Restaurant · Wake County, NC

The Pit

Name: The Pit
Address: 328 W Davie St, Wake County, NC

328 W Davie St

Last inspected Jul 9, 2026 · View Map ↗ · Compare ↗

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Score 96

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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

The full inspection history

8 inspections

1 - Inspection

Jul 9, 2026

Score 96

Official score: 96 · Understand this area’s scale

6 recorded violations

notedCode 2-401.11Employee health and hygiene

Official wording

Proper eating; tasting; drinking or tobacco use

Inspector’s notes

2-401.11; Core; Employee beverage stored above open pans of food on speed rack. An EMPLOYEE shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment; utensils; and linens; unwrapped single-service and single-use articles; or other items needing protection can not result. A food employee may drink from a closed beverage container if the container is handled to prevent contamination of: The EMPLOYEE'S hands; The container; and Exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. Recommend use of drinking container designed with lid and straw to keep employee hands away from mouth surfaces. CDI- Employee beverage moved during inspection.

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 issues

notedCode 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority: In outside walk-in cooler; raw chicken stored above beef. FOOD shall be protected from cross contamination by: Arranging each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented; raw meats in order of final cook temperature; and cooked foods and produce above raw meats. CDI- Food rearranged during inspection. [REPEAT]

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

notedCode 3-501.16(A)(2) and (B)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2) and (B); Priority; Cold-Holding: In the end prep unit by the friers; BBQ rollups and chicken wings holding too warm; at 42F and 48F respectivly. Overall; cold-holding has improved. Good temperatures measured in the walk-in coolers. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. Ensure TCS foods are 41F and less before placing in top sections of prep units. CDI- TCS foods exceeding 41F voluntarily discarded by PIC during inspection. Recommend using individual pan lids for these items when in top section of prep unit to improve cold-holding. [REPEAT]

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 temperature

notedCode 3-501.19Other

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19; Priority Foundation; PIC has Written Methods and time tracking log in place for fries; fried okra; and fried chicken held under heat lamps; but observed items on the line that do not have tracking in place; with last entry more than an hour past when it would have been tossed/remade. Sweet potato fries at 122F; fried okra at 159F. Blanched fries sitting out on another speed rack with no tracking in place. If time without temperature control is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) before cooking; or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) that is displayed or held for sale or service: Written procedures shall be prepared in advance; maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request that specify Methods of compliance with Food Code. If time without temperature control is used as the public health control up to a maximum of 4 hours: the FOOD shall have an initial temperature of 5 C (41 F) or less when removed from cold holding temperature control; or 57 C (135 F) or greater when removed from hot holding temperature control; The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control. FOOD in unmarked containers or PACKAGES; or marked to exceed a 4-hour limit shall be discarded. CDI- Known start times added to okra and blanched fries. Sweet potatoes (below 135F) voluntarily discarded by PIC. TPHC is a privileged process that can be taken away if continues to not be followed properly. [REPEAT]

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

notedCode 4-501.12Cleaning and sanitizing

Official wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s notes

4-501.12; Core; Cutting boards at multiple prep units observed with soiled cut lines. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED; or discarded if they are not capable of being resurfaced. Resurface or replace the boards. [REPEAT] 4-501.11; Core; The silver 2-door hot-hold unit has loose handles; with loose screw sticking out. The outdoor walk-in cooler inside of door plating is loose. In the walk-in freezer; the ceiling is rusted and door has ice accumulation. EQUIPMENT shall be maintained in a state of good repair and condition. EQUIPMENT components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturers specifications. Repair/Replace these items. [REPEAT] 4-202.11; Priority Foundation; Two spatulas with cracked/pitted food-contact surfaces stored as clean. Multiuse FOOD-CONTACT SURFACES shall be: SMOOTH; Free of breaks; open seams; cracks; chips; inclusions; pits; and similar imperfections; and free of sharp internal angles; corners; and crevices. CDI- Damaged spatulas voluntarily discarded by PIC during inspection. [REPEAT]

