1 - Inspection
Oct 12, 2026
Official score: 97 · Understand This Area’s Scale
5 recorded violations
Official Wording
Food in good condition; safe & unadulterated
Inspector’s Notes
3-101.11 3-101.11; Priority; Observed pink growth on sour cream item opened 8-5-26. . Food shall be safe; unadulterated; and honestly presented- item discarded.
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-contact surfaces: cleaned & sanitized
Inspector’s Notes
4-703.11(B) Priority; P; Dish utensils and waterproof thermometer disc did not meet 160F threshold when testing the dish machine. The utensil surface temperature must reach 160°F (71°C); verified using an irreversible registering temperature indicator such as heat-sensitive labels or stickers affixed to dishware to record that this precise temperature was achieved during the cycle. Dish machine cycle ran through more than 5 cycles using heat strips and waterproof thermometer. Manager will call for service on unit. Manager agreed to use 3 comp sink for sanitizing. 4-601.11 (A); Priority Foundation; Observed dried food residue on several tongs stored as clean Equipment food-contact surfaces and utensils shall be clean to sight and touch- items washed or 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 cooling methods used; adequate equipment for temperature control
Inspector’s Notes
3-501.15(B); Core; Observed fresh mozzarella; marinara; and ham cooling foods tightly covered with plastic wrap or sitting on the open cold top station. When placed in cooling/cold holding equipment; food containers in which food is cooling shall be: arranged in equipment to provide maximum heat transfer through container walls; and loosely covered or uncovered protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Items placed inside blast chiller.
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
Non-food contact surfaces clean
Inspector’s Notes
4-601.11(B) and (C); Core; Observed soiled cabinets under self service coffee bar and inside several reach in coolers that are not currently in use. Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean equipment.
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
6-501.11 Core; Observed low grout in areas of kitchen floor. Physical facilities shall be maintained in good repair.
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 12, 2026 · Original Source