1 - Inspection
May 22, 2026
Official score: 97 · Understand this area’s scale
7 recorded violations
Official wording
Required records available: shellstock tags; parasite destruction
Inspector’s notes
3-203.12 Shellstock; Maintaining Identification (Pf); Establishment was storing shellstock tags after they are used; but were not dated. After the last shellstock in a container is sold; the tag shall be dated and kept for 90 days. CDI- PIC was educated and tags are being dated.
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-contact surfaces: cleaned & sanitized
Inspector’s notes
4-501.114 Manual and Mechanical Warewashing Equipment; Chemical Sanitization - Temperature; pH; Concentration and Hardness (P); Disshwashing thermometer in dishwashing machine was not reaching 160F. In order to be sanitized in a hot water dishwashing machine; dishes shall reach a minimum temperature of 160F. CDI- Ecolab was called for emergency service and 3 compartment sink was filled so that all dishes are being sanitized with quat sanitizer in the 3 compartment sink.
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
Consumer advisory provided for raw/ undercooked foods
Inspector’s notes
3-603.11 (B)(2) Consumer Advisory; The consumer advisory on the menu contains a reminder but lacks a disclosure. Disclosures that are asterisked to a footnote shall state; * Items are served raw or undercooked; cooked to order; or contain (or may contain) raw or undercooked ingredients. EHS returning in 10 days to ensure that disclosure has been added to the menu.
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 Cooling Methods (Pf); Cooler vegetables were found cooling inside of containers with tightly fitted lids. Potentially hazardous food shall be cooled with loose or no covers to facilitate cool airflow transfer. CDI- Lids were partially removed for 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
In-use utensils: properly stored
Inspector’s notes
3-304.12 In-Use Utensils; Between-Use Storage (C); Scoops were being stored in food containers with their handles on/in the food. If utensils are stored inside of food containers; they shall have handles that are above the food in order to prevent potential contamination.
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
4-903.11 (A); (B); and (D) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (C); Cleaned containers were found being stacked closely together while wet. After being cleaned; utensils and equipment shall be stored in a self draining position that allows for air drying. Full points may be taken if this item is repeated again.
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
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (C); Ceiling ventilation covers have dust buildup and should be cleaned. Physical facilities shall be cleaned at a frequency necessary to keep them clean.
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, May 22, 2026 · Original Source