1 - Inspection
May 27, 2026
Official score: 97.5 · Understand this area’s scale
8 recorded violations
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B); Priority - A few cold TCS* foods were above 41F (see temperature chart). Unless actively preparing; properly cooling or using time as a public health control; cold TCS* foods shall be kept at 41F or less throughout entire product. CDI by properly refrigerating 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 temperatureOfficial wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation - In walk-in cooler; au jus was cooling in container with about 8 inch food depth. To cool TCS* foods; use shallow containers (2-4 inch food depth); ice water bath with frequent stirring; rapid cooling equipment (ice paddle; freezer; etc.) and/or loosely cover or completely uncover cooling food if there's no overhead contamination. CDI by changing cooling methods for faster cooling.
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
Food properly labeled: original container
Inspector’s notes
3-302.12; Core - Some squeeze bottles had no labels on them. Containers of foods or food ingredients not easy to recognize shall be labeled with their contents. Properly label containers food 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
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.12; Core - In kitchen; some containers of foods were stored under/very near sink drain lines. Food shall not be stored under water or waste lines that have the potential to leak. CDI by moving food from under waste lines. 3-307.11; Core - Uncovered and unattended pitchers of water and tea were stored near customer seating area. Food/beverages shall not be protected from miscellaneous contamination. Cover pitchers of water and tea when not in use.
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
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14; Core - At least one moist wiping cloth was on counter top. Moist in-use wiping cloths shall be kept in approved clean sanitized between uses. Store moist wiping cloths as stated above or in soiled laundry area.
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
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(A) and (C); Core - (REPEAT) Some stacks of disposable cups in kitchen and at front wait station were unprotected/uncovered. Single service disposable food/ beverage containers shall be protected from contamination. Keep cups in approved dispenser or inverted and in their original plastic sleeves pulled up to rims of top cups on stacks.
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
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.14; Core - Interiors of middle and sanitizing sinks of 3-compartment sink were soiled; and some lime/calcium build-up was on interior top of dish machine. Warewashing equipment shall be cleaned frequently enough to prevent recontamination of clean equipment and utensils. Increase cleaning frequency of 3-comp sink and deliming of dish machine interiors.
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
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.11; Core - (REPEAT) Flooring in various areas of kitchen was damaged and sections were missing. Physical facilities shall be kept in good repair. Repair/replace damaged flooring so it is in good condition and easy to clean. 6-501.12; Core - (REPEAT) Ventilation hood filters above cooking line had grease/soil build-up. Physical facilities shall be kept clean. Increase cleaning frequency of filters.
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, May 27, 2026 · Original Source