1 - Inspection
Aug 4, 2026
Official score: 95 · Understand this area’s scale
10 recorded violations
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-602.11; Core; Ice machine baffle soiled with black accumulation. Ice machines 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 time & temperatures
Inspector’s notes
3-501.14; Priority; Two containers of shredded chicken and one container of shredded beef prepared last night holding above 41 F. Refer to temperature chart. Hot foods must cool from 135 F to 70 F within 2 hours; and from 70 F to 41 F within 4 hours; for a total of 6 hours to cool. Foods did not meet cooling parameters. CDI - Foods voluntarily discarded.
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) and (B); Priority; Multiple TCS (Time/Temperature Control for Safety) foods holding above 41 F. TCS foods shall maintain 41 F or below. Refer to temperature chart. CDI - Foods moved to the walk-in cooler to chill rapidly.
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 cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Horchata prepared at 10 AM cooling in the Sunny Sky dispenser. Refer to temperature chart. When cooling; use: small portions and rapid cooling equipment (walk-in cooler/freezer) prior to placing in serving equipment in the expo area. Horchata has 4 hours to cool to 41 F or below following preparation. CDI - Horchata placed in smaller portions and moved to the walk-in cooler to cool rapidly.
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
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111; Core; Flies present in the kitchen. The premises shall be maintained free of insects; rodents & other pests. Their presence shall be controlled by routinely inspecting incoming food shipments and supplies; the premises; eliminating harborage conditions; and using trapping devices or other means. Increase pest control measures.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial wording
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14; Core; When a sanitizer bucket was tested; the sanitizer test strip turned dark purple then formed white spots; indicating the solution is too strong. Wet wiping cloths shall be stored in sanitizer at the appropriate concentration. Chlorine (bleach) shall register 50-200 ppm. Solution diluted and 50-200 ppm reached.
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 knife stored in between prep units. During pauses in food preparation; in use utensils shall be stored in a clean; dry area. Do not store utensils in between prep units as this is not a clean area. Knife removed for cleaning. Store on a clean plate or in a clean container.
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
4-901.11; Core; Dishes are being towel dried. After cleaning and sanitizing; equipment; and utensils shall be air dried and may not be cloth dried except utensils that have been air-dried may be polished with cloths that are maintained clean and dry. Do not towel-dry utensils unless for polishing after air-drying.
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
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(A) and (C); Core; Single-service/single-use containers stored with the food contact surface facing upwards. Store inverted to prevent contamination until use; or in original protective packaging. Containers inverted.
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
4-601.11(B) and (C); Core; Walk-in cooler gasket and the prep cooler gasket (used for seafood in the back prep area) soiled with black accumulation. Tall reach-in cooler fan guards soiled with debris. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; 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 record from Wake County Environmental Services, Aug 4, 2026 · Original Source