1 - Inspection
Sep 8, 2026
Official score: 93.5 · Understand this area’s scale
8 recorded violations
Official wording
Required records available: shellstock tags; parasite destruction
Inspector’s notes
3-202.18; Priority Foundation; Shellstock Tags: One pan of oysters in walk-in cooler lacking its shellstock tag. A container of SHELLSTOCK that does not bear a tag or label or that bears a tag or label that does not contain all the information as specified under (A) of this section shall be subject to a hold order; as allowed by LAW; or seizure and destruction in accordance with 21 CFR Subpart D - Specific Administrative Decisions Regarding Interstate Shipments; Section 1240.60(d). CDI- Labeling system to link pan to known shellstock tag discussed; and label added to shellstock pan during inspection. [REPEAT]
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
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-601.11(A); Priority Foundation; A few pans stored as clean with sticker residue remaining and one with food residue remaining. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- Pans returned for additional cleaning during 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
Proper hot holding temperatures
Inspector’s notes
3-501.16(A)(1); Priority; Hot-Holding: Meatballs in plastic baggies floating in sous vide water bath for hot-holding; measured at 107F and 126F. When asked; PIC verified the product had been reheated hours before; and this unit is being used for hot-holding not cooking. In water bath pan on grill; marinara sauce hot-holding at 122F. When asked; PIC said this was recently reheated about 20 minutes ago and confirmed product is hot-holding. Maintain hot Temperature Control for Safety (TCS) foods at 135F and above. Verify foods reach the proper final cook or reheat temperatures before placing in hot-holding. CDI- Meatballs voluntarily discarded during inspection. Marinara sauce reheated to 165F corrective.
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) and (B); Priority; Cold-Holding: One opened container of heavy cream not in use sitting out on counter tucked into corner with olive oil; measured at 64F. Coleslaw and cut tomatoes sitting out on counter; no active prep. In right prep unit; pasta overstacked in thick plastic pan holding at 43.6F in top portion. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- TCS foods exceeding 41F voluntarily discarded by PIC during inspection. Recommend using metal pans; narrower pans; and adding plastic lids where needed to improved cold-holding. Let cooked foods cool in walk-in to 41F and less before moving to the top section of a prep unit. [REPEAT]
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; Disposition: In walk-in cooler; one pan of corn lacking date-marking. When asked; PIC said corn was opened from original RTE packaging Saturday. Refrigerated; READY-TO-EAT; POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be date-marked. The day of preparation shall be counted as Day 1 (ex.-date the milk opened; date the meat/vegetable cooked). Add date mark to prepared TCS foods that will be held over to the next day. Prepared TCS food shall be discarded if it exceeds the temperature and time combination as specified in Food Code (up to 7 days when maintained at 41F and less). CDI- Known date added during inspection.
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
Consumer advisory provided for raw/ undercooked foods
Inspector’s notes
3-603.11; Priority Foundation; Menu Consumer Advisory is missing the asterisks by the menu items that need to be tied to the Advisory (salmon; steak). If an animal FOOD such as beef; EGGS; FISH; lamb; milk; pork; POULTRY; or shellfish is served or sold raw; undercooked; or without otherwise being processed to eliminate pathogens; either in READY-TO-EAT form or as an ingredient in another READY-TO-EAT FOOD; the PERMIT HOLDER shall inform CONSUMERS of the significantly increased RISK of consuming such FOODS by way of a DISCLOSURE and REMINDER. A DISCLOSURE shall include identification of the animal-derived FOODS by asterisking them to a footnote that states that the items are served raw or undercooked; or contain (or may contain) raw or undercooked ingredients. A REMINDER shall include asterisking the animal-derived FOODS requiring DISCLOSURE to a footnote that states: Consuming raw or undercooked MEATS; POULTRY; seafood; shellfish; or EGGS may increase your RISK of foodborne illness. VR-VERIFICATION REQUIRED. Update the menu to include asterisk by the menu items that need to be tied to the Advisory. Text picture of menu corrections to your REHS Joanne Rutkofske at 919-623-0459 within 10 days for verification that corrections complete.
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
Garbage & refuse properly disposed; facilities maintained
Inspector’s notes
5-501.110; 5-502.11; 5-501.115; Core: Very large piles of bagged trash and cardboard sitting outside on the ground. Flies observed. REFUSE; recyclables; and returnables shall be removed from the PREMISES at a frequency that will minimize the development of objectionable odors and other conditions that attract or harbor insects and rodents. REFUSE; recyclables; and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents. A storage area and enclosure for REFUSE; recyclables; or returnables shall be maintained free of unnecessary items and clean. Get the trash pile removed as soon as possible to prevent attracting rodents and cockroaches to the hotel. Increase trash removal frequency. [REPEAT] 5-501.13 (Core); Mini-dumpster containers along the street are not designed to provide tight-fitting storage of trash; with trash sticking out along the sides; and staining along the ground from trash liquids leaking out. Receptacles and waste handling units for REFUSE; recyclables; and returnables and for use with materials containing FOOD residue shall be durable; cleanable; insect- and rodent-resistant; leakproof; and nonabsorbent. Obtain larger properly sealed dumpsters designed for restaurant trash.
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 wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12; Core; Dust accumulation around ceiling vents and surrounding ceiling tiles along back hall and dish room areas. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to these areas. CDI- Cleaning completed during 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 record from Wake County Environmental Services, Sep 8, 2026 · Original Source