1 - Inspection
Sep 30, 2026
Official score: 91.5 · Understand This Area’s Scale
9 recorded violations
Official Wording
Food-contact surfaces: cleaned & sanitized
Inspector’s Notes
4-602.11(E) Equipment food-contact surfaces and utensils - Frequency - C; The interior shield of the ice machine was observed with black residue accumulation. Except when dry cleaning methods are used; surfaces of UTENSILS and EQUIPMENT contacting nonTCS FOOD shall be cleaned: (1) At any time when contamination may have occurred; (2) At least every 24 hours for iced tea dispensers and CONSUMER self-service UTENSILS such as tongs; scoops; or ladles; (3) Before restocking CONSUMER self-service EQUIPMENT and UTENSILS such as condiment dispensers and display containers; and (4) In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers; cooking oil storage tanks and distribution lines; BEVERAGE and syrup dispensing lines or tubes; coffee bean grinders; and water vending EQUIPMENT: (a) At a frequency specified by the manufacturer; or (b) Absent manufacturer specifications; at a frequency necessary to preclude accumulation of soil or mold. 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
Proper cooling time & temperatures
Inspector’s Notes
3-501.14(A); Priority; [Repeat] Tomato sauce and cream sauce made yesterday was observed holding between 56-60F in the tall reach-in cooler next to the pizza oven. The ambient air temperature of this cooler is also holding around 47-51F. Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. CDI- sauces were voluntarily discarded by PIC. *This is the third time this has been mentioned.
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); Priority; [Repeat] Cut tomatoes; pesto; butter; tomato sauce; shrimp; cream sauce; vodka sauce; Bolognese; sausage; etc. were observed holding between 46-60F in the small flip top and tall reach-in cooler next to the pizza oven. The ambient air temperature was 47-51F on both coolers. Maintain TCS foods in cold holding at 41F or less. CDI- TCS items in both coolers were voluntarily discarded and/or denatured. An immediate suspension was also issued due to capacity issues. **This makes the third time that cold holding has been an issue.
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; [Repeat] Heat treated pickles (7/22) and Chicken stock (9/7) were observed being held beyond 7 days. Discard the food requiring date labels once time/temperature window has expired; if it is not been labeled; or if the label is incorrect. CDI- food items were voluntarily discarded by PIC.
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
Proper cooling methods used; adequate equipment for temperature control
Inspector’s Notes
3-501.15; Priority Foundation; [Repeat] Tomato sauces and cream sauces made yesterday afternoon was holding between 56-60F in the center. Quickly cool foods. Use methods such as open/vented shallow pans; large ice baths and active stirring. Cold air must flow around product to remove the heat. CDI- sauces were voluntarily discarded by PIC. 4-301.11; Priority Foundation; Establishment does not have adequate capacity to maintain TCS foods at 41F or less. Several units of refrigeration have an ambient air temperature of 47-51F. EQUIPMENT for cooling and heating FOOD; and holding cold and hot FOOD; shall be sufficient in number and capacity to maintain required FOOD temperatures. CDI- immediate suspension issued.
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
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s Notes
4-501.11; [Repeat] The casters on the large flip top cooler is missing in one corner. Several units of refrigeration have an ambient air temperature between 47-51F. Maintain equipment in good repair. CDI- an immediate suspension has been issued.
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
4-601.11(C ); [Repeat] The shelving in the tall reach-in cooler next to the pizza oven has residue accumulation present; debris is also accumulating in the bottom of the containers storing clean utensils. Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. 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
6-501.12 Cleaning; Frequency and Restrictions (C); Grease is accumulating along the walls and ceiling tiles due to the tabletop deep fryer. Physical facilities shall be maintained clean. Excessive amounts of grease accumulating will result in the required removal of the tabletop fryer.
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
6-303.11 Intensity - Lighting (C); [Repeat] Lights turned off in kitchen area upon REHS entry. Leave lights on during operating to maintain the correct foot candles. Dry storage areas (10 ft candles); Food prep areas (50 ft candles) and Handwashing sinks (30 ft candles).
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, Sep 30, 2026 · Original Source