1 - Inspection
Jun 4, 2026
Official score: 94.5 · Understand this area’s scale
8 recorded violations
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A)(2) and (B); Priority; Multiple foods holding above 41 F. Refer to temperature chart. TCS (Time/Temperature Control for Safety) foods shall maintain 41 F or less. All of these foods were stored on top of other foods inside of prep cooler; not in the cooler as required to maintain proper temperatures. CDI - Foods either voluntarily discarded or moved to cool rapidly in the walk-in freezer.
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
Approved thawing methods used
Inspector’s notes
3-501.13 ; Priority; Raw chicken thawing in stagnant water in a prep sink. Food shall be thawed under refrigeration; completely submerged under running water at water temperature of 21 C (70 F) or below with sufficient water velocity to agitate and float off loose particles in an overflow; or as a part of the cooking process. CDI - Faucet to be turned on by PIC (Person In Charge).
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; Core; Raita (in a container); chickpeas (in a pot) and chicken (in a large pot) observed on the floor. Additionally; numerous white bins holding various sauces and a tray of prepared chicken stored on the floor in the walk-in cooler and walk-in freezer. Food shall be protected from contamination by storing the food at least 6 inches above the floor; in a clean; dry location; where it is not exposed to splash/dust/or other contamination. Do not store foods on the floor during preparation or holding.
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; Core; Serving utensils stored in a container of water at 94 F on the stovetop. If held in water between uses; the water shall maintain 135 F or above. Water to be heated to 135 F+.
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
-304.12 (B) & (E); Core; The ice scoop handle stored immersed in/directly touching the ice in the ice machine. In-use utensils; such as ice scoops; must be stored in a clean and protected location with their handles above the top of the food (e.g.; ice) within containers or equipment that can be closed.
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
Non-food contact surfaces clean
Inspector’s notes
4-601.11(B) and (C); Core; Cleaning needed; but not limited to the following areas/items: all cook line cooler gaskets; the tall reach-in cooler fan guards; paper towel dispensers; and exterior surfaces of all cook line equipment. Food; debris; grease; and black accumulation present. Surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue and other debris. Surfaces of cooking equipment shall be kept free of encrusted grease deposits and other soil accumulations.
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
5-501.116; Core; Large; rolling trash cans (in the kitchen) soiled with excessive food splatter and debris. Receptacles shall be kept clean. Increase cleaning frequency of trash cans.
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; A large hole present in the wall closest to the prep sink on the cook line. Additionally; there are large gaps in the flooring on the cook line and part of the flooring is lifting up in a few areas. Physical facilities shall be maintained in good repair. Repair hole in wall and flooring. 6-501.12; Core; Food splatter present on walls throughout the kitchen. Ceiling tiles and vents in the kitchen are soiled with dust and debris. Floors underneath cooking equipment soiled with food and debris. Floor gaps soiled with food and debris. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency and conduct more periodical deep cleanings.
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 4, 2026 · Original Source