1 - Inspection
Oct 16, 2026
Official score: 94.5 · Understand This Area’s Scale
11 recorded violations
Official Wording
Single-use & single-service articles: properly stored & used
Inspector’s Notes
4-903.11(A) and (C); Core - Some stacks of disposable beverage cups were not protected. Single service disposable food/beverage articles shall be protected from contamination. Keep cups in approved dispensers or inverted and in their original plastic sleeves pulled up to the rims of top cups on stacks.
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
Utensils; equipment & linens: properly stored; dried & handled
Inspector’s Notes
4-903.11(A); (B) and (D) and 4-901.11 (B); Core - (REPEAT) Some clean dishes were stored with food contact sides up and unprotected; and many clean food pans had cloth lint on them (indicating they were dried with a cloth towel?). Clean dishes; utensils and equipment shall be protected from contamination; and wet dishes/containers shall be allowed to air dry. Cover clean dishes or invert them on clean surfaces and allow to air dry (not towel dry).
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
Food separated & protected
Inspector’s Notes
3-302.11 (A)(1); Priority - Container of grated cheese was in container near pans of raw meats in refrigerated drawer. Raw animal foods shall be stored to prevent contamination of ready-to-eat foods. CDI by moving container of grated cheese away from raw meats. 3-302.11 (A)(4); Core - (REPEAT) Various foods (not cooling down) were in walk-in cooler and freezer (whole fish; raw chicken; sauce) and uncovered spice in dry storage. Unless in the cooling process; foods in storage shall be kept covered or sealed. Cover/seal foods in storage.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial Wording
Proper hot holding temperatures
Inspector’s Notes
3-501.16 (A) (1); Priority - On steam table; some parts of refried beans and cheese sauce were less than 135F (see temperature chart). After properly reheating or cooking; hot TCS* foods shall be kept at 135F or above throughout entire food. CDI by thoroughly stirring foods.
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 - Many cold TCS* foods were above 41F (see temperature chart). Unless actively preparing or properly cooling; cold TCS* foods shall be kept at 41F or less throughout entire product. CDI by properly refrigerating foods and opening up walk-in freezer door (opened into cooler) to lower cooler temperature to 41F or less.
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; Priority Foundation - Walk-in cooler was not maintaining TCS* foods at 41F or less. Equipment for cooling and cold holding TCS* foods shall be sufficient in number and capacity to maintain required food temperatures. Provide repair/maintenance of walk-in cooler so it maintains TCS* foods at 41F or less. Not corrected during 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
Insects & rodents not present; no unauthorized animals
Inspector’s Notes
6-501.111; Core - Some live house flies were flying around kitchen. Food service establishments shall be free of insects and pests. Rid the facility of flies using methods approved for food service establishments.
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
Personal cleanliness
Inspector’s Notes
2-402.11; Core - Observed kitchen worker with unrestrained hair on head and face. Food workers shall wear hair restraints; hair coverings; beard guards; etc. to effectively keep hair from contamination food and clean equipment and utensils. Instruct worker to don required hair/beard restraints.
In Plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
More about employee hygiene or health policy issuesOfficial Wording
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s Notes
4-101.19; Core - (REPEAT) Aluminum foil was lining various shelves and gas line components in kitchen. Equipment nonfood contact surfaces subject to splash and spills shall be made of nonabsorbent and smooth surfaces. Remove foil from shelves and surfaces since these surfaces are not easy to clean and sanitize. Consider using nonabsorbent vinyl liners on shelves if desired OR clean surfaces more frequently instead of using foil to catch splash/grease build-up. 4-501.11; Core - (REPEAT) Some wire shelves were peeling or damaged. Food service equipment shall be kept in good repair. Replace damaged items with similar approved equipment.
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
5-501.111; Core - (REPEAT) Brown trash dumpster had cracks in the bottom of it (rusted through); and dry marks of leachate were on pavement beside/under dumpsters. Trash and recycling receptacles shall be kept in good repair. Contact property manager to have them replace damaged dumpster. 5-501.113; Core - Outside dumpsters had open top lids and side doors. Outside trash/recycling receptacles shall have tight-fitting lids and doors. Instruct restaurant employees and work with other businesses who use dumpsters to keep dumpster lids and doors closed when not in 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 Wording
Physical facilities installed; maintained & clean
Inspector’s Notes
6-501.11; Core - Some wall corners and baseboard tiles were damaged. Drain pipe under handsink nearest dish machine was leaking. Many vent hood filters had holes in them (probably from over-use of cleaning chemicals). Physical facilities shall be kept in good repair. Repair or replace damaged surfaces/fixtures above. 6-501.16; Core - Observed a few wet mops leaning against wall. After use; mops shall be positioned so they air dry without soiling walls; equipment or supplies. Hang up wet mops with handles up and mop head down; draining into mop sink basin below.
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 16, 2026 · Original Source