1 - Inspection
Jul 10, 2026
Official score: 95.5 · Understand this area’s scale
7 recorded violations
Official wording
Required records available: shellstock tags; parasite destruction
Inspector’s notes
3-203.12; Priority Foundation; Multiple shellstock tags were missing dates of when the last shellstock was sold. The date of when the last shellstock from the container is sold or served shall be recorded on the tag or label. CDI-Manager meeting to educate employees and ensure that the date of when the last shellstock is sold is recorded on 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); Several potentially hazardous food items on the prep top coolers on the main line were holding above 41F (see temperature chart) potentially hazardous food being held cold shall remain at 41F or below. CDI- Food was taken to walk in cooler to be cooled to 41F 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
Toxic substances properly identified stored & used
Inspector’s notes
7-201.11 Separation - Storage (P); Propane/torch was . All poisonous or toxic materials shall be stored in an area that prevents potential contamination of food or clean equipment. CDI- Item was relocated and stored in a low area.
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
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11 (A) and (C) Equipment; Utensils; Linens and Single-Service and Single-Use Articles - Storing (C); Single service food cups were found being stored with splash residue on them. Single service containers shall be stored in an area where they are not exposed to 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
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) Scoops that were rusting were being used with flour in the kitchen area. Equipment shall be maintained in a state of good repair. CDI- Scoops were voluntarily discarded during the inspection.
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
4-601.11(B) and (C); Core: Walk-in cooler fans have dust buildup. Containers being stored as clean have sticker residue remaining on their non food contact surfaces. Non food contact surfaces shall be kept free of soil residue and other debris.
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
6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C); Areas of the floor have missing tile and should be repaired. Physical facilities shall be maintained in a state of good repair. PIC states a remodel is in order.
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, Jul 10, 2026 · Original Source