1 - Inspection
Apr 28, 2026
Official score: 92 · Understand this area’s scale
11 recorded violations
Official wording
Hands clean & properly washed
Inspector’s notes
2-301.14 (F); Priority; Employee was observed prepping raw chicken but did not change gloves or wash hands prior to grabbing clean dishes from the shelf. Wash hands during food preparation; as often as necessary to remove soil and contamination; and to prevent cross contamination when changing tasks. CDI- education given and employee washed hands.
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
Required records available: shellstock tags; parasite destruction
Inspector’s notes
3-203.12; Priority Foundation; [Repeat] Shellstock tags are not consistently dated from when the last of the batch is sold. Shellstock tags are also not held with the product when in use. Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. CDI- education given
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
Food separated & protected
Inspector’s notes
3-302.11(A)(1); Priority; Blood from raw steaks were observed dripping onto commercially sealed packages of cheese. Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. CDI- steaks moved and blood splatter was cleaned up.
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; Leftover tape residue present on clean dishes. Two pans observed with leftover food debris present. Equipment food contact surfaces and utensils shall be clean to sight and touch. CDI- dishes sent back to be cleaned.
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 cooling time & temperatures
Inspector’s notes
3-501.14(A); Priority; Cheese sauce cooling in thick portions 1 hour prior to my arrival is not cooling quickly enough in the walk-in cooler (see temperature chart). Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. CDI- Cheese sauce was broken down and rapidly cooled in the freezer.
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
3-501.17; Priority Foundation; [Repeat] Several TCS food items (chicken wings; roasted vegetables; pasta; roasted garlic; polenta; cheese sauce; etc.) in the walk-in cooler were observed without a date. Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. CDI- known dates added. Next occurrence will result in immediate discard.
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
Variance obtained for specialized processing methods
Inspector’s notes
8-103.11; Priority Foundation; Facility is par-cooking tomahawk steaks for 2 hours without an approved HACCP Plan. After conversation with the PIC steaks can be ordered at any temperature (notated on the menu) and not cooked to the required 165F as stated under the rules for par-cooking. Provide the required information to obtain a variance to the regulatory authority. Establishment must stop using this process until a variance is obtained. CDI- education given on how to obtain a variance.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Cheese was observed cooling in thick portions and not fast enough. Quickly cool foods. Use methods such as open/vented shallow pans; large ice baths and active stirring. Cold air must flow around product to remove the heat. CDI- item was broken down and placed in the freezer to rapidly cool. .
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; Raw chicken was observed being prepped next to cooling chicken stock in the small prep sink. Sous vide tomahawk steaks (blood dripping from bones) were also being prepared closely to the same container of cooling chicken stock. Ice blocks used for the bar were observed being stored under raw meat in the walk-in freezer. Store food in a clean; dry location; not exposed to contamination. Keep at least 6 inches above the floor. CDI- education given and items were rearranged to prevent cross contamination. Ice blocks under raw meat were voluntarily discarded.
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
4-302.13 (B); Priority Foundation; [Repeat] The facility does not have a device to register the final rinse temperature of the hot water sanitizing dish machine. Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. CDI- PIC placed an order for temperature measuring test strips during the inspection.
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(C ); The stove top in the front cooking area is heavily soiled and in need of cleaning. Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
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 28, 2026 · Original Source