1 - Inspection
Aug 18, 2026
Official score: 93 · Understand this area’s scale
13 recorded violations
Official wording
Procedures for responding to vomiting & diarrheal events
Inspector’s notes
2-501.11; Priority Foundation - No written plan was provided that showed how vomit and diarrhea are to be cleaned up. A food establishment shall have a written vomit and diarrhea clean up plan that address the actions employees must take to minimize spread of contamination and exposure of employees; consumers; employees; food and other surfaces. CDI by providing sample plan for PIC.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Hands clean & properly washed
Inspector’s notes
2-301.15; Priority Foundation - Observed food employee wash their hands at food preparation sink with soap and water. Food employees shall wash hands with soap and warm water at approved handwashing sink only. CDI by having employee wash hands at handwashing sink.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsOfficial wording
Food separated & protected
Inspector’s notes
3-302.11(A)(4); Core - In walk-in cooler; two large pans of cooked Brussel sprouts paste (not in cooling process) were not covered. A few other dry foods were in open bags. Unless actively cooling; foods in storage shall be kept covered or sealed. Cover/seal foods in storage.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Proper cold holding temperatures
Inspector’s notes
3-501.16(A)(2); Priority - (REPEAT) Cream in carton on table top (not being used) was at 62F. Unless actively preparing; properly cooling or using time as a public health control; cold TCS* foods shall be kept at 41F or less. CDI by refrigerating cream.
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 - Several cooked; cooled and frozen foods in reach-in freezer had no dates. Open jug of milk was opened more than 24 hours ago. Ready-to-eat (RTE) TCS* foods kept more than 24 hours shall have dates. This includes cooked and cooled and opened packages and cans of RTE TCS* foods. Foods prepared on site and then frozen and thawed must have freeze and thaw dates. CDI by placing proper 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 problemsOfficial wording
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority - Observed two spray bottles labeled Rapid Multi-Surface Disinfectant Cleaner with pink and clear liquids; respectively; inside them. In each bathroom; found unlabeled spray bottles with purple liquid inside them. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be labeled with their contents. CDI by properly labeling spray bottles.
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 unsafelyOfficial wording
Food properly labeled: original container
Inspector’s notes
3-302.12; Core - (REPEAT) Various containers/bottles of dry foods; spices; sauces; cooking oil; etc. 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 problemsOfficial wording
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.112; Core - Observed dead insects/roaches on floors in storage areas. Insect remains shall be removed to prevent attraction of pests. Promptly remove and dispose of insect remains when they are found.
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 insectsOfficial wording
Personal cleanliness
Inspector’s notes
2-402.11; Core - Observed food workers with uncovered beards. Food service employees shall wear head coverings; beard guards and clothing to restrain body hair from contacting exposed food; equipment; and utensils. Instruct workers to don required hair/beard restraints.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
More about employee hygiene or health policy issuesOfficial wording
Utensils; equipment & linens: properly stored; dried & handled
Inspector’s notes
4-903.11 (A); Core - Many dishes; food containers; pans; etc. were stored with food contact sides up and unprotected. At buffet line; dishes and food contact ends of silverware were exposed and uncovered. Cleaned equipment and utensils shall be stored to prevent contamination. Cover or invert clean dishes; food containers; pans; etc. Store silverware covered or protected so only handles are presented to user.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesOfficial wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-502.13; Core - (REPEAT) Observed re-use of many empty zip lock bags (many with food debris inside them) on back kitchen storage shelf; and white bucket lids were being stored as clean. Single use food containers/articles cannot be reused for food storage. Discontinue using the above used containers/bags for food storage. Properly recycle (in Raleigh recycling) or dispose of these items.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesOfficial wording
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
4-205.10; Core - (REPEAT) Observed unapproved wooden table with wood legs being used in kitchen area. Stainless steel table with short legs was propped up with concrete blocks to add height to legs. Except for microwave ovens; hoods; mixers; water heaters and toasters; food service equipment shall meet ANSI/NSF certification or equivalent. Remove unapproved wood table and concrete blocks from establishment and replace with approved equipment. 4-501.11; Core - (REPEAT) Some wire shelves were rusty/damaged. Food service equipment shall be kept in good repair. Replace shelves with similar approved shelving. 4-502.11 (A) and (C); Core - In walk-in cooler; large red container used for sauce had black duct tape on it (to cover a crack?). Food service utensils shall be kept in good repair. Discard damaged containers.
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
Garbage & refuse properly disposed; facilities maintained
Inspector’s notes
5-501.115; Core - Trash dumpster area had old fryer with water accumulated inside and wooden pallets/boards on ground. Trash/recycling receptacle enclosure shall be kept clean and free of unnecessary items. Work with property manager to remove all unnecessary items from dumpster area and properly dispose of them.
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 issuesOfficial record from Wake County Environmental Services, Aug 18, 2026 · Original Source