1 - Inspection
Jul 28, 2026
Official score: 91 · Understand this area’s scale
11 recorded violations
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) Left make-line handwashing sink was used for storing tongs used for raw chicken. A handwashing sink shall be maintained so that it is accessible and may not be used for purposes other than handwashing. CDI: Tongs removed.
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
4-601.11 (A) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (Pf) Plates; bowls; and metal containers were soiled with accumulations of food residues; sticker residues; and other debris while stored as clean. Equipment food-contact surfaces shall be clean to sight and touch. CDI: Items sent to dish machine for furhter cleaning.
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 reheating procedures for hot holding
Inspector’s notes
3-403.11 Reheating for Hot Holding (P) Soup was being reheated for over an unknown amount of time at 79F due to not being immersed in provided steam bath for reheating. Previously prepared food shall be reheated for holding to 165F within two hours. Commercially prepared food shall be reheated for holding to 135F within 2 hours. CDI: Soup was voluntarily discarded by PIC.
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
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) Ribs; brisket; chicken; lettuce; pasta; cooked potatoes; macaroni; and tomatoes were maintained above 41F in both make-line prep coolers. Temperature controlled for safety foods shall be maintained at 41F or less. CDI: Lettuce and tomato portions were reduced on flip-top and pork; brisket; chicken; macaroni; cooked potatoes; and pasta were sent to walk-in cooler to rapidly cool to 41F.
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
Proper date marking & disposition
Inspector’s notes
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food; Disposition (P) Containers of milk; ribs; soup; and wings were not labeled with dates of preparation. Temperature controlled for safety foods shall be labeled with the date of preparation and discarded within 7 days of preparation. CDI: Labels added by PIC.
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 Time as a Public Health Control (P) Container of sour cream went 20 minutes beyond time of temperature removal. When using time as a public health control; the food in unmarked containers or packages; or marked to exceed a 4-hour limit shall be discarded. CDI: Sour cream voluntarily discarded.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Utensils; equipment & linens: properly stored; dried & handled
Inspector’s notes
4-903.11 (A); (B); and (D) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (C) Metal containers were stacked while wet. Cleaned equipment and utensils shall be stored in a self-draining position that allows air-drying and covered or inverted. Allow containers to air dry.
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
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.12 Do not store single-use and single-service articles in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Boxes and bags of single-service items are being stored in an unapproved outdoor shed with standing water and foliage from recent rains. Remove all single-service items from shed or acquire approval from Wake County Plan Review. 4-903.11 (A) and (C) Equipment; Utensils; Linens and Single-Service and Single-Use Articles - Storing (C) Single-use containers were not inverted during storage. Single-service and single-use articles shall be stored in a manner that prevents contamination until use. Store containers to prevent contamination until use.
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) Multiple prep coolers had water collecting on the base shelving due to leaks. Ice cream freezer had large accumulations of ice forming on the interior. Equipment shall be maintained in good repair. Repair items listed.
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) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C) Gaskets were soiled with food and other residues. Panels on exhaust hood were soiled with accumulations of grease. Nonfood-contact surfaces shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean areas listed.
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) The floor is damaged at the fryers and at the dishwashing area. Holes in walls near corner trimmings in doorways to mop sink. Physical facilities shall be maintained in good repair. Repair flooring and walls in these areas. 6-501.12 Cleaning; Frequency and Restrictions (C) Flooring throughout kitchen was soiled. Physical facilities shall be cleaned at a frequency necessary to keep them clean. Clean floors.
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 28, 2026 · Original Source