1 - Inspection
May 27, 2026
Official score: 95.5 · Understand this area’s scale
6 recorded violations
Official wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11 Food Storage - Preventing Contamination from the Premises; Core; Large accumulation of ice buildup in reach-in freezer on top shelf and ice on some food on this shelf. Food shall be protected from contamination by storing in a clean; dry location. Defrost line is clogged according to manager; and freezer needs to be emptied and cleaned. EC recommended to remove food from the top shelf and place a container to catch the drip until freezer can be serviced or repaired.
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
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
4-205.10; Core; Cuisinart blender/processor in prep room and labeled as household use only. Plug in household fryer on prep table near front pizza station. FOOD EQUIPMENT shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. Take these items home or discard. 4-501.12 Cutting Surfaces; Core; Cutting board where sandwich bread is located is heavily scratched and scored with black residue inside some of the cuts. Several cutting boards in clean dish area with heavy scratches. Cutting surfaces subject to scratching and scoring shall be resurfaces or replaced if they can no longer effectively be cleaned and sanitized. Manager has cutting board planer to resurface boards; just not completed yet.
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
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.14 Warewashing Equipment; Cleaning Frequency; Drainboards and outside of three compartment sink soiled with black residue buildup and food debris along the front. Warewashing equipment such as sink basins; drainboards and other receptacles for washing and rinsing equipment and utensils shall be cleaned at a frequency necessary to prevent recontamination of equipment; and at least every 24 hours. Thoroughly clean three compartment sink before next use; and more frequently. Basins look much improved from previous inspection; ensure other areas of the sink are also being cleaned.
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; Cleaning needed of walk in cooler wire shelves; kitchen shelving and interior of coolers; these areas have heavy buildup of food debris. Walk-in cooler vents soiled with black residue buildup. Sides of equipment; and fryer soiled food residue buildup. Non-food contact services shall be kept free of a buildup of dust; dirt; food residue and other debris; clean these areas more frequently. Fryer is not currently working; deep clean fryer during this time.
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 Walls and floors throughout facility with food debris; residue buildup and dust buildup. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean these areas more frequently.
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
4-301.14; Fryer under hood not currently working and is waiting on repairman to replace part. Facility is temporarily using household plug in fryer on the prep table near pizza making station; not under the hood. Hood systems and devices shall be in sufficient number and capacity to prevent grease or condensation from collecting on equipment; walls; and ceilings. Educated about using fryers that are approved for restaurant use and use under hood to contain grease and so Ansul system will release if fire occurs.
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, May 27, 2026 · Original Source