1 - Inspection
Oct 9, 2026
Official score: 95 · Understand This Area’s Scale
6 recorded violations
Official Wording
Food-contact surfaces: cleaned & sanitized
Inspector’s Notes
4-602.11; Core; Ice machine interior soiled with black accumulation and a few stray hairs (present on the baffle). Ice machines and enclosed compartments of equipment such as ice makers shall be cleaned at a frequency necessary to preclude accumulation of soil or mold.
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 cold holding temperatures
Inspector’s Notes
3-501.16 (A)(2) and (B); Priority; All potentially hazardous foods maintaining 45 F in the walk-in cooler. Walk-in cooler maintaining 41 F ambient. Lids opened to allow for better air flow. Additionally; all potentially hazardous foods in the buffet/self-service bar including; but not limited to the following list holding above 41 F: bean sprouts; baby corn; cut tomato; cooked noodles (2 containers); sausage; ham; and corn. Refer to temperature chart. TCS (Time/Temp Control for Safety) foods in cold holding shall be maintained at 41 F or less. CDI - Foods in the buffet/self-service bar placed on temporary TPHC (Time as a Public Health Control). PIC to discard at 3 PM (foods placed in the buffet at 11 AM).
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; Raw shrimp thawing at room temperature (on seafood prep sink drain board). The only approved thawing methods are under refrigeration; submerged in water with cool water overflow or as a part of the cooking process. PIC moved shrimp to the walk-in cooler to thaw properly.
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
In-use utensils: properly stored
Inspector’s Notes
3-304.12; Core; A rice scoop stored in water holding less than 135 F. If stored in water; the water shall maintain 135 F or above. Container of water dumped.
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
Non-food contact surfaces clean
Inspector’s Notes
4-601.11(B) and (C); Core; Walk-in cooler gasket soiled with black accumulation. Walk-in cooler fan guards soiled with dust and debris. The interior of the lowboy cooler in the bar area (used for the storage of dry foods) soiled with food; dirt and debris. The white shelving in the Mongolian grill area is soiled with food and debris; more frequent & thorough cleaning is needed. Surfaces of equipment shall be kept free of an accumulation of dirt; food residue and other debris. Increase cleaning frequency.
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; A ceiling tile is missing from above the water heater; and the ceiling tile above the prep sink is stained/water damaged and is bulging. Physical facilities shall be maintained in good repair. Identify source of leak; repair leak; and replace ceiling tile above prep sink. Obtain a ceiling tile for above the water heater. 6-501.12; Core; The walk-in freezer floor is soiled with food and debris. The walk-in cooler walls are soiled with debris. Floors under the 3-comp. sink and prep sinks soiled with black and brown residues. Ceiling tiles above the 3-compartment sink; prep sinks; and the ice machine are soiled/stained with black/brown residues and dust. Vents throughout the kitchen are soiled with black/brown residue. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency of items mentioned above. Replace vents if unable to thoroughly clean.
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