1 - Inspection
Jun 18, 2026
Official score: 94 · Understand this area’s scale
8 recorded violations
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-501.114; Priority; Dishes being washed in 3-comp. When asked PIC stated they are using a yellow Disinfectant chemical as sanitizer for dishes and front of house table spray bottles; since can no longer find the quat sanitizer they used to get. They do have a bottle of regular bleach available; but no chlorine test kit. A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation shall meet the criteria specified in Food Code; and shall be used in accordance with the EPA-registered label use instructions. Maintain chlorine sanitizer to at least 50ppm. CDI- Directed to immediately stop use of this chemical for dishes and kitchen counters. Can still use it for front of house tables. Chlorine Sanitizer made and tested during inspection. Chlorine test kit provided.
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); Priority; Cold-Holding: In left prep unit; pan of cheese slices in thick plastic uncovered pan holding at 43F. In tall cold-hold unit; turkey slices bundles at 43F and heat-treated mushrooms at 44F. Found multiple large completely filled containers of couscous high temp in cooling process next to these items. When asked; PIC stated the hot items were placed there about a half hour ago. A few containers of TCS foods holding cold in ice bath in prep sink; but ice not maintained up to level of the food. Tall cold-holding unit is at max capacity. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- Cheese and mushrooms voluntarily discarded by PIC during inspection. Turkey slices moved to little freezer for rapid cooling. Cooling couscous removed from unit; placed into smaller pans for faster cooling; added to ice bath. When using ice bath method; maintain ice all the way around the food pan and up to the level of the food. When cooling batches of hot foods; they can stay out on counter until cool down to 135F before starting active cooling methods (recommend using small digital timer to remember to come back and check cooling temperatures); then use ice bath to get products cooler; closer to 41F before placing them in the packed tall cooler. Recommend having the tall unit serviced and temperature reduced to improve limited cooling and cold-holding. In top section of prep units; keep TCS products below fill-line level of the pan; and use metal pans when possible to improve cold-holding. [REPEAT]
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
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority Foundation; Labeling missing on multiple spray bottles of disinfectant cleaner. Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI- Labeling added during inspection.
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
Food properly labeled: original container
Inspector’s notes
3-302.12; Core; Labeling missing on multiple squeeze bottles of food ingredients. 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. Add labeling to these items.
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
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-202.15; Core; Back door of kitchen left propped open with no screen in place. A couple fruit flies observed in kitchen and front service area. If the windows or doors of a FOOD ESTABLISHMENT are kept open for ventilation or other purposes; the openings shall be protected against the entry of insects and rodents by: 16 mesh to 25.4 mm (16 mesh to 1 inch) screens; Properly designed and installed air curtains to control flying insects; or Other effective means. Keep rear kitchen door closed or add some form of pest barrier. Increase pest control measures.
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
Personal cleanliness
Inspector’s notes
2-402.11; Core; Food handler lacking hat/hairnet. FOOD EMPLOYEES shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair; that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. CDI- PIC educated on the requirement.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
More about employee hygiene or health policy issuesOfficial wording
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14; Core; Damp wiping cloth left out on prep counter with no sanitizer bucket available to return it to. If use bleach/water sanitizer; ensure you have a Chlorine test kit (purple) to ensure the correct concentration reached. Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be Held between uses in a chemical sanitizer solution at the required concentration (200-400ppm quat). CDI- Cloth returned to dish area.
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
Toilet facilities: properly constructed; supplied & cleaned
Inspector’s notes
5-501.17; Core; Staff restroom is lacking a covered receptacle. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Add a covered receptacle to the staff restroom.
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, Jun 18, 2026 · Original Source