1 - Inspection
Jun 30, 2026
Official score: 91.5 · Understand this area’s scale
8 recorded violations
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch (Pf) Food storage containers; stored as clean; were soiled with food debris. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI: Equipment sent to dish machine for further cleaning.
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 cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Multiple containers of TCS food within front flip-top cooler and walk-in cooler were maintained above 41F. Door in walk-in cooler was kept open for 30+ minutes during earlier delivery and caused food to exceed 41F during that time. Flip-top unit had ice forming over all fans within unit; preventing proper airflow. Temperature controlled for safety foods shall be maintained at 41F or less. CDI: Walk-in cooler door was kept closed and allowed to cool food back down to 41F (ambient temperature 39F). TCS food (tomatoes; ham x2; cheese; and lettuce) from upper cooler component of flip-top were voluntarily discarded by PIC. Food from lower cooler of unit was moved to nearby coolers to cool and for use during service. Repair flip-top and ensure that walk-in cooler door is kept closed when not in-use. Do not prop door open.
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
Toxic substances properly identified stored & used
Inspector’s notes
7-201.11 Separation - Storage (P) Container of glass cleaner was stored on wire rack above to-go container lids and food. Poisonous or toxic materials shall be stored so they can not contaminate exposed food or equipment. CDI: Chemical container moved.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyOfficial wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11 Food Storage - Preventing Contamination from the Premises (C) Steam table was added and stored on wire rack below equipment; single-service items; and food in rear kitchen. Container of bulk food was stored on shelving below dish machine drain board. Food shall be protected from contamination by storing food in a clean; dry location where it is not exposed to splash; dust; dirt; or other contamination and at least 6 inches above the floor. Food moved from below drainboard. Relocate steam table to location where food is protected from contamination.
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
Utensils; equipment & linens: properly stored; dried & handled
Inspector’s notes
4-903.11 (A); (B); and (D) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (C) Multiple metal containers were stacked while wet. Cleaned equipment and utensils shall be stored in a self-draining position that allows air-drying and covered or inverted. Allow containers to air-dry prior to stacking. Plates were stored with their food sides facing upwards without protection. Cleaned equipment and utensils; single-service and single-use items shall be stored where they are not exposed to splash; dust; or other contamination. Store plates in a manner where they are protected from contamination.
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
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
4-501.11 Maintain equipment in good repair. Gaskets on multiple prep coolers were torn. Evaporator in walk-in freezer had accumulations of ice forming. Ice was forming around fans within front flip-top prep unit. Equipment shall be maintained in a state of good repair. Repair items listed.
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) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C) Prep coolers gaskets and paneling were soiled with food debris. Interiors of reach-in coolers were soiled with food debris. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean items listed.
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 Cleaning; Frequency and Restrictions (C) Flooring under coolers; tables; and storage racks had accumulations of food and other debris. Physical facilities shall be cleaned at a frequency necessary to keep them clean. Clean areas listed.
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, Jun 30, 2026 · Original Source