1 - Inspection
Nov 5, 2026
Official score: 91.5 · Understand This Area’s Scale
10 recorded violations
Official Wording
Hands clean & properly washed
Inspector’s Notes
2-301.12; Priority; A food employee observed washing their hands for less than the 10-15 seconds; as required. Food employees shall clean their hands and exposed portions of their arms using the following cleaning procedure: Rinse under clean; running warm water; apply a cleaning compound; rub together vigorously for at least 10 to 15 seconds paying particular attention to removing soil from underneath the fingernails and creating friction on the surfaces of the hands and arms; finger tips; and areas between the fingers; thoroughly rinse under clean; running warm water; and dry hands and arms using paper towels or a hand drying device. CDI - PIC spoke with employee regarding proper handwashing time frame (10-15 seconds) and the hands re-washed. 2-301.14; Priority; A food employee removed their gloves after handling raw hamburger patties and subsequently donned a new pair of gloves to complete other tasks (with the hands soiled). No handwashing observed. Additionally; another employee handled raw steak and subsequently donned a new pair of gloves to complete other tasks (with the hands soiled). No handwashing observed. The hands shall be washed to prevent cross contamination when changing tasks; when switching between working with raw food and ready-to-eat food; before donning gloves for working with food; and after engaging in any activity that may contaminate the hands. CDI - Employees educated. Hands washed and a new pair of gloves donned. EHS strongly recommends management conduct thorough training/re-training on proper handwashing requirements.
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
Handwashing sinks supplied & accessible
Inspector’s Notes
5-202.12; Core; The handwashing sink reached 71 F at the highest. A handwashing sink shall be equipped to provide water at a temperature of at least 100 F through a mixing valve or combination faucet. Repair handwashing sink to reach 100 F minimum.
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
Food separated & protected
Inspector’s Notes
3-302.11(A); A food employee observed handling raw steak (the steak was removed from original packaging by the employee) on a red cutting board. Subsequently; a container of gloves and a stack of single-use/service condiment containers placed on the soiled red cutting board. Following cooking; the cooked; ready-to-eat (RTE) steak was placed on the contaminated red cutting board. Food shall be protected from cross contamination by separating raw animal foods from cooked ready-to-eat (RTE) food and by cleaning & sanitizing equipment/utensils between types of raw animal foods and when switching from raw to ready-to-eat (RTE) foods. CDI - The container of gloves and single-use/service condiment containers were voluntarily discarded. The red cutting board was moved to the 3-compartment sink for thorough cleaning and sanitizing by PIC. Steak was an employee meal; steak discarded. EHS strongly recommends management conduct thorough training/re-training on cross contamination.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial Wording
Food-contact surfaces: cleaned & sanitized
Inspector’s Notes
4-501.112; Priority Foundation; The high-temp. dish machine reached 153 F at the highest when tested using the Delta Trak thermometer. To effectively wash; rinse and sanitize; high-temp. dish machines shall reach a minimum of 180 F (160 F at the plate). CDI - After a couple of runs the dish machine reached 170 F (at the plate). 4-601.11 (A); Priority Foundation; Large containers holding equipment and utensils (stored as clean) soiled with food and debris. The containers themselves and the equipment and utensils (in the containers) were observed soiled. Equipment; food contact surfaces and utensils shall be clean to sight and touch. CDI - Containers and their contents moved to be thoroughly re-cleaned. 4-602.11; Core; Ice machine baffle soiled with black accumulation. Ice machines shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. 4-702.11; Priority; According to an employee; equipment and utensils are routinely washed in the three-compartment sink without using the sanitizing step. However; this was not directly observed at time of routine inspection (today). Utensils and food-contact surfaces of equipment shall be SANITIZED before use after cleaning. Wash; Rinse; Sanitize. CDI - PIC to re-wash all dishes from today; as a precautionary measure. EHS recommends management conduct thorough training/re-training on proper dishwashing requirements.
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 cooling time & temperatures
Inspector’s Notes
3-501.14(B); Priority; A large container of cut iceberg lettuce prepared at 9:30 AM maintaining 47-50 F in the walk-in cooler and in the prep cooler (on the cook line). Time temperatures checked: 4:30 PM. TCS (Time/Temp. Control for Safety) foods shall be cooled to 41 F or less within 4 hours if prepared from ingredients at room temperature. CDI - Iceberg lettuce voluntarily discarded.
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; Core; An excessive amount of fruit flies observed in the kitchen; and some observed in the dining area. The premises shall be maintained free of insects; rodents & other pests. Their presence shall be controlled by routinely inspecting incoming food shipments and supplies; the premises; eliminating harborage conditions; and using trapping devices or other means. Increase pest control measures.
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
Washing fruits & vegetables
Inspector’s Notes
3-302.15; Core; A sticker present on a washed and sliced avocado. Stickers shall be removed from fruits/vegetables prior to washing the fruit/vegetable so that they do not become a source of contamination once the fruit/vegetable is cut; added to other ingredients; cooked; or consumed in its ready to eat form. Remove stickers before washing fruits and vegetables.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial Wording
Utensils; equipment & linens: properly stored; dried & handled
Inspector’s Notes
4-901.11; Core; Cleaned and sanitized dishes stacked wet. Dishes shall be stored in a self-draining position that allows air drying. Air dry prior to stacking.
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
4-501.11; Core; The light fixture in the walk-in cooler is propped up by shelving. It appears as if it's barely hanging on and could fall at any moment. In addition; the 3-compartment sink is missing its drain stopper (in the sanitizer vat). According to employees; plastic wrap or paper towels are used currently to stop the drain. Equipment shall be maintained in good repair. Affix the light fixture to the ceiling. Obtain a drain stopper for the sanitizer vat (3-compartment sink). 4-501.12; Core; The cutting board in front of the prep cooler is scored and stained. Additionally; the miniature cutting boards (primarily used in the bar) are heavily scored. Cutting surfaces shall be resurfaced or replaced once no longer easily cleanable. Sand/resurface cutting boards.
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
Meets ventilation & lighting requirements; designated areas used
Inspector’s Notes
6-403.11; Core; An employee cell phone stored on a prep surface. Employee items shall be stored in a designated area to prevent contamination.
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 record from Wake County Environmental Services, Nov 5, 2026 · Original Source