1 - Inspection
Jun 9, 2026
Official score: 96 · Understand this area’s scale
6 recorded violations
Official 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. Noted old labels and sticker residue left on a few squeeze bottles stored as being 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 wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P)- Multiple Time/Temperature Control for Safety (TCS) food items were observed above 41 F in the tall reach-in cooler (see temperature chart). Several items in the worktop cooler were also found to be above the required temperature limit (see temperature chart). Additionally; a container of chicken wings in the front-end walk-in cooler was measured at 43-44F. Further investigation determined that both the reach-in cooler and the front-end walk-in cooler were not functioning properly. The ambient air temperatures in both units were between 37-38 F. (EHS) will conduct a follow-up inspection by June 11 to verify that the necessary repairs to the reach-in cooler and walk-in cooler have been completed and that both units are operating properly.
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
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
4-501.11 Good Repair and Proper Adjustment - Equipment (C)- One of the front end walk-in coolers and tall reach in coolers are no longer working. Noted ambient air for both units are between 47-48 F. Noted evaporator leaking inside the front end walk-in cooler unit. Ensure equipment is maintained in good repair. Have noted items repaired.
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
4-602.13;Core; Cleaning needed of fryers; shelves; reach ins and freezers. Also need to clean the vent covers above the 3 compartment sink area. Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. 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
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (C) Cleaning needed of floors and walls under/behind equipment. Physical facilities shall be cleaned at a frequency necessary to keep them clean. 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
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-305.11/6-501.110 - Noted a few personal items (purses; jackets) being stored over one of the storage racks near the back of the prep kitchen. Designate and use an area for the orderly storage of employees' clothing and possessions.
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 9, 2026 · Original Source