1 - Inspection
Oct 5, 2026
Official score: 93.5 · Understand This Area’s Scale
9 recorded violations
Official Wording
Food-contact surfaces: cleaned & sanitized
Inspector’s Notes
4-501.114; Priority; Observed chlorine residual 0PPM at dish machine. Chlorine shall register 50-200PPM when tested. Manager will call for service on unit. EHS will return to verify repairs. PIC agreed to use 3 comp sink for sanitizing until dish machine is repaired. 4-601.11 (A); Priority Foundation; Observed a build up of dried food and sticker residue on pans and lids stored as clean above 3 comp sink and stored on shelf above dish machine area. Equipment food-contact surfaces and utensils shall beclean to sight and touch- items placed in dish machine. Both violations were cited on 3 or more consecutive inspections. 4-602.11; Core; Black debris inside ice machine. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers; clean equipment at a frequency necessary to preclude accumulation of soil or mold. Empty ice and detail clean machine. Manager agreed to empty ice and detail clean machine.
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
Toxic substances properly identified stored & used
Inspector’s Notes
7-201.11; Priority; Observed surface sanitizer stored on prep table above deli paper. Poisonous or toxic materials shall be stored so they can not contaminate food ; equipment; utensils; linens; and single service articles by: (A) Separating the poisonous or toxic materials by spacing or partitioning; P and (B) Locating the poisonous or toxic materials in an area that is not above food ; equipment; utensils; linens; and single service articles or single use articles- item placed in designated area.
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
Proper cooling methods used; adequate equipment for temperature control
Inspector’s Notes
3-501.15; Priority Foundation; Observed cut lettuce cooling on cold top station with doors propped open. Observed queso cooling while tighlty covered. Cooling shall be accomplished by: 1) Placing the food in shallow pans (2) Separating the food into smaller or thinner portions (3) Using rapid cooling equipment 1) Arranged in the equipment to provide maximum heat transfer through the container walls; or loosely covered; or uncovered if protected from overhead contamination. Covers removed. Lettuce placed in walk in.
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
Approved thawing methods used
Inspector’s Notes
3-501.13 ; Priority Foundation; Observed fish thawing at room temperature inside prep sink. Potentially hazardous food (Time/temperature for food safety food ) shall be thawed: (A) Under refrigeration that maintains the food temperature at 41F or below B) Completely submerged under running water: (1) At a water temperature of 70F or below. Item placed under running water. 3-501.13 ; Priority Foundation; Observed ahi tuna in vacuum sealed packages thawing; opening packages were not opened when they were initally taken from the freezer to the refrigerator. Food (Time/temperature for food safety food ) shall be thawed: reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (1)Prior to its thawing under refrigeration. (2) Prior to; or Immediately upon completion of; its thawing using procedures- packages opened during inspection. Open vacuum packaging when thawing fish to introduce air to eliminate the risk for anaerobic bacteria to replicate.
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
Insects & rodents not present; no unauthorized animals
Inspector’s Notes
6-501.111; Core; Observed live cockroach crawling on prep table next to box of cut peppers. The premises shall be maintained free of insects; rodents; and other pests. The presence of insects; rodents; and other pests shall be controlled to eliminate their presence on the premises by: (A) Routinely inspecting incoming shipments of food and supplies; (B) Routinely inspecting the premises for evidence of pests; (C) Using methods; if pests are found; such as trapping devices and (D) Eliminating harborage conditions. Cockroach removed. Call pest control. Citation noted on 3 consecutive inspections.
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
Contamination prevented during food preparation; storage & display
Inspector’s Notes
3-305.11; Core; Observed uncovered breader and salt held in bulk bins with lids left open. Food shall be protected from contamination by storing the food : (1) In a clean; dry location; (2) Where it is not exposed to splash; dust; or other contamination; and (3) At least 15 cm (6 inches) above the floor. Cover foods held in storage.
In Plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationOfficial Wording
Washing fruits & vegetables
Inspector’s Notes
3-302.15; Core; Observed team member cutting unwashed peppers from the delivery box. Raw fruits and vegetables that are intended for washing by the consumer before consumption; raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut; combined with other ingredients; cooked; served; or offered for human consumption in ready-to eat form. Remove stickers before washing all produce.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial Wording
Utensils; equipment & linens: properly stored; dried & handled
Inspector’s Notes
4-901.11; Core; Observed team member drying clean dishes with a wiping cloth. Clean equipment and utensils shall be stored as specified under of this section and shall be stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted. Allow and position dishes to air dry.
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
Physical facilities installed; maintained & clean
Inspector’s Notes
6-501.12 Core; Heavy soil on floors under equipment inside kitchen. Observed thick dust accumulation on ceiling and wall around breaker system. Physical facilities shall be cleaned as often as necessary to keep them 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 5, 2026 · Original Source