1 - Inspection
Jul 27, 2026
Official score: 95.5 · Understand this area’s scale
5 recorded violations
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-501.112; Priority; Ran dish plate simulator; and 142F was highest reading on plate simulator. (should be 160F min). Dish temperature sticker ran after three tries with plate simulator and sticker never changed color indicating temperature did not reach 160F. High temp dishwasher not reaching 180 on rinse cycle. Water temperature shall be at least 180F; with surface temperature reading 160F. Manager contacted service for dish sanitizer during inspection. Three compartment sink in back of facility set up during inspection to sanitize in sink.
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
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19(B)(3); Priority Foundation; TPHC for eggs in basket over grill area did not have marking for time but basket of eggs half empty. Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Manager added 930 to start time during inspection. Make sure time is marked when removed from cooler and when 4 hours will have passed; especially during shift changes the eggs need to be identified for when to replace.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111; Controlling Pests; 6-202.15 Protect outer openings of establishment from insect or rodent entry. A couple of flies throughout facility during inspection. Pests shall be removed from the facility; and openings shall be protected against the entry; by keeping curtains in place or air curtain device. Back door plastic curtains in place this inspection.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial wording
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14 Wiping Cloths; Use Limitation; Several wet wiping cloths along prep tables and on space near sanitizer solution. Wet wiping cloths shall be stored in-between uses in a chemical sanitizer solution. Cloths moved into sanitizer 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
Non-food contact surfaces clean
Inspector’s notes
4-601.11(B) and (C); Core; Grease/soil build up on interior/exterior equipment. Shelving throughout facility with grease and dust buildup; shelving in front reach-in cooler with food debris. Walk-in cooler vents with dust buildup. Waffle area and area under grill soiled with food debris. Non-food contact services shall be kept free of a buildup of dust; dirt; food residue and other debris. Clean these areas more frequently.
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, Jul 27, 2026 · Original Source