1 - Inspection
Nov 9, 2026
Official score: 93 · Understand This Area’s Scale
10 recorded violations
Official Wording
Hot & cold water available; adequate pressure
Inspector’s Notes
5-103.12; Priority Foundation; An adequate amount of water is not available to supply the required pressure to all fixtures in the air stream (stationary mobile unit outside). Provide water under pressure to all fixtures. Verification Required- EC will return to verify that water is available. 5-103.11; Priority Foundation; Hot water was not able to be verified due to the lack of water supply in the air stream. Provide sufficient hot water to meet the peak hot water demands. Verification Required- EC will return to verify that hot water is available.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial Wording
Hands clean & properly washed
Inspector’s Notes
2-301.14 When to wash - Priority; Employee observed cracking raw eggs but did not change gloves and wash hands when grabbing clean dishes. Another employee was observed picking items up from the floor and cleaning their shoes but did not change gloves and wash hands before grabbing the sanitizer bucket to clean. Food employees shall wash hands immediately before engaging in food prep or working with clean utensils and: (A) After touching bare human body parts other than clean hands and clean; exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling SERVICE ANIMALS or aquatic animals; (D) Except after drinking from a closed beverage container in a manner that prevents contamination; after coughing; sneezing; using a handkerchief or disposable tissue; using tobacco; eating; or drinking; (E) After handling soiled EQUIPMENT or UTENSILS; (F) During FOOD preparation; as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD; (H) Before donning gloves to initiate a task that involves working with FOOD; and (I) After engaging in other activities that contaminate the hands. CDI- education given and hands were washed.
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-contact surfaces: cleaned & sanitized
Inspector’s Notes
4-601.11(A); Priority Foundation; A few dishes and utensils being stored as clean observed with food debris and/or sticker residue present. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- items returned to dish area to be cleaned.
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); Priority; Marinated olives with added garlic; cinnamon; honey and herb butters made with unsalted butter were all observed holding at room temperature. Except during preparation; cooking; or cooling; or when TPHC is used TCS FOOD shall be maintained at 41F or less. CDI- items voluntarily discarded by PIC.
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; Several TCS foods (Marinated olives & garlic 10/6; Quiche 10/28; pickled jalapeno 10/31; pork belly glaze 11/2; whipped cream 9/20; peanut sauce 10/16; beef stock 10/24; caramelized onions 9/24; goat cheese sauce 10/10; deviled egg filling 11/2; etc.) observed being held beyond 7 days. A FOOD requiring date marking shall be discarded if it exceeds seven days (except time that it is frozen); is not labeled; or is marked with a date that exceeds seven days. CDI- foods 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
Consumer advisory provided for raw/ undercooked foods
Inspector’s Notes
3-603.11(B) - Pf; The disclosure statement is missing from the menu. Consumer Advisory 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. Verification Required- EC will return to verify that the menu has been updated.
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
Non-food contact surfaces clean
Inspector’s Notes
4-601.11; The prep sinks throughout observed with leftover food debris and residue accumulation present. Food debris observed in the bottom of the containers storing clean utensils. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris. 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
Plumbing installed; proper backflow devices
Inspector’s Notes
5-203.14; A backflow preventor is not available for the outside faucet used to supply water to the air stream (stationary mobile unit outside). Install an approved Backflow Prevention Device at each point of use where an air gap is not provided. 5-302.16; Priority; A food grade hose is not available for use to supply water to the air stream. A hose used for conveying drinking water from a water tank shall be: (A) Safe; (B) Durable; CORROSION-RESISTANT; and nonabsorbent;(C) Resistant to pitting; chipping; crazing; scratching; scoring; distortion; and decomposition; (D) Finished with a SMOOTH interior surface; and (E) Clearly and durably identified as to its use if not permanently attached. Verification Required- EC will return to verify that a food grade hose is available.
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
Sewage & wastewater properly disposed
Inspector’s Notes
5-402.13; It is unclear how or where wastewater is being disposed of from the air stream (stationary mobile unit outside). SEWAGE shall be conveyed to the point of disposal through an APPROVED sanitary SEWAGE system or other system. We will do a follow-up at a later date after determining wastewater disposal options.
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
Physical facilities installed; maintained & clean
Inspector’s Notes
6-501.12 Cleaning; Frequency and Restrictions; Food debris and buildup present along the floors underneath equipment. (A)PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. 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 record from Wake County Environmental Services, Nov 9, 2026 · Original Source