1 - Inspection
Jan 20, 2026
Official score: 95.5 · Understand this area’s scale
5 recorded violations
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
6-301.14; Core; The handwashing sink next to the ice machine and the handwashing sink in the grill prep area are missing handwashing signs. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible. CDI - REHS provided extra signage to post at these sinks. Repeat. 5-205.11(B); Priority foundation; Observed a container placed in the handwashing sink in the grill prep area. A handwashing sink may not be used for purposes other than handwashing. CDI - Container removed by PIC.
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
Proper hot holding temperatures
Inspector’s notes
3-501.16(A)(1); Priority; A container of chicken in the hot-holding unit beside the stove; a container of chicken tinga in the autosham warmer; and cooked jalapenos in the steam table were holding below 135F. TCS (time/temp control for safety) foods in hot holding shall be maintained at 135F or above. CDI - Foods were removed and placed at the stoves and griddles to reheat; foods were prepared less than 2 hours ago. Repeat.
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
Proper cold holding temperatures
Inspector’s notes
3-501.16(A)(2); Priority; A couple foods in one of the prep coolers and a container of house-made salsa in an ice bath were holding above 41F; see temperature table. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or below. CDI - PIC voluntarily discarded foods from prep cooler and more ice was added to ice bath to ensure cooling. Repeat.
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
Utensils; equipment & linens: properly stored; dried & handled
Inspector’s notes
4-903.11(B); Core; Observed some metal food containers stacked together while wet and unable to air dry. Clean equipment and utensils shall be stored: In a self-draining position that allows air drying; and covered or inverted. CDI - Containers separated to allow for drip and air drying. 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
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-302.14; Priority foundation; During the inspection; chlorine test strips for testing the dish machine sanitizer solution could not be located. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. Acquire new chlorine test strips; follow up by 1/30/2026.
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 20, 2026 · Original Source