1 - Inspection
Oct 26, 2026
Official score: 92 · Understand This Area’s Scale
8 recorded violations
Official Wording
Food-contact surfaces: cleaned & sanitized
Inspector’s Notes
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (C) Ice machine has accumulations of black residues on the interior chute. Ice makers and beverage dispensers shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Clean ice machine more frequently. Manager stated that the unit has a replacement has been ordered and the unit will be replaced soon. Violation has been noted on 3 concecutive inspections. 4-601.11 (A); Priority Foundation; Black residue inside food prep sink on the line. Equipment food-contact surfaces and utensils shall be clean to sight and touch- items placed in 3 comp 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 hot holding temperatures
Inspector’s Notes
3-501.16(A)(1) ; Priority; Observed pork chops; filet mignon; sous vide pork chops; beef; and cooked onions holding below 135F. TCS foods shall be held at 135F or greater. Items reheated.
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
22 3-501.16 (A)(2) and (B); Priority; Observed moussakas; ceviche topping and cooked celery mix above 41F in coolers. TCS food shall be held at 41F or below. Items discarded.
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
Time as a Public Health Control; procedures & records
Inspector’s Notes
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance; maintained in the establishment; and made available for the Health Department upon request. Observed several TCS foods hosemade items:cooked beets; eggplant; chimichurri; split pea spread ect... Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C) (Pf) Facility does not have written procedures for utilization of time as a public health control. REHS provided procedures to PIC via email.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial Wording
Toxic substances properly identified stored & used
Inspector’s Notes
7-102.11; Priority Foundation; Observed unlabeled green spray at hand sink. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material- items labeled.
In Plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyOfficial Wording
Compliance with variance; specialized process; reduced oxygen packaging criteria or HACCP plan
Inspector’s Notes
3-502.12 Priority; Obtain approval for the HACCP plan required for on site reduced oxygen packaging (P) Facility is vacuum sealing cooked pork; sous vide lamb; cooked black-eyed peas; cooked lentils; sous vide duck; short rib scraps ect... Observed no logs for the items under ROP and several items were missing date marking and labeling. TCS food items and maintaining these items beyond 48hours within vacuum sealed container. CDI: Items maintained beyond 48 hours were voluntarily discarded by PIC. Only vacuum sealed raw meat can be prepared onsite and held for 48 hours. This item has been noted on at least 3 consecutive inspections.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial Wording
Insects & rodents not present; no unauthorized animals
Inspector’s Notes
6-202.15; Core; Observed ceiling tiles missing above walk in coolers that will allow for rodents/pest to easily enter the building. 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; (2) Closed; tight-fitting windows; and (3) Solid; self-closing; tight-fitting doors. Replace ceiling tiles that are missing.
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
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s Notes
4-501.11; Core; Observed black growth inside damaged ice machine. This unit is not easily cleanable. Equipment shall be maintained in a state of repair and condition that meets the requirements. Repair or replace equipment.
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 26, 2026 · Original Source