1 - Inspection
Aug 6, 2026
Official score: 95 · Understand this area’s scale
6 recorded violations
Official wording
Food separated & protected
Inspector’s notes
3-302.11; Priority; Observed raw beef kafta stored directly above RTE feta and fresh mozzarella inside reach in. Food shall be protected from cross contamination: Separate raw animal foods during storage; preparation; holding; and display from: raw ready-to-eat food including other raw animal food such as fish for sushi or; or other raw ready-to-eat food such as fruits and vegetables. Manager rearranged storage hierarchy.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-601.11 (A); Priority Foundation; Observed sticker residue on pans stored as clean on drying racks. Equipment food-contact surfaces and utensils shall be clean to sight and touch- items placed in 3 comp sink. 4-501.114; Priority; Observed chlorine residual 0PPM at dish machine after running the unit cycle several times. Chlorine shall register 50-200PPM when tested. Manager will call for service on unit. Manager agreed to use 3 comp sink for sanitizing unit machine is repaired. Owner contacted Ecolab. EHS will return to verify that sanitizer is restored. 4-602.11; Core; Observed black residue on white panel inside ice machine. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers; clean equipment at a frequency necessary to preclude accumulation of soil or mold. Empty ice and detail clean machine. Manager agreed to empty ice and detail clean machine.
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 date marking & disposition
Inspector’s notes
3-501.17; Priority Foundation; Observed incorrect date marking for deli turkey. According to the PIC; the was sliced and frozen on 7/27/26; however item was thawed on 8/4/26. Observed team member date marking cooked chicken with a preparation date 8/6/26; this items was cooked and cooled on days prior. Ready to eat ; Potentially hazardous food (Time/temperature for food safety food )prepared and held in a food establishment for more than 24 hours shall be marked to indicate the date or day by which the food shall be consumed on the premises; sold; or discarded; based on the temperature and time combinations specified below. The day of preparation shall be counted as Day 1. Owner agreed to start placing frozen and pull dates on TCS with a similar process. Items correctly dated.
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
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19; Priority Foundation; Observed sleeve of raw shell eggs sitting at room temperature during breakfast. Written procedures shall be prepared in advance; maintained in the food establishment and made available to the regulatory authority upon request. ; If time without temperature control is used as the public health control up to a maximum of 4 hours: (1) The food shall have an initial temperature of 5 C (41 F) or less; or 7 C (45 F) or less when removed from cold holding temperature control; or 57 C (135 F) or greater when removed from hot holding temperature control; P (2) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control- item voluntarily discarded. Time holding document emailed to PIC. If eggs will be held at room temp time stamps are required.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; Observed uncovered hash brown inside walk in freezer. Food shall be protected from contamination by storing the food : (1) In a clean; dry location; (2) Where it is not exposed to splash; dust; or other contamination; and (3) At least 15 cm (6 inches) above the floor. Cover foods held in storage.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationOfficial wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.110; Priority Foundation; Observed maximum temperature during cycle; inside dish machine 111-113F on thermometer disc. Thermometer built in to the dish machine reads 103-106F for the wash temperature. After running the unit several times. The temperature of the wash solution in spray-type warewashers that use chemicals to SANITIZE may not be less than 49 C (120 F). EHS will return to verify dish machine reaches 120F.
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, Aug 6, 2026 · Original Source