1 - Inspection
Feb 25, 2026
Official score: 94.5 · Understand this area’s scale
13 recorded violations
Official wording
Proper eating; tasting; drinking or tobacco use
Inspector’s notes
2-401.11 (A); Core - Observed covered employees' beverages on food preparation tables (stored away from active food prep) and beside clean disposable food/beverage containers...Employees shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment and utensils; and other items needing protection can not result...CDI by properly storing employee 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
4-601.11 (A); Priority Foundation - Many clean food containers had old stickers and sticky residues on exteriors...Food contact surfaces shall be clean to sight and touch...CDI by placing soiled items at 3-comp sink area.
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 - A few cold TCS* foods were above 41F (not in cooling process). See temperature chart...Unless actively preparing or properly cooling; cold TCS* foods shall be kept at 41F or less...CDI by properly refrigerating foods and thoroughly stirring pizza sauce on prep top.
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 date marking & disposition
Inspector’s notes
3-501.17 and 18; Priority - Two open cartons of heavy cream; one container of ricotta cheese; and container of grandma sauce had no dates (prepared more than one day ago). Also; container of marinara sauce had date of 2/18...Ready-to-eat (RTE) TCS* foods at 41F shall be kept no longer than 7 days (Day #1 is the date of preparation). Also; these foods shall be discarded if they have no dates...CDI by voluntarily discarding marinara with 2/18 date and dating other foods (it was known when containers were opened).
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
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation - Many individually packaged spaghetti bags were cooling in container with more than 4 inch food depth. Also; marinara sauce in large pot (10 inch food depth) was cooling down and had reached 113F on outer parts of sauce during inspection (no active cooling taking place after marinara sauce dropped below 135F)...TCS* foods shall be cooled using shallow containers (2-4 inch food depth); ice-water baths with frequent stirring; use rapid cooling equipment (freezer; ice paddles; etc.); and/or loose covering or completely uncovering cooling foods if there's no overhead contamination...CDI by changing cooling methods for faster cooling.
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 - Some dry foods and spices; bottles of cooking oil; etc. were not labeled with their contents...Containers of foods that are not easy to recognize shall be labeled with the names of their food contents...Properly label containers of foods.
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
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-202.15; Core - Exterior back entrance door was not self-closing...Outer openings shall be tight-fitting and self-closing to prevent entrance of rodents and insects into the facility...Provide required self-closing device on back door. 6-501.111; Core - Observed one live cockroach on kitchen floor...Food service establishments shall be free of pests and insects...CDI by removing cockroach from floor. NOTE: Keep an eye on any insect activity in the facility and contact your commercial pest control company accordingly.
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(B); Core - Observed some moist/soiled cloths towels on table tops. Concentration of quaternary ammonium sanitizer in bucket was less than 200 ppm...Moist/soiled in-use wiping cloths shall be kept in approved clean sanitizer between uses...Store in-use wiping cloths as stated above.
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
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(A) and (C); Core - Many clean disposable food containers were stored on soiled shelving in back storage room. Disposable beverage cups were stored on floor by cash register. Also; plastic forks and knives were stored unprotected to be dispensed by customers...Single service disposable food/beverage containers shall be protected from contamination...Store disposable food/beverage containers/items above the floor at least 6 inches and in their original plastic bags/sleeves or on clean shelves. When dispensed by customers; food contact surfaces of disposable forks and spoons shall be covered by dispensing them from dispenser or keeping them in cup with handles presented to user.
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
4-501.11; Core - A few wire storage shelves were rusty and/or peeling...Food service equipment shall be kept in good repair...Replace shelving with similar approved shelves. 4-502.11 (A) and (C); Core - A few food containers and lids were cracked/damaged...Food service utensils shall be kept in good repair...Discard damaged items.
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 - Observed soiled wire shelves; some dunnage racks in walk-in cooler; front wood shelving (below pizza display areas); refrigerator door frames...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.
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
5-501.111; Core - Trash dumpster had a missing top lid and is starting to rust through...Trash/recycling receptacles shall be kept in good repair...Contact property manager to have them contact solid waste company to replace damaged dumpster.
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
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.11; Core - Observed damaged/missing floor tiles; vinyl baseboard peeling off walls; peeling paint on wall; and holes in walls...Physical facilities shall be kept in good repair...Replace/repair damage surfaces and fixtures above; and seal wall holes. 6-501.12; Core - Observed soiled/stained (discolored) baseboard surfaces; flooring; many kitchen ceiling panels (some tiles water stained). Ceiling vent grates throughout facility; including in bathrooms; were dusty...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures above.
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, Feb 25, 2026 · Original Source