1 - Inspection
Oct 6, 2026
Official score: 93.5 · Understand This Area’s Scale
12 recorded violations
Official Wording
Hands clean & properly washed
Inspector’s Notes
2-301.12 Cleaning Procedure (P)- Observed food employee handle raw chicken; then proceed to wash hands while still donning gloves. FOOD EMPLOYEES shall clean their hands and exposed portions of their arms using the following cleaning procedure: P (1) Rinse under clean; running warm water; (2) Apply a cleaning compound; (3) 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; (4) Thoroughly rinse under clean; running warm water; and (5) Dry hands and arms using paper towels or a hand drying device . CDI- Education provided.
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
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Noted employees using handwashing sinks to refill and rinse out containers during time of inspection. CDI- Education provided. Handwashing sinks must be used for handwashing only. EHS instructed staff of this during inspections. 6-301.12 Hand Drying Provision (Pf)- Noted paper towels missing from handwashing sink near dishmachine. Ensure all handwashing sinks are fully stocked with paper towels and soap at all times. CDI- Instructed PIC to replaced paper towels at noted handsink.
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 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P)- Observed a carton of raw shelled eggs stored above ready to eat queso in the walk in cooler unit. Ensure raw proteins are stored below ready-to eat food items to avoid the risk of cross contamination. CDI- items rearranged.
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
4-601.11 (A); Priority Foundation; Metal containers and large plastic containers that were stored as being clean had food build up and sticker residue on them. Equipment food contact surfaces and utensils shall be clean to sight and touch. Noted can opener blade heavily soiled with dried debris at time of inspection. CDI: Placed in dish washing area for rewashing. 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
Proper cold holding temperatures
Inspector’s Notes
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P)- In the prep kitchen area; observed a case of raw chicken temping between 43-44 F on a mobile prep cart. Ensure raw chicken is kept at 41 F or below for cold holding. CDI- items relocated to walk -in cooler to cool down during time of inspection.
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
Proper date marking & disposition
Inspector’s Notes
3-501.18; Priority - Noted containers of barbacoa and carnitas were dated for 9/28/2026; which is past the 7 day time/temperature requirement.Also found a contianer of cooked corn dated for 9/28/2026 and a squeeze bottle of crema dated for 9/21 in the front end prep coolers. Remember; TCS* foods stored at 41F or less shall discarded after 7 days (Day #1 is the date food was cooked and cooled or transferred from the originally containers).-CDI; Items voluntarily discarded. 3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food; Date Marking (Pf)- In the walk-in cooler; noted containers of Queso were missing date marking labels. Ensure date marking labels are kept on TCS items that were prepared held for more than 24 hours. CDI- items relabeled.
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
Consumer advisory provided for raw/ undercooked foods
Inspector’s Notes
3-603.11 Consumption of Animal Foods that are Raw; Undercooked; or Not Otherwise Processed to Eliminate Pathogens (Pf)- Establishment offers steak and salmon undercooked to customers; and these foods were not marked on menu with * or other means to show they are served raw or undercooked. Also; only a reminder statement was on menu; which stated "Consuming raw or undercooked meat; poultry; seafood and eggs may increase your risk of foodborne illness".Raw animal foods served raw or undercooked shall have an approved consumer advisory showing which foods are served raw or undercooked and with approved disclosure and reminder statements.On menu; place * or other symbol by raw animal foods served raw or undercooked. That symbol is to be placed by disclosure statement that says: Follow-up verification visit will be conducted by October 16th.
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 (E ) Reduced oxygen packaged fish; required to be kept frozen until time of use per labeling; shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Salmon thawing in ROP packaged not opened. CDI: Packages opened. 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
Washing fruits & vegetables
Inspector’s Notes
3-302.15 Washing Fruits and Vegetables (C) Observed stickers still left on cut avocadoes inside the work top cooler. Ensure stickers are removed from produce during the wash process.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial Wording
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s Notes
4-501.11 Maintain equipment in good repair. Noted storage shelves near the dishmachine are rusted out. Replaced noted shelves. 4-501.12 Cutting Surfaces (C)- Need to replace out the deeply scratched and scored cutting boards through out the prep area. This includes the white cutting boards attached to the work top cooler and portable 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
Plumbing installed; proper backflow devices
Inspector’s Notes
5-202.13 Backflow Prevention; Air Gap -The spring guard on the 3 compartment faucet hose is damaged and no longer effective. Need to replace spring gaurd to faucet hose.
In Plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsOfficial Wording
Garbage & refuse properly disposed; facilities maintained
Inspector’s Notes
5-501.115 Maintaining Refuse Areas and Enclosures (C) - Noted multiple carts and bags of trash laying on ground near the outside dumpster area. Also noted recyclable dumpster overflowing and needs to be picked up/dumped by waste management. Maintain dumpster area at all times to prevent attracting/ harboring pests. 5-501.113 Covering Receptacles (C)- At the outside dumpster unit; noted sliding doors left opened while not in use. Keep sliding doors and top lids closed on dumpster in between use.
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, Oct 6, 2026 · Original Source