1 - Inspection
May 4, 2026
Official score: 94.5 · Understand this area’s scale
9 recorded violations
Official wording
Food separated & protected
Inspector’s notes
3-302.11(A)(1); In reach-in freezer; raw chicken re-wrapped was stored above container of baba ghanoush (egg plant). Raw animal foods shall be separated from ready-to-eat foods and washed/unwashed fruits and vegetables. CDI by properly storing foods so raw chicken was not above egg plant.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-601.11 (A); Priority Foundation - Large electric slicer and small hand slicer had dried food debris on them and were being stored as clean. Food contact surfaces shall be clean to sight and touch. CDI by cleaning equipment by 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
Proper date marking & disposition
Inspector’s notes
3-501.17 and 3-501.18; Priority Foundation - (REPEAT) Cooked chicken had date of 4/27 (more than 7 days ago) and open carton of whipping cream had no date. Also; several foods were cooked and cooled from day before or longer ago and had dates of 5/4. Ready-to-eat (RTE) TCS* foods (prepared in house or opened from container) kept more 24 hours shall have dates and shall be discarded if kept more than 7 days. CDI by voluntarily discarding chicken and putting date on whipping cream. NOTE: Ensure RTE TCS* foods are marked with the dates they are prepared; date of expiration or both dates. DO NOT change dates on foods. For example; if chicken was cooked and cooled on 5/4; it maintains that date until it is completely served or discarded.
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
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19 (B)(3); Priority Foundation - (REPEAT) Establishment had written procedures for time as a public health control (TPHC) for pizzas; but no time was noted on these pizzas (when they started time control or discard time). Also; PIC stated that fresh garlic in oil (on table top at room temperature) was using time as a public health control but it was not written on TPHC procedure sheet and no time was on it. TPHC procedures shall be followed for pizzas and garlic in oil placed on time control; which includes tracking the time when pizzas and garlic in oil are taken out of temperature control. CDI by writing down time when pizzas were taken out of oven and voluntarily discarding garlic in oil. NOTE: Remember that foods using TPHC must be discarded 4 hours after removing from temperature control.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Food properly labeled: original container
Inspector’s notes
3-302.12;to Core - (REPEAT) Some containers of oil; other liquids in bottles; etc. were not labeled with their contents. Containers of foods not easily recognizable (cooking oils; spices; flour; etc.) shall be labeled with the names of their contents. Properly label containers/bottles of foods.
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
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.12; Core; Core - Stacks of plastic cups by cash register were unprotected (top rims exposed); and plastic portion cups were stored in soiled container. Single service disposable food containers shall be protected from contamination. Keep cups in approved dispenser or inverted and in their original plastic sleeves pulled up to rims of top cups on stacks; and clean the soiled portion cup storage container.
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 wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11(C ); Core - (REPEAT) Observed soiled exteriors of cooking equipment/fryer; unused equipment; undersides/backsides of equipment door handles. Some equipment still had protective plastic on surfaces (many surfaces were peeling and hard to clean). Equipment nonfood contact surfaces shall be kept clean. Increase cleaning frequency of equipment/surfaces above; and remove protective plastic from surfaces.
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
Garbage & refuse properly disposed; facilities maintained
Inspector’s notes
5-501.111; Core - Cardboard dumpster was missing a top lid. Trash/recycling receptacles shall be kept in good repair. Contact property manager to have solid waste company replace damaged dumpster with intact top lids. 5-501.115; Core - (REPEAT) Observed trash and debris located in grass and brush by dumpsters. Litter and other unnecessary items in the dumpster areas shall be removed. Work with property manager and neighboring businesses to have trash removed and properly disposed of.
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
6-501.11; Core - (REPEAT) Mop sink basin was covered with large sheet pans because drain was clogged (according to PIC - sink basin was not being used). Mop sink drain had missing cover. Physical facilities shall be kept in good repair. Unclog the mop sink drain so it drains properly and can be used; and provide drain cover for drain opening. 6-501.12; Core - (REPEAT) Observed soiled hoses; pipes and flooring behind/under cooking line; mop sink/can wash basin and ceiling vent slats. Physical facilities shall be kept clean. Increase cleaning frequency of fixtures/surfaces above.
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, May 4, 2026 · Original Source