1 - Inspection
Nov 10, 2026
Official score: 88.5 · Understand This Area’s Scale
17 recorded violations
Official Wording
Certified Food Protection Manager
Inspector’s Notes
Observation: Certified food protection manager was not present. 2-102.12 (A) Certified Food Protection Manager (C) GC: Point was not taken due to the fact they were permitted 3 months ago.
In Plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesOfficial Wording
Procedures for responding to vomiting & diarrheal events
Inspector’s Notes
Observation: PIC could not locate written vomit and diarrhea clean up plan. 2-501.11 A food establishment shall have a written vomit and diarrhea clean up plan that address the actions EMPLOYEES must take to minimize the spread of contamination and the exposure of EMPLOYEES; consumers; FOOD; and surfaces. Pf CDI: Emailed by inspector.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial Wording
Proper eating; tasting; drinking or tobacco use
Inspector’s Notes
Observation: Employee food and drink were stored on food contact surfaces. 2-401.11(A) Except when drinking from a closed beverage container; employees shall eat; drink; or use tobacco only in designated areas where the contamination of food; clean equipment and utensils can not result. (B) - Employees may drink from a closed beverage container if the container is handled to prevent contamination of the employee's hands; the container; food; clean equipment; utensils and linens; and unwrapped single-service and single-use articles. CDI: Employee food and drink were discarded.
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
Hands clean & properly washed
Inspector’s Notes
Observation: Employee washed dishes in the three comp sink; then put gloves on and went back to preparing food with out washing hands between process chnage. 2-301.14 When to Wash (P) CDI: Spoke to employee about when and where to wash hands. She washed her hands and placed new gloves on.
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 separated & protected
Inspector’s Notes
Observation: Raw chicken was stored above ready to eat fruit in the walk in cooler. Ready to eat salmon was stored on top of raw sausage. 3-302.11(A)(1) FOOD shall be protected from cross contamination (except when frozen in original commercial packaging) by separating raw animal FOODS from cooked READY-TO-EAT FOOD; raw ready-to-eat FOOD (such as sushi fish or MOLLUSCAN SHELLFISH or raw fruits and vegetables); and unwashed produce during storage and prep. P 3-302.11(A)(2) Except when combined as ingredients; types of raw animal FOODS (such as beef; FISH; lamb; pork; and POULTRY) must be separated from each other during storage; preparation; holding; and display by using separate EQUIPMENT or arranging FOOD in EQUIPMENT so that cross contamination of one type with another is prevented; and preparing each type of FOOD at different times or in separate areas. P CDI: Raw meats and ready to eat products were separated.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial Wording
Proper hot holding temperatures
Inspector’s Notes
Observation: Sausage in hot hold serving line was holding at 82f. 3-501.16 (A)(1) Except during preparation; cooking; or cooling; or when TPHC is used; TCS FOOD shall be maintained at 135°F or above; except that roasts may be held at 130°F or above. P CDI: Sausage was discarded.
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 cold holding temperatures
Inspector’s Notes
Observation: Egg in a carton was stored on the counter top and was at 52F; all cold hold foods should be maintained at 41F or below. 3-501.16 (A)(2) Except during preparation; cooking; or cooling; or when TPHC is used TCS FOOD shall be maintained at 41F or less. P CDI: Eggs was placed back in cooler.
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 date marking & disposition
Inspector’s Notes
Observation: Multiple ready to eat foods such as shrimp and chili were not labeled/datemarked. Chili in the WIC was not datemarked and the top was covered in mold. 3-501.17(A) Refrigerated; READY-TO-EAT; TCS FOOD prepared in house and held for more than 24 hours shall be clearly identified using a date marking system to indicate the day by which the FOOD shall be served or discarded for a maximum of 7 days. The day of preparation or open date shall be counted as Day 1. This does not apply to shellstock or individual portions packaged for sale from a bulk container upon a consumer's request. 3-501.18 A FOOD requiring date marking shall be discarded if it exceeds seven days (except time that it is frozen); is not labeled; or is marked with a date that exceeds seven days. P CDI: Ready to eat foods that were not datemarked were discarded.
In Plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsOfficial Wording
Consumer advisory provided for raw/ undercooked foods
Inspector’s Notes
Observation: The menu has consumer warning at the bottom of the menu; but applicable foods (different egg option) on the menu do not have a asterisking. Hollindaise sauce was homemade today instead of the usual powered made sauce. If homemade holindaize sauce is used and asterisk would be needed to mark this product as well. 3-603.11(B) - Pf Consumer Advisory DISCLOSURE shall include: (1) A description of the animal-derived FOODS; such as “oysters on the half shell (raw oysters);” “raw-EGG Caesar salad;” and “hamburgers (can be cooked to order)”; or (2) Identification of the animal-derived FOODS by asterisking them to a footnote that states that the items are served raw or undercooked; or contain (or may contain) raw or undercooked ingredients.
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
Toxic substances properly identified stored & used
Inspector’s Notes
Observation: Spray chemical bottles were not labeled with common name of the material. 7-102.11 Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. Pf CDI: Chemical was discarded.
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
Thermometers provided & accurate
Inspector’s Notes
Observation: Metal stem type thermometer was the only thermometer in the establishment. A suitable small-diameter probe thermometer is required. 4-302.12 Food Temperature Measuring Devices (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. Pf (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. Pf
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
In-use utensils: properly stored
Inspector’s Notes
Observation: Utensils were stored in standing water at 68F. 3-304.12 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 CDI: Hot water was placed in utensil container then it was placed on flat top grill to be maintained at 135F or above.
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
Single-use & single-service articles: properly stored & used
Inspector’s Notes
Observation: Single service containers were stored facing upward where they are not protected from contamination. 4-903.11 (A) and (C) Equipment; Utensils; Linens and Single-Service and Single-Use Articles - Storing (C)
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
Observation: The prep sink is cracked around the rim and is no longer smooth and easily cleanable. 4-101.11 Materials used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors; odors; or tastes to FOOD (P) and under normal use conditions shall be: (A) Safe; P (B) Durable; CORROSION-RESISTANT; and nonabsorbent; (C) Sufficient in weight and thickness to withstand repeated WAREWASHING; (D) Finished to have a SMOOTH; EASILY CLEANABLE surface; and (E) Resistant to pitting; chipping; crazing; scratching; scoring; distortion; and decomposition.
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
Observation: Dishes were washed; then sanitized. The rinse step was skipped. Establishment does not have test strips at this time. 4-603.16(A) - Washed utensils and equipment shall be rinsed before sanitizing. CDI: Owner of establishment found the test strips at the very end of 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
Non-food contact surfaces clean
Inspector’s Notes
Observation: Food debris is building up on the drawer cooler below the flat top grill. Food debris is building up behind equipment. Dust is building up on vents above the three comp sink. 4-602.13 Nonfood Contact Surfaces of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. 4-602.13 Nonfood Contact Surfaces (C) 4-601.11 Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris.
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
Observation: The wall in the bathroom is damaged and is not smooth and easily cleanable. 6-101.11 Surface Characteristics - Indoor Areas (C)
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, Nov 10, 2026 · Original Source