1 - Inspection
Jul 2, 2026
Official score: 93.5 · Understand this area’s scale
5 recorded violations
Official wording
Hands clean & properly washed
Inspector’s notes
2-301.14 (F); Food employee observed handling raw beef with gloved hands and then grabbed the toasted buns from the grill with the same gloves without washing hands and changing gloves. Wash hands during food preparation; as often as necessary to remove soil and contamination; and to prevent cross contamination when changing tasks. CDI- education given and burger buns were discarded.
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 separated & protected
Inspector’s notes
3-302.11 Priority; A container of raw chicken observed stored on top of a container of soaking black beans in the walk-in cooler. Food shall be protected from contamination arranging each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented. CDI - raw chicken was relocated.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-601.11 (A); Priority Foundation; The slicer covered and being stored as clean was observed with leftover food debris along the blade. A few utensils being stored as clean was also observed with leftover food debris. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI - Dishes placed in dish washing area.
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); Priority; [Repeat] Pesto (made with fresh garlic and oil) was sitting out on the countertop at 70F. Garlic aioli (made with roasted garlic) in small portion cups were sitting on the countertop at 80F. Carnitas; alfredo sauce and diced chicken in the pizza station flip top was holding between 44-46F. A metal quarter sized pan filled with beer cheese was holding between 44-48F in the walk-in cooler. Maintain TCS foods in cold holding at 41F or less. CDI- pesto and garlic aioli was voluntarily discarded by PIC and all other food items were allowed to be cooled.
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; Chipotle ranch (6/25); bleu cheese dressing (6/18); shredded chicken (6/25); beer cheese (6/25); chickpeas (6/25) and black beans (6/25) were observed past their 7 day hold. TCS/hazardous foods shall be discarded after a 7 day hold. CDI -Food items voluntarily discarded by PIC. 3-501.17(C) Date marking - earliest prepared ingredient; Priority Foundation; Roasted garlic prepared on 6/28/26 is an ingredient used for the current batches of garlic aioli dated 6/30; and 7/2 in the walk-in cooler. A refrigerated READY-TO-EAT; TCS FOOD that is a combination of date marked foods shall retain the date marking of the earliest-prepared ingredient. CDI- education given and items were dated to reflect the date of the oldest ingredient (6/28).
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 record from Wake County Environmental Services, Jul 2, 2026 · Original Source