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 problems

notedCode 4-601.11(B) and (C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; Dust/residue accumulation on upper storage shelves; speed racks throughout; along dry goods storage rack; and on counter fans throughout. In front storage cabinets; soda syrup cabinet with wet sticky residue along bottom of cabinet and out onto floor. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris. Increase cleaning frequency to these areas. [REPEAT]

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 problems

Official record from Wake County Environmental Services, Jul 9, 2026 · Original Source

1 - Inspection

Feb 20, 2026

Score 95

Official score: 95 · Understand this area’s scale

8 recorded violations

notedCode 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority: In outside walk-in cooler; multiple containers of heavy cream stored below flats of raw shell eggs. FOOD shall be protected from cross contamination by: Arranging each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented; raw meats in order of final cook temperature; and cooked foods and produce above raw meats. CDI- Food rearranged during inspection. [REPEAT]

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

notedCode 3-501.16(A)(2) and (B)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2) and (B); Priority; Cold-Holding: Multiple TCS foods overstacked in pans in the top section of prep coolers; with coleslaw holding at 45F at main prep line. In end dredging unit; mac-n-cheese at 43.5F; chicken at 42F; and BBQ roll-ups at 45F. Cook stated these items were added recently from the walk-in cooler. Good temperatures measured in the walk-in cooler. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. Ensure TCS foods are 41F and less before placing in top sections of prep units. CDI- TCS foods exceeding 41F voluntarily discarded by PIC during inspection. Recently moved items had individual pan lids added. Keep TCS foods below the fill line of pans when in top section of prep cooler to improve cold-holding.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.19Other

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19; Priority Foundation; PIC has Written Methods and time log in place for fries; fried okra; and fried chicken held under heat lamps; but observed these items being held past 4 hours; and lots of updates sudenly made to log after health inspector started checking the kitchen. In back prep area; multiple bins of chowder cooling; with no indication on time/temp log of which entry went to which bin. Recommended adding number to log and product label to distinguish between entries. If time without temperature control is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) before cooking; or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) that is displayed or held for sale or service: Written procedures shall be prepared in advance; maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request that specify Methods of compliance with Food Code. If time without temperature control is used as the public health control up to a maximum of 4 hours: the FOOD shall have an initial temperature of 5 C (41 F) or less when removed from cold holding temperature control; or 57 C (135 F) or greater when removed from hot holding temperature control; The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control. FOOD in unmarked containers or PACKAGES; or marked to exceed a 4-hour limit shall be discarded. CDI- PIC educated on ways to improve use of TPHC; and past 4-hour products voluntarily discarded during inspection.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

notedCode 7-202.12Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-202.12; Priority; Sanitizer concentration too high in sanitizer bucket; tested at 500-600ppm quat. POISONOUS OR TOXIC MATERIALS shall be Used according to LAW; Food Code; and Manufacturer use directions included in labeling. Maintain quat sanitizer at 200-400ppm. CDI- Sanitizer adjusted down 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 unsafely

notedCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Cooling Methods: Out on speed rack observed collards at 105F and baked potatoes at 81F. When asked; PIC stated these products were cooked about an hour and 40 minutes ago. When checking the cooling log for the multiple bins of chowder now on partial ice (only on one side of container) with chill wands; the start temperatures were around 150F. Cooling shall be accomplished in accordance with the time and temperature criteria specified in Food Code by using one or more of the following methods based on the type of FOOD being cooled: Placing the FOOD in shallow pans; Separating the FOOD into smaller or thinner portions; Using rapid cooling EQUIPMENT; Stirring the FOOD in a container placed in an ice water bath; Using containers that facilitate heat transfer (metal); Adding ice as an ingredient; or Other effective methods. When placed in cooling or cold holding EQUIPMENT; FOOD containers in which FOOD is being cooled shall be: Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and Loosely covered; or uncovered IF protected from overhead contamination (ex.- on speed rack with top cover pan). CDI- The baked potatoes and cooked collards were moved to the walk-in freezer for rapid chill during inspection. PIC educated on improved methods for cooling using ice bath (add some cold water for better contact; surround the container with ice; not just one side) and chill wands (don't add until product has cooled to around 135F to maximize effect in 135-70F range. Digital timer helpful as reminder to come back and check temperatures).

