Restaurant · Wake County, NC

Oro Restaurant Lounge

18 E Martin St

Last inspected Oct 1, 2026 · View Map ↗ · Compare ↗

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Score 95.5

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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

Quick Answers

When was Oro Restaurant Lounge last inspected?: The most recent inspection on record was on Oct 1, 2026. The result listed by Wake County Environmental Services was “Score 95.5” (official score 95.5).
Were any violations recorded at the last inspection?: Yes: 8 violations recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?: 6 inspections on record, from Nov 30, 2023 to Oct 1, 2026.
Has Oro Restaurant Lounge ever been closed by the health department?: No closure appears in the 6 inspection records we hold for this business. The earliest is dated Nov 30, 2023.

The Full Inspection History

6 inspections

1 - Inspection

Oct 1, 2026

Score 95.5

Official score: 95.5 · Understand This Area’s Scale

8 recorded violations

notedCode 5-205.11Handwashing

Official Wording

Handwashing sinks supplied & accessible

Inspector’s Notes

5-205.11; Priority Foundation; Chemical spray bottles hanging off of splash guard of kitchen handwashing sink. A handwashing sink may not be used for purposes other than handwashing. CDI- Bottles removed during inspection. Find a better location for chemical storage. [REPEAT]

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.

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-501.114; Priority; Sanitizer concentration too low at the kitchen dish machine; measured at 0ppm chlorine. Found all three sanitizer; detergent; and rinse aid bins fully empty. A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation shall meet the criteria specified in Food Code; and shall be used in accordance with the EPA-registered label use instructions. Maintain chlorine sanitizer to at least 50ppm. CDI- Sanitizer; detergent; and rinse aid bins replaced and adjustments made and machine re-ran until properly dispensing sanitizer to at least 50ppm.

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 problems

notedCode 3-501.16 (A)(2) and (B)Food temperature

Official Wording

Proper cold holding temperatures

Inspector’s Notes

3-501.16 (A)(2) and (B); Priority; Cold-Holding: Several TCS foods in the left side prep cooler holding above 41F as shown in above grid. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- TCS foods exceeding 41F voluntarily discarded by PIC during inspection. Have this unit serviced and temperature reduced to ensure able to maintain TCS food at 41F and less before resuming use for TCS foods.

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 temperature

notedCode 3-502.11Other

Official Wording

Variance obtained for specialized processing methods

Inspector’s Notes

3-502.11; Priority Foundation; ROP steak observed in the left prep cooler and walk-in cooler. When asked; PIC stated they use ROP occasionally. PIC unable to locate a variance or HACCP plan for using ROP. A FOOD ESTABLISHMENT shall obtain a VARIANCE from the REGULATORY AUTHORITY as specified in § 8-103.10 and under § 8-103.11 before packaging TIME/TEMPERATURE CONTROL FOR SAFETY FOOD using a REDUCED OXYGEN PACKAGING method except where the growth of and toxin formation by Clostridium botulinum and the growth of Listeria monocytogenes are controlled as specified under § 3-502.12 and Except as specified under (F) of this section; a FOOD ESTABLISHMENT that PACKAGES TIME/TEMPERATURE CONTROL FOR SAFETY FOOD using a REDUCED OXYGEN PACKAGING method shall implement a HACCP PLAN. CDI- PIC discarded the ROP items. Discontinue ROP of products until approved variance & HACCP obtained for this process.

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

notedCode 3-501.13Food temperature

Official Wording

Approved thawing methods used

Inspector’s Notes

3-501.13; Priority Foundation; Thawing Method: Pan of chicken and another of fish sitting in pans of water at the food prep sinks; submerged and with water flowing over; but the water in the pool too warm at 72.7F and 76F; and cold water coming out of the tap at 77F. TIME/TEMPERATURE CONTROL FOR SAFETY (TCS) foods shall be thawed: Under refrigeration that maintains the FOOD temperature at 5C (41F) or less; or Completely submerged under running water; At a water temperature of 21C (70F) or below; With sufficient water velocity to agitate and float off loose particles in an overflow; and For a period of time that does not allow thawed portions of a raw animal FOOD requiring cooking to be above 5C (41F); for more than 4 hours including The time the FOOD is exposed to the running water and the time needed for preparation for cooking. CDI- Both items had water drained off and moved to walk-in cooler to finish thawing. [REPEAT]

In Plain English

More about food kept at an unsafe temperature

notedCode 6-501.111Pests

Official Wording

Insects & rodents not present; no unauthorized animals

Inspector’s Notes

6-501.111; Core; A few flies observed in kitchen. The PREMISES shall be maintained free of insects; rodents; and other pests. Increase pest control measures.

