1 - Inspection
Oct 30, 2026
Official score: 96 · 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 and UTENSILS shall be clean to sight and touch. Pf