1 - Inspection
Nov 2, 2026
Official score: 91 · Understand This Area’s Scale
11 recorded violations
Official Wording
Food-contact surfaces: cleaned & sanitized
Inspector’s Notes
4-602.11; Core; Ice machine has buildup inside.- In equipment such as ice bins; they shall be cleaned at the frequency necessary to preclude accumulation of soils and mold.- Please clean ice bin and do so more often.
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 Cooling (P)-Upon arrival; observed several batches of large containers of salsa rojo and stewed chicken cooling out at room temperature. Discussed proper cooling methods with the PIC; including dividing food into smaller; shallow containers and leaving them loosely covered to promote adequate airflow and rapid cooling. Corrected During Inspection (CD): Items broken down into smaller metal containers and transferred to walk in cooler for effective cooling. Noted ice wands placed in broken down containers of salsa rojo 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 cold holding temperatures
Inspector’s Notes
3-501.16 (A)(2) and (B); Priority; Observed multiple items (see chart above) that were above 41 degrees inside the cooler drawer. TCS foods that are stored for cold holding shall maintain a temperature of 41 degrees or less.- CDI- TCS items were ice down or voluntarily discarded. Person in charge stated they would contact a technician to service both units as soon as possible.
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
Consumer advisory provided for raw/ undercooked foods
Inspector’s Notes
3-603.11(C) Pf - Noted steaks are made to order upon request. However Reminder statement missing from provided menu. Consumer Advisory REMINDER shall include asterisking the animal-derived FOODS requiring DISCLOSURE to a footnote that states: (1) Regarding the safety of these items; written information is available upon request; or (2) Consuming raw or undercooked MEATS; POULTRY; seafood; shellfish; or EGGS may increase your RISK of foodborne illness; or (3) Consuming raw or undercooked MEATS; POULTRY; seafood; shellfish; or EGGS may increase your RISK of foodborne illness; especially if you have certain medical conditions.
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 cooling methods used; adequate equipment for temperature control
Inspector’s Notes
3-501.15 Cooling Methods (Pf)- Upon arrival; observed several batches of large containers of salsa rojo and stewed chicken cooling out at room temperature. Noted items were cooked between 1.5-2 hours prior to inspection and holding between 89-135 F. Cooked TCS foods must be cooled from 135 F to 70 F within 2 hours and from 135 F to 41F or below within a total of 6 hours. Discussed proper cooling procedures with the PIC; including dividing food into smaller; shallow containers and leaving them loosely covered to promote adequate airflow and rapid cooling. Then placed in cooling or cold holding EQUIPMENT; cooling food containers shall be arranged in the EQUIPMENT to provide maximum heat transfer through the container walls and loosely covered; or uncovered if protected from overhead contamination facilitate heat transfer from the surface of the FOOD.Corrected During Inspection (CDI): Items broken down into smaller metal containers and transferred to walk in cooler for effective cooling. Noted ice wands placed in broken down containers of salsa rojo 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
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 packages not being cut open prior to thawing. 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
Wiping cloths: properly used & stored
Inspector’s Notes
3-304.14 Wiping Cloths; Use Limitations (C) - Noted 2 out of 5 working spray bottles of sanitizer were reading at 0 ppm for chlorine sanitizer. Maintain chlorine sanitizer between 50 -200 ppm.
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
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s Notes
4-501.11; Core; The racks inside the walk-in cooler area and dish machine area are rusted out. Equipment shall be maintained in a good state of repair and condition.- 4-101.11 Characteristics - Materials for Construction and Repair (P)- Multiple dishes were observed to have chips and damage along the edges; indicating that the food-contact surfaces were not maintained in a durable; smooth; and easily cleanable condition as required by food safety standards. Damaged dishes may harbor bacteria and are not resistant to chipping or deterioration; making them unsuitable for continued use. CDI- dished removed
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
4-602.13 Nonfood Contact Surfaces (C)- Detail cleaning need for storage racks in the dish machine area. Increase frequency of cleaning for noted areas.
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
5-501.113 Covering Receptacles (C)- Noted side doors left opened on outside recyclable unit. Further investigation determined the sliding doors were stuck or missing for the outside recyclable unit. Contact vendor at 919- 582-7772 to have sliding doors replaced.
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; Need to regrout the floor tiles various areas throughout the prep kitchen. Particularly near the cook line and dish machine area.
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 2, 2026 · Original Source