1 - Inspection
Oct 27, 2026
Official score: 98 · Understand This Area’s Scale
7 recorded violations
Official Wording
Toxic substances properly identified stored & used
Inspector’s Notes
7-102.11; Priority Foundation - (REPEAT) One red bucket of sanitizer was not labeled with its contents. Working containers of toxic materials such as cleaners; sanitizers; etc. shall be labeled with their contents. CDI by labeling bucket of sanitizer.
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(A); Priority Foundation - Cut lettuce in strainer was sitting at room temperature on food prep sink drainboard for 1.5 hours to drain (during majority of the inspection) with no active cooling taking place (temperature 68F). TCS* foods shall be cooled using shallow pans (2-4 inch food depth); using rapid cooling equipment (refrigerator/walk-in cooler); using ice-water bath and/or loosely covering or completely uncover cooling food if there's no overhead contamination. CDI by properly refrigerating cut lettuce. REMEMBER: TCS* foods such as cut lettuce that are prepared from room temperature shall be cooled to 41F or less within 4 hours.
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
Thermometers provided & accurate
Inspector’s Notes
4-204.112 (B); Core - (REPEAT) No thermometer was observed inside or on exterior of small refrigerated make line. An indicating thermometer shall be provided inside refrigerator (or on exterior) in warmest part of unit. Provide thermometer inside this unit that is accurate to plus or minus 3 degrees F. Air temperature must be 41F or less.
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
Non-food contact surfaces clean
Inspector’s Notes
4-601.11(B) and (C); Core - (REPEAT) Observed soiled wire and solid metal shelving; undersides/backsides of equipment door handles; refrigerator door sides/edges; refrigerator vent openings; sink exteriors and drainboard undersides; exteriors of pizza dough containers (crevices/corners); exteriors of kitchen grease containers. Equipment/utensil nonfood contact surfaces shall be kept clean. Increase cleaning frequency of equipment/surfaces above.
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
5-501.113(B); Core - (REPEAT) Community trash/cardboard dumpsters had open side doors. Trash/recycling receptacles kept outside shall have tight-fitting lids and doors. Work with neighboring businesses to keep dumpster side doors and lids closed when not in use.
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) Some wall corners/stripping was damaged and cracked. Several small holes were in kitchen walls. Some ceiling tiles in kitchen and bathroom were water stained. Physical facilities shall be kept in good repair. Repair damaged walls/stripping; seal holes; and replace stained tiles (after ensuring roof/ceiling leaks are completely repaired). 6-501.12; Core - (REPEAT) Observed soiled baseboards; floor; wall surfaces and ceiling panels. Physical facilities shall be kept clean. Increase cleaning frequency of surfaces above.
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
Meets ventilation & lighting requirements; designated areas used
Inspector’s Notes
6-202.11; Core - (REPEAT) Light bulb in upright freezer was unshielded. Where food and clean equipment and utensils are exposed; lighting shall be effectively shielded. Properly shield light bulb or provide shatter-resistant bulb.
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 record from Wake County Environmental Services, Oct 27, 2026 · Original Source