1 - Inspection
Jun 23, 2026
Official score: 99 · Understand this area’s scale
3 recorded violations
Official wording
Toxic substances properly identified stored & used
Inspector’s notes
7-201.11; Priority; Observed stainless steel spray stored next to napkins and single use bowls stored next to chemical spray bottles. Poisonous or toxic materials shall be stored so they cannot contaminate food; equipment; utensils; linens; and single-service or single-use articles by: •Separating the poisonous or toxic materials by spacing or partitioning; •Locating the poisonous or toxic materials in an area that is not above food; equipment; utensils; linens; and single-service articles or single-use articles. Items placed in designated area
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; Observed marinated chicken prepped at 10:45a cooling inside tightly covered pans. Observed recently cut tomatoes cooling inside cold top unit with doors open. Cooling shall be accomplished by: 1) Placing the food in shallow pans (2) Separating the food into smaller or thinner portions (3) Using rapid cooling equipment 1) Arranged in the equipment to provide maximum heat transfer through the container walls; or loosely covered; or uncovered if protected from overhead contamination. Covers removed.
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
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-304.11 Mechanical - Ventilation (C) Grill ventilation system is not adequately removing smoke from the kitchen. Mechanical ventilation of sufficient capacity shall be provided to keep rooms free of excessive heat and steam.
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, Jun 23, 2026 · Original Source