1 - Inspection
Oct 23, 2026
Official score: 94.5 · Understand This Area’s Scale
6 recorded violations
Official Wording
Handwashing sinks supplied & accessible
Inspector’s Notes
6-301.12; Priority Foundation; Front handwashing sink out of paper towels. Each handwashing sink shall be provided with: Individual; disposable towels; A continuous towel system that supplies the user with a clean towel; or A heated-air hand drying device; or A hand drying device that employs an air-knife system that delivers high velocity; pressurized air at ambient temperatures. CDI- Paper towels added during inspection.
In Plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsOfficial Wording
Proper cold holding temperatures
Inspector’s Notes
3-501.16 (A)(2) and (B); Priority; Cold-Holding: Salsas at the salsa bar cold-hold unit for self-serve all measured at 47-49F. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- TCS foods exceeding 41F voluntarily discarded by PIC during inspection. At the salsa bar recommend using smaller metal containers; individual pan lids; and verify salsa is 41F and less before placing in this unit. Recommend replacing the plastic curtains to the walk-in cooler to improve cold-holding. [REPEAT] [REPEAT]
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 Foundation; Thawing Method; Packages of meat thawing directly in food prep sink in still standing water. Loose shrimp thawing in large container of still water at food prep sink; water measured at 54F. After thawing of meat packages and shrimp corrected; later found overstacking of the meat; water being turned off again; and pool of water on the meat at 73F. TIME/TEMPERATURE CONTROL FOR SAFETY (TCS) foods shall be thawed: Under refrigeration that maintains the FOOD temperature at 5C (41F) or less; or Completely submerged under running water; At a water temperature of 21C (70F) or below; With sufficient water velocity to agitate and float off loose particles in an overflow; and For a period of time that does not allow thawed portions of a raw animal FOOD requiring cooking to be above 5C (41F); for more than 4 hours including The time the FOOD is exposed to the running water and the time needed for preparation for cooking. CDI- Meat and shrimp moved to walk-in cooler. [REPEAT] [REPEAT]
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 one open container of salt with debris observed; and one squeeze bottle of food ingredients at the prep unit. 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. Add labeling to these items. keep the salt in an enclosed container; like a spice shaker; to protect from contamination. [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
Wiping cloths: properly used & stored
Inspector’s Notes
3-304.14; Core; Sanitizer concentration too low in sanitizer bucket by the salsa bar; measured at 0ppm chlorine. Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be held between uses in a chemical sanitizer solution at the required concentration (50-200ppm chlorine; 200-400 quat). Remake the sanitizer and use sanitizer test kit to verify correct concentration reached.
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
6-501.11; Core; Floor damage along bottom of ramp with part of the flooring broken off and bare wood exposed. Four lights out over the grill. In the mop room; coving strip is peeling off the wall. PHYSICAL FACILITIES and attachments shall be maintained in good repair. Repair the ramp flooring and ensure full non-slip texture used to prevent falls. Replace the burnt out lights. Reattach the coving strip. [REPEAT] 6-501.16; Core; Mop not hung to dry; sitting in emptied mop bucket; with no mop rack available. After use; mops shall be placed in a position that allows them to air-dry without soiling walls; EQUIPMENT; or supplies. Hang mops to dry after use; floppy mop head side down; so draining into service sink drain. Install mop rack to facilitate proper mop storage.
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 23, 2026 · Original Source