1 - Inspection
Oct 27, 2026
Official score: 86.5 · Understand This Area’s Scale
14 recorded violations
Official Wording
Management; food & conditional employee; knowledge; responsibilities & reporting
Inspector’s Notes
2-103.11 (A) - (P); Priority Foundation; Observed several critical risk violations today food adulteration; chemical storage sanitizing food contact surfaces; cross- contamination; hand washing; soiled food utensils and equipment; date marking. The person in charge is responsible for ensuring that the food establishment is compliant with the food code.
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
Hands clean & properly washed
Inspector’s Notes
2-301.15; Priority Foundation; Observed team member rinse hands inside food prep sink. Food employees shall clean their hands in handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing; or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. EHS provided training; employee washed hands.
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
Handwashing sinks supplied & accessible
Inspector’s Notes
6-301.12; Priority Foundation; Paper towels missing in kitchen handsink. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: (A) Individual; disposable towels; Pf (B) A continuous towel system that supplies the user with a clean towel; Pf or (C) A heated-air hand drying device; Pf or (D) A hand drying device that employs an air-knife system that delivers high velocity; pressurized air at ambient temperatures. Towels replaced at hand sink. 5-205.11; Priority Foundation; Observed two pitchers stored inside handsink. A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing sink may not be used for purposes other than handwashing. EHS removed pitchers.
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 in good condition; safe & unadulterated
Inspector’s Notes
3-101.11; Priority; Observed wilted jalapenos inside walk in cooler. Observed soiled cut cabbage and lemons on the cold top station. Food shall be safe; unadulterated; and honestly presented- item discarded. 3-202.15 ; Priority Foundation; Observed open bulk cans of corn and tomato paste with broken metal chards- items discarded. Food packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. After opening; store canned foods inside food grade containers.
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
Food separated & protected
Inspector’s Notes
3-302.11; Priority; Observed bowl of raw chicken stored directly above fried cauliflower and cooked goat. Observed several uncovered foods inside walk in cooler. Food shall be protected from cross contamination: Separate raw animal foods during storage; preparation; holding; and display from: raw ready-to-eat food including other raw animal food such as fish for sushi or; or other raw ready-to-eat food such as fruits and vegetables. Manager rearranged storage hierarchy. 3-304.11; Priority; Observed bulk produce basket of unwashed cilantro stored directly above uncovered apple yogurt sauce; cilantro fell into the yogurt. Food shall be protected from cross contamination- item discarded.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial Wording
Food-contact surfaces: cleaned & sanitized
Inspector’s Notes
4-501.114; Priority; Observed chlorine residual 0PPM at dish washer after running the cycle four times. Chlorine shall register 50-200PPM when tested. Manager will call for service on unit. Manager agreed to use 3 comp sink for dish washing unit dish machine is repaired. 4-601.11 (A); Priority Foundation; Dried food debris on clean plates stored on cold top station on the line. Observed dried food debris on blender; food processor equipment and a buildup of debris inside food prep sink. Equipment food-contact surfaces and utensils shall be clean to sight and touch- items placed in 3 comp sink.
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 cold holding temperatures
Inspector’s Notes
3-501.16 (A)(2) and (B); Priority; Observed several TCS foods holding above 41F inside walk in cooler. Observed raw shell eggs; housemade chutney; yogurt and fried jalapeno holding at room temp without TPHC documents. Cold potentially hazardous food shall be kept at 41F or below. EHS will follow up.
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
3-501.17; Priority Foundation; Facilty has not adopted a date marking system-items discarded. Ready to eat ; Potentially hazardous food (Time/temperature for food safety food )prepared and held in a food establishment for more than 24 hours shall be marked to indicate the date or day by which the food shall be consumed on the premises; sold; or discarded; based on the temperature and time combinations specified below. The day of preparation shall be counted as Day 1. Violation has been noted on 3 conceutive inspections.
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
7-201.11; Priority; Chemical spray labeled "Application solution" is stored above clean bowls under the line. Poisonous or toxic materials shall be stored so they cannot contaminate food; equipment; utensils; linens; and single-service or single-use articles by: •Separating the poisonous or toxic materials by spacing or partitioning; •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. Items 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
Insects & rodents not present; no unauthorized animals
Inspector’s Notes
6-501.111; Core; Flies active inside facility. 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. If issue persists; Call pest control.
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
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s Notes
4-501.11; Core; Observed handle broken on hand sink in prep area. Equipment shall be kept in good repair. Repair handle
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
4-302.14; Priority Foundation; Chlorine Test strips for dish washer are not available. Observed Quat test papers discolored; compromised by water or heat . A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. Obtain test kit.
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
4-602.13; Core; Observed food splash on shelving above prep tables. A buildup of food debris inside door tracks and gaskets with black growth present. Fryer is encrusted with food residue. Food debris hanging from shelving inside walk in. NonFood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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; Observed dust accumulation and food splash on walls and celling above steam table; soil on floors under equipment all throughout facility. Heavy soil inside floor drain in backroom under prep sink. soil is present on walls across from the stove in the backroom. 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 27, 2026 · Original Source