1 - Inspection
Jul 27, 2026
Official score: 95.5 · Understand this area’s scale
10 recorded violations
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
5-202.12; Core - (REPEAT) Hot water at one kitchen handsink reached 86F and in women's bathroom; hot water reached 95F (waited at least a few minutes for hot water to go up in both cases). Hot water of at least 100F shall be provided at all handsinks. Increase hot water to 100F at all handsinks.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsOfficial wording
Proper hot holding temperatures
Inspector’s notes
3-501.16(A)(1); Priority - (REPEAT) Parts of rice and eggs on steam table were less than 135F (see temperature chart). After properly reheating; hot TCS* foods shall be kept at 135F or above throughout entire product until served OR approved time as a public health control may be used. CDI by thoroughly stirring foods.
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
Thermometers provided & accurate
Inspector’s notes
4-204.112 (B); Core - (REPEAT) No thermometer was available inside refrigerated make line bottom unit. Mechanical refrigerators shall have a thermometer located in warmest part of unit or on exterior display. CDI by placing thermometer inside refrigerator.
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
Food properly labeled: original container
Inspector’s notes
3-302.12; Core - (REPEAT) Many bottles/containers of sauces; dressings; etc. were not labeled with names of products inside. Unlabeled containers of foods not easily recognizable must be labeled with the common name of food. Properly label food containers to denote contents.
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
Utensils; equipment & linens: properly stored; dried & handled
Inspector’s notes
4-901.11(A); Core - (REPEAT) Several clean food containers were stacked while wet. Clean food equipment; containers; etc. shall be stored to self-drain. Separate food containers so they completely air dry before stacking.
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 - (REPEAT) Some wire shelving in dry storage and reach-in refrigerators was rusty/peeling. Reach-in freezer door gasket was torn. Food service equipment shall be kept in good repair; and seals shall be intact and tight. Replace damaged shelves and gasket with similar approved equipment. 4-502.11 (A) and (C); Core - (REPEAT) Some food containers were cracked. Food service utensils shall be kept in good repair. Discard damaged items.
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 - (REPEAT) Three-comp sink sanitizing compartment surfaces were soiled. Warewashing equipment shall be cleaned as often as necessary to prevent the recontamination of equipment and utensils. Increase sink cleaning frequency.
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 - (REPEAT) Observed soiled wire and solid metal shelves throughout kitchen; surface (splash) areas above steam tables and cold hold prep line; refrigerator front vent slats; counter top by self-service beverage counter and metal cabinets underneath beverage counter. Equipment nonfood contact surfaces shall be kept clean. Increase cleaning frequency of equipment above.
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
Garbage & refuse properly disposed; facilities maintained
Inspector’s notes
5-501.111; Core - Trash dumpster had one broken top lid. Trash/recycling receptacles shall be kept in good repair. Have solid waste company replace damaged dumpster with intact top lids. 5-501.113(B); Core - (REPEAT) A few side doors and top lids on dumpsters were open. Trash/recycling dumpsters shall be covered with tight-fitting lids and doors. Instruct workers to keep dumpster doors and lids closed when not in use.
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 wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.11; Core - Water was accumulated on top of some kitchen ceiling light shields (possible roof/condensation leaks?). Physical facilities shall be kept in good repair. Repair any leaks that are causing water to accumulate on light shields. 6-501.12; Core - (REPEAT) Observed soiled flooring and walls under/behind equipment; corners; and floor drains (including under dining area beverage counter). Walk-in freezer floor was soiled. Kitchen ceiling tiles and light shields were soiled or with accumulated water. Ventilation hood and filters had grease/soil build-up. Physical facilities shall be kept clean. Increase cleaning frequency of fixtures and surfaces above.
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 27, 2026 · Original Source