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 insects

notedCode 5-501.116Facility maintenance

Official Wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s Notes

5-501.116; Core; Grease receptacle with oily residue buildup along ground and mound of kitty litter around the bin. Soiled receptacles and waste handling units for REFUSE; recyclables; and returnables shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents. Increase cleaning frequency to this area; using dry cleaning methods (ex.-paint scraper; paper towels; kitty litter; flat shovel) so not washing oily water into drainage systems. Absorb the open grease on the ground; then remove the excess kitty litter.

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 issues

notedCode 6-501.16Cleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-501.16; Core; Mop sitting in squeezer of mop bucket in the service sink; not hung to dry. After use; mops shall be placed in a position that allows them to air-dry without soiling walls; EQUIPMENT; or supplies. Hang mops to dry after use; floppy mop head side down; so draining into service sink drain. 6-501.12; Core; Residue accumulation in ceiling light cover in back hall. Dust/residue accumulation on ceiling air vent in walk-in cooler. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to these areas.

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 problems

Official record from Wake County Environmental Services, Oct 1, 2026 · Original Source

1 - Inspection

Feb 10, 2026

Score 96.5

Official score: 96.5 · Understand This Area’s Scale

8 recorded violations

notedCode 5-205.11Handwashing

Official Wording

Handwashing sinks supplied & accessible

Inspector’s Notes

5-205.11; Priority Foundation; Chemical spray bottle and towel hanging off of splash guard of kitchen handwashing sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing sink may not be used for purposes other than handwashing. CDI- Bottle and towel moved during inspection. 6-301.11; Priority Foundation; Rear kitchen handwashing sink soap dispenser is not working. Each HANDWASHING SINK shall be provided with a supply of hand cleaning liquid; powder; or bar soap. CDI- Batteries to soap dispenser replaced during inspection.

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.

Official Wording

Food separated & protected

Inspector’s Notes

3-302.11; Priority: One container of raw shell eggs stored above cheese in walk-in cooler. FOOD shall be protected from cross contamination by: Arranging each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented; raw meats in order of final cook temperature; and cooked foods and produce above raw meats. CDI- Eggs moved during inspection.

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

notedCode 3-501.18Food source and labeling

Official Wording

Proper date marking & disposition

Inspector’s Notes

3-501.18; Priority; Disposition: One container of prepared crab at front service line dated 1/22; past the 7-day hold allowed. Refrigerated; READY-TO-EAT; POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared and held in a food establishment for more than 24 hours shall be date-marked. The day of preparation shall be counted as Day 1 (ex.-date the milk opened; date the meat/vegetable cooked). Add date mark to prepared TCS foods that will be held over to the next day. When freezing cooked TCS foods; include the Date Cooked/Date Frozen/Date Thawed. Prepared TCS food shall be discarded if it exceeds the temperature and time combination as specified in Food Code (up to 7 days when maintained at 41F and less). CDI- Product past 7-day hold voluntarily discarded by PIC during 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 problems

notedCode 3-501.13Food temperature

Official Wording

Approved thawing methods used

Inspector’s Notes

3-501.13; Priority Foundation; Thawing Method: Pan of chicken sitting in pan of water to thaw at food prep sink. Another pan of ribs also sitting in food prep sink in shallow pan; not fully submerged; with water flowing over measured at 77F. TIME/TEMPERATURE CONTROL FOR SAFETY (TCS) foods shall be thawed: Under refrigeration that maintains the FOOD temperature at 5C (41F) or less; or Completely submerged under running water; At a water temperature of 21C (70F) or below; With sufficient water velocity to agitate and float off loose particles in an overflow; and For a period of time that does not allow thawed portions of a raw animal FOOD requiring cooking to be above 5C (41F); for more than 4 hours including The time the FOOD is exposed to the running water and the time needed for preparation for cooking. CDI- Chicken drained and returned to walk-in cooler. Ribs split into two pans to allow product to be submerged and water temperature reduced.

