1 - Inspection
Jul 24, 2026
Official score: 93 · Understand this area’s scale
12 recorded violations
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
5-202.12(A); Core - Hot water at men's bathroom sink did not exceed 85F. Hot water of at least 100F shall be provided at all handsinks. Increase hot water to at least 100F at handsink. 5-205.11(A); Priority Foundation - Several boxes from an earlier delivery were on floor in front of handsink by office area. Boxes prevented employees from accessing handsink for proper handwashing. Handsinks shall be accessible to employees at all times. CDI by removing boxes from in front of handsink. 6-301.11; Priority Foundation - No soap was at men's bathroom sink. Each handsink or group of adjacent handsinks shall have an adequate supply of soap. CDI by replacing soap at handsink.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsOfficial wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-601.11 (A); Priority Foundation - (REPEAT) Some metal food pans stored as clean had food residue on them. Food contact surfaces and utensils shall be clean to sight and touch. CDI by placing soiled items at 3-comp 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
Proper reheating procedures for hot holding
Inspector’s notes
3-403.11(A) (D); Priority - At 10:14 am; chili at front of kitchen had the following times written on lid: 7:30 - 9:30 and chili temperature was 85-190F (chili had not reached 165F throughout entire product within 2 hours). TCS* foods that are cooked; cooled; and reheated for hot holding shall be reheated so that all parts of the food reach 165°F for 15 seconds within 2 hours. CDI by voluntarily discarding chili.
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 hot holding temperatures
Inspector’s notes
3-501.16(A)(1); Priority - (REPEAT) Several hot TCS* foods were below 135F (see temperature chart). After properly reheating or cooking; hot TCS* foods shall be hot held at 135F or above throughout entire product until served. CDI by properly reheating foods or voluntarily discarding.
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
Thermometers provided & accurate
Inspector’s notes
4-204.112; Core - (REPEAT) Refrigerated drawers by drive through area had no thermometer. Mechanical refrigeration shall have thermometers located in the warmest part of unit or on exterior. Provide required thermometer in unit. Air temperature must be 41F or less.
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
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.12; Core - Ice/condensation formed on bottom of walk-in cooler evaporator was dripping onto/into box of raw whole tomatoes below. Food may not be stored under leaking drips/pipes or other sources of contamination. CDI by removing box of raw tomatoes under dripping areas.
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
Personal cleanliness
Inspector’s notes
2-402.11; Core - Some food employee working with food had uncovered hair on head and/or face. Food employees shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair to keep their hair from contacting food and clean equipment and utensils. Instruct food employees to don required hair restraints.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
More about employee hygiene or health policy issuesOfficial wording
Utensils; equipment & linens: properly stored; dried & handled
Inspector’s notes
4-901.11; Core - Observed some clean food containers stacked while wet. After cleaning and sanitizing; equipment and utensils shall stored to self-drain. Separate wet containers and complete air dry them before stacking.
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;Core - (REPEAT) Observed torn gaskets on refrigerator doors and refrigerated drawers and some rusty/worn wire shelves. Food service equipment shall be kept in good repair and doors/gaskets shall be intact and seal tight. Replace damaged gaskets and wire shelves with similar approved equipment. 4-502.11 (A) and (C); Core - (REPEAT) A few container lids; an ice scoop were cracked. Food service utensils shall be kept in good repair. Discard damaged items.
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 - (REPEAT) Observed soiled wire and solid metal/cabinet shelving; refrigerator door gaskets/frames and hinges; ice accumulation on interior top and bottom of reach-in freezer; unused equipment/drawers; cabinets under dining area beverage counter. Equipment nonfood contact surfaces shall be kept clean. Increase cleaning frequency of equipment/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 wording
Garbage & refuse properly disposed; facilities maintained
Inspector’s notes
5-501.111; Core - Cardboard dumpster had missing top lid. Trash/recycling receptacles shall be maintained in good repair. Contact solid waste company to have them replace dumpster with intact top lids.
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) Some floor/baseboard tiles were damaged in kitchen; storage and in mop sink/can wash. Caulk was peeling inside ventilation hoods; and some floor tiles had missing grout between them. Physical facilities shall be kept in good repair. Replace/repair damaged tiles; peeling caulk and grout. 6-501.12; Core - (REPEAT) Some flooring was soiled under equipment and in closet by bathrooms. Physical facilities shall be kept clean. Increase cleaning frequency of 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, Jul 24, 2026 · Original Source