1 - Inspection
Nov 3, 2026
Official score: 94 · Understand This Area’s Scale
7 recorded violations
Official Wording
Proper cold holding temperatures
Inspector’s Notes
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety (TCS) Food; Hot and Cold Holding (Priority) Food such as eggs; cheese; and tomatoes stored in the furthest right preparation cooler were holding 48F. Hold TCS foods cold at 41F. CDI Foods were voluntarily discarded. Unit will be serviced. Discussed using time as a public health control for this unit; as volume is very high in this facility. Unit was mostly refilled with new items about an hour before arrival of EC. EC will return in a few days to check this unit.
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
Toxic substances properly identified stored & used
Inspector’s Notes
7-201.11 Separation - Storage (Priority); Two chemical spray bottles were stored facing uncovered single use food storage boxes in the wait station. Store chemicals where they cannot contaminate food; linens; equipment; utensils; or single use items. CDI-Bottles were moved to a lower shelf with nothing else stored on it.
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
Proper cooling methods used; adequate equipment for temperature control
Inspector’s Notes
3-501.15 Cooling Methods (Priority Foundation); Crab meat cooling after cooking was stored in a 5 gallon bucket with a tight lid. Sausage cooling was stored in a deep pan. Cool foods quickly. Store foods to be cooled in shallow pans; no more than 2-4 inches deep. If food can be protected from splash; leave it uncovered to allow rapid cooling. Reduce amounts of food in each container to be cooled. CDI-Sausages were moved to a shallow tray. Crab meat was divided into smaller containers; and left uncovered to cool. Educational materials on cooling were provided to PIC.
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
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s Notes
4-202.11 Food-Contact Surfaces - Cleanability (Priority foundation); Multiple multi use utensils and equipment including non stick cookware; tea jug tops; and cutting boards are heavily worn; stained; and no longer easily cleanable. Maintain food contact surfaces of utensils and equipment in a smooth and easily cleanable state. CDI-Items were voluntarily discarded. 4-501.11 Good Repair and Proper Adjustment - Equipment (Core); Metal shelves and tables throughout the facility are rusting and no longer smooth or easily cleanable. Maintain equipment in a smooth and easily cleanable state. Repair or replace tables and shelves that are rusty.
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
Warewashing facilities: installed; maintained & used; test strips
Inspector’s Notes
4-501.14 Ware washing Equipment; Cleaning Frequency (Core); The drain board and top of the dish machine were lightly soiled. Clean ware washing equipment at least once per day; and as necessary to maintain it clean to prevent re-contamination of equipment and utensils. CDI-Dish machine top and drain board were cleaned.
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) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (Core); The exterior of equipment on the cook line is heavily soiled; including shelving under equipment and sides of fryers and grills. The trays used to line shelves in the walk in; as well as the shelves themselves; are soiled. The exterior of bulk containers are lightly soiled. Shelves under food preparation tables are soiled. Maintain non food contact surfaces of equipment clean. Increase cleaning frequency of these items. Clean these areas.
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
Physical facilities installed; maintained & clean
Inspector’s Notes
6-101.11 Surface Characteristics - Indoor Areas (Core); The wall behind the dish machine has black residue and other residues from rusting shelves and equipment that used to be attached to the wall. The wall is no longer smooth or easily cleanable. Maintain walls smooth and easily cleanable. Repair or replace wall to be smooth and easily cleanable. 6-501.12 Cleaning; Frequency and Restrictions (Core); The floor in hard to reach areas behind and under equipment is soiled. The wall behind the dish machine has black and brown residues. Maintain floors and walls clean. Clean the floors and walls.
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 3, 2026 · Original Source