1 - Inspection
Oct 13, 2026
Official score: 94.5 · Understand This Area’s Scale
8 recorded violations
Official Wording
Food-contact surfaces: cleaned & sanitized
Inspector’s Notes
4-601.11 (A); Priority Foundation - Several metal lids stored clean had food debris on them. Food contact surfaces shall be clean to sight and touch. CDI: Placed in dish washing area for rewashing. 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 problemsOfficial Wording
Proper hot holding temperatures
Inspector’s Notes
3-501.16(A)(1); Priority - Noted tray of fried shrimp pieces at front hot holding area were at 122 F; After properly reheating or cooking; hot TCS* foods shall be maintained at 135F or above throughout entire product. CDI by voluntarily discarding foods at incorrect temperatures.
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 - Noted wet wiping cloths stored inside 3 compartment sink basins. Moist or soiled wiping cloths shall be kept in approved clean sanitizer between uses.CDI by providing proper concentration sanitizer in buckets.
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
In-use utensils: properly stored
Inspector’s Notes
3-304.12 In-Use Utensils; Between-Use Storage (C)- Noted ice scooper stored in soiled container. Also observed multiple utensils being stored inside standing water near make line. In-Use Utensils; Between-Use Storage During pauses in FOOD preparation or dispensing; FOOD preparation and dispensing UTENSILS shall be stored: (A) In the FOOD with their handles above the top of the FOOD and the container; (B) In nonTCS FOOD with their handles above the top of the FOOD within containers that can be closed; such as bins of dry goods; (C) On a clean; sanitized surface; (D) In running water of sufficient velocity to flush particulates to the drain; if used with moist FOOD such as ice cream or mashed potatoes; (E) In a clean; protected location if the UTENSILS; such as ice scoops; are used only with a nonTCS FOOD; or (F) In a container of water if the water is maintained at a temperature of at least 135F
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
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s Notes
4-501.11 Good Repair and Proper Adjustment - Equipment (C)- Noted condensation build up inside the front end prep cooler. Also noted gaskets were torn on front end expo cooler and ice machine leaking (thus causing a pool of standing water in front of the walk in cooler unit). Ensure equipment maintained in good repair.
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
Warewashing facilities: installed; maintained & used; test strips
Inspector’s Notes
4-501.14 Warewashing Equipment; Cleaning Frequency (C); Noted 3 compartment sink was soiled. Clean 3 comp at a frequency necessary to prevent recontamination of equipment and utensils.
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
Non-food contact surfaces clean
Inspector’s Notes
4-601.11(B) and (C); Core - Cleaning needed of outsides of hot hold units; prep cooler gaskets; shelving units and fryers. Equipment nonfood contact surfaces shall be kept clean. 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 problemsOfficial Wording
Physical facilities installed; maintained & clean
Inspector’s Notes
6-501.12; Core - Cleaning needed of floors under/behind equipment. Particularly the floors behind the deep fryers; underneath the dry storage dunnage racks and under the bulk ice machine unit . Physical facilities shall be kept clean. Repeat. 6-501.11- Noted floor tiles are damaged and need regrouting through the prep kitchen. Floors; walls; and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.
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 13, 2026 · Original Source