1 - Inspection
Apr 8, 2026
Official score: 95.5 · Understand this area’s scale
7 recorded violations
Official wording
Proper eating; tasting; drinking or tobacco use
Inspector’s notes
2-401.11 (A); Employee food/drinks were stored on shelving above food in the bottom section of the roll up cooler and in the walk-in cooler. Employees shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment and utensils; and other items needing protection can not result. CDI- Employee drinks and bottle of ranch dressing were moved to bottom shelves.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
More about employee hygiene or health policy issuesOfficial wording
Handwashing sinks supplied & accessible
Inspector’s notes
5-205.11 (B); Priority Foundation; The handwashing sink closest to the beverage station had crushed ice in it. A handwashing sink may not be used for purposes other than handwashing. CDI- PIC educated staff on proper use of handwashing sink.
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
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-501.114; Priority; The chlorine based sanitizer at the dish machine tested at less than 25ppm. Chlorine based sanitizer at dish machines shall maintain a chlorine concentration of 50-200 ppm. A verification visit will be made no later than Friday; April 10; 2026 to ensure dish machine is sanitizing utensils at the approved range of 50-200 ppm.
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 cold holding temperatures
Inspector’s notes
3-501.16 (A)(2) and (B); Priority; Grilled chicken; feta; salad mix; cream cheese; shell eggs; raw salmon; and raw shrimp temped between 43-47F in the walk-in cooler. The ambient temperature got as low as 36-38F; but mostly stayed in the 48-49F range. CDI- Walk-in cooler was serviced by Prodigy Mechanical and ambient air dropped to 35F and food temps dropped by 2-3F. --- A visit will be made on tomorrow to ensure that cooler is still maintaining foods at 41F and defrost cycles are not causing foods to not properly cool or remain at 41F or below.
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; Priority Foundation; The disclosure is missing for the consumer advisory statement on menus. Asterisks are present for salmon; shrimp; beef; and lamb but statement (These items may be served undercooked or may be cooked to order) is missing. **PIC states that these items can no longer be cooked to order; but the corporate office will not allow the menu to be changed for this market.
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
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14(B); Core; A wet wiping cloth was stored on the side of a sanitizer bucket at the prep table under the knives; and a wet wiping cloth was stored on the ice machine. Hold in-use wiping cloths in properly concentrated sanitizer between uses. CDI- Cloths were removed/stored in sanitizer.
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
6-501.12; Core; There is debris inside of some of the light shields in the kitchen and food splash on the walls in areas. The physical facilities shall be maintained clean. Clean the floors; walls; and ceilings on a frequent basis.
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, Apr 8, 2026 · Original Source