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Restaurant · Wake County, NC

The Dominican Restaurant

3601 Capital Blvd, Ste 107

Last inspected Aug 24, 2026 · View Map ↗ · Compare ↗

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Score 92

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Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.

The full inspection history

7 inspections

1 - Inspection

Aug 24, 2026

Score 92

Official score: 92 · Understand this area’s scale

13 recorded violations

notedCode 3-302.11 Packaged and Unpackaged Food - SeparationOther

Official wording

Food separated & protected

Inspector’s notes

3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P) (A)(2) Separate types of raw animal foods from each other such as beef; fish; lamb; pork; and poultry during storage; preparation; holding; and display. -P. - Standing cooler: containers of raw animal origin(raw fish; raw beef) stored on the shelf above the shelf that stored containers of cooked pork and cooked beef. Corrected during inspection (CDI) - the standing cooler is rearranged according to the food's internal cook temperature. Repeat.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding
notedCode —Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency. (E) Surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not TIME/TEMPERATURE CONTROL FOR SAFETY (TCS) FOOD shall be cleaned:(1) At any time when contamination may have occurred - Observed ice machine black reflector panel with heavy accumulation that needs cleaning. Discussed the matter with the person in charge (PIC). Repeat.

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 problems
notedCode 3-501.16 (A) (1) Time / Temperature Control for Safety (TCS) FoodFood temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16 (A) (1) Time / Temperature Control for Safety (TCS) Food; Hot and Cold Holding (P)Except during preparation; cooking; or cooling; or when time as a public health control (TPHC) is used; TCS FOOD shall be maintained at 135°F or above; except that roasts may be held at 130°F or above. P - Observed fried chicken (121F) with a temperature below 135F. The food handler stated the chicken was on the service line for less than 1 hour (since 12:30 pm). CDI - discussed TPHC method with PIC. The fried chicken involved will be used up or discarded by 4:30 pm.

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 temperature
notedCode 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety (TCS) FoodFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A) (2) and (B) Time / Temperature Control for Safety (TCS) Food; Hot and Cold Holding (P)(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Standing cooler display: the cooked sweet beans (43F) with a temperature above 41F. Because the display cooler is approved equipment for storing packaged food only; the cooked beans were sent to the walk-in cooler to cool and store. CDI

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 temperature
notedCode 4-203.12 Temperature Measuring DevicesEquipment and utensils

Official wording

Thermometers provided & accurate

Inspector’s notes

4-203.12 Temperature Measuring Devices; Ambient Air and Water - Accuracy (Pf) (B) Ambient air and water thermometers shall be accurate to +/- 3F.-Pf - Observed no ambient air thermometer at the display cooler and prep cooler. CDI ambient air thermometers provided. Repeat.

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 issues
notedCode 6-501.111 Keep the premises free of insectsPests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.111 Keep the premises free of insects; rodents; and other pests. - Observed live insects (flies) near the trash bags pile adjacent to the outdoor walk-in cooler and inside around the service line. Discussed the matter with the PIC; including eliminating the obstruction and debris on the premises side of the walk-in cooler to minimize pest attraction and harborage. Repeat.

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

More about signs of rodents or insects
notedCode 2-303.11 Except for a plain ring such as a wedding bandEmployee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

2-303.11 Except for a plain ring such as a wedding band; while preparing FOOD; FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands. - Observed 1 food handler with a rough-edged ring. Education provided.

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 issues
notedCode —Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed wet wiping cloths stored outside the sanitizer solution when held between uses. CDI - the wiping cloths were restored in the sanitizer bucket. Repeat.

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 problems
notedCode 4-205.10 Food EquipmentCleaning and sanitizing

Official wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s notes

4-205.10 Food Equipment; Certification and Classification (C). Except for toasters; mixers; microwave ovens; water heaters; and hoods; food equipment shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an American National Standards Institute (ANSI) 4-501.11 Maintain equipment in good repair.4-502.11(A) Maintain utensils in good repair. 4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P; (B) Durable; Corrosion-Resistant; (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable; and (E) Resistant to damage. - Observed pans with heavy black crust on the back side of pans. - Observed wood mortar equipment being used as a dough mold -direct food contact surfaces. The wood mortar surface was also cracked. - Observed walk-in cooler shelf with heavy rust. - Observed a non-ANSI-NSF-certified cooler being used to store and display in-house prepared food (sweet beans) at the grab-and-go section. Also found 2 household-use equipment items (blenders). Discussed the matter with PIC. Repeat.

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 problems
notedCode 4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipmentCleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment; utensils; raw food; etc. shall be cleaned before use; throughout the day to prevent recontamination of equipment and utensils; and at least every 24 hours if used. - Observed accumulation inside the dishwasher that needs cleaning. Discussed the matter with PIC. Repeat.

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 problems
notedCode 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dustCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(C ) 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. - Observed accumulation on equipment surfaces that need cleaning in this area: refrigerator and freezer door handle. Discussed the matter with PIC. Observed improvement compare to last visit; no point at this time.