In plain English

More about food kept at an unsafe temperature

notedCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Damp wiping cloth left out on prep counter. Cloths in-use for wiping counters and other equipment surfaces shall be held fully submerged between uses in a chemical sanitizer solution at the required concentration (50-200ppm chlorine; or 200-400ppm quat). CDI- Cloth returned to sanitizer.

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 problems

notedCode 4-501.12Cleaning and sanitizing

Official wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s notes

4-501.12; Core; Cutting boards at multiple prep units observed with soiled cut lines. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED; or discarded if they are not capable of being resurfaced. Resurface or replace the boards. 4-501.11; Core; One of two ice machines are currently out of order. EQUIPMENT shall be maintained in a state of good repair and condition. EQUIPMENT components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturers specifications. Repair/Replace these items. CDI- PIC is currently able to make due with the one ice machine and has planned to have the other one fixed once funds allow. 4-202.11; Priority Foundation; One plastic food storage lid stored as clean observed cracked through to food surface. Multiuse FOOD-CONTACT SURFACES shall be: SMOOTH; Free of breaks; open seams; cracks; chips; inclusions; pits; and similar imperfections; and Free of sharp internal angles; corners; and crevices. CDI- Damaged lid voluntarily discarded by PIC 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 problems

notedCode 4-601.11(B) and (C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; Dust/residue accumulation on upper storage shelf holding unwrapped/uncovered single service containers; and along dry goods storage rack. In front storage cabinets; container of soda syrup had exploded all over the cabinet; down the door; and out onto the floor. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris. Increase cleaning frequency to these areas.

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 problems

Official record from Wake County Environmental Services, Feb 20, 2026 · Original Source

2 - Re-Inspection

Aug 19, 2025

Score 97.5

Official score: 97.5 · Understand this area’s scale

2 recorded violations

notedCode 3-302.11 Packaged and Unpackaged Food - SeparationOther

Official wording

Food separated & protected

Inspector’s notes

3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P) Store raw meats according to final cook temperatures. Raw meatloaves were stored below chicken. CDI. Meatloaves were moved to another shelf during inspection. Hand out given to PIC.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

notedCode 4-903.11 (A) Store cleaned equipmentEquipment and utensils

Official wording

Utensils; equipment & linens: properly stored; dried & handled

Inspector’s notes

4-903.11 (A) Store cleaned equipment; utensils; linens in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. Clean plates and bowls were on shelf below spices allowing spilled spices to accumulate on the food surface. Remove spices or invert utensils to prevent possible contamination. 4-903.11 (A); (B); and (D) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (C) Store utensils in a manner to allow proper air drying. Pans; plates and bowls were stacked wet. Repeat violation.

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 issues

Official record from Wake County Environmental Services, Aug 19, 2025 · Original Source

1 - Inspection

Aug 7, 2025

Score 87

Official score: 87 · Understand this area’s scale

15 recorded violations

notedCode 2-103.11(A-P)Permits, training, and postings

Official wording

PIC Present; demonstrates knowledge; & performs duties

Inspector’s notes

2-103.11(A-P); Priority Foundation; Cooling of TCS foods and accurately maintaining TPHC procedures were issues today. TPHC issues have occured on the last two inspections. PIC shall ensure rules in the code for food safety and handling are met. CDI- education was given and will be continuously monitored during routine inspections.

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 issues

notedCode 2-301.12 (A-C) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm waterHandwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.12 (A-C) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water; soap; scrub 10 to 15 seconds; rinse; and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel); and turn faucet off with a barrier to avoid recontamination. CDI- education was given.

