1 - Inspection
Sep 30, 2026
Official score: 94.5 · Understand this area’s scale
10 recorded violations
Official wording
Proper eating; tasting; drinking or tobacco use
Inspector’s notes
2-401.11 Eating; Drinking; or Using Tobacco (C) Observed two employee drinks on two different prep counter. Employees may drink from a closed beverage container if the container is handled to prevent contamination of the employee's hands; the container; food; clean equipment; utensils and linens; and unwrapped single-service and single-use articles.
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
Handwashing sinks supplied & accessible
Inspector’s notes
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) A pitcher was stored in the first hand sink at the beginning of the inspection. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI; pitcher 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 problemsOfficial wording
Proper hot holding temperatures
Inspector’s notes
3-501.16 (A) (1) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Observed meatballs stacked above the fill line at 110F in the steam table. Maintain food items at 135F or above. CDI; Top portion was voluntarily discarded. Bottom half read 155F.
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 cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Observed baked potatoes; pulled pork; penne; taco meat; lasagna; and gravy above 41F stored in the walk in cooler. (See temperature log) Sliced cheese; slaw; salmon; raw chicken; raw beef; crab dip and burger patties holding above 41F in the sandwich cooler. (See temperature log) Maintain food items at 41F or below. Verification will occur in 72 hours.
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 Food Storage Containers Identified with Common Name of Food (C) Flour was not labeled in dry storage room. Label all food items.
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
6-501.111 Controlling Pests (Pf) Observed three flies flying around throughout the kitchen. Install more insect control devices. 6-501.112 Removing Dead or Trapped Birds; Insects; Rodents and other Pests (C) Observed one dead insect on the floor in the dry storage area. Remove dead pests.
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
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11 Food Storage - Preventing Contamination from the Premises (C) Observed pickle containers and bread on floor in both walk in coolers. FOOD shall be protected from contamination by storing the FOOD:(3) At least 6 inches above 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
Personal cleanliness
Inspector’s notes
2-402.11 Effectiveness - Hair Restraints (C) Observed all employees preparing food without hair restraints. Wear a hair restraint while preparing food.
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
Non-food contact surfaces clean
Inspector’s notes
4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C) Observed the bottom shelf of the pizza dough area soiled. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris. Clean.
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
6-501.12 Core- Side wall near the receiving area soiled with food debris. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean the floors; walls; and ceilings more frequently. 6-501.11 Physical Facilities- Observed holes in the wall throughout the kitchen. PHYSICAL FACILITIES shall be maintained in good repair. 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 problemsOfficial record from Wake County Environmental Services, Sep 30, 2026 · Original Source