1 - Inspection
Oct 26, 2026
Official score: 93.5 · Understand This Area’s Scale
9 recorded violations
Official Wording
Certified Food Protection Manager
Inspector’s Notes
2-102.12 (A); Core;Food protection manager was not available until the end of the inspection. The PIC shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. At least one manager shall be available during all hours of operation. List of testing sites sent to manager. Link to the testing sites can be found at https://anabpd.ansi.org/Accreditation/credentialing/personnel-certification/food-protection-manager/ALLdirectoryListing?menuID=8&prgID=8&statusID=4
In Plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesOfficial Wording
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed
Inspector’s Notes
3-301.11; Priority Foundation; Observed manager cutting raw broccoli with bare hands. Food employees may not contact exposed; ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue; spatulas; tongs; single-use gloves; or dispensing equipment-Item discarded. EHS provided training- - manager washed hands and donned gloves.
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
Food separated & protected
Inspector’s Notes
3-302.11; Priority; Observed raw mushrooms stored directly below portioned rolls of raw beef. Food shall be protected from cross contamination: Separate raw animal foods during storage; preparation; holding; and display from: raw ready-to-eat food including other raw animal food such as fish for sushi or; or other raw ready-to-eat food such as fruits and vegetables. EHS rearranged storage hierarchy.
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
4-602.11; Core; Black and pink residue present in ice machine chute inside coke dispenser. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers; clean equipment at a frequency necessary to preclude accumulation of soil or mold. Empty ice and detail clean machine. Manager agreed to empty ice and detail clean machine. 4-601.11 (A); Priority Foundation; Dried cabbage residue on several pans stored as clean on drying racks. Equipment food-contact surfaces and utensils shall be clean to sight and touch- items placed in 3 comp sink.
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; Observed scallops; raw chicken; raw beef; raw shrimp holding above 41F; observed portioned raw beef overfilled in the cold top unit. These items were discard due to temperature. Observed cold top station ambient air temp 45F. Observed reach in cooler ambient air 55F; however the items inside were holding below 41F because they were recently taken from the walk in. TCS foods inside this unit were put back inside the walk in. TCS food shall be held at 41F or below. EHS will return to verify unit temperatures.
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; Observed some improvement on date marking. Observed open package of crab sticks with a prep date 10/15/26. No date marking for open package of cream cheese; salads held in clam shell containers; Items discarded. Food shall be discarded if it: (1) Exceeds the temperature and time combination; except time that the product is frozen; P (2) Is in a container or package that does not bear a date or day; P or (3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified.
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
Time as a Public Health Control; procedures & records
Inspector’s Notes
3-501.19; Priority Foundation; Observed sushi rice holding at room temperaure without a time stamp or procedure. Written procedures shall be prepared in advance; maintained in the food establishment and made available to the regulatory authority upon request. ; If time without temperature control is used as the public health control up to a maximum of 4 hours: (1) The food shall have an initial temperature of 5 C (41 F) or less; or 7 C (45 F) or less when removed from cold holding temperature control; or 57 C (135 F) or greater when removed from hot holding temperature control; P (2) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control- item voluntarily discarded. Time holding document emailed to PIC.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial Wording
Consumer advisory provided for raw/ undercooked foods
Inspector’s Notes
3-603.11; Priority Foundation; Disclosure Statement is missing from the menu the sits on the counter. Consumer advisory is not available on the online menu. Disclosure shall include: (1) A description of the animal-derived foods; such as oysters on the half shell (raw oysters raw-egg Caesar salad; and hamburgers (can be cooked to order); or (2) Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked; or contain (or may contain) raw or undercooked ingredients. (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. Pf Email or send a picture of new template to inspector before printing for finalizing updates. maria.powell@wake.gov Menu is missing asterisks for items that may be served raw or under cooked i.e. burgers; steak. Place an asterisk next to each animal food that can be ordered undercooked. Disclosure statement is missing from the menu. Asterisked items may contain raw or undercooked ingredients. An example of a disclosure statement: * Tuna and salmon may contain raw or undercooked ingredients.
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
Physical facilities installed; maintained & clean
Inspector’s Notes
6-501.12 Core; Observed thick black debris splashed all through mop sink. Physical facilities shall be cleaned as often as necessary to keep them 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 26, 2026 · Original Source