1 - Inspection
Jul 9, 2026
Official score: 97.5 · Understand this area’s scale
4 recorded violations
Official wording
Food separated & protected
Inspector’s notes
3-302.11(A)(2) Separation; Packaging & Segregation; Types of raw animal foods P - Raw chicken was stored above raw pork and raw ground beef was stored above raw pork. Store foods according to final cook temperatures. CDI - Foods were rearranged during the inspection and a guidance chart was left for employee reference.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial 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) - Chopped sausage was 50-52 degrees F. Maintain cold foods to 41 degrees F or below. This was the only food temperature violation out of the numerous foods checked throughout the restaurant. CDI - Food was discarded by owner during the inspection.
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
Utensils; equipment & linens: properly stored; dried & handled
Inspector’s notes
4-901.11 Equipment and Utensils; Air-Drying Required (C) - Many pans were wet stacked. Store pans in a manner to facilitate air-drying by cross stacking or providing additional shelving. CDI - Pans were separated during the inspection.
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
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking (C) - Employee beverages were stored on shelves with food. Place beverages in walled containers/pans so food is not contaminated.
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 9, 2026 · Original Source