1 - Inspection
Oct 19, 2026
Official score: 95 · Understand This Area’s Scale
8 recorded violations
Official Wording
Food separated & protected
Inspector’s Notes
3-304.15 (A); Priority; Observed team member on the grill place raw burgers on the grill with gloved hands then change tasks to handle RTE onions without changing gloves or washing hands. If used; single use gloves shall be used for only one task such as working with raw ready-to-eat food or with raw animal food; used for no other purpose; and discarded when damaged or soiled; or when interruptions occur in the operation. Manager provided training. Team member removed gloves and re-washed hands.
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
4-601.11 (A); Priority Foundation; Observed some improvement with food contact cleaning. However; dried residue inside food prep sink drain across from mop sink. Staining on and food debris on large cutting boards 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
Approved thawing methods used
Inspector’s Notes
3-501.13 ; Priority Foundation; Observed raw salmon thawed inside vacuum sealed packages inside walk in. Food (Time/temperature for food safety food ) shall be thawed: reduced oxygen packaged 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: (1)Prior to its thawing under refrigeration. (2) Prior to; or Immediately upon completion of; its thawing using procedures . Open vacuum packaging when thawing fish to introduce air to eliminate the risk for anaerobic bacteria to replicate.
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
Insects & rodents not present; no unauthorized animals
Inspector’s Notes
6-501.111; Core; Observed gnats active around dishes and mop sink area. 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
Wiping cloths: properly used & stored
Inspector’s Notes
3-304.14; Core; Observed wet and soiled wiping cloths on counters. Wet or soiled wiping cloths shall be submerged in a sanitizer solution in between uses.
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
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s Notes
4-501.11; Core; Screws are loose and not properly aligned inside ice machine; observed rust present. Observed walk in cooler door and a reach in door on the makeline that will not fully close when they are manually closed. Equipment shall be maintained in a state of repair and condition that meets the requirements. Repair or replace equipment. 4-501.12; Core; Cutting boards are scored and discolored. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized; or discarded if they are not capable of being resurfaced. Replace/resurface cutting board.
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 Nonfood Contact Surfaces (C) Thick debris present on rolling cart; speed rack holding cooked bacon. Shelving above prep table with meat slicer has a build up of dust and debris. Nonfood contact surfaces shall be cleaned at a frequency that prevents the build up 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
Plumbing installed; proper backflow devices
Inspector’s Notes
5-202.14; Priority; Observed water running under constant pressure at mop sink faucet (likely contributing to gnat issue). A backflow or backsiphonage prevention device installed on a water supply system shall meet American Society of Sanitary Engineering (A.S.S.E.) standards for construction; installation; maintenance; inspection; and testing for that specific application and type of device. Water forced under constant pressure can lead to backflow preventer malfunction. Repair hose and ensure water is turned off when not in use- water turned off during inspection.
In Plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsOfficial record from Wake County Environmental Services, Oct 19, 2026 · Original Source