1 - Inspection
Sep 4, 2026
Official score: 92.5 · Understand this area’s scale
10 recorded violations
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-601.11 (A); Priority Foundation; Metal and plastic containers stored clean had food debris and greasy build up on them. Food contact surfaces of equipment shall be clean to sight and touch. CDI: Placed in dish washing area for rewashing. 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
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)- Found containers sliced cheese; shredded lettuce and sliced tomato were reading above 41 F in the work top cooler (see temp log). Further investigation determined the work top/ prep cooler unit was no longer functioning. Ambient air for unit was 50 F. Except during preparation; cooking; or cooling; or when TPHC is used TCS FOOD shall be maintained at 41F or less. CDI- Items voluntarily discarded.
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
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111 Controlling Pests (Pf)- Flies were observed throughout the prep kitchen and cook line areas. Need to increase pest control measures to prevent pest entry in order to minimize the risk of cross-contamination.
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 Wiping Cloths; Use Limitation- Multiple wet wiping cloths stored inside front-end 3 compartment sink. Keep wet wiping cloths in sanitizer solution in between use.
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
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); Clean utensils shall be stored in a self draining position that allows are drying. Wet stacking dishes. Repeat
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; The work top cooler is no longer working. Noted ambient air for unit was 50 F during inspection. Also noted ice build up in the meat chest freezer and Traulsen reach-in freezer unit. Equipment shall be in good repair and condition. Repair noted units and remove accumulation of ice build up.
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
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.14; Core - Warewashing equipment shall be cleaned frequently enough to prevent recontamination of clean equipment and utensils. Soiled 3 comp sink basins. 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
Non-food contact surfaces clean
Inspector’s notes
4-602.13; Core; Heavy grease accumulation on interior fryer bottoms. Observed wire and solid metal shelves; fryer/freezer exteriors; refrigerator/freezer door handles; frames; gaskets and hinges; bread storage racks; hot holding drawer areas; equipment tops; speed rack; condiment storage containers. Peeling plastic or plastic coating was on freezer/ice machine exteriors and interiors...Nonfood contact surfaces shall be maintained clean...Increase cleaning frequency of equipment above; and remove plastic coating from equipment.
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
Plumbing installed; proper backflow devices
Inspector’s notes
5-205.15 (A) Noted drain line leaking underneath rear handsink. Also noted water slow to drain for same handsink. Repair not in accordance with law.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsOfficial wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.11 - Noted floor tiles need regrouting throughout facility. PHYSICAL FACILITIES shall be maintained in good repair. 6-501.12; Core; Physical facilities shall be kept clean. Cleaning needed of floors and walls under/behind equipment. 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 record from Wake County Environmental Services, Sep 4, 2026 · Original Source