1 - Inspection
Jun 11, 2026
Official score: 95 · Understand this area’s scale
7 recorded violations
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; Facility is exempt from Certified Food Protection Manager (CFPM) requirements for 180 days from the day of permitting. Please ensure there is at least one certified food protection manager at all times beginning August 30; 2026. PIC shall demonstrate knowledge by being a certified food protection manager. A list of ANSI approved CFPM classes is available at wake.gov/food.
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 issuesOfficial wording
Food separated & protected
Inspector’s notes
3-302.11(A)(1); Priority; In walk-in cooler; observed raw beef stored over cooked food on the speed rack and raw shrimp stored above ready-to-eat crab cakes. In walk-in freezer; observed prepared raw scallops on speed rack above cooked foods. In prep cooler; observed raw chicken stored on shelf above ready-to-eat food. Food shall be stored to prevent cross contamination. CDI- Food was re-arranged during the inspection.
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) and (B); Priority; TCS foods in prep cooler 1 found holding between 50F-53F with ambient air temperature of unit between 52F-54F. Unsure of when unit stopped holding proper temperature. Time/temperature control for safety food shall be maintained at 41F or less. CDI- All TCS food in this prep cooler was voluntarily discarded during the inspection. Refrigeration technician was called for an emergency visit. PIC agreed to not use this cooler to store food until unit is repaired and capable of holding at 41F or below.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureOfficial wording
Proper date marking & disposition
Inspector’s notes
3-501.18; Priority; Cooked fennel; cooked onions; and pork belly found in the walk-in cooler lacking a date label. PIC stated these items were cooked a few days ago. TCS foods in the top portion of prep cooler 2 were lacking a date label and PIC stated that these items only last a few days. In walk-in cooler; TCS foods labeled with prep dates found holding longer than 7 days; including: clam chowder (6/2); red peas (5/23); radish confit (4/13); cooked chorizo (5/23); lamb juice (6/4); cooked fennel puree (5/27); pimento cheese (5/17); red beans (5/29). Time/Temperature Control for Safety (TCS) food shall be discarded if it is in a container or package that does not bear a date or day and once it exceeds its date for time/temperature safety (7 days from preparation or opening if held at 41F or below). Remember that the prep date is Day 1. CDI- PIC was allowed to add date labels to foods with known prep dates. All TCS foods holding longer than 7 days were 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 problemsOfficial wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; Oysters in the freezer found stored on sheet trays directly on the floor under shelving. Food shall be protected from contamination by storing the food in a clean; dry location; where it is not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. Keep food off of the floor.
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
Utensils; equipment & linens: properly stored; dried & handled
Inspector’s notes
4-903.11(A); (B) and (D); Core; Metal food containers that were stored as clean in the warewashing area were found stacked while still wet. Cleaned equipment and utensils shall be stored in a self draining position that allows air drying. Ensure these containers are completely dry before stacking together.
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; Recently purchased small ice machine is lacking a label that states it is approved for sanitation. Except for toasters; mixers; microwave ovens; water heaters and hoods; food service equipment shall be used according to manufacturer's intended use and be ANSI/NSF certified. Provide paperwork stating that the ice machine is approved for sanitation or 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 problemsOfficial record from Wake County Environmental Services, Jun 11, 2026 · Original Source