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 problems
notedCode 5-501.113 Covering Receptacles (C)(B) Keep dumpsterFacility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.113 Covering Receptacles (C)(B) Keep dumpster; outside waste containers covered with tight-fitting lids or doors. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. - Observed dumpster doors and top lids open; as well as the trash overflow; and the grease trap with a heavy grease stain.Excess litter on the ground around the dumpsters. The operation also stored a pile of cardboard and glass bottles and a pile of trash bags on the ground near the outdoor walk-in cooler due to the dumpster overflow; which should be removed periodically. Discussed the matter with PIC. See line 38

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues
notedCode 6-501.12 CleaningCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12 Cleaning; Frequency and Restrictions (C).(A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. 6-101.11 Surface Characteristics Indoor Areas. Materials for indoor floor; wall; and ceiling surfaces under conditions of normal use shall be:(1) SMOOTH; durable;(3) Nonabsorbent for areas subject to moisture such as FOOD preparation areas; walk-in refrigerators; WAREWASHING areas; toilet rooms - Observed the female restroom floor around the drain plug with a non-smooth surface that is not easy to keep clean. Discussed the matter with PIC.

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 problems

Official record from Wake County Environmental Services, Aug 24, 2026 · Original Source

1 - Inspection

Apr 27, 2026

Score 92

Official score: 92 · Understand this area’s scale

17 recorded violations

notedCode 3-302.11 (A)(4) Except when the food is being cooledOther

Official wording

Food separated & protected

Inspector’s notes

3-302.11 (A)(4) Except when the food is being cooled; store food in packages; covered containers; or wrappings. 3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P) (A)(2) Separate types of raw animal foods from each other such as beef; fish; lamb; pork; and poultry during storage; preparation; holding; and display. -P. - Standing cooler: containers of raw animal origin(raw fish; raw beef) stored on the shelf above the shelf that stored containers of cooked pork and cooked beef. - The same standing cooler a container of cooked pork with no cover. CDI - the standing cooler is rearranged according to the food's internal cook temperature; Also the container of cooked pork is covered. First observation; no point at this time.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding
notedCode 4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency. (E) Surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not TIME/TEMPERATURE CONTROL FOR SAFETY (TCS) FOOD shall be cleaned:(1) At any time when contamination may have occurred - Observed ice machine reflector panel with accumulation that needs cleaning. CDI- the ice reflector panel cleaned: first observationCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency. (E) Surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not TIME/TEMPERATURE CONTROL FOR SAFETY (TCS) FOOD shall be cleaned:(1) At any time when contamination may have occurred - Observed ice machine reflector panel with accumulation that needs cleaning. CDI- the ice reflector panel cleaned: first observation; no point at this time.

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 problems
notedCode 3-501.14 Cooling (P)(A) Quickly cool cooked foods within 2 hours from 135F to 70FFood temperature

Official wording

Proper cooling time & temperatures

Inspector’s notes

3-501.14 Cooling (P)(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. - Walk in cooler: cooked ground beef (45F; 44F) cooled since last night with temperature above 41F. CDI - the 2 containers of cooked groundbeef were 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 temperature
notedCode 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety (TCS) FoodFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A) (2) and (B) Time / Temperature Control for Safety (TCS) Food; Hot and Cold Holding (P)(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Walk-in cooler: 2 containers of meatball and 1 tomato base spice mixed with a temperature above 41F. CDI - all items involved discarded; see line 20 - Front service line: ranch dressing; mayonnaise; and ketchup mixed; mayonnaise in small dressing cups with no temperature control. CDI - being unable to determine how long these items were left out of temperature control. These dressings were removed from the public service.

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 temperature
notedCode 3-501.17 Ready-To-Eat Time / Temperature Control for Safety (TCS) FoodFood source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17 Ready-To-Eat Time / Temperature Control for Safety (TCS) Food; Date Marking (Pf) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. 3-501.18 Discard the food requiring date labels once time/temperature window has expired; if it is not been labeled; or if the label is incorrect. -P - Observed commercially prepared ranch dressing open and stored longer than 24 hours without a date mark. Unable to determine when the ranch dressing was open. CDI; the ranch dressing was discarded. - Observed in-house prepared flan and coconut milk bread (high moisture; prepared within 7 days) with no date mark. CDI - the flan and coconut milk bread date marked to reflect the production date.

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 problems
notedCode 4-203.12 Temperature Measuring DevicesEquipment and utensils

Official wording

Thermometers provided & accurate

Inspector’s notes

4-203.12 Temperature Measuring Devices; Ambient Air and Water - Accuracy (Pf) (B) Ambient air and water thermometers shall be accurate to +/- 3F.-Pf - Observed no ambient air thermometer at the cooler that stored in-house prepared egg-based high moisture cake (flan) and coconut milk bread. CDI ambient air thermometer provided.

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 issues
notedCode 3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the foodFood source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. 3-302.12 Label all working containers of food (oils; spices; salts; flour; sugar) except food that is easy to identify such as dry pasta. - Observed multiple dressing containers and dressing squeeze bottles with no labels. CDI - label provided. - Observed grab-and-go flan; ginger shot (cold mixed); and coconut milk bread packed for self-service with no correct label. Discussed the matter with 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 problems
notedCode 6-501.111 Keep the premises free of insectsPests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.111 Keep the premises free of insects; rodents; and other pests. - Observed 1 live insect (fly) in the walk-in cooler. Discussed the matter with the person in charge (PIC); including eliminating the obstructed and debris on the premises side of the walk-in cooler to minimize pest attraction and harborage.

