1 - Inspection
Oct 20, 2026
Official score: 92.5 · Understand This Area’s Scale
9 recorded violations
Official Wording
Proper eating; tasting; drinking or tobacco use
Inspector’s Notes
2-401.11(A); An uncovered employee beverage was observed in the dish area being stored with clean dishes. Except when drinking from a closed beverage container; employees shall eat; drink; or use tobacco only in designated areas where the contamination of food; clean equipment and utensils can not result. CDI- beverage was voluntarily discarded by 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
Hands clean & properly washed
Inspector’s Notes
2-301.14 (F) ; Priority; Employee was observed cleaning dishes; prepping foods; picking things up off the floor; etc.; without handwashing in between. Wash hands during food preparation; as often as necessary to remove soil and contamination; and to prevent cross contamination when changing tasks. CDI- education was given and employee was instructed to wash their hands.
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; [Repeat] Several metal containers; knives; and plates stored as clean observed with food debris on them. The slicer and dicer last used more than a day ago was observed with leftover food debris present. Equipment food contact surfaces and utensils shall be clean to sight and touch. CDI: Items sent back to be cleaned again. **This is the 4th time this has been mentioned.** 4-501.114(A); Priority; The chlorine sanitizing dish machine is not consistently pulling enough sanitizer through each cycle to test at a concentration of at least 50ppm. A chlorine solution shall have a minimum temperature that depends on its concentration: 120°F for 2549 ppm; 75°F for 5099 ppm; and 55°F for 100 ppm. Verification Required- EC will return by Friday; October 23rd to verify that the dish machine is testing at the correct concentration. **As a temporary solution dishes may be ran through the dish machine and then sanitized in the 3-compartment 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 cooling time & temperatures
Inspector’s Notes
3-501.14; Priority; A large container of Bechamel sauce cooling since this morning at around 8:23am was found holding between 116-117F at around 10:50 am in the walk-in cooler. At 11:23am the bechamel had been previously moved to the walk-in freezer with temperatures ranging between 105-108F. Cooked TCS foods shall be cooled within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 41F or less. CDI- Bechamel was voluntarily discarded by PIC. Cooling methods were also discussed.
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 cooling methods used; adequate equipment for temperature control
Inspector’s Notes
3-501.15 ; Priority Foundation; Bechamel sauce cooling since this morning did not cool properly (see item #20). Quickly cool foods. Use methods such as open/vented shallow pans; large ice baths and active stirring. Cold air must flow around product to remove the heat. CDI- bechamel 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
Utensils; equipment & linens: properly stored; dried & handled
Inspector’s Notes
4-903.11 (A); (B); and (D) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (C); Wet stacking dishes. Clean utensils shall be stored in a self draining position that allows air drying.
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
Non-food contact surfaces clean
Inspector’s Notes
4-601.11(C ); [Repeat] Shelving throughout observed with residue accumulation present. Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. 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
Physical facilities installed; maintained & clean
Inspector’s Notes
6-501.12 Cleaning; Frequency and Restrictions (C); Thick grease accumulation observed behind the cooking equipment along the main service line. 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 Wording
Meets ventilation & lighting requirements; designated areas used
Inspector’s Notes
6-305.11 Designation Dressing Areas and Lockers; Employee coat observed being stored on the back prep table with dry goods and other equipment. (B) Lockers or other suitable facilities shall be provided for the orderly storage of EMPLOYEES' clothing and other possessions.
In Plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial record from Wake County Environmental Services, Oct 20, 2026 · Original Source