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 problems

notedCode 6-301.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.12; Priority Foundation; Paper towels were not available at the hand sink in the prep area. A food employee was observed drying their hands after hand washing with a waist towel. Provide paper towels or approved alternative for hand drying at each handsink. CDI- education was given on approved alternative methods and paper towels were provided.

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 problems

notedCode 4-703.11(B)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-703.11(B); Priority; The hot water sanitizing dish machine is testing at 151F. After being cleaned in a mechanical dish machine; equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer. CDI- Dishes may be washed in the dish machine but must be sanitized in the 3-compartment sink until the machine can be fixed. The PIC called ECOLAB during my visit.

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 problems

notedCode 3-501.14(A)Food temperature

Official wording

Proper cooling time & temperatures

Inspector’s notes

3-501.14(A); Priority; Sweet potato casserole made this morning at 10am was still holding at 71-73F at 2:00pm in the walk-in cooler. Creamed corn made yesterday was also holding at 47F in the walk-in cooler as well. Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. CDI- food items were voluntarily discarded by PIC.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.16(A)(1)Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1); Priority; Brisket on the service line was holding at 127F. Maintain TCS foods in hot holding at 135F or above. CDI- brisket was voluntarily discarded by PIC.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; Disposition: Date-marking missing on a pan of mac-n-cheese in the walk-in cooler. Roasted red pepper soup was dated from (7/31/25). Several food items made from cooked ingredients were observed being dated with the date of when the final product was made. Refrigerated; READY-TO-EAT; POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be date-marked. The day of preparation shall be counted as Day 1 (ex.-date the milk opened; date the meat/vegetable cooked). Add date mark to prepared TCS foods that will be held over to the next day. Prepared TCS food shall be discarded if it exceeds the temperature and time combination as specified in Food Code (up to 7 days when maintained at 41F and less). CDI- known dates added and datemarking was corrected.

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 problems

notedCode 3-501.19Other

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19; Priority Foundation; [Repeat] Time as Public Health Control (TPHC) used for fried chicken with no tracking in place; and measured at below hot-holding temperatures as shown in above grid. If time without temperature control is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) before cooking; or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) that is displayed or held for sale or service: Written procedures shall be prepared in advance; maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request that specify Methods of compliance with Food Code. If time without temperature control is used as the public health control up to a maximum of 4 hours: the FOOD shall have an initial temperature of 5 C (41 F) or less when removed from cold holding temperature control; or 57 C (135 F) or greater when removed from hot holding temperature control; The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control. FOOD in unmarked containers or PACKAGES; or marked to exceed a 4-hour limit shall be discarded. CDI- Written Methods are in place. TPHC tracking started. [REPEAT] This is the third time this has been mentioned as an issue.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

notedCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Corn mixture; sweet potato casserole; and pepper jelly were observed cooling for more than 4 hours in large portions and tightly covered (see temperature chart). Quickly cool foods. Use methods such as open/vented shallow pans; large ice baths and active stirring. Cold air must flow around product to remove the heat. CDI- food items were voluntarily discarded by PIC. .

In plain English

More about food kept at an unsafe temperature

notedCode 6-501.111Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.111; Core; A few live flies in kitchen. Facility shall be maintained free of insects; rodents; and other pests. The presence of insects; rodents; and other pests shall be controlled to eliminate their presence by using approved pest control methods. Increase pest control measures.

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 insects

notedCode 3-305.12Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.12; Several covered containers of food was observed being stored under a leaking condenser line in the walk-in cooler. Food may not be stored in locker rooms; toilet rooms; dressing rooms; garbage rooms; mechanical rooms; under sewer lines that are not shielded to intercept potential drips; under leaking water lines; under open stairwells; or under other sources of contamination. CDI- food was removed from this area and the PIC called a refrigeration repairman to come out. A follow-up visit will be made next week.

