1 - Inspection
Oct 19, 2026
Official score: 93.5 · Understand This Area’s Scale
11 recorded violations
Official Wording
Single-use & single-service articles: properly stored & used
Inspector’s Notes
4-903.11(A)(C); Core - (REPEAT) Some disposable aluminum pans/containers had uncovered food contact surfaces. Single service disposable food/beverage containers shall be protected from contamination. CDI by inverting containers on clean surfaces.
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 - (REPEAT) Many flat sheet pans; other food containers and trays were stacked together while wet and some stored with food contact sides up and water ponding in them. Cleaned equipment and utensils shall be stored in a self-draining position that allows air drying. Separate sheet pans and completely air dry before stacking.
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
Hands clean & properly washed
Inspector’s Notes
2-301.12; Priority - Observed employee enter kitchen for their shift after coming in from outside and proceeded to put on gloves without washing hands first. After coming in from outside to start shift or after contaminating hands in any way; hands must be washed for donning clean gloves; touching clean equipment/utensils; etc. CDI by having employee wash 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 - Many clean food containers stored as clean and stacked together had old sticky residues on exteriors and some sheet pans stored as clean had food debris on them. Equipment and utensil food-contact surfaces shall be clean to sight and touch. CDI by placing soiled items at utensil washing area.
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 cooking time & temperatures
Inspector’s Notes
3-401.11; Priority - (REPEAT) Final cook temperatures of one large; thick piece of fried chicken reached 158F. Raw chicken shall be cooked to 165F or above throughout entire product for 15 seconds. CDI by voluntarily discarding chicken piece that was not thoroughly cooked.
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 - In walk-in cooler; observed cooked shredded chicken cooling in covered containers and stacked on top of each other (cooling earlier today). Sticker on containers showed 12:58 pm and temperature taken was 41-48F at 4:45 pm (almost 4 hours later). TCS* foods shall be cooled using shallow containers (2-4 inch food depth); ice-water baths; and/or loosely covering or completely uncovering cooling foods is there's no overhead contamination. CDI by changing cooling methods for faster cooling.
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
Wiping cloths: properly used & stored
Inspector’s Notes
3-304.14; Core - Quaternary ammonium concentration in one sanitizer bucket was less than 150 ppm (required minimum concentration for Oasis 146 used). Moist/soiled wiping cloths shall be kept in approved sanitizer (at proper concentration) between uses. Maintain proper sanitizer concentration in wiping cloth buckets (150-400 ppm for Oasis 146).
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
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s Notes
4-501.11; Core - (REPEAT) Many wire shelves were rusty and worn (some were painted) and some plastic doors on chicken holding units were cracked/damaged. Food service equipment shall be kept in good repair. Replace equipment with similar approved equipment. Do not paint rusty or worn shelves--they must be replaced with approved shelving. 4-502.11 (A) and (C); Core - (REPEAT) Some dispensing tongs had cracked vinyl handles. Food service utensils shall be kept in good repair. Discard damaged items.
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
Toilet facilities: properly constructed; supplied & cleaned
Inspector’s Notes
5-501.17; Core - (REPEAT) No covered receptacle was in women's bathroom. A toilet room used by females shall be provided with a covered receptacle for sanitary disposal. Provide required covered waste receptacle for this bathroom.
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
5-501.111; Core - Cardboard dumpster had one missing top lid and trash dumpster had a cracked lid. Trash/recycling receptacles shall be maintained in good repair. Have trash company replace damaged lids or replace dumpsters entirely. 5-501.113; Core - (REPEAT) A few side doors on outside dumpsters were open. Outside trash/recycling receptacles shall be have tight-fitting lids and doors. Keep dumpster doors closed when not in use. 5-501.114; Core - (REPEAT) One outside dumpster drain hold had no plug. Trash/recycling receptacles with drains shall have plugs in place. Contact solid waste company to provide plug for dumpster.
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
6-501.11; Core - (REPEAT) Walk-in freezer had ice accumulation around door frame (door would not closed completely because of ice build-up). Large amount of ice had accumulated on freezer evaporator/fan guard and adjacent lines and shelves; and evaporator fan was clicking (not spinning properly because of ice build-up?). Some floor tiles were missing/damaged under and around cooking equipment; and some grout was missing between kitchen floor tiles. Wall plastic stripping was damaged. Physical facilities shall be kept in good repair. Repair/replace damaged surfaces/fixtures above. Remove all accumulated ice from surfaces/fixtures.
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 19, 2026 · Original Source