1 - Inspection
Jul 15, 2026
Official score: 90 · Understand this area’s scale
11 recorded violations
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
5-205.11(A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf - Observed waiter area: handwashing sink was blocked by a chair and inaccessible for washing hands. Corrected during inspection (CDI); the chair removed open access to the handsink.
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
Food separated & protected
Inspector’s notes
3-302.11(A)(4)-(B)(5) Separation; Packaging & Segregation; environmental contamination C (A) FOOD shall be protected from cross contamination by (4) Except during cooling and par. B; storing the FOOD in packages; covered containers; or wrappings - Walk-in freezer: observed frozen crab legs stored without a cover. Discussed the matter with the person in charge (PIC).
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-601.11(A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Pf - Observed containers of the food condiment (paste; pickles)staging at the prep top cooler with stain accumulation. - Observed all sauce/dressing bottles with heavy accumulation on the tips of the bottles. Discussed with PIC about changing the food container at a minimum of 24 hours or as needed to ensure the food contact surface is clean to sight and touch. CDI - the sauce/dressing bottle was removed from the public service. The food condiment containers will be changed at closing.
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 date marking & disposition
Inspector’s notes
3-501.18 Ready-to-eat time/temperature control for safety (TCS) food; disposition - P A FOOD requiring date marking shall be discarded if it exceeds seven days (except time that it is frozen); is not labeled; or is marked with a date that exceeds seven days. - Prep cooler: Observed crab leg mix salad with date mark 7/8/26 that is longer than the 7-day shelf life. CDI - the crab leg mix salad was removed from the public service.
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
Food properly labeled: original container
Inspector’s notes
3-302.12 Food Storage Containers Identified With Common Name of Food. Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta; 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. - Walk-in cooler: observed multiple sauce dips and dressings in a working container/outside the original container; with no label. Discussed the matter with PIC. Repeat.
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
In-use utensils: properly stored
Inspector’s notes
3-304.12 In-Use Utensils; Between-Use Storage. During pauses in FOOD preparation or dispensing; FOOD preparation and dispensing UTENSILS shall be stored:(C) On a clean; sanitized surface - Observed in-use spatula for the grill stored on the grill trough that has heavy old grease accumulation. Discussed the matter with PIC.
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
4-903.12 Prohibitions. (A)Except as specified in par. (B) of this section; cleaned and SANITIZED EQUIPMENT; UTENSILS; laundered LINENS; and SINGLE-SERVICE and SINGLE-USE ARTICLES may not be stored: (8) Under other sources of contamination. - Observed stacks of single-use articles (take-out boxes) stored next to the prep sink with no protection or proper separation. CDI - the takeout box has been restored in the front bar service.
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 Maintain equipment in good repair. - Observed 2 chef drawers not functioning and not in use. 1 chef drawer with tape wrapped around it and in poor repair.
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(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed heavy grease accumulation on the grill trough; accumulation on the chef drawer; stove; all prep coolers; and dish racks. Discussed the cleaning schedule in this area with the PIC. 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
5-501.113(B) Keep dumpster; outside waste containers covered with tight-fitting lids or doors. 5-501.115 Maintaining Refuse Areas and Enclosures (C) Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. - Observed shared dumpster with door open; the top lid does not close all the way; litter on the ground; and a heavy accumulation of grease on the grease trap.Discussed the matter with PIC.
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
6-501.12 Cleaning; Frequency and Restrictions (C). (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. - Observed dust accumulation on the wall above the prep coolers area - Observed black stain and accumulation in these areas: under the equipment throughout the kitchen; all cove baseboards throughout the building; the door to the kitchen; and the floor throughout the kitchen. Discussed the cleaning schedule in this area with the PIC. Repeat. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. - Observed items at the office area; old mop; brooms; and old buckets that are not in use and are unnecessary to the operation and need to be removed. Discussed the matter with PIC.
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, Jul 15, 2026 · Original Source