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 contamination

notedCode 4-903.11(A)Equipment and utensils

Official wording

Utensils; equipment & linens: properly stored; dried & handled

Inspector’s notes

4-903.11(A); (B) and (D); Core; Several metal pans stored as clean observed stacked wet. Clean EQUIPMENT and UTENSILS shall be stored In a self-draining position that allows air drying; and Covered or inverted. Allow pans to thoroughly air dry before stacking.

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 issues

notedCode 4-501.11Cleaning and sanitizing

Official wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s notes

4-501.11; Core; Back prep room walk-in cooler door not self-closing/self-sealing. Main walk-in cooler condenser box is leaking and with condensation building up along the bottom over food racks (food moved away from open leak spot). EQUIPMENT shall be maintained in a state of good repair and condition. Repair the condenser box so not leaking (check for clogged drain line).

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 problems

notedCode 4-601.11(B) and (C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; Residue/debris accumulation along the walk-in cooler shelving and utility fans throughout. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris. Increase cleaning frequency to these areas. [REPEAT]

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 problems

notedCode 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core; Flooring seams no longer sealed in the outdoor walk-in cooler and water is collecting underneath. PHYSICAL FACILITIES shall be maintained in good repair. Repair the flooring so smooth and cleanable. [REPEAT]

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 problems

Official record from Wake County Environmental Services, Aug 7, 2025 · Original Source

1 - Inspection

Dec 17, 2024

Score 90

Official score: 90 · Understand this area’s scale

13 recorded violations

notedCode 3-501.16(A)(2) and (B)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2) and (B); Priority; Cold-Holding: Several TCS foods at the main prep line cold-holding above 41F as shown in above grid. Some TCS foods overstacked in pan. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- TCS foods exceeding 41F but not over 45F moved to walk-in cooler for active cooling. TCS foods exceeding 45F voluntarily discarded by PIC during inspection. Recommend keeping TCS foods below the fill line of pans when in top section of prep cooler and placing lids on chucky TCS foods in these open unit like chicken wings. Have the main prep unit serviced and temperatures reduced so able to hold all TCS foods at 41F and less.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; Disposition: Date-marking missing on open carton of egg whites; opened-on date unknown; in low cold-hold unit. Date-marking missing on a couple opened gallons of milk in outside walk-in cooler; specific opened-on date unknown. In prep walk-in cooler; several pans of pasta cooked yesterday lacking datemarking. PIC stated usually go through milk within a couple days. Refrigerated; READY-TO-EAT; POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be date-marked. The day of preparation shall be counted as Day 1 (ex.-date the milk opened; date the meat/vegetable cooked). Add date mark to prepared TCS foods that will be held over to the next day. Prepared TCS food shall be discarded if it exceeds the temperature and time combination as specified in Food Code (up to 7 days when maintained at 41F and less). CDI- Unknown opened-on date milks and egg whites voluntarily discarded by PIC during inspection. Known cooked-on dates added to the pans of pasta.

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 problems

notedCode 3-501.19Other

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19; Priority Foundation; Time as Public Health Control (TPHC) used for several items at the fryer (fried chicken; okra; fries) with no tracking in place; and measured at below hot-holding temperatures as shown in above grid. If time without temperature control is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) before cooking; or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) that is displayed or held for sale or service: Written procedures shall be prepared in advance; maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request that specify Methods of compliance with Food Code. If time without temperature control is used as the public health control up to a maximum of 4 hours: the FOOD shall have an initial temperature of 5 C (41 F) or less when removed from cold holding temperature control; or 57 C (135 F) or greater when removed from hot holding temperature control; The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control. FOOD in unmarked containers or PACKAGES; or marked to exceed a 4-hour limit shall be discarded. CDI- Written Methods are in place. Foods reheated to at least 165F corrective and TPHC tracking started. [REPEAT]

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

notedCode 7-102.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11; Priority Foundation; Buckets of sanitizer with labeling completely faded off. One spray bottle of Windex lacking labeling. Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI- Labeling added during inspection. [REPEAT]

