1 - Inspection
Oct 28, 2026
Official score: 98.5 · Understand This Area’s Scale
5 recorded violations
Official Wording
Proper cold holding temperatures
Inspector’s Notes
3-501.16 (A)(2); Priority; One large container of chopped lettuce in the greens cooler drawer was holding at 47F. Except during preparation; cooking; or cooling; or when TPHC (time as the public health control) is used TCS (time/temperature control for safety) food shall be maintained at 41F or less. CDI - Lettuce was moved into walk-in cooler for cooling; the unit does not appear to be functioning properly and greens should not be stored inside it until issue is addressed.
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
Personal cleanliness
Inspector’s Notes
2-402.11; Core; Observed a food employee working around food on the main prep line without a hair net. Except counter staff who only serve beverages and wrapped or packaged foods; hostesses; and wait staff; food employees shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair; that are designed and worn to effectively keep their hair from contacting exposed food; clean equipment; utensils; and linens; and unwrapped single-service and single-use articles. CDI - PIC had employee don a hat.
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
Non-food contact surfaces clean
Inspector’s Notes
4-601.11; Core; Observed residue and food debris buildup on the exteriors of coolers throughout the establishment. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Thoroughly clean equipment and maintain clean before the next inspection.
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
Garbage & refuse properly disposed; facilities maintained
Inspector’s Notes
5-501.114; Core; The garbage dumpster is missing the drain plug. Drains in dumpsters and waste containers shall have drain plugs in place. Replace drain plug before the next inspection. Repeat. 5-501.111; Core; Observed cracks forming along the bottom edge of the garbage dumpster; allowing for liquids inside the receptacle to leak onto the ground. Garbage and recycling storage areas; enclosures; and receptacles shall be maintained in good repair. Replace damaged dumpster before the next 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 issuesOfficial Wording
Physical facilities installed; maintained & clean
Inspector’s Notes
6-501.12(A); Core; Observed dirty flooring in the men's bathroom. Physical facilities shall be cleaned as often as necessary to keep them clean. Thoroughly clean the floor of the men's bathroom and maintain clean.
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 28, 2026 · Original Source