1 - Inspection
Aug 21, 2026
Official score: 96 · Understand this area’s scale
7 recorded violations
Official 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); Cheese was found holding too highly above its full line in a prep top cooler and was up to 59F. Potentially hazardous food being held cold shall remain at 41F or below. CDI- Cheese was removed from prep top cooler and was taken to be rapidly cooled before a 4 hour period elapsed.
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
Compliance with variance; specialized process; reduced oxygen packaging criteria or HACCP plan
Inspector’s notes
8-103.12; Establishment has not been documenting cooling logs that are required for their ROP cook chill variance for 20 days. If NCDHHS grants a VARIANCE; or a HACCP PLAN is otherwise required; the PERMIT HOLDER shall: (A) Comply with the HACCP PLANs and procedures that are submitted and APPROVED; P and (B) Maintain and provide to Wake EH&S; upon request; records that demonstrate that the following are routinely employed; Pf (1) Procedures for monitoring the CRITICAL CONTROL POINTS; (2) Monitoring of the CRITICAL CONTROL POINTS; (3) Verification of the effectiveness of the operation or process; and (4) Necessary corrective actions if there is failure at a CRITICAL CONTROL POINT. CDI- PIC was educated on the consistency needed for this requirement and logs are being documented in the future.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111; A few live flies were found inside of the kitchen area. The premises shall be kept free of insects and other pests. Implement pest control methods to eliminate flies.
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
Personal cleanliness
Inspector’s notes
2-303.11 Prohibition - Jewelry (C); Employee was observed wearing jewelry on their wrist while preparing food. Employees may not wear jewelry on their wrists or finger 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
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14; Core; Repeat; Wet wiping cloths were found being stored on a prep surfaces. Between uses; wet or moist wiping cloths shall be held in an approved sanitizer at an appropriate concentration.
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) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C); While improvements have been made since last inspection; sticker residue was found on the non food contact surfaces of a food container. Non food contact surfaces shall be kept free of soil residue and other debris. Full points taken due to repeat violation.
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 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C); Floor tile is damaged/missing on cook line and floor grouting is deteriorated. Physical facilities shall be maintained in a state of good 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, Aug 21, 2026 · Original Source