1 - Inspection
Jul 28, 2026
Official score: 97 · Understand this area’s scale
6 recorded violations
Official wording
Required records available: shellstock tags; parasite destruction
Inspector’s notes
3-203.12; Priority Foundation; The majority of shellstock tags being stored in the kitchen were not dated with the day the last shellstock was sold. Keep the shellstock tag on the original container until all shellfish are used. When the last shellfish is sold or served; write that date on the tag. Save each tag for 90 days. Keep tags in order by the date written. CDI- Employees were educated and are dating tags.
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
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); Beef and cheese were stored too highly above their fill lines in a prep top cooler and were above 41F (see temperature chart). Potentially hazardous food being held cold shall remain at 41F or below. CDI- Food was taken to closed refrigeration to be cooled before a 4 hour period elapsed.
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
Consumer advisory provided for raw/ undercooked foods
Inspector’s notes
3-603.11 Consumption of Animal Foods that are Raw; Undercooked; or Not Otherwise Processed to Eliminate Pathogens (Pf); The menu’s consumer advisory contained asterisks and a reminder statement; but did not possess disclosure statement. Prior to the reminder statement; conditioners shall be notified that the food with an indicator on the menu (asterisk) may be undercooked through a disclosure statement. VR- EHS returning in 10 days to verify this has been corrected.
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); Scoop with no handle was being stored inside a food container and scoop with handle was stored in ice with its handle touching the ice. If utensils are stored inside of food containers; they shall have handles that are stored 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
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-302.13 Temperature Measuring Devices; Manual and Mechanical Warewashing; Priority Foudnatiom; No irreversible thermometer was provided for the hot water sanitizing dishwashing machine. In hot water mechanical WAREWASHING operations; an irreversible registering temperature indicator shall be provided and readily accessible for measuring the UTENSIL surface temperature. VR- EHS returning in 10 days to verify this has been corrected.
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
6-501.110 Using Dressing Rooms and Lockers (C); Employee cellphone was stored on top of food container. Employee beverage (Red Bull) was stored above a food prep area. Employees shall use designated areas and lockers for Personal products to avoid potential contamination.
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, Jul 28, 2026 · Original Source