1 - Inspection
Jun 12, 2026
Official score: 93.5 · Understand this area’s scale
12 recorded violations
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-601.11 (A) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (Pf) Hand slicer stored on hand sink splash guard has food remaining in the slicer and PIC states it has been cleaned already. Food contact surfaces shall be free of soil or residue. Returned to be washed again. CDI
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 hot holding temperatures
Inspector’s notes
3-501.16 (A) (1) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Pan of chicken recently shaved off of the shawarma unit at 104F - 140F. PIC states when removing it; he is cooking to 165F but mentioned that this pan was cooling for a few minutes before going into the steam well. Another pan of chicken in steamwell at 104F. Food shall be held 135F or higher. Both pans of chicken returned to flat top grill to achieve 166F on batch and the other reached 170F. CDI
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 cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Small flip top prep table next to fry is not functioning properly and has ice accumulation in the back of the unit. Food that was stated to have been in the unit over night at 48F - 50F. Top portion of tomatoes stacked too high in makeline at 47F (39F in other portions) and grape leaves at the top of the stack 50F and 38F in other portions. Food shall be 41F or less. All food in the flip top prep table by fryer discarded. Top portions of the tomatoes and grape leaves removed and relocated to cool; they were placed in the unit this morning. Employees present are aware to not use the flip top prep table until it has been repaired. It has been unplugged and technician contacted and is arriving today. CDI
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
Facility is using stickers for dates that have the day of the week but not the numerical date. Add the numerical date on the sticker as well to ensure that a food item does not lapse into another week.
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
Toxic substances properly identified stored & used
Inspector’s notes
7-201.11 Separation - Storage (P) Window spray over plates in the front kitchen area and another orange spray over single service items in front kitchen area. A large container of purple cleaning solution stored on drain board of prep sink while food was sitting in one of the basins. Chemicals shall be stored separate from food and food items; and where not a source of contamination. Items relocated to a bottom shelf in the front area and purple cleaner relocated to chemical shelf. CDI
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
Approved thawing methods used
Inspector’s notes
3-501.13 Thawing (Pf) Three whole gyro cones sitting on table upon arrival and 41F on the outside. Two commercial packages of meat stored in rear hand sink by dish area and two large commercial packages of beef stored in sanitizer basin of three compartment sink. The commercial packages were still frozen and not in any running water. A large bucket of frozen falafel stored on clean drain board of three compartment sink to thaw. Food shall be thawed under refrigeration; in cool 70F or less running water and submerged or part of the cooking process. All foods returned to walkin. CDI
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
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11 Food Storage - Preventing Contamination from the Premises (C) Several buckets of on floor stored under prep table in rear kitchen. Food shall be stored at least 6 inches above the floor; in a clean; dry location and protected. Store on a rack or rolling cart.
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
In-use utensils: properly stored
Inspector’s notes
3-304.12 In-Use Utensils; Between-Use Storage (C) Falafel press stored in water in the prep table and the water was heavily clouded/dirty. In use utensils shall be stored in a clean; dry container; in clean water 135F or higher or in water of sufficient velocity to remove food particles. Store in food; 135F water or in clean 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
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) A hand slicer stated to be cleaned already is stored hanging on splash guard of dish area hand sink which also places it under the paper towel dispenser to be dripped on when getting a paper towel after washing hands. Clean equipment shall be stored in a clean; dry location and protected from contamination. Store on clean dish rack; not on hand sink. Returned to be washed.
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
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-502.13 Single-Service and Single-Use Articles - Use Limitations (C) Falafel and other food items are being stored in buckets that are being reused after the original product is removed. Single service items are not to be reused. Once the original product that is purchased in a container is removed; discard 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
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-302.14 (Pf) Facility lacking test strips to check the concentration of the quat sanitizer for the dispenser. Provide a test kit that accurately measures sanitizer concentrations. Test strips ordered during inspection and are scheduled to arrive on Monday. CDI
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
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-305.11 Designation - Dressing Areas and Lockers (C) Employee items including a soccer ball stored comingled on dry storage rack by office and with clean slicer. Cologne stored on shelf under register counter above a box of plastic knives. Employee shall store items in a designated area separate from food and food items. Store on bottom shelf or designated area where not a source of contamination.
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 record from Wake County Environmental Services, Jun 12, 2026 · Original Source