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

More about signs of rodents or insects
notedCode 3-307.11 Miscellaneous Sources of Contamination (C) 3-305.11 Store food in a cleanContamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-307.11 Miscellaneous Sources of Contamination (C) 3-305.11 Store food in a clean; dry location; not exposed to contamination. Keep at least 6 inches above the floor. - Multiple food materials (plantain; raw chicken) were in a cardboard box and sat directly on the floor during the food prep period. - The kitchen door near the restroom; public access; needs to be posted" employee only" on this door. - Found 1 bag of bread with mold. CDI - the moldy bread discarded. Discussed the matter with PIC.

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 contamination
notedCode —Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed wet wiping cloths stored outside the sanitizer solution when held between uses. CDI - the wiping cloths were restored in the sanitizer bucket.

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 problems
notedCode —Equipment and utensils

Official wording

Single-use & single-service articles: properly stored & used

Inspector’s notes

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. - Observed service line single use articles storage: the soup cups and bowls were stored with no adequate barrier to public access. CDI - the soup cups and bowls were removed from public access.

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 issues
notedCode 4-205.10 Food EquipmentCleaning and sanitizing

Official wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s notes

4-205.10 Food Equipment; Certification and Classification (C). Except for toasters; mixers; microwave ovens; water heaters; and hoods; food equipment shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an American National Standards Institute (ANSI) 4-501.11 Maintain equipment in good repair.4-502.11(A) Maintain utensils in good repair. 4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P; (B) Durable; Corrosion-Resistant; (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable; and (E) Resistant to damage. - Observed 3 knives with chipped edges. CDI; the knives were removed from the operation - Observed a standing freezer with torn gaskets that need replacement - Observed pans with cracked edges. - Observed wood mortar equipment being used as a dough mold -direct food contact surfaces - Observed walk in cooler door and gasket in poor repair. PIC stated the work order in placed. - Observed non-ANSI- NSF seal standing cooler being used to store and display in-house prepared flan (TCS) and coconut milk bread (TCS) at the grab-and-go section. Discussed the matter with PIC.

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 problems
notedCode 4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipmentCleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment; utensils; raw food; etc. shall be cleaned before use; throughout the day to prevent recontamination of equipment and utensils; and at least every 24 hours if used. - Observed accumulation inside the dishwasher that needs cleaning. Discussed the matter with PIC.

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 problems
notedCode 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dustCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(C ) 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. - Observed accumulation on equipment surfaces that need cleaning in this area: refrigerator door handle; microwave oven door handle; and walk-in cooler ceilings. Discussed the matter with PIC.

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 problems
criticalCode 5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P - Observed drain pipe with no adequate air gap in this area: Ice machineWater, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P - Observed drain pipe with no adequate air gap in this area: Ice machine; 2 food prep sinks. Verification due by 4/30/26.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems
notedCode 5-501.113 Covering Receptacles (C)(B) Keep dumpsterFacility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.113 Covering Receptacles (C)(B) Keep dumpster; outside waste containers covered with tight-fitting lids or doors. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. - Observed dumpster doors and top lids open; also the trash overflow. Discussed the matter with PIC.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues
minorCode 6-501.12 CleaningCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12 Cleaning; Frequency and Restrictions (C).(A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. 6-501.11 Floors; walls; and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - Observed 2 of the hood's light bulbs not working - Observed that the light shield was cracked in the area adjacent to the female restroom - Observed walk-in cooler light with no breakage shield. - Observed dust accumulation on the kitchen ceiling and air filter area adjacent to the kitchen side exit door. Discussed the matter with PIC.

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 problems

Official record from Wake County Environmental Services, Apr 27, 2026 · Original Source

1 - Inspection

Nov 26, 2025

Score 92.5

Official score: 92.5 · Understand this area’s scale

11 recorded violations

notedCode 2-102.12(A)Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12(A); Core; No Certified Food Protection Manager (CFPM) present. The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Have additional staff with managerial control certified to provide better coverage.

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues
notedCode 6-301.14Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.14; Core; Handwashing stations are lacking handwashing signs in restrooms. PIC stated the restrooms are in middle of a remodel. 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. CDI- Handwashing signs provided for posting.

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 problems
notedCode 3-501.16(A)(2) and (B)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2) and (B); Priority; Cold-Holding: Several TCS foods in the walk-in cooler cold-holding above 41F as shown in above grid. PIC stated staff cleaned recently and left door open while cleaning. After at least an hour; did another round of temperature checks and TCS foods still in 43F range. Observed walk-in cooler door has badly torn door gasket and some damage to the side of the door. A bad seal can effect cold-holding. Cooler does have some plastic air curtains in place. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- TCS foods exceeding 41F voluntarily discarded by PIC during inspection. Walk-in cooler issues also noted on your last inspection. Have this unit serviced and temperature reduced to ensure can maintain TCS foods at 41F and less. [REPEAT]

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 temperature
notedCode 7-102.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11; Priority Foundation; Labeling missing on one jug of dish soap at the 3-comp sink. Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI- Labeling added during inspection.

In plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

More about chemicals stored or used unsafely
notedCode 4-903.11(A)Equipment and utensils

Official wording

Utensils; equipment & linens: properly stored; dried & handled

Inspector’s notes

4-903.11(A); (B) and (D); Core; Some metal pans stored as clean observed stacked wet. Clean EQUIPMENT and UTENSILS shall be stored In a self-draining position that allows air drying; and Covered or inverted. Allow pans to thoroughly air dry before stacking.

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 issues
notedCode 4-903.11(A) and (C)Equipment and utensils

Official wording

Single-use & single-service articles: properly stored & used

Inspector’s notes

4-903.11(A) and (C); Core; Unwrapped single-service cups stored food-side up in dispenser with no top cover in place. Stacks of unwrapped uncovered single-service items stored food-side up. SINGLE-SERVICE and SINGLE-USE ARTICLES shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used. Add covers.

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 issues
notedCode 4-202.11Cleaning and sanitizing

Official wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s notes

4-202.11; Priority Foundation; Multiple plastic food storage lids stored as clean observed cracked through to food surface. Plastic cover for large food bin also damaged. Multiuse FOOD-CONTACT SURFACES shall be: SMOOTH; Free of breaks; open seams; cracks; chips; inclusions; pits; and similar imperfections; and Free of sharp internal angles; corners; and crevices. CDI- PIC directed to replace the damaged lids. 4-501.11; Core; Walk-in cooler door gasket is badly torn and side of door metal damaged which can contribute to temperature issues. Reach-in freezer door gaskets are torn. Glass door tall unit door gasket torn. Hot box door gasket warped and torn. Rusted/peeling wire racks in walk-in cooler. Low shelves of two prep tables are damaged; hanging down low; not sufficiently holding food and single-service items at least 6-inches up off the floor. EQUIPMENT shall be maintained in a state of good repair and condition. EQUIPMENT components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturers specifications. Repair/Replace these items.

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 problems
criticalCode 5-205.15Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-205.15; Core; Faucet leaking at 3-comp sink; at a food prep sink; and at the dish machine rinse area hose faucet. A PLUMBING SYSTEM shall be Repaired according to LAW; and Maintained in good repair. Repair/replace the faucets. 5-202.13; Priority; The spray hose at the 3-comp sink hangs down too low into the sink. An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE; EQUIPMENT; or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch). VR-VERIFICATION REQUIRED. Repair/replace hose so that spray head when hanging freely is at least 1-inch higher that the level of the front rim of the sink. Complete repairs within 72 hours (3 days) and text picture of the completed repair to your REHS Joanne Rutkofske at 919-623-0459 for verification correction complete.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems
notedCode 5-501.110Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.110; Core; Side doors and top lids of shared dumpsters left open. REFUSE; recyclables; and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents. Maintain side doors and top lids of dumpsters closed. Recommend adding signage to remind users to -Keep doors/lids Closed-. 5-501.114; Core; In outside shared dumpster area; one dumpster lacking drain plug. Drains in receptacles and waste handling units for REFUSE; recyclables; and returnables shall have drain plugs in place. Contact trash service provider to have the missing drain plug replaced. 5-501.115; Core: Large discard items; some loose litter; and leaf litter accumulation on ground around the dumpsters. A storage area and enclosure for REFUSE; recyclables; or returnables shall be maintained free of unnecessary items and clean. Increase cleaning frequency to this area. Remove the discard items. 5-501.116; Core; Grease receptacles with oily residue buildup along top and sides of container and along the ground around the container. Soiled receptacles and waste handling units for REFUSE; recyclables; and returnables shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents. Increase cleaning frequency to this area; using dry cleaning methods (paint scraper; paper towels; kitty litter; flat shovel) so not washing oily water into storm drains.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues
notedCode 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core; Grout between floor tiles worn down in some area of kitchen with pooled water and debris. PHYSICAL FACILITIES shall be maintained in good repair. Floors; floor coverings; walls; wall coverings; and ceilings shall be designed; constructed; and installed so they are SMOOTH and EASILY CLEANABLE. Regrout the floors so smooth and cleanable. 6-501.11; Core; Several wall corners damaged and some corner guards are loose or missing. Holes in the wall in the kitchen. Coving tiles missing around the service sink. Framing/wall part missing in the bathroom (makeover not complete yet). In restroom; some floor/wall junction tile grout missing. PHYSICAL FACILITIES shall be maintained in good repair. Replace/Repair the walls and floors. 6-501.11; Core; Caulk is worn with black microbial growth down into the caulk around the 3-comp sink; and at the dish machine pre-rinse area. A light out over the stove. PHYSICAL FACILITIES shall be maintained in good repair. Recaulk these areas so smooth and cleanable. Replace the burnt out light bulb. 6-501.12; Core; Dust accumulation around ceiling vents and surrounding ceiling tiles. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to these areas. [REPEAT]

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 problems
notedCode 6-202.11Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-202.11; Core; Cover missing for tube lights in walk-in cooler. Light bulbs shall be shielded; coated; or otherwise shatter-resistant in areas where there is exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; or unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. Replace the missing cover for this fixture.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

Official record from Wake County Environmental Services, Nov 26, 2025 · Original Source

1 - Inspection

Mar 11, 2025

Score 92.5

Official score: 92.5 · Understand this area’s scale

10 recorded violations

notedCode 2-301.14 (F)Handwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.14 (F); Priority; Food employee observed completing multiple tasks in between preparing food ( cleaning; exiting kitchen to outside; etc.) without changing gloves or washing hands. 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 hands were washed. Food was not discarded due to still being cooked.