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 unsafely

notedCode 3-302.12Food source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12; Core; Labeling missing on multiple spices and squeeze bottles of food ingredients. Working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT; such as cooking oils; flour; herbs; potato flakes; salt; spices; and sugar shall be identified with the common name of the FOOD. Add labeling to these 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 problems

notedCode 2-402.11Employee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

2-402.11; Core; One food employee lacking hat or hair net. FOOD EMPLOYEES shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair; that are designed and worn to effectively keep their hair from contacting exposed food; clean equipment; utensils; and linens; and unwrapped single-service and single-use articles. Ensure food employees wear a hat or hair net. 2-402.11; Core; One food handler lacking beard guard. FOOD EMPLOYEES shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair; that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. CDI- Beard guard added during inspection. [REPEAT]

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 issues

notedCode 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; No-handle single-use tiny cup left as scoop in bin of sugar. Pair of tongs hung on low handle at smoker where can brush up against pants. During pauses in FOOD preparation or dispensing; FOOD preparation and dispensing UTENSILS shall be stored: in the FOOD with their handles above the top of the FOOD; or In a clean/dry; protected location; or In a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned at a frequency specified in Food Code (every 4 hours); or In running water of sufficient velocity to flush particulates to the drain; if used with moist FOOD such as ice cream. CDI- Single-use cup and tongs removed during inspection.

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 issues

notedCode 4-903.11(A)Equipment and utensils

Official wording

Utensils; equipment & linens: properly stored; dried & handled

Inspector’s notes

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 issues

notedCode 4-501.11Cleaning and sanitizing

Official wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s notes

4-501.11; Core; A few wire racks are rusting with peeling coating. Walk-in cooler and door rusting. Back prep room walk-in cooler door not self-closing/self-sealing. Meat walk-in cooler condenser box is leaking and with condensation building up along the bottom over food racks (racks moved away from open leak spot). EQUIPMENT shall be maintained in a state of good repair and condition. Replace the rusting racks. Repair/replace the cooler surfaces so smooth and cleanable and in good repair. Repair the condenser box so not leaking (check for clogged drain line). 4-501.12; Core; A couple cutting boards at prep units with soiled cut lines. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED; or discarded if they are not capable of being resurfaced. Resurface or replace the boards. [REPEAT] 4-202.11; Priority Foundation; Damaged fryer basket in use with metal parts of the basket unraveled and sticking out. Multiuse FOOD-CONTACT SURFACES shall be: SMOOTH; Free of breaks; open seams; cracks; chips; inclusions; pits; and similar imperfections; and Free of sharp internal angles; corners; and crevices. Maintain equipment in good repair. CDI- Damaged basket voluntarily discarded by PIC 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 problems

notedCode 4-601.11(B) and (C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; Residue/debris accumulation along clean dish storage racks; dry goods storage rack; and especially speed racks throughout. Heavy black char residue accumulation inside ovens. Smokey black residue accumulation along dispenser area of handwashing sink paper towel dispenser in main prep area across from smoker. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris. Increase cleaning frequency to these areas. [REPEAT]

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 problems

notedCode 5-501.17Cleaning and sanitizing

Official wording

Toilet facilities: properly constructed; supplied & cleaned

Inspector’s notes

5-501.17; Core; In Ladies restroom; one stall missing cover for receptacle. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Repair/replace the ladies receptacle.

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 problems

notedCode 5-501.110Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.110; Core; Top lid of outdoor trash receptacle left open. Bag of trash sitting out on top of the trash bins; not down in. REFUSE; recyclables; and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents. Maintain lids/doors of outdoor trash receptacles closed. Recommend adding signage to remind users to -Keep doors/lids Closed-. CDI- Trash placed in receptacle and Lid closed during inspection.