In Plain English

More about food kept at an unsafe temperature

notedCode 3-302.12Food source and labeling

Official Wording

Food properly labeled: original container

Inspector’s Notes

3-302.12; Core; Labeling missing on spice and squeeze bottle of food ingredients. Working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT; such as cooking oils; flour; herbs; potato flakes; salt; spices; and sugar shall be identified with the common name of the FOOD. Add labeling to these items.

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 problems

notedCode 4-903.11(A)Equipment and utensils

Official Wording

Utensils; equipment & linens: properly stored; dried & handled

Inspector’s Notes

4-903.11(A); (B) and (D); Core; Observed employee drying dishes with a cloth towel. After cleaning and SANITIZING; EQUIPMENT and UTENSILS Shall be air-dried; and may not be cloth dried. Cleaned EQUIPMENT and UTENSILS shall be stored: In a clean; dry location; Where they are not exposed to splash; dust; or other contamination; and At least 15 cm (6 inches) above the floor. Cloth towels may not be used for this purpose. CDI- Action stopped and PIC educated on requirement.

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 issues

notedCode 5-501.16Facility maintenance

Official Wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s Notes

5-501.16; Core; Rear kitchen handwashing sink lacking a trash can. If disposable towels are used at handwashing lavatories; a waste receptacle shall be located at each lavatory. Ensure each handwashing station has a trash can; that is not so large as to block access to the sink. CDI- Trash can added during inspection.

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 issues

notedCode 6-501.110Facility maintenance

Official Wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s Notes

6-501.110; Core; Employee backpack stored on dry goods on low shelf. Lockers or other suitable facilities shall be used for the orderly storage of EMPLOYEE clothing and other possessions. Provide sufficient dedicated storage space for employee items.

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 issues

Official record from Wake County Environmental Services, Feb 10, 2026 · Original Source

1 - Inspection

Oct 22, 2025

Score 100

Official score: 100 · Understand This Area’s Scale

1 recorded violation

notedCode 3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf 3-402.11 Parasite Destruction. (A) Except as specified in (B) of this sectionFood source and labeling

Official Wording

Required records available: shellstock tags; parasite destruction

Inspector’s Notes

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf 3-402.11 Parasite Destruction. (A) Except as specified in (B) of this section; before service or sale in READY-TO-EAT form; raw; raw-marinated; partially cooked; or marinated-partially cooked FISH shall be: (1) Frozen and stored at a temperature of -20°C (-4°F) or below for a minimum of 168 hours (7 days) in a freezer; P (2) Frozen at -35°C (-31°F) or below until solid and stored at -35°C (-31°F) or below for a minimum of 15 hours; P or (3) Frozen at -35°C (-31°F) or below until solid and stored at -20°C (-4°F) or below for a minimum of 24 hours. P (B) Paragraph (A) of this section does not apply to: (1) MOLLUSCAN SHELLFISH; (2) A scallop product consisting only of the shucked adductor muscle; (3) Tuna of the species Thunnus alalunga; Thunnus albacares (Yellowfin tuna); Thunnus atlanticus; Thunnus maccoyii (Bluefin tuna; Southern); Thunnus obesus (Bigeye tuna); or Thunnus thynnus (Bluefin tuna; Northern); or 90 (4) Aquacultured FISH; such as salmon; that: (a) If raised in open water; are raised in net-pens; or (b) Are raised in land-based operations such as ponds or tanks; and (c) Are fed formulated feed; such as pellets; that contains no live parasites infective to the aquacultured FISH. (5) FISH eggs that have been removed from the skein and rinsed. AND: 3-402.12 Records; Creation and Retention. (A) Except as specified in 3-402.11(B) and (B) of this section; if raw; raw-marinated; partially cooked; or marinated-partially cooked FISH are served or sold in READY-TO-EAT form; the PERSON IN CHARGE shall record the freezing temperature and time to which the FISH are subjected and shall retain the records of the FOOD ESTABLISHMENT for 90 calendar days beyond the time of service or sale of the FISH. Pf (B) If the FISH are frozen by a supplier; a written agreement or statement from the supplier stipulating that the FISH supplied are frozen to a temperature and for a time specified under § 3-402.11 may substitute for the records specified under (A) of this section. (C) If raw; raw-marinated; partially cooked; or marinated-partially cooked FISH are served or sold in READY-TO-EAT form; and the FISH are raised and fed as specified in Subparagraph 3-402.11(B)(4); a written agreement or statement from the supplier or aquaculturist stipulating that the FISH were raised and fed as specified in Subparagraph 3-402.11(B)(4) shall be obtained by the PERSON IN CHARGE and retained in the records of the FOOD ESTABLISHMENT for 90 calendar days beyond the time of service or sale of the FISH. Pf Only salmon and tuna documentation of aquacultured raising were provided. Provide one for mahi mahi if aquaculturally raised or a letter of parasite destruction.