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 problems
notedCode 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority; [Repeat] Raw seafood was observed being stored above cooked beef and chicken in the reach-in cooler. Raw shelled eggs were stored above raw produce in the walk-in cooler. In refrigerators and freezers; foods shall be stored according to final cook temperatures and to prevent cross-contamination...CDI by properly storing foods.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding
notedCode 4-602.11 (A) (3)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11 (A) (3); Priority; Employee observed washing out a dirty bowl at the 3-compartment sink but did not sanitize the bowl. Equipment food contact surfaces and utensils shall be cleaned; and sanitized per 4-702.11/4-703.11; between uses with raw fruits/vegetables and with TCS Food. CDI- education given and the bowl was sanitized.

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 problems
notedCode 3-501.14(A)Food temperature

Official wording

Proper cooling time & temperatures

Inspector’s notes

3-501.14(A) ; Priority; Three large bus tubs of fried chicharron (still very meaty and not fried hard) cooked last night was cooling in thick portions and covered tightly in the walk-in cooler at 50-54F; 6+ hours later. Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. CDI- education given and food items 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 temperature
criticalCode 3-501.16 (A)(2) and (B)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority; Several cold TCS foods in the flip top cooler were holding between 44-53F (see temperature chart). The ambient air temperature of the flip top cooler was 45F. Several TCS food items were holding above 41F in the walk-in cooler as well. Cold TCS foods shall be kept at 41F or less. All TCS foods above 45F voluntarily discarded by PIC. Verification Required- EC will return by Friday; March 14; 2025 to verify cooler is holding foods at 41F or less.

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 temperature
notedCode 7-204.11 SanitizersChemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-204.11 Sanitizers; Criteria - Chemicals (P); Bleach cleaner was observed being used in the 3-compartment sink as sanitizer for food contact surfaces. Chemical SANITIZERS; including chemical sanitizing solutions generated on-site; and other chemical antimicrobials applied to FOOD-CONTACT SURFACEs shall: (A) Meet the requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (Food-contact surface sanitizing solutions). CDI- water was emptied from the sink and a bottle of chlorine appropriate for use on food contact surfaces was purchased from the store during my visit.

In plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

More about chemicals stored or used unsafely
notedCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Several large bus tubs of chicharron was tightly covered and had been cooling since last night was 50-54F (see item #20). 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- food items 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 temperature
notedCode 4-501.11Cleaning and sanitizing

Official wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s notes

4-501.11; The flip top cooler is not maintaining TCS foods at 41F or less. Maintain equipment in good repair. Have this unit serviced.

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 problems
notedCode 4-601.11(C )Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(C ); The shelving in the walk-in cooler is 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 problems
notedCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; [Repeat] Many kitchen ceiling panels; some walls were soiled; bathroom vents were dusty...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures above.

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 problems

Official record from Wake County Environmental Services, Mar 11, 2025 · Original Source

1 - Inspection

Aug 21, 2024

Score 91.5

Official score: 91.5 · Understand this area’s scale

11 recorded violations

majorCode 5-205.11Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11; Priority Foundation; Lids observed inside of the hand sink in the kitchen. A handwashing sink may not be used for used for purposes other than handwashing. CDI- lids 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 problems
criticalCode 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority; [Repeat] Raw seafood was observed being stored above cooked beef and chicken in the reach-in cooler. Raw shelled eggs were stored above ready-to-eat foods in the walk-in cooler and reach-in cooler. In refrigerators and freezers; foods shall be stored according to final cook temperatures and to prevent cross-contamination...CDI by properly storing foods.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding
majorCode 4-602.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11; Core; The shield inside of the ice machine in the front service area has residue accumulation present. In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers; cooking oil storage tanks and distribution lines; BEVERAGE and syrup dispensing lines or tubes; coffee bean grinders; and water vending EQUIPMENT: shall be cleaned at a frequency necessary to preclude accumulation of soil or mold.; 4-601.11 (A); Priority Foundation; [Repeat] The can opener was observed with heavy dried on residue accumulation. The slicer last cleaned a couple days ago had slight residue accumulation along the food contact portions.

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 problems
criticalCode 3-501.16(A)(1)Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1) ; Priority; Several hot TCS* foods were below 135F on steam table (see temperature chart)...After properly reheating or cooking; hot TCS* foods shall be maintained at 135F or above throughout entire product OR approved time as a public health control procedure can be used...CDI by reheating foods.

