1 - Inspection
Oct 13, 2026
Official score: 97.5 · Understand this area’s scale
4 recorded violations
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
5-205.11; Priority Foundation; Handwashing sink in the warewashing area was completely blocked by a utensil cart and employee preparing food. A handwashing sink shall be maintained so that it is accessible at all times for employee use and may not be used for purposes other than handwashing. CDI- Cart was relocated and employee prep was relocated.
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 problemsOfficial wording
Proper hot holding temperatures
Inspector’s notes
3-501.16 (A)(1): Priority; A few meatballs in top portion that were hot holding on grill were out of sauce and holding as low as 119F. Except during preparation; cooking; or cooling; or when TPHC is used; TCS food shall be maintained at 135°F or above. CDI- All meatballs were rapidly reheated in pot to a temperature above 165F.
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); Priority; Except during preparation; cooking; or cooling; or when TPHC is used TCS food shall be maintained at 41F or less. (1)A parmesan sauce with fresh chopped garlic in oil was stored on the prep cooler. This item is TCS and must maintain temperature control or time control. EHS discussed using TPHC for this product; otherwise; product must maintain at 41F or below OR above 135F. CDI- TPHC template was emailed to PIC. For now; chef agreed to keep product under cold-holding. (2)Several TCS foods in prep cooler were stored above the fill line and top portions were holding above 41F (see temperature chart). CDI- Top portions were removed and placed in bottom portions of refrigeration units. Do not stack product above fill line. (3)In reach-in cooler in the back prep area; vodka sauce and marinara (47F-52F) were found holding above 41F. Product has a date label showing preparation was two days ago and EHS was unable to determine if issue was cooling or cold-holding. Unit was extremely stocked and there was a potential for restricted air flow. Marinara and vodka sauce were stored at the bottom of unit; food was holding below 41F in the top portions closer to the fan. Chef stated that it is their policy to cool hot food with chill wands and ice bath in prep sink. EHS observed chill wands in kitchen. CDI- Two containers of marinara and two containers of vodka sauce were voluntarily discarded today. Ensure cooling parameters are monitored and do not fill product in this unit to a point where it restricts air flow.
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
In-use utensils: properly stored
Inspector’s notes
3-304.12; Core; Found a few utensils wedged in prep cooler on makeline. Utensils shall be stored on a clean portion of the prep table or container and switched out at least every 4 hours if being used with TCS food. Do not store utensils in between equipment.
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 record from Wake County Environmental Services, Oct 13, 2026 · Original Source