1 - Inspection
Oct 22, 2026
Official score: 93 · Understand This Area’s Scale
11 recorded violations
Official Wording
Handwashing sinks supplied & accessible
Inspector’s Notes
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. -Observation: food employee was washing knife in handwashing sink. -Corrected During Inspection (CDI): food employee voluntarily placed knife in soiled dishes area.
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) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Pf -Observation: can opener had blade with severe accumulation. Food employee voluntarily washed can opener and placed back in original location. When checked again accumulation was still found in can opener. -Corrected During Inspection (CDI): food employee voluntarily placed can opener back in soiled dishes 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 Wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s Notes
3-501.15(B) - When 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. C -Observation: chicken was being cooled under see through shelves and on top it had paper boxes and cans that could contaminate the food that was cooling underneath. Person in Charge (PIC) voluntarily removed items from above. -Environmental Health Specialist (EHS) discussed the matter with the Person in Charge (PIC). 3-501.15(A) Foods shall be cooled from 135F to 70F within two hours;135F to 41F within six hours; or room temperature to 41F within four hours by placing the FOOD in shallow pans; small/thin portions; using rapid cooling equipment; stirring; ice water bath; using containers that facilitate heat transfer; adding ice as an ingredient or other effective methods. Pf -Observation: cooling rate from 135F to 70F was 0.17F/min (chicken from 86F to 76F in 56min) . -Corrected During Inspection (CDI): after Environmental Health Specialist (EHS) addressed the cooling rate was not fast enough Person in Charge (PIC) voluntarily took ice wand to stir food items and cooled down to below 70F.
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 (A)-(D) Thawing - Pf TCS FOOD shall be thawed: (A) Under refrigeration at =41F; or (B) Completely submerged under running water: (1) At a water temperature of <70F; (2) With sufficient water velocity to agitate and float off loose particles in an overflow; and (3) So that thawed portions of READY-TO-EAT FOOD do not rise above 41F; or (4) So that thawed portions of a raw animal FOOD requiring cooking are not above 41F for more than 4 hours including: (a) Thawing time and the time needed for preparation for cooking; or (b) The time it takes to lower the temp to 41F; (C) As part of a cooking process if the FOOD that is frozen is: (1) Fully cooked; or (2) Thawed in a microwave oven and immediately cooked with no interruption in the process. -Observation: several bags of lamb were being thawed in dry storage shelves in room temperature. Food items were still at 32F. -Corrected During Inspection (CDI): Person in Charge (PIC) voluntarily moved to walk-in cooler. All the violations were written as educational purposes for Person in Charge (PIC) to be aware of all the options they have to thaw food items.
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
6-202.15 Outer Openings; Protected (A) Outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors; walls; and ceilings -Observation: exit door in the back of the kitchen has sunlight coming through the door with big holes on it. Pests were not found during this inspection. -Environmental Health Specialist (EHS) discussed the matter with the Person in Charge (PIC).
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
2-303.11 Except for a plain ring such as a wedding band; while preparing FOOD; FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands. -Observation: food employee was wearing bracelet and watch while cooking and preparing food. -Environmental Health Specialist (EHS) discussed the matter with the Person in Charge (PIC).
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
In-use utensils: properly stored
Inspector’s Notes
3-304.12 In-Use Utensils; Between-Use Storage During pauses in FOOD preparation or dispensing; FOOD preparation and dispensing UTENSILS shall be stored: (A) In the FOOD with their handles above the top of the FOOD and the container; (B) In nonTCS FOOD with their handles above the top of the FOOD within containers that can be closed; such as bins of dry goods; (C) On a clean; sanitized surface; (D) In running water of sufficient velocity to flush particulates to the drain; if used with moist FOOD such as ice cream or mashed potatoes; (E) In a clean; protected location if the UTENSILS; such as ice scoops; are used only with a nonTCS FOOD; or (F) In a container of water if the water is maintained at a temperature of at least 135F -Observation: in-use utensils were being stored inside 92F water. In another location in-use utensils were being stored inside 125F water. -Environmental Health Specialist (EHS) discussed the matter with the Person in Charge (PIC). Person in Charge (PIC) voluntarily placed utensils in dry clean area.
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
REPEAT 4-901.11 Equipment and Utensils; Air-Drying Required. After cleaning and SANITIZING; EQUIPMENT and UTENSILS: (A) Shall be air-dried or used after adequate draining -Observation: clean containers were being stored wet. -Environmental Health Specialist (EHS) discussed the matter with the Person in Charge (PIC). 4-903.11 Equipment; Utensils; Linens and Single-Service and Single-Use Articles. (B) Clean EQUIPMENT and UTENSILS shall be stored as specified (A) of this section and shall be stored: (1) In a self-draining position that allows air drying; and (2) Covered or Inverted. -Observation: clean containers were stored in a position that doesn’t allow air drying. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).
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
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s Notes
REPEAT 4-501.12 Cutting blocks and boards subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized shall be discarded. -Observation: make prep unit cutting boards had deep cuts and black build up. If it can no longer be cleaned make sure to replace it. -Environmental Health Specialist (EHS) discussed the matter with the Person in Charge (PIC). 4-202.16 Nonfood-contact surfaces shall be free of unnecessary ledges; projections; crevices; and constructed to allow easy cleaning and facilitate maintenance. -Observation: original plastic from manufacturer for equipment protection it is still on the equipment (microwave) and it has to be removed. It is not easily cleanable and chipping pieces of the plastic can fall in food items. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).
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
REPEAT 4-602.13 Nonfood Contact Surfaces of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. -Observation: non-food contact surfaces of the shelving units; gaskets; prep tables and shelving throughout the kitchen; stove handles; on the side of stove; cooler’s handle; it has heavy grease accumulation. Establish a cleaning schedule to maintain all areas clean and free form debris. -Environmental Health Specialist (EHS) discussed the matter with the Person in Charge (PIC). 4-601.11 (C) Non FOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris. -Observation: few cold hold units had dry food debris accumulation. Make sure to review equipments and clean as often as necessary to avoid dry food debris to fall in food containers. -Environmental Health Specialist (EHS) discussed the matter with the Person in Charge (PIC).
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
REPEAT 6-501.11/12; Core; Painted floors in need of repair. PIC states it's scheduled to have epoxy repoured and new ceiling tiles placed during holdiday time. Cleaning needed of floors; walls and ceilings throughout establishment. Floors; walls; ceilings including the attachments such as soap; towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. -UPDATE: Person in Charge (PIC) started to voluntarily replace ceiling tiles. It was already partially changed. 6-501.12 Cleaning; Frequency and Restrictions (A)PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. -Observation: AC vents had severe dust accumulation. Make sure to clean vents as often as necessary to keep vents dust free. -Environmental Health Specialist (EHS) discussed the matter with the Person in Charge (PIC).
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 22, 2026 · Original Source