1 - Inspection
Nov 10, 2026
Official score: 88.5 · Understand This Area’s Scale
13 recorded violations
Official Wording
Required records available: shellstock tags; parasite destruction
Inspector’s Notes
3-203.12(A) Shellstock and their tags must stay with the original container until empty or provide a record keeping system that prevents the commingling of shellstock with different tags. Pf (B) The date when the last shellstock from a container is sold shall be recorded on the tag or label. Pf (C) Shellstock tags shall be held for 90 days and stored in chronological order based on the last sold date recorded on the label. Pf - Observed that the oyster tags were kept for 90 days; but they are not stored in chronological order; and the date the last shellstock was sold is missing. Verification due by 11/20/26.
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
Food separated & protected
Inspector’s Notes
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 - Walk-in cooler: Observed raw fish stored on a shelf above the ready-to-eat (RTE) - sausages. The sausage container was left open. Corrected during inspection (CDI): The RTE- sausage carton was covered and returned to a shelf above the raw fish. Repeat.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial Wording
Proper date marking & disposition
Inspector’s Notes
3-501.17 Ready-To-Eat (RTE) Time / Temperature Control for Safety (TCS) Food; Date Marking (Pf). TCS food prepared and stored for more than 24 hours shall be date-marked; the production date counts as day 1; and it shall be consumed within 7 days. 3-501.18 RTE;TCS food; disposition - P 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. - Prep cooler: Observed crab leg mix salad without a date mark. The food handler stated it was prepped 3 days ago (11/7/26). CDI - the crab leg mix salad was dated to reflect 11/7/26 - Observed hard-boiled eggs commercially prepared with no date mark when unpacked. CDI - the hard-boiled eggs 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
Toxic substances properly identified stored & used
Inspector’s Notes
7-102.11 Common Name - Working Containers (Pf) 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 - Observed a spray bottle of quat sanitizer without a label. CDI - label provided.
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
Approved thawing methods used
Inspector’s Notes
3-501.13(E) REDUCED OXYGEN PACKAGED (ROP) 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 prior to thawing under refrigeration or prior to; or immediately upon completion of; its thawing under cool; running water. C - Observed ROP fish thawing without being removed from the reduced-oxygen environment. Discussed the matter with the person in charge (PIC)
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
4-302.12 Food Temperature Measuring Devices (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 - Observed no thin probe food thermometer available during the current inspection. Verification due by 11/20/26
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
Food properly labeled: original container
Inspector’s Notes
3-302.12 Food Storage Containers Identified With Common Name of Food. Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta; working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT; such as cooking oils; flour; herbs; potato flakes; salt; spices; and sugar shall be identified with the common name of the FOOD. - Dry goods storage: observed flour in a working container/outside the original container; with no label. Discussed the matter with PIC. Repeat.
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
Contamination prevented during food preparation; storage & display
Inspector’s Notes
3-305.11 Food Storage - Preventing Contamination from the Premises (C) 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 6 inches above the floor. - Walk-in cooler: observed multiple containers of commercially prepared dressings; unpacked; stored with excess black spots and specks of growth on the outside of the dressing containers. A few cartons of sausage and oysters were stored on the walk-in cooler floor; which had a stagnant puddle of water. CDI: The dressing container with black speck growth was discarded. The carton box of sausages restored on the shelf.
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
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s Notes
4-501.11 Maintain equipment in good repair. - Observed 2 chef drawers not functioning and not in use. 1 chef drawer with tape wrapped around it and in poor repair. 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
Warewashing facilities: installed; maintained & used; test strips
Inspector’s Notes
4-501.14 Dish machines; utensil sinks; raw food prep sinks; and sink drainboards shall be cleaned before use; throughout the day at a frequency necessary to prevent recontamination of EQUIPMENT and UTENSILS and to ensure that the EQUIPMENT performs its intended function; and if used; at least every 24 hours. - Observed accumulation and stains on the 3-comp sink that need to be cleaned at least every 24 hours. Discussed the matter with PIC.
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(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed heavy grease accumulation on the grill trough; accumulation on the chef drawer; stove; all prep coolers; and dish racks. Discussed the cleaning schedule in this area with the PIC. The walk in cooler storage racks and walk in cooler floor need thorough cleaning. Please put emphasis on the inside of the refrigeration units. 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
Garbage & refuse properly disposed; facilities maintained
Inspector’s Notes
5-501.113(B) Keep dumpster; outside waste containers covered with tight-fitting lids or doors. 5-501.115 Maintaining Refuse Areas and Enclosures (C) Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. - Observed shared dumpster with door open; the top lid does not close all the way; litter on the ground; and a heavy accumulation of grease on the grease trap.Discussed the matter with PIC. Repeat.
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
6-501.12 Cleaning; Frequency and Restrictions (C). (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. - Observed black stain and accumulation in these areas: under the equipment throughout the kitchen; all cove baseboards throughout the building and the floor throughout the kitchen. Improvements made on decluttering; but no improvement on cleaning. Discussed the cleaning schedule in this area with the PIC. Repeat. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. - Observed items at the office area; old mop; brooms; and old buckets that are not in use and are unnecessary to the operation and need to be removed. Discussed the matter with PIC. Repeat. 6-501.12 Cleaning; Frequency and Restrictions (A)PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. The ceiling HVAC vent and walls in the cook line area are very dusty. This ceiling vent and walls are above food prep and storage.
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