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 issues

notedCode 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core; Floor tiles damaged and grout worn low with pooled water in several areas of the kitchen. Flooring seams no longer sealed or worn down in several places. Large pieces of flooring peeling up at dish machine. PIC states floor repairs are currently scheduled for January 2025. PHYSICAL FACILITIES shall be maintained in good repair. Repair the flooring so smooth and cleanable. [REPEAT] 6-501.16; Core; Mop not hung to dry; leaning floppy mop head side up against wall in service sink. No mop rack available. After use; mops shall be placed in a position that allows them to air-dry without soiling walls; EQUIPMENT; or supplies. Hang mops to dry after use; floppy mop head side down; so draining into service sink drain. Add mop rack to allow for proper hanging of mops to dry.

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 problems

Official record from Wake County Environmental Services, Dec 17, 2024 · Original Source

1 - Inspection

Sep 10, 2024

Score 94.5

Official score: 94.5 · Understand this area’s scale

11 recorded violations

minorCode 6-301.14Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.14; Core; Mens restroom lacking handwashing sign. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. CDI- Handwashing signs provided for posting. (recommend to laminate so cleanable)

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 problems

minorCode 4-602.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11; Core; Ice machine (right side unit) with black microbial film buildup along inner walls. Clean EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers at a frequency necessary to preclude accumulation of soil or mold. Increase cleaning frequency to this item and clean thoroughly.

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 problems

majorCode 3-501.19Other

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19; Priority Foundation; PIC unable to locate Written Methods for okra at fryer; and tracking not in place for any of the fryer items using Time as Public Health Control (TPHC) including fried chicken; okra; sweet potato fries; and French fries. If time without temperature control is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) before cooking; or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) that is displayed or held for sale or service: Written procedures shall be prepared in advance; maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request that specify Methods of compliance with Food Code. If time without temperature control is used as the public health control up to a maximum of 4 hours: the FOOD shall have an initial temperature of 5 C (41 F) or less when removed from cold holding temperature control; or 57 C (135 F) or greater when removed from hot holding temperature control; The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control. FOOD in unmarked containers or PACKAGES; or marked to exceed a 4-hour limit shall be discarded. CDI- PIC verified they have a Written Methods template; and tracking from known cooked time set up during inspection.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

majorCode 7-102.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11; Priority Foundation; Multiple buckets of sanitizer with labeling completely faded off. Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI- Labeling added 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 unsafely

minorCode 6-501.111Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

In plain English

More about signs of rodents or insects

minorCode 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; In walk-in freezer; multiple boxes of food stored on the floor under the storage racks. 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 15 cm (6 inches) above the floor. CDI- Food moved up to shelving during inspection.

In plain English

More about food not protected from contamination

minorCode 2-402.11Employee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

2-402.11; Core; One food handler lacking beard guard. FOOD EMPLOYEES shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair; that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. CDI- Beard guard added during inspection.

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 issues

minorCode 4-501.11Cleaning and sanitizing

Official wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s notes

4-501.11; Core; Door gasket hanging off of walk-in cooler #2 door. In outside walk-in cooler; middle floor seam is not fastened down which can allow accumulation of debris and water in subfloor. At prep unit; door gasket is not properly seated into door; sections hanging loose. A few wire racks are rusting with peeling coating. EQUIPMENT shall be maintained in a state of good repair and condition. Replace the rusting racks. Replace/install the door gaskets. Repair the walk-in flooring.; 4-501.12; Core; A couple cutting boards at prep units with soiled cut lines. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED; or discarded if they are not capable of being resurfaced. Resurface or replace the boards. [REPEAT]

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 problems

minorCode 4-601.11(B) and (C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; Residue/debris accumulation along clean dish storage racks; dry goods storage rack; and speed racks. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris. Increase cleaning frequency to these areas.

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 problems

minorCode 5-501.16Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.16; Core; Rear kitchen handwashing sink lacking trash can. If disposable towels are used at handwashing lavatories; a waste receptacle shall be located at each lavatory. Trash can added during inspection.

