly stored
Inspector’s notes
3-304.12; Core; A couple pairs of tongs hung on low oven handle where can brush up against pants. No-handle single service container left as scoop in bin of sugar. Ice scoop stored directly on top of ice machine on soiled surface. 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- Ice scoop set up on clean tray. Tongs removed. Single-service container removed. [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
Utensils; equipment & linens: properly stored; dried & handled
Inspector’s notes
4-903.11(A); (B) and (D); Core; Several stacks of containers stored as clean observed stacked wet. Clean EQUIPMENT and UTENSILS shall be stored In a self-draining position that allows air drying; and Covered or inverted. Allow pans/containers to thoroughly air dry before stacking. 4-903.11(A); (B) and (D); Core; Observed employee drying dishes with a cloth towel. After cleaning and SANITIZING; EQUIPMENT and UTENSILS Shall be air-dried; and may not be cloth dried. Cleaned EQUIPMENT and UTENSILS shall be stored: In a clean; dry location; Where they are not exposed to splash; dust; or other contamination; and At least 15 cm (6 inches) above the floor. Cloth towels may not be used for this purpose. CDI- PIC educated on requirement.
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
4-202.11; Priority Foundation; Spatula stored as clean with food contact surface badly pitted and cracked. One plastic food storage container in use observed with multiple cracks through to food surface. Multiuse FOOD-CONTACT SURFACES shall be: SMOOTH; Free of breaks; open seams; cracks; chips; inclusions; pits; and similar imperfections. CDI- Damaged spatula and plastic container voluntarily discarded during inspection by PIC. 4-205.10; Core; Ninja blender labeled for Household Use Only. PIC stated is only used by staff; but no labeling in place. Except for toasters; stand mixers; microwave ovens; water heaters; and hoods; FOOD EQUIPMENT shall be used in accordance with the manufacturers intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. CDI- Added “employee use only” labeling during inspection. If you need a blender for commercial/restaurant use; obtain a commercial grade blender.
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; Hi-temperature sanitizing dish machine used. PIC does not currently have any testing device to verify required 160F temperature of hot water sanitizing rise is reached at the dishes. In hot water mechanical WAREWASHING operations; an irreversible registering temperature indicator shall be provided and readily accessible for measuring the UTENSIL surface temperature. Mechanical hi-temp dish machine shall reach at least 160F at the dishes (4-703.11). Obtain a plate-simulating temperature disk or thermal test strips (for 160F). CDI- PIC educated on requirement. Some test strips provided during inspection; but PIC should decide on desired testing methods; then obtain disk or more strips. If dish machine verified by service provider as operating as a low-temp; than just the chlorine test kit needed. 4-302.14; Priority Foundation; PIC unable to locate test kit for the sanitizer in use (chlorine). A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. CDI- Test kit provided during inspection.
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; Shelving in walk-in cooler with residue accumulation. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris. Increase cleaning frequency to 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 wording
Toilet facilities: properly constructed; supplied & cleaned
Inspector’s notes
6-202.14; Core; Restroom doors lacking self-close mechanism. A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door. Repair/replace the doors. [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
Garbage & refuse properly disposed; facilities maintained
Inspector’s notes
5-501.110; Core; Side doors of shared dumpsters left open (both enclosed and open areas). REFUSE; recyclables; and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents. Maintain side doors and top lids of dumpsters closed. Recommend adding signage to remind users to -Keep doors/lids Closed-. 5-501.115; Core: Some loose litter on ground around the enclosed shared dumpster and by the grease receptacles. Leaf litter accumulation starting to accumulate by the grease receptacles. A storage area and enclosure for REFUSE; recyclables; or returnables shall be maintained free of unnecessary items and clean. Increase cleaning frequency to this area.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial wording
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-303.11; Core; Lighting in restrooms appears too dim at the handwashing sinks. Maintain lighting in restrooms to at least 20 foot candles (215 lux) of lighting. Increase lighting to these areas. 6-501.110; Core; Employee keys; wallet; coats; bags stored on dry goods racks with dry goods; with no sufficient dedicated storage space provided for staff. Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions. Provide dedicated storage space for employee items. Recommend adding set of lockers for staff storage in upstairs storage loft.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial record from Wake County Environmental Services, Aug 5, 2026 · Original Source