1 - Inspection
Jun 23, 2026
Official score: 94 · Understand this area’s scale
6 recorded violations
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-601.11(A); Priority Foundation; The slicer being stored as clean was observed with leftover food debris present. Equipment food contact surfaces and utensils shall be clean to sight and touch. CDI- items were returned to dish area to be cleaned. 4-602.11(E) Equipment food-contact surfaces and utensils - Frequency; Core; The ice machine was observed with pinkish sludge along the interior shoot. Except when dry cleaning methods are used; surfaces of UTENSILS and EQUIPMENT contacting nonTCS FOOD shall be cleaned: (1) At any time when contamination may have occurred; (2) At least every 24 hours for iced tea dispensers and CONSUMER self-service UTENSILS such as tongs; scoops; or ladles; (3) Before restocking CONSUMER self-service EQUIPMENT and UTENSILS such as condiment dispensers and display containers; and(4) In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers; cooking oil storage tanks and distribution lines; BEVERAGE and syrup dispensing lines or tubes; coffee bean grinders; and water vending EQUIPMENT: (a) At a frequency specified by the manufacturer; or (b) Absent manufacturer specifications; at a frequency necessary to preclude accumulation of soil or mold. .
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 cold holding temperatures
Inspector’s notes
3-501.16 (A)(2) and (B); Priority; Several TCS foods in the pizza countertop cooler were observed holding above 41F (see temperature chart). Several bottles of TCS sauces were also observed holding above 41F as well. (A) Except during preparation; cooking; or cooling; or when time is used as the public health control as specified under §3-501.19; and except as specified under (B) and in (C ) of this section; TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (2) At 41F or less. CDI- food items were voluntarily discarded by PIC.
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
3-501.17(C); Priority Foundation; Heat treated hot sauce made in house on 6/12/26 is added to a few different menu items but did not reflect the date of the oldest ingredient. A refrigerated; READY-TO-EAT TCS FOOD ingredient or a portion of a refrigerated; READY-TO-EAT; TCS FOOD that is subsequently combined with additional ingredients or portions of FOOD shall retain the date marking of the earliest-prepared or first-prepared ingredient. CDI- all food items were voluntarily discarded by PIC. 3-501.18 Ready-to-eat time/temperature control for safety food; disposition; Priority; Several TCS food items (chicken; ricotta; pork; pineapple jalapeno sauce; and roasted garlic) were observed being held beyond 7 days. A FOOD requiring date marking shall be discarded if it exceeds seven days (except time that it is frozen); is not labeled; or is marked with a date that exceeds seven days.
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; Flies in kitchen. Keep the premises free of insects; rodents; and other 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
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-302.14; Priority Foundation; Test strips for the lactic acid sanitizer was not available. Provide a test kit that accurately measures sanitizer concentrations. CDI- test strips were ordered before the end of 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 problemsOfficial wording
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-305.11/6-501.110; Employee personal items were observed being stored on the shelf with food items. Designate and use an area for the orderly storage of employees' clothing and possessions.
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 record from Wake County Environmental Services, Jun 23, 2026 · Original Source