1 - Inspection
Aug 3, 2026
Official score: 96 · Understand this area’s scale
6 recorded violations
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-602.11(E) Equipment food-contact surfaces and utensils - Frequency - Core; Ice machine lid and shield on inside starting to grow pink and black residue. Enclosed components of equipment such as ice bins; beverage dispensing nozzles and ice machines shall be cleaned at a frequency necessary to prevent buildup of soils or residues. Clean these areas more frequently. Soda nozzles and other areas clean. No points deducted today.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial wording
Proper cold holding temperatures
Inspector’s notes
3-501.16(A)(2); Priority; Cooked chicken wings; sliced green tomatoes; and raw fish and raw chicken in batter station cooler above 41F. Maintain TCS foods in cold holding at 41F or less. Knob on cooler adjusted during inspection. Chicken wings checked after 10minutes and items dropped 2-3 degrees. Manager stated cooler was adjusted due to tenders freezing up. Ensure foods are 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
Toxic substances properly identified stored & used
Inspector’s notes
7-204.11; Priority; Quaternary sanitizer solution at three compartment sink set up over 400ppm. Test strip immediately turned bright blue color. Chemical sanitizers and other chemical antimicrobials applied to food-contact surfaces shall not exceed tolerance levels. Quaternary solution shall be 200-400ppm. Water added to three compartment sink 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 unsafelyOfficial wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15 Cooling Methods; Two deep containers of chopped lettuce in make line cooler prepared today. Employee stated two hours prior and lettuce in cooler at 61F. Cooling shall be accomplished in time and temperature criteria (70F to 41F in 4 hours) by using one or more of the following methods based on the food cooling; placing into thin shallow portions in thin pans; rapid cooling equipment such as walk-in cooler or freezer loosely covered or uncovered if protected from overhead contamination. Lettuce moved to sheet tray in walk-in cooler 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 temperatureOfficial wording
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14 Wiping Cloths; Use Limitation; Several wet wiping cloths on prep tables and surfaces throughout kitchen. Wet cloths used for wiping counters and other equipment surfaces shall be held in-between uses in a chemical sanitizer at correct concentration. Cloths placed into buckets 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 problemsOfficial wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11(B) and (C); Core; Sides of equipment; shelving throughout facility holding dry storage items and shelving near cook line soiled with dust and food residue buildup. Hood over cook line soiled with greasy buildup back of oven with flour buildup. Non-food contact surfaces shall be kept free of a buildup of dirt; dust; food residue and other debris. Clean these areas more frequently.
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, Aug 3, 2026 · Original Source