1 - Inspection
Nov 3, 2026
Official score: 95 · Understand This Area’s Scale
10 recorded violations
Official Wording
Proper eating; tasting; drinking or tobacco use
Inspector’s Notes
2-401.11; Core; Employee beverage stored up on prep unit next to open exposed food. An EMPLOYEE shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment; utensils; and linens; unwrapped single-service and single-use articles; or other items needing protection can not result. 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; clean EQUIPMENT; UTENSILS; and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. Recommend use of drinking container designed with lid and straw to keep employee hands away from mouth surfaces. CDI- Employee beverage moved during inspection.
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
Proper cold holding temperatures
Inspector’s Notes
3-501.16(A)(2) and (B); Priority; Cold-Holding: Clam juice in can in top section of prep unit holding at 43.7F; PIC said placed up there recently. Scallops in top section of prep unit holding at 46-54F. Salmon overstacked in pan in top section of another prep unit holding at 44.7F. Several containers of heavy cream left sitting out on counter for use during service; at 55F; PIC said pulled out at 5pm. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. Ensure TCS foods 41F and less before placing in top section of prep units. Keep the TCS food below the fill line of the pan for improved cold-holding. CDI- Clam juice poured into deep pan for improved cooling/cold-holding. Heavy cream placed on TPHC. Scallops and salmon exceeding 41F voluntarily discarded by PIC during inspection. Recommend reducing temperature of the two main prep units to improve cold-holding.
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
Food properly labeled: original container
Inspector’s Notes
3-302.12; Core; Labeling missing on some spices; container of oil; and large bin of salt/sugar. Working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT; such as cooking oils; flour; herbs; potato flakes; salt; spices; and sugar shall be identified with the common name of the FOOD. CDI- Unlabeled salt/sugar product voluntarily discarded during inspection by PIC. Labeling added to the other known products during inspection. [REPEAT]
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
Personal cleanliness
Inspector’s Notes
2-303.11; Core; Food employee observed wearing watch while working with food. Except for a plain ring such as a wedding band; while preparing FOOD; FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands. CDI- PIC directed employee to remove watch and rewash hands. Recommend adding a digital wall clock in the kitchen. [REPEAT]
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
Utensils; equipment & linens: properly stored; dried & handled
Inspector’s Notes
4-903.11(A); (B) and (D); Core; Many pans stored as clean observed stacked wet. Clean EQUIPMENT and UTENSILS shall be stored In a self-draining position that allows air drying; and Covered or inverted. Allow pans to thoroughly air dry before stacking. [REPEAT]
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
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s Notes
4-202.11; Priority Foundation; A few plastic food storage containers/lids stored as clean or in use observed cracked through to food surface. Multiuse FOOD-CONTACT SURFACES shall be: SMOOTH; Free of breaks; open seams; cracks; chips; inclusions; pits; and similar imperfections; and Free of sharp internal angles; corners; and crevices. CDI- Damaged containers/lids voluntarily discarded by PIC during inspection. [REPEAT] 4-501.12; Core; A few cutting boards stored as clean observed with soiled cut lines and staining. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED; or discarded if they are not capable of being resurfaced. Resurface or replace the boards. [REPEAT] 4-501.11; Core; Low cold-hold unit at cook line has loose black seal strip hanging down inside. EQUIPMENT shall be maintained in a state of good repair and condition. EQUIPMENT components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturers specifications. Replace the seal.
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
4-302.13; Priority Foundation; Hi-temperature sanitizing dish machines used. PIC has a testing device to verify required 160F temperature of hot water sanitizing rise is reached at the dishes; but the battery has died. No extra battery or thermal labels available. In hot water mechanical WAREWASHING operations; an irreversible registering temperature indicator shall be provided and readily accessible for measuring the UTENSIL surface temperature. Mechanical hi-temp dish machine shall reach at least 160F at the dishes (4-703.11). CDI- A few 160F thermal labels provided to PIC; and PIC directed to get the plate-simulating temperature disk repaired or replaced.
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); Core; Multiple smallwares bins with debris/residue accumulation in the bins. Dust/residue accumulation along clean dish storage racks and wire shelf for unwrapped single-service containers. Debris/residue accumulation inside multiple reach-in cold-hold units. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris. Increase cleaning frequency to these areas. Smallwares bins and items returned to dish machine intake area for cleaning. [REPEAT]
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
5-501.115; Core: Heavy leaf accumulation on ground around the trash receptacles. A storage area and enclosure for REFUSE; recyclables; or returnables shall be maintained free of unnecessary items and clean. Increase cleaning frequency to this area.
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; Damage to mop sink entrance coving tiles. Floor coating damage at multiple places throughout kitchen and dish areas; with wood subflooring exposed. PHYSICAL FACILITIES shall be maintained in good repair. Replace/repair these areas so smooth and cleanable. [REPEAT]
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