1 - Inspection
Nov 4, 2026
Official score: 97 · Understand This Area’s Scale
6 recorded violations
Official Wording
Food-contact surfaces: cleaned & sanitized
Inspector’s Notes
4-601.11(A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS . Observed dishwasher not using 3 compartment sink properly . Observed wash vat at 3 compartment sink hot water below 110 degrees F (hot water temping around 101 F). Also noted no sanitizer solution set-up at 3 comp sink while actively washing dishes. Also noted sticker labels on multiple containers above the 3 compartment sink. CDI by instruction. 110 F hot water refilled in comp sink to wash dishes. Sanitizer packet found and used to refill sanitizer solution in 3rd vat of 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 cold holding temperatures
Inspector’s Notes
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P)- Inside the walk-in cooler; observed a bus tub of raw chicken breasts measuring 44 F. Further investigation revealed that the chicken had been left at the poultry preparation station for an extended period before being returned to the walk-in cooler. Additionally; sliced tomatoes and sliced cheese stored in plastic containers in the prep-top cooler were observed at temps between 43-44 F. Discussed the use of metal containers for storing Time/Temperature Control for Safety (TCS) foods in the prep-top cooler to help maintain proper cold-holding temperatures. CDI- items cooled down during inspection.
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
Insects & rodents not present; no unauthorized animals
Inspector’s Notes
6-501.111 Controlling Pests (Pf)- Observed several flies inside in prep kitchen area. Controlling Pests The PREMISES shall be maintained free of insects; rodents; and other pests. The presence of insects; rodents; and other pests shall be controlled to eliminate their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies; (B) Routinely inspecting the PREMISES for evidence of pests; (C) Using methods; if pests are found; such as trapping devices or other means of pest control as specified under sec.sec. 7 202.12; 7 206.12; and 7 206.13; Pf and (D) Eliminating harborage conditions.
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
Non-food contact surfaces clean
Inspector’s Notes
4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Observed an accumulation of residue build up along the storage racks in the walk in coolers and the dry ingredient storage racks. Overall improvements made in detail cleaning.
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
5-501.15 Outside Receptacles- Noted outside garbage dumpster in starting to rust out along the bottom. Also note the top lid to the dumpster has buckled in. (A) Exterior dumpsters; compactors and garbage cans shall be designed and constructed to have tight-fitting lids; doors; or covers.
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; Grout missing from between floor tiles throughout kitchen. (Floor is no longer considered cleanable and debris is building up between tiles) 6-501.11; Core; PHYSICAL FACILITIES shall be maintained in good repair. 6-501.12 Cleaning; Frequency and Restrictions (C)- Noted that detailed cleaning is needed in hard-to-reach floor areas beneath the bulk ice machine and bulk soda cases near the back of the prep kitchen.
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, Nov 4, 2026 · Original Source