1 - Inspection
Oct 28, 2026
Official score: 96.5 · Understand This Area’s Scale
7 recorded violations
Official Wording
Procedures for responding to vomiting & diarrheal events
Inspector’s Notes
2-501.11 Clean-up of Vomiting and Diarrheal Event (Pf) Establishment did not have the vomit clean up plan. A food establishment shall have a written vomit and diarrhea clean up plan that address the actions EMPLOYEES must take to minimize the spread of contamination and the exposure of EMPLOYEES; consumers; FOOD; and surfaces. CDI; REHS provided a printed copy.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial Wording
Handwashing sinks supplied & accessible
Inspector’s Notes
6-301.14 Handwashing Signage- No hand washing signs available at any hand washing signs. A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
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 separated & protected
Inspector’s Notes
3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (C) Salmon; pork; and chicken stored in the makeline reach in coolers uncovered. FOOD shall be protected from cross contamination by storing FOOD in covered containers or wrappings. Keep covered. (
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial Wording
Proper hot holding temperatures
Inspector’s Notes
3-501.16 (A) (1) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Rice and mashed potatoes stored at the steam well holding at 83F-86F. The steam well was not turned on. TCS FOOD shall be maintained at 135°F or above; except that roasts may be held at 130°F or above. CDI; food voluntarily discarded.
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) Salsa and goulash brought from the walk in cooler placed on the make line stored at room temperature holding at 54F-55F during lunch rush. Maintain tcs foods at 41F or below. CDI; food items voluntarily discarded
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
Approved thawing methods used
Inspector’s Notes
3-501.13 Thawing (Pf) Chicken and pork observed thawing at room temperature in the back preparation area. TCS FOOD shall be thawed: (A) Under refrigeration at =41F; or(B) Completely submerged under running water: (1) At a water temperature of <70F; (2) With sufficient water velocity to agitate and float off loose particles in an overflow; and (3) So that thawed portions of READY-TO-EAT FOOD do not rise above 41F; or (4) So that thawed portions of a raw animal FOOD requiring cooking are not above 41F for more than 4 hours including: (a) Thawing time and the time needed for preparation for cooking; or (b) The time it takes to lower the temp to 41FCDI; food items brought to the walk in cooler to thaw.
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
Contamination prevented during food preparation; storage & display
Inspector’s Notes
3-305.11 Food Storage-Preventing Contamination from the Premises- Observed squash stored on the walk in cooler floor. Two bags of potatoes stored on the floor in the back of the kitchen. Store food at least six inches off the floor. Store on shelf.
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 record from Wake County Environmental Services, Oct 28, 2026 · Original Source