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 temperature
criticalCode 3-501.17Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17; Priority Foundation; A few ready-to-eat (RTE) TCS* foods (cooked beef; chicken; etc.) kept more than 24 hours ago was dated incorrectly....Refrigerated ready-to-eat (RTE) TCS* foods kept more than 24 hours shall have dates (preparation date; use by date or both). Foods prepared on site and then frozen and thawed must have freeze and thaw dates...CDI by placing correct dates on foods. ; 3-501.18; Priority; Steak observed with fuzzy growth was dated from (8/14) and beyond 7 days. TCS foods being held at 41F or less shall be held no more than 7 days. CDI- food voluntarily discarded.

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 problems
minorCode 6-501.111Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.111; Core; Several live flies observed throughout the kitchen. The premises shall be maintained free of insects...Rid premises of these flies using methods approved for food service establishments.

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

More about signs of rodents or insects
minorCode 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; Utensils being used for cooking was stored in a container of water at 106F. During pauses in food preparation or dispensing; food preparation and dispensing utensils shall be stored in a container of water if the water is maintained at a temperature of at least 135F and it is cleaned frequently.

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 issues
minorCode 4-903.11(A)Equipment and utensils

Official wording

Utensils; equipment & linens: properly stored; dried & handled

Inspector’s notes

4-903.11(A); (B) and (D); Core; [Repeat] Shelving holding clean dishes above the prep area are soiled with a buildup of residue. Cleaned equipment and utensils shall be stored in a clean; dry location. Clean these shelves and allow dishes to air dry before stacking them.

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 issues
minorCode 6-202.14Cleaning and sanitizing

Official wording

Toilet facilities: properly constructed; supplied & cleaned

Inspector’s notes

6-202.14; Core; The bathroom closest to the stage is wide open and does not have a self closing door. Except where a toilet room is located outside a FOOD ESTABLISHMENT and does not open directly into the FOOD ESTABLISHMENT such as a toilet room that is provided by the management of a shopping mall; a toilet room located on the PREMISES shall be completely enclosed and provided with a tight-fitting and self-closing door.

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 problems
minorCode 5-502.11Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-502.11; Core; Uncovered trash bins filled with trash along the side of the building has a big presence of flies collecting around it. These same flies are also entering inside the establishment whenever the doors open. REFUSE; recyclables; and returnables shall be removed from the PREMISES at a frequency that will minimize the development of objectionable odors and other conditions that attract or harbor insects and rodents.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues
minorCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; [Repeat] Many kitchen ceiling panels; some walls were soiled; bathroom vents were dusty...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures above.

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 problems

Official record from Wake County Environmental Services, Aug 21, 2024 · Original Source

1 - Inspection

May 9, 2024

Score 90.5

Official score: 90.5 · Understand this area’s scale

11 recorded violations

majorCode 2-301.15Handwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.15; Priority Foundation; Food employee observed washing their hands in the prep sink. FOOD EMPLOYEES shall clean their hands in a HANDWASHING SINK or APPROVED automatic handwashing facility and may not clean their hands in a sink used for FOOD preparation or WAREWASHING; or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. CDI- PIC corrected employee and instructed them to wash their hands in the proper 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 problems
criticalCode 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority; [Repeat] Raw seafood was observed being stored above cooked beef in the reach-in cooler. Raw shelled eggs were stored above ready-to-eat foods in the walk-in cooler. .In refrigerators and freezers; foods shall be stored according to final cook temperatures and to prevent cross-contamination...CDI by properly storing foods.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding
majorCode 4-601.11 (A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation; [Repeat] The meat saw last used a few days ago was observed with some leftover food debris. The slicer used today and cleaned today was observed with food debris stuck around the blade. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- a food employee went back to clean both items again.

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 problems
criticalCode 3-501.16 (A)(2) and (B)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority; Several cold TCS foods in the flip top cooler were holding between 48-55F (see temperature chart). The ambient air temperature of the flip top cooler was 50F. Cold TCS foods shall be kept at 41F or less. All TCS foods voluntarily discarded by PIC. Verification Required- EHS will return on Monday; May 13; 2024 to verify cooler is holding foods at 41F or less.

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 temperature
criticalCode 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; A container of cooked pig ears were found dated from 4/18/2024. Cooked TCS foods shall be held at 41F or less for a maximum of 7 days. CDI- food item voluntarily discarded 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 problems
minorCode 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; An opened bag of rice was being stored on the floor in the dish area. Food shall be stored at least 6 inches above floor...Elevate foods items at least 6 inches. PIC stated that the bag had gotten wet and in the process of being 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 contamination
minorCode 2-402.11Employee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

2-402.11; Core; Food employees observed preparing plates for service without a hair restraint. FOOD EMPLOYEES shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair; that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.; 2-303.11; Core; Food employee observed with several bracelets along her wrist and preparing plates for service. Except for a plain ring such as a wedding band; while preparing FOOD; FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands.

