1 - Inspection
Oct 9, 2026
Official score: 94 · Understand This Area’s Scale
7 recorded violations
Official Wording
Proper eating; tasting; drinking or tobacco use
Inspector’s Notes
2-401.11 Eating; Drinking; or Using Tobacco (C) Employee mug of coffee was stored directly on clean plate. A food employee may drink from a closed beverage container if the container is handled to prevent contamination of the employee's hands; the container; and exposed food and equipment. CDI: Beverage removed and plate placed at dish machine to be further cleaned.
In Plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
More about employee hygiene or health policy issuesOfficial Wording
Food in good condition; safe & unadulterated
Inspector’s Notes
3-101.11 Food shall be safe for consumption; unadulterated and honestly presented (P) Two containers of onions near back prep sinks were visibly adulterated with black and green residues. CDI: PIC voluntarily discarded onions. Repeat violation.
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
Food-contact surfaces: cleaned & sanitized
Inspector’s Notes
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (C) Ice machine had accumulations of black and red slimy residues on the interior side panels. Ice makers and beverage dispensers shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Clean ice machine more frequently. Repeat violation; half-points deducted due to improvement in cleaning from previous inspection.
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 date marking & disposition
Inspector’s Notes
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food; Disposition (P) One container of roasted peppers was maintained beyond 7 days within pizza flip-top. Temperature controlled for safety foods shall be discarded within 7 days of preparation with day one beginning on the day of preparation. CDI: Peppers discarded by PIC.
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
Proper cooling methods used; adequate equipment for temperature control
Inspector’s Notes
3-501.15 Cooling Methods (Pf) 5 trays of chicken were cooling on a speed rack outside of the walk-in cooler at 84F. Food shall be cooled using shallow pans; separated into smaller portions; using rapid cooling equipment; by stirring the food placed in an ice bath; using containers that facilitate heat transfer; or adding ice as an ingredient. CDI: Food employee placed the trays of chicken into the walk-in cooler to rapidly cool to 70F. Food should be cooled from 135F to 41F within 6 hours and from 135F to 70F within 2 hours. Repeat violation.
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
Plant food properly cooked for hot holding
Inspector’s Notes
3-401.13 Cook plant food to a minimum of 135F when the food will be moved to hot holding (Pf) Two containers of tomato sauce were cooked to a temperature of 70-94 when placed into hot holding. CDI: PIC voluntarily discarded sauce and prepared new sauce. Repeat violation.
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
Physical facilities installed; maintained & clean
Inspector’s Notes
6-501.11 Physical facilities shall be maintained in good repair. Caulking of around dish machine spray sink was damaged. Repair areas listed.
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, Oct 9, 2026 · Original Source