1 - Inspection
Apr 13, 2026
Official score: 90 · Understand this area’s scale
15 recorded violations
Official wording
Proper eating; tasting; drinking or tobacco use
Inspector’s notes
2-401.11 (A); Core - Observed one covered employee beverage on food preparation table top...Employees shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment and utensils; and other items needing protection can not result...CDI by removing beverage from table top.
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
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-601.11(A); Priority Foundation - Some dried food debris was on electric food slicer that had not been used today...Food contact surfaces shall be clean to sight and touch...CDI by cleaning/sanitizing food slicer.
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 cooking time & temperatures
Inspector’s notes
3-401.14 (F); Priority Foundation - Observed food employee striping chicken fillets on grill top (not completely cooking them) and cooling them in walk-in cooler. Employee used a log for recording cooking and cooling temperatures of chicken...Written procedures for non-continuous cooking of raw animal foods must be approved by the health department before implemented...Provide written procedures to the health department for non-continuous cooking of raw animal foods...Not corrected 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
Proper hot holding temperatures
Inspector’s notes
3-501.16 (A) (1); Priority - Tortellini soup was held at 92-156F on kitchen steam table...After properly reheating or cooking; hot TCS* foods shall be kept at 135F or above throughout entire product...CDI by reheating soup. REMINDER: Do not use steam table to reheat foods. This must be done in oven; on grill top or microwave oven.
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); Priority - (REPEAT) Several cold TCS* foods were above 41F (see temperature chart)...Unless actively preparing; properly cooling or using time as a public health control (TPHC); cold TCS* foods shall be kept at 41F or less throughout entire product...CDI by properly refrigerating or voluntarily discarding foods and discussed TPHC procedure with PIC and provided TPHC template.
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 - (REPEAT) Several ready-to-eat (RTE) TCS* foods kept more than 24 hours had no dates. Several RTE TCS* foods had dates that were more than 7 days ago...RTE TCS* foods kept more than 24 hours shall have dates (date of preparation/opening package OR use by date OR both); and they shall be discarded if kept longer than 7 days...CDI by placing dates on foods and voluntarily discarded foods kept longer than 7 day. NOTE: Remember that foods that are cooked and cooled and frozen must have freeze and thaw dates on packages.
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
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority Foundation - (REPEAT) Blue liquid was inside spray bottle labeled "multi-quat sanitizer"; and another spray bottle was unlabeled with light blue liquid inside. One multi-quat labeled bottle had clear liquid in it but PIC was unsure what chemical it was (no multi-quat sanitizer used in facility)...Working containers of sanitizers; cleaners; etc. shall be labeled with the names of products inside...CDI by labeling container/bottles or discarding liquid inside bottles. 7-201.11; Priority - (REPEAT) Chemical bottles were stored near/above food items...Chemicals; sanitizers; etc. shall be stored to prevent contamination of food and clean equipment and utensils...CDI by properly storing chemical bottles.
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
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-306.11; Priority - (REEAT) Observed several uncovered foods on buffet were unprotected (no lids or sneezeguard; etc.) during breakfast service...Food for consumer self-service shall be protected from contamination by covering with sneezeguard; wrapping; etc...CDI by removing foods on buffet from service to consumer. NOTE: Since buffet is self-service and repeated trips can be made to the buffet by the customer; provide a sign instructing consumers to take a clean plate with each trip to buffet.
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(B); Core - Observed wiping cloths stored in bucket of detergent solution; and one moist wiping cloth was on counter top...Moist/soiled in-use wiping cloths shall be kept in approved clean sanitized between uses...Store moist in-use wiping cloths as stated above--NOT in detergent solution.
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
Utensils; equipment & linens: properly stored; dried & handled
Inspector’s notes
4-903.11 (A); Core - (REPEAT) In kitchen; various dishes and food containers/pots in storage had food contact sides up and unprotected. Several clean utensils/containers were stored in soiled plastic drawers (with food debris) or containers...Clean equipment and utensils shall be stored so they cannot be contaminated...Cover or invert dishes; food containers and pots. Remove food debris and crumbs from utensil storage containers.
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
4-501.11; Core - Some wire shelving is rusting...Food service equipment shall be kept in good repair...Replace rusty shelves with similar 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 wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11 (B) and (C); Core - (REPEAT) Observed soiled wire and solid metal shelves (including shelf undersides); #10 can storage rack; table mounted can opener base; refrigerated drawers under cooking line...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of surfaces/equipment above.
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
Toilet facilities: properly constructed; supplied & cleaned
Inspector’s notes
5-501.17; Core - (REPEAT) In family bathroom that can used by female foodservice staff; no covered trash receptacle was available...In bathrooms used by females; a covered trash/waste receptacle shall be provided for sanitary disposal...Provide required covered waste receptacle in bathroom used by females.
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
Garbage & refuse properly disposed; facilities maintained
Inspector’s notes
5-501.111; Core - Cardboard dumpster had missing top lid and the other was badly cracked...Trash/recycling receptacles shall be kept in good repair...Contact solid waste company to have them replace cardboard dumpster with one that has intact top lids.
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 issuesOfficial wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.11; Core - (REPEAT) At kitchen mop sink faucet; when hot and cold water knobs were completely turned off; water still flowed when splitter was open. Some caulk was missing by splash guards...Physical facilities shall be kept in good repair...Repair mop sink faucet leak; and replace missing caulk. 6-501.12; Core - (REPEAT) Observed soiled vent hood above dish machine areas and soiled walls/flooring under equipment and ice machine...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces above.
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, Apr 13, 2026 · Original Source