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 issues
minorCode 4-903.11(A)Equipment and utensils

Official wording

Utensils; equipment & linens: properly stored; dried & handled

Inspector’s notes

4-903.11(A); (B) and (D); Core; [Repeat] Shelving holding clean dishes above the prep area are soiled with a buildup of residue. Cleaned equipment and utensils shall be stored in a clean; dry location. Clean these shelves and allow dishes to air dry before stacking them.

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 issues
minorCode 4-101.19Cleaning and sanitizing

Official wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s notes

4-101.19; Core; [Repeat] Cardboard was lining shelves in the prep area...Equipment nonfood contact surfaces exposed to splash and spills shall be made of nonabsorbent and smooth materials...Remove cardboard from shelves. Consider using vinyl liners that are smooth; nonabsorbent and easy to clean and sanitize. ; 4-501.11; Core; Fryer baskets observed with wires coming out of place. Equipment shall be maintained in a state of good repair.

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 problems
minorCode 5-501.112Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.112; Core; Cardboard boxes observed scattered along the back corner of the restaurant next to the storage shed outside. Cardboard or other packaging material that does not contain FOOD residues and that is awaiting regularly scheduled delivery to a recycling or disposal site may be stored outside without being in a covered receptacle if it is stored so that it does not create a rodent harborage problem.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues
minorCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core;[ Repeat] Many kitchen ceiling panels; vent hood above cooking line; some walls were soiled...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures above

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 problems

Official record from Wake County Environmental Services, May 9, 2024 · Original Source

1 - Inspection

Dec 5, 2023

Score 88.5

Official score: 88.5 · Understand this area’s scale

19 recorded violations

minorCode 2-102.12 (A)Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A); Core - No person in charge with food protection manager certification was present during inspection...At least one supervisor/manager or person in charge shall be a certified food protection manager (CFPM) by passing a test (such as ServSafe) that is part of an accredited program...Provide a person in charge who is a CFPM and is on-site at all times during operation.

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues
minorCode 2-401.11Employee health and hygiene

Official wording

Proper eating; tasting; drinking or tobacco use

Inspector’s notes

2-401.11; Core - At least three employees' half empty bottles of water were stored above or near food...Employees shall eat and drink only in designated areas where contamination of exposed food and clean equipment and utensils cannot result...Store employees' beverages below and away from food and clean equipment and utensils.

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 issues
criticalCode 3-302.11 (A)(4)Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11 (A)(4); Core - In refrigerators; some foods were not covered...Unless actively cooling; foods in storage shall be kept covered or sealed...Cover/seal foods in storage.; 3-302.11; Priority - In reach-in refrigerator; raw meat was stored above ready-to-eat food and above cans of beverages in walk-in cooler...In refrigerators and freezers; foods shall be stored according to final cook temperatures and to prevent cross-contamination...CDI by properly storing foods/beverages.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding
majorCode 4-601.11 (A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation - Many clean food containers were stacked on top of each other but had significant old stickers and sticky residues on exteriors (exterior sticky residues on bottom containers can adhere to food contact surfaces of containers stacked on top). Also; a few wood mortars (for grinding/blending foods) were soiled but being stored as clean...Food contact surfaces shall be clean to sight and touch...CDI by placing soiled items at dishwashing area. Remove ALL old stickers/residues from container exteriors before running them through dish 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 problems
criticalCode 3-501.16(A)(1)Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1); Priority - Several hot TCS* foods were below 135F on steam table (see temperature chart)...After properly reheating or cooking; hot TCS* foods shall be maintained at 135F or above throughout entire product OR approved time as a public health control procedure can be used...CDI by reheating foods and discussed TPHC procedure with PIC if desire to use this for some hot TCS* foods (TPHC form already being used for some cold TCS* foods).

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 temperature
majorCode 3-501.17Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17; Priority Foundation - A few ready-to-eat (RTE) TCS* foods (cole slaw; cooked pork; etc.) kept more than 24 hours had no dates...Refrigerated ready-to-eat (RTE) TCS* foods kept more than 24 hours shall have dates (preparation date; use by date or both). Foods prepared on site and then frozen and thawed must have freeze and thaw dates...CDI by placing dates on foods.

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 problems
majorCode 3-603.11Food temperature

Official wording

Consumer advisory provided for raw/ undercooked foods

Inspector’s notes

3-603.11; Priority Foundation - Facility offers eggs cooked-to-order for breakfast dishes but no consumer advisory was provided on menu...Animal foods served raw or undercooked shall be marked with an asterisk (*) or in another manner with a footnote to a disclosure statement (*Cooked to order) and a reminder statement informing customers of the increased risk of consuming such foods. The reminder shall say "Consuming raw or undercooked eggs may increase your risk of foodborne illness"...Provide correct consumer advisory as stated above...Not corrected during inspection.

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 temperature
criticalCode 7-201.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-201.11; Priority - Bottles of cleaner in box were stored on top shelf above foods in dry storage shelf...Chemicals shall be stored to prevent contamination of food and clean equipment/utensils...CDI by properly storing bottles of cleaner.; 7-102.11; Priority Foundation - Two green buckets labeled "soap solution" had chlorine sanitizer in them...Containers of chemicals; cleaners and sanitizers shall be labeled to denote contents...CDI by labeling buckets with their contents.

In plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

More about chemicals stored or used unsafely
minorCode 3-302.12Food source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12; Core - Some bottles of dressings; mayo; sauces were not labeled with their contents...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food...Properly label food containers to denote contents.

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 problems
minorCode 6-501.111Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.111; Core - Several live fruit flies/gnats were flying under dish machine area...The premises shall be maintained free of insects...Rid premises of these flies using methods approved for food service establishments.

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

More about signs of rodents or insects
minorCode 3-305.12Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.12; Core - Containers of dry foods were stored under drain/waste line under one food prep sink...Food shall not be stored under drain/waste lines...Remove food from under sink drain lines.; 3-305.11; Core - Several boxes of meat were on floor in walk-in cooler (delivered yesterday); and bags of dry foods and boxes of canned foods were on floor in exterior dry storage shed...Food shall be stored at least 6 inches above floor...Elevate foods items at least 6 inches.

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 contamination
minorCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core - Several soiled or moist wiping cloths were on counter tops or hanging. A few sanitizer buckets were stored near food/clean equipment...Moist or soiled wiping cloths shall be kept in approved clean sanitizer between uses...Store moist/soiled wiping cloths and their buckets as stated above.

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 problems
minorCode 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core - Handles of foods in make line top units and steam table were touching foods...During pauses in food preparation or dispensing; food prep and dispensing utensils shall be stored in food with handles extending up and out of food OR on clean; dry surface (and cleaned and sanitized every 4 hours if dispensing TCS* foods) OR in hot water at 135F or above...Store dispensing utensils as stated above.

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 issues
minorCode 4-901.11Equipment and utensils

Official wording

Utensils; equipment & linens: properly stored; dried & handled

Inspector’s notes

4-901.11; Core - On at least two separate occasions; observed workers using cloth or paper towels to dry some clean utensils; beverage cups; etc. Also noted fine white lint on many clean food containers...After cleaning and sanitizing equipment and utensils; these items shall be air dried...After washing; rinsing and sanitizing utensils; glasses; etc.; these items shall be air dried--not towel dried.; 4-903.11(A); (B) and (D); Core - Some clean plates and other food containers were stored with food contact sides up and uncovered...Clean equipment; utensils; dishes shall be protected from contamination...Store clean utensils; pots; dishes; etc. covered or inverted on clean nonabsorbent surfaces.

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 issues
minorCode 4-502.11(A) and (C)Cleaning and sanitizing

Official wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s notes

4-502.11(A) and (C); Core - Many food container lids and other containers were cracked/damaged...Food service utensils shall be kept in good repair...Discard damaged items.; 4-101.19; Core - Cardboard and aluminum foil was lining shelves in various areas...Equipment nonfood contact surfaces exposed to splash and spills shall be made of nonabsorbent and smooth materials...Remove cardboard and foil from shelves. Consider using vinyl liners that are smooth; nonabsorbent and easy to clean and sanitize.; 4-501.11; Core - Some wire/metal shelves were peeling or rusty. Three-door freezer in exterior shed had large ice build-up inside; and doors would not shut completely...Food service equipment shall be maintained in good repair; and components such as doors and seals shall be kept intact and tight...Replace damaged shelving with similar approved shelves. Remove accumulated ice inside freezer and around doors so doors shut properly (to prevent warm air from entering unit). ; 4-205.10; Core - Found domestic Koolatron chest freezer in kitchen; Ninja and Vitamix blenders...Except for toasters; mixers; microwave ovens; water heaters and hoods; food service equipment shall be used according to manufacturer's intended use and meet ANSI/NSF certification or equivalent...Remove unapproved equipment from facility and replace with approved equipment.

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 problems
majorCode 4-302.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-302.14; Priority Foundation - Chlorine test strips used to check concentration of dishwashing machine sanitizer were not showing correct concentration (10 ppm) as compared to inspector's strips that showed 50 ppm. Also; strips provided had expiration date of January 2022...A test kit or other device shall be provided and accurately measure the concentration of chemical sanitizer used...Provide required chlorine sanitizer strips that have not expired...Not corrected during 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 problems
minorCode 5-501.17Cleaning and sanitizing

Official wording

Toilet facilities: properly constructed; supplied & cleaned

Inspector’s notes

5-501.17; Core - No covered trash can was available in women's bathroom...Toilet rooms used by females shall have a covered receptacle for sanitary disposal...Provide covered trash can in women's bathroom.

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 problems
minorCode 5-501.113Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.113; Core - In dumpster enclosure; lids and side doors on two dumpsters were open...Outside trash/recycling receptacles shall have tight-fitting lids and doors...Keep dumpsters lids and doors closed when not in use.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues
minorCode 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core - Sink faucet at dish machine leaked/sprayed water when water was turned on. Small holes were in walls...Physical facilities shall be kept in good repair...Repair leaking faucets; and seal wall holes. ; 6-501.12; Core - Many kitchen ceiling panels; vent hood above cooking line; some walls; and vent grates (including in bathroom) were soiled. Walk-in cooler door edges were soiled...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures above.

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 problems

Official record from Wake County Environmental Services, Dec 5, 2023 · Original Source

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