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 problems

Official record from Wake County Environmental Services, Oct 22, 2025 · Original Source

1 - Inspection

Feb 11, 2025

Score 99

Official score: 99 · Understand This Area’s Scale

5 recorded violations

notedCode 3-302.11Other

Official Wording

Food separated & protected

Inspector’s Notes

3-302.11; Core; In prep units; containers of prepared foods stored under open wire shelving are lacking covers. FOOD shall be protected from contamination by storing the FOOD in packages; covered containers; or wrappings (If cooling; loosely covered; or uncovered if protected from above contamination). Cover stored food.

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

notedCode 3-302.12Food source and labeling

Official Wording

Food properly labeled: original container

Inspector’s Notes

3-302.12; Core; Labeling missing on spices and squeeze bottles of food ingredients. Working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT; such as cooking oils; flour; herbs; potato flakes; salt; spices; and sugar shall be identified with the common name of the FOOD. Add labeling to these items. [REPEAT]

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 problems

notedCode 2-303.11Employee health and hygiene

Official Wording

Personal cleanliness

Inspector’s Notes

2-303.11; Core; Food employees observed wearing large watches while working with food. 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. CDI- PIC educated on Food Code requirements.

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 issues

notedCode 4-501.11Cleaning and sanitizing

Official Wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s Notes

4-501.11; Core; Prep unitflip top lid is missing a handle. Wire rack for clean dishes is rusting. Wire shelving inside of cold-holding units are peeling and starting to rust. EQUIPMENT shall be maintained in a state of good repair and condition. Replace the handle; rusted rack and shelves. [REPEAT]

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 problems

notedCode 6-501.11Cleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-501.11; Core; Caulk is pulling apart and has black microbial growth down into the caulk at the dish machine counter area. PHYSICAL FACILITIES shall be maintained in good repair. Recaulk this area so smooth and cleanable. 6-501.16; Core; Mop not hung to dry. After use; mops shall be placed in a position that allows them to air-dry without soiling walls; EQUIPMENT; or supplies. Hang mops to dry after use; floppy mop head side down; so draining into service sink drain.

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 problems

Official record from Wake County Environmental Services, Feb 11, 2025 · Original Source

1 - Inspection

Aug 14, 2024

Score 97.5

Official score: 97.5 · Understand This Area’s Scale

6 recorded violations

criticalCode 3-501.16 (A)(2) and (B)Food temperature

Official Wording

Proper cold holding temperatures

Inspector’s Notes

3-501.16 (A)(2) and (B); Priority; Cold-Holding: Several TCS foods in the left side prep cooler holding above 41F as shown in above grid. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- TCS foods exceeding 41F but not over 45F moved to walk-in cooler for active cooling. TCS foods exceeding 45F voluntarily discarded by PIC during inspection. Repair service called and is expected to arrive within the hour.

In Plain English

More about food kept at an unsafe temperature

criticalCode 3-501.18Food source and labeling

Official Wording

Proper date marking & disposition

Inspector’s Notes

3-501.18; Priority; Disposition: In the walk-in cooler; one pan of chicken stock on day 9 of hold per datemarking. One container of risotto made yesterday has plan tape datemarking sticker in place but no date was added to the sticker. Refrigerated; READY-TO-EAT; POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be date-marked. The day of preparation shall be counted as Day 1 (ex.-date the milk opened; date the meat/vegetable cooked). When freezing cooked TCS foods; include the Date Cooked/Date Frozen/Date Thawed. Add date mark to prepared TCS foods that will be held over to the next day. Prepared TCS food shall be discarded if it exceeds the temperature and time combination as specified in Food Code (up to 7 days when maintained at 41F and less). CDI- Known prep dates added risotto; and past date chicken stock voluntarily discarded by PIC during 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 problems

