1 - Inspection
Oct 20, 2026
Official score: 93.5 · Understand This Area’s Scale
11 recorded violations
Official Wording
Food-contact surfaces: cleaned & sanitized
Inspector’s Notes
4-601.11 (A) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (Pf) Multiple metal pans; bowls; and utensils were soiled with food debris throughout kitchen. Equipment food-contact surfaces shall be clean to sight and touch. Equipment and utensils were sent for further cleaning at dish machine. REHS will verify all equipment are fully cleaned.
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 date marking & disposition
Inspector’s Notes
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food; Disposition (P) Boiled eggs; corn; cooked onions; shrimp; cooked beans; and cooked peppers were not labeled with the dates of preparation. Pulled chicken was maintained beyond 7 days within grill line drawer cooler (10/10). Temperature controlled for safety foods shall be labeled with the date of preparation and discarded within 7 days of preparation. CDI: Eggs; corn; and pulled chicken were voluntarily discarded. Cooked onions; cooked peppers; cooked beans; and cooked shrimp were labeled with dates of preparation.
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) Two bottles of chemicals were not labeled with the name of the products. Two commercially prepared quaternary ammonia sanitizer bottles were filled with other chemicals and were not labeled. Working containers used for toxic materials such as cleaners and sanitizers shall be clearly and individually identified with the common name of the material. CDI: Bottles labeled by PIC. Chemical bottles that were reused were emptied and discarded by PIC.
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
Personal cleanliness
Inspector’s Notes
2-303.11 Except for a plain ring such as a wedding band; while preparing food; food employees may not wear jewelry including medical information jewelry on their arms and hands. Food employee was preparing food with dangling bracelets and watch. Remove jewelry when preparing food.
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
Wiping cloths: properly used & stored
Inspector’s Notes
3-304.14 Wiping Cloths; Use Limitations (C) Sanitizing bucket was stored directly on the floor on make-line. Containers of chemical sanitizing solutions in which wet wiping cloths are stored shall be stored off the floor and used in a manner that prevents contamination of food and equipment. CDI: Bucket relocated.
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
Washing fruits & vegetables
Inspector’s Notes
3-302.15 Washing Fruits and Vegetables (C) Washed avocadoes still had stickers present. Raw fruits and vegetables shall be washed to remove soil or other contaminants before being cut. Remove stickers when washing.
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
4-903.11 (A); (B); and (D) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (C) Metal pans and metal bowls were stacked while wet in dish storage area. Cleaned equipment and utensils shall be stored in a self-draining position that allows air-drying and covered or inverted. Store equipment in self-draining position and allow drying before stacking.
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
4-903.11 (A) and (C) Equipment; Utensils; Linens and Single-Service and Single-Use Articles - Storing (C) To-go containers were not inverted during storage. Single-service and single-use articles shall be stored in a manner that prevents contamination until use. Invert single-service items.
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
4-501.11 Good Repair and Proper Adjustment - Equipment (C) Gaskets on right-most prep cooler and grill line drawer cooler were torn or loose. Right-most prep cooler was leaking water onto base shelving of interior cooler. Equipment shall be maintained in good repair. Repair or replace items listed. Repeat violation; half-points deducted due to repair improvements from previous 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
4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C) Gaskets and interior of prep coolers were soiled with food and other debris. Nonfood-contact surfaces shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean areas listed.
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 Cleaning; Frequency and Restrictions (C) Floors under equipment were soiled with food debris. Walls near dish machine were soiled with black residues. Floor drains had accumulations of food debris from previous services. Physical facilities shall be cleaned at a frequency necessary to keep them clean. Clean areas listed.
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 20, 2026 · Original Source