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 issues

minorCode 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core; Floor tiles damaged and grout worn low with pooled water in several areas of the kitchen. Flooring seams no longer sealed in several places. PIC states floor repairs are currently scheduled for January 2025. PHYSICAL FACILITIES shall be maintained in good repair. Repair the flooring so smooth and cleanable.

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 problems

Official record from Wake County Environmental Services, Sep 10, 2024 · Original Source

1 - Inspection

Apr 3, 2024

Score 94.5

Official score: 94.5 · Understand this area’s scale

5 recorded violations

majorCode 6-301.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.12; Priority Foundation; No paper towels at the hand sink in the drink station. Hand sinks shall have individual; disposable paper towels. Paper towels were provided once REHS spoke to PIC.

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 problems

criticalCode 3-501.16 (A)(2) and (B)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority; Fried macaroni and cheese is 49F; eggrolls are 49F and potatoes are 43F in the make line of the prep refrigeration unit. Lettuce is 58F in the salad prep refrigeration unit. Keep all TCS food at or below 41F when held cold. Ice an an ice bath bath was placed on the above food items. This is a repeat item.

In plain English

More about food kept at an unsafe temperature

majorCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Cooling ribs in the prep area for an hour that are 88F. Cool TCS in rapid cooling equipment(walk-in cooler or walk-in freezer; use ice as ingredient or other effective means. The ribs were placed in the walk-in cooler. This is a repeat item.

In plain English

More about food kept at an unsafe temperature

minorCode 4-901.11Equipment and utensils

Official wording

Utensils; equipment & linens: properly stored; dried & handled

Inspector’s notes

4-901.11; Core; Food containers are stacked wet. Air dry before stacking or cross stack food containers. The food containers were re-arranged.

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 issues

minorCode 4-501.12Cleaning and sanitizing

Official wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s notes

4-501.12; Core; Worn cutting board on the prep refrigeration unit. Cutting boards shall be resurfaced or replaced if they can longer be cleaned and sanitized.

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 problems

Official record from Wake County Environmental Services, Apr 3, 2024 · Original Source

1 - Inspection

Jan 2, 2024

Score 92.5

Official score: 92.5 · Understand this area’s scale

5 recorded violations

majorCode 5-205.11Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11; Priority Foundation; Plastic food container is blocking access to the hand sink in the dish room. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Container was removed from the hand 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 problems

criticalCode 4-501.112Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.112; Priority; High temperature dish machine is not reaching 160F at the plate. High temperature dish machine shall reach 160F at the plate. Wash; rinse and sanitize dishes; equipment; utensils at 3 compartment sink until verified by our department the dish machine is reaching 160F at the plate. Wash; rinse and sanitizer dishes; pans and utensils at the 3 compartment sink. A follow-up will be conducted by January 12th. This is a repeat violation. ; 4-601.11 (A); Priority Foundation; The ice machine has black mold like residue around the shoot. Equipment food-contact surfaces and utensils shall be clean to sight and touch. The ice machine was cleaned during the 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 problems

criticalCode 3-501.16(A)(1)Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1) ; Priority; Sweet potato fries are 89F under the heat lamp. Keep all TCS food at or above 135F when held hot. The fries were voluntarily discarded.

In plain English

More about food kept at an unsafe temperature

criticalCode 3-501.16 (A)(2) and (B)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority; Fried macaroni and cheese is 45F; chicken wings are 43F and chicken is between 41-43F in the prep refrigeration unit. Diced tomatoes are 43F in the salad prep refrigeration unit. Keep all TCS food at or below 41F when held cold. The fried macaroni and cheese and chicken wings was placed on ice. The chicken was divided into smaller pans. The salad prep refrigeration unit thermostat was adjusted to a lower setting.

In plain English

More about food kept at an unsafe temperature

majorCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Ribs are 87F that have been cooling in the prep area for an hour and 15 minutes. Cool TCS in rapid cooling equipment(walk-in cooler or walk-in freezer; use ice as ingredient or other effective means. The ribs were placed in the walk-in cooler.