majorCode 3-603.11Food temperature

Official Wording

Consumer advisory provided for raw/ undercooked foods

Inspector’s Notes

3-603.11; Priority Foundation; Menu Consumer Advisory is missing the Disclosure part of the statement. If an animal FOOD such as beef; EGGS; FISH; lamb; milk; pork; POULTRY; or shellfish is served or sold raw; undercooked; or without otherwise being processed to eliminate pathogens; either in READY-TO-EAT form or as an ingredient in another READY-TO-EAT FOOD; the PERMIT HOLDER shall inform CONSUMERS of the significantly increased RISK of consuming such FOODS by way of a DISCLOSURE and REMINDER. A DISCLOSURE shall include 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 REMINDER shall include asterisking the animal-derived FOODS requiring DISCLOSURE to a footnote that states: Consuming raw or undercooked MEATS; POULTRY; seafood; shellfish; or EGGS may increase your RISK of foodborne illness. VR-VERIFICATION REQUIRED. Update the menu Consumer Advisory to include the Disclosure part of the Statement. Text picture of menu correction to your REHS Joanne Rutkofske at 919-623-0459 within 10 days for verification.

In Plain English

More about food kept at an unsafe temperature

minorCode 3-302.12Food source and labeling

Official Wording

Food properly labeled: original container

Inspector’s Notes

3-302.12; Core; Labeling missing on a couple squeeze bottles of food ingredients. Working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT; such as cooking oils; flour; herbs; potato flakes; salt; spices; and sugar shall be identified with the common name of the FOOD. Add labeling to these items.

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 problems

minorCode 4-903.11(A)Equipment and utensils

Official Wording

Utensils; equipment & linens: properly stored; dried & handled

Inspector’s Notes

4-903.11(A); (B) and (D); Core; On clean dishes storage rack; several metal pans stored food-side up. Clean EQUIPMENT and UTENSILS shall be stored In a self-draining position that allows air drying; and Covered or inverted. Allow pans to thoroughly air dry before stacking and store inverted. CDI- Pans rearranged during inspection.

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 issues

minorCode 4-501.11Cleaning and sanitizing

Official Wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s Notes

4-501.11; Core; Wire rack for clean dishes is rusting. Wire shelving inside of cold-holding units are peeling and starting to rust. EQUIPMENT shall be maintained in a state of good repair and condition. Replace the rusted rack and shelves. [REPEAT]

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 problems

Official record from Wake County Environmental Services, Aug 14, 2024 · Original Source

1 - Inspection

Nov 30, 2023

Score 98

Official score: 98 · Understand This Area’s Scale

4 recorded violations

majorCode 5-205.11Handwashing

Official Wording

Handwashing sinks supplied & accessible

Inspector’s Notes

5-205.11; Priority Foundation; Observed a working spray bottle of Windex solution hanging over the splash guard of the handwashing sink. Keep all handwashing sinks clear of unnecessary items. CDI- Item removed.

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.

Official Wording

Required records available: shellstock tags; parasite destruction

Inspector’s Notes

3-203.12; Priority Foundation; Noted date for last oyster sold from container missing from a few of the shell stocks tags held for retention. The date when the last SHELLSTOCK from the container is sold or served shall be recorded on the tag or label. SHELLSTOCK tags or labels shall remain attached to the container in which the SHELLSTOCK are received until the container is empty. Ensure that SHELLSTOCK from one tagged or labeled container are not COMMINGLED with SHELLSTOCK from another container with different CERTIFICATION NUMBERS; different harvest dates; or different growing areas as identified on the tag or label before being ordered by the CONSUMER. CDI- Education provided.

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 problems

minorCode 4-901.11Equipment and utensils

Official Wording

Utensils; equipment & linens: properly stored; dried & handled

Inspector’s Notes

4-901.11; Core; Noted multiple serving containers stacked while wet. Utensils and serving containers shall be air-dried or used after adequate draining.

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 issues

minorCode 4-501.11Cleaning and sanitizing

Official Wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s Notes

4-501.11; Core; Prep unit flip lid handle is damaged. One light out over cook line. Wire rack for clean dishes is rusting. EQUIPMENT shall be maintained in a state of good repair and condition. Replace the handle; light bulb; and rusted rack.

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 problems

Official record from Wake County Environmental Services, Nov 30, 2023 · Original Source