1 - Inspection
Nov 9, 2026
Official score: 88.5 · Understand This Area’s Scale
17 recorded violations
Official Wording
Insects & rodents not present; no unauthorized animals
Inspector’s Notes
6-501.111; Live roaches were found in the dish area; gnats were found in the prep area near the dry storage racks and prep sinks as well as on the clean dish racks and dish machine. The PREMISES shall be maintained free of insects; rodents; and other pests. Increase pest control efforts. Inspector will be back on Thursday; 11.19.2026 to verify establishment has been visited by their pest control service.
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
Certified Food Protection Manager
Inspector’s Notes
2-102.12 (A); Core; The person left in charge is not a certified food protection manager. PIC shall demonstrate knowledge by being a certified food protection manager. A list of ANSI approved CFPM classes is available at wake.gov/food.
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
Proper eating; tasting; drinking or tobacco use
Inspector’s Notes
2-401.11 (B); Core; Employee cups with the residue of drinks are stored on the top of one of the prep coolers. Employees may drink from a closed beverage container if the container is handled to prevent contamination of the employee's hands; the container; and exposed food; clean equipment; utensils and linens; and unwrapped single-service and single-use articles. CDI-Cup removed.
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
Handwashing sinks supplied & accessible
Inspector’s Notes
6-301.11; Priority Foundation; The soap dispenser at the handwashing sink in the prep/cooking area was empty. Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid; powder; or bar soap. 5-205.11; Priority Foundation; Employee washed utensils in the handwashing sink in the prep/cooking area. A handwashing sink shall be maintained so that it is accessible at all times for employee use and may not be used for purposes other than handwashing. CDI- Items taken to dish 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 separated & protected
Inspector’s Notes
3-304.11; Priority; A block of cheese was stored uncovered and unwrapped in direct contact with the bottom of the prep cooler. FOOD shall only contact surfaces of EQUIPMENT and UTENSILS that are cleaned and sanitized; SINGLE-SERVICE and SINGLE-USE ARTICLES; or linens used as container liners for service. CDI- Cheese was discarded.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial Wording
Proper hot holding temperatures
Inspector’s Notes
3-501.16 (A)(1);Priority; Refried beans and queso temped between 111-120 in the steam table. Except during preparation; cooking; or cooling; or when TPHC is used; TCS FOOD shall be maintained at 135°F or above. CDI- Foods were reheated; queso and refried beans now temp at 166F+ in the steam table.
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; Salsa sitting near the tea urn temps at 54F. Except during preparation; cooking; or cooling; or when TPHC is used TCS FOOD shall be maintained at 41F or less. CDI- Salsa was put out for lunch; salsa put back in walk-in cooler. Discussion of TILT/TPHC paperwork or keeping containers in ice like in waitstaff area.
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
3-501.17(A); Priority Foundation; None of the foods in the prep/cook area or walk-in cooler are dated and restaurant maintains sporadic hours (visits made on 10/29 around 11:30 am; 11/5 during posted operating hours and establishment was closed after verifying hours with waitstff on 11/4). PIC states that everything (black beans; refried beans; chicken; pork; ground beef; pico de gallo; rice; pasta; some of the salsa) but two items (salsa and queso) were made yesterday. PIC states that even non-tcs foods were prepped yesterday (cut onions; peppers; etc). Refrigerated; READY-TO-EAT; TCS FOOD prepared in house and held for more than 24 hours shall be clearly identified using a date marking system to indicate the day by which the FOOD shall be served or discarded for a maximum of 7 days. The day of preparation or open date shall be counted as Day 1. CDI- Dates added. Inspector will monitor upon return.
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) - Priority Foundation; PIC statest that several of the steak dishes can be cooked to order; but only one steak dish states it is cooked to order. 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 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. A verification visit will be made Thursday; 11.19.26 to ensure the steak dishes have 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
Thermometers provided & accurate
Inspector’s Notes
4-302.12 (A); Priority Foundation; The only thermometer that could be found was dial top thermometer that started at 100F. FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures. Inspector will return on Thursday; 11.19.26 to ensure a thermometer has been purchased and is maintained on site.
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
Contamination prevented during food preparation; storage & display
Inspector’s Notes
3-305.11; Core; None of the foods in the walk-in cooler or bottoms of prep coolers are stored covered. Food shall be stored at least six inches above the floor in a clean dry location where it is not exposed to splash; dust or other sources of contamination. Cover foods.
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 Wording
In-use utensils: properly stored
Inspector’s Notes
3-304.12 (A); A spoon was laying flat in the shredded cheese and a portion cup was stored in the green sauce in the prep/cookline area. A bowl is stored in the container of flour on top of the microwave and bulk black beans . In-use utensils in foods; must be stored with handles above the food and top of the food container. Remove all utensils without handles from foods.
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
4-903.11(A)(B) and (D); Core; Metal containers are being stacked wet. Clean dishes/utensils are stored on dish racks that have gnats. Silverware is being stored with handles in both directions. Equipment; Utensils; Linens; and Single-Service and Single-Use Articles shall be stored in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. Clean EQUIPMENT and UTENSILS shall be stored in a self-draining position that allows air drying and covered or inverted. Store silverware with handles "up." Allow containers/dishes to dry before stacking them together. Clean dish racks.
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
Single-use & single-service articles: properly stored & used
Inspector’s Notes
4-903.11(A) and (C) and (D); Core; A box of round 9 inch to-go pans are stored on the floor. Single use/service articles shall be stored at least six inches above the floor in a clean; dry location where they are not exposed to splash; dust; or other sources of contamination. Store boxes on shelving; pallets; or dollies.
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
4-501.11; Core; The black cart has shelving that has melted in places and is difficult to clean. Equipment shall be maintained in good repair. Repair carts.
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
4-602.13; Core; The ceiling of the microwave; black carts; the inside of both ovens; the vents over the standing oven; and insides of the prep coolers need cleaning Nonfood Contact Surfaces of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Clean these items on a more frequent basis.
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
6-201.17 (A); Core; A ceiling tile is partially detached and signs of water damage are surrounding it. Wall and ceiling attachments shall be easily cleanable in the kitchen areas. Repair ceiling tiles. 6-501.12 (A); Core; There are dried food stains on the floor in the prep/cooking area and throughout the kitchen. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Clean the floors; walls; and ceilings on a more frequent basis.
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