1 - Inspection
Apr 6, 2026
Official score: 95 · Understand this area’s scale
7 recorded violations
Official wording
Procedures for responding to vomiting & diarrheal events
Inspector’s notes
2-501.11 ; Priority Foundation; Written procedures for the clean up of vomit and diarrheal events are not available. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. CDI- guidance documentation provided.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-601.11(A); Priority Foundation; Several utensils observed with leftover food debris present. Several metal pans were also observed with leftover sticker residue. Two glasses were also observed with some debris present. Equipment food contact surfaces and utensils shall be clean to sight and touch. CDI- all items sent back to dish area to be 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
Proper cooling time & temperatures
Inspector’s notes
3-501.14(A); Priority; Meatballs cooked at 12pm and cooling in the walk-in cooler was approaching the 2 hour mark and was still holding between 108- 122F. Arrabbiata pizza sauce cooked this morning at around 10am was holding around 104-107F in the center. Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. CDI- Pizza sauce was voluntarily discarded by PIC and meatballs were separated into shallow pans and rapidly cooled utilizing the walk-in freezer.
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; Arancini; pulled pork and spaghetti noodles were observed holding around 43F in the cooler drawers. Maintain TCS foods in cold holding at 41F or less. CDI- food items were cooled down.
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; Several TCS food items (chicken wings; roasted veg.; spinach artichoke sauce; lamb sausage; garlic puree; confit potatoes; pickled fresno peppers; pickled jalapenos and parmesan peppercorn sauce) were observed being held beyond 7 days. Discard the food requiring date labels once time/temperature window has expired; if it is not been labeled; or if the label is incorrect. CDI- all items were voluntarily discarded by PIC.
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
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Arrabbiata pizza sauce and cooked meatballs prepared today were observed cooling in thick portions (see item #20). Quickly cool foods. Use methods such as open/vented shallow pans; large ice baths and active stirring. Cold air must flow around product to remove the heat. CDI- pizza sauce was voluntarily discarded by PIC and meatballs were rapidly cooled in the walk-in freezer. .
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
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.12; Dry storage items (flour; sugar; etc.) were observed being stored in the warehouse storage space. Food may not be stored in locker rooms; toilet rooms; dressing rooms; garbage rooms; mechanical rooms; under sewer lines that are not shielded to intercept potential drips; under leaking water lines; under open stairwells; or under other sources of contamination. ** storage in this area is prohibited and goes against the conditions of your permit. **
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 record from Wake County Environmental Services, Apr 6, 2026 · Original Source