1 - Inspection
Oct 27, 2026
Official score: 96 · Understand This Area’s Scale
5 recorded violations
Official Wording
Food-contact surfaces: cleaned & sanitized
Inspector’s Notes
4-501.114; Priority; Sanitizer concentration in mechanical dish machine tested at 0ppm chlorine after a few cycles. It was determined that the bulk concentrate was low and there was no chemical in the line. Chlorine sanitizer shall maintain a concentration between 50-200ppm chlorine. CDI- Chemical was switched out and machine was primed. Machine is now dispensing at a concentration within acceptable range.
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 date marking & disposition
Inspector’s Notes
3-501.18; Priority; Corn bacon (10/19); gravy (10/20); chili (10/14); meatloaf (10/18); loaded potato soup (10/19) found holding longer than 7 days in main prep cooler. Cooked mushrooms (10/18) found in the walk-in cooler holding longer than 7 days. Time/Temperature Control for Safety (TCS) food shall be discarded once it exceeds its date for time/temperature safety (7 days from preparation or opening if held at 41F or below). Remember that the prep date is Day 1. CDI- PIC stated that most foods found today are frozen and removed to thaw at a later date. If this is the case; ensure employees are informed that an additional datemark is required when food is removed from freezer. Food was voluntarily discarded during the inspection.
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
Approved thawing methods used
Inspector’s Notes
3-501.13 ; Core; Observed a few packages of already thawed salmon in original ROP packaging in the walk-in cooler. Reduced oxygen packaged fish that is to be kept frozen until time of use shall be removed from the reduced oxygen environment prior to its thawing under refrigeration. Ensure these packages are cut open to introduce air prior to thawing or remove fish from packaging entirely.
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; Core; Facility was receiving a food delivery at the time of inspection- door was propped open and air curtain was not functional. If the windows or doors of a food establishment are kept open for ventilation or other purposes; the openings shall be protected against the entry of insects and rodents by: 16 mesh to 25.4 mm (16 mesh to 1 inch) screens; Properly designed and installed air curtains to control flying insects; or Other effective means. Ensure air curtain is functioning properly if back door is kept open.
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
Contamination prevented during food preparation; storage & display
Inspector’s Notes
3-305.11; Core; Sealed containers of food found stored on the floor (some on sheet trays) under shelving in the walk-in freezer. Food shall be protected from contamination by storing the food: in a clean; dry location; where it is not exposed to splash; dust; or other contamination; and at least 15 cm (6 inches) above the floor. Store food at least 6 inches off of the floor.
In Plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationOfficial record from Wake County Environmental Services, Oct 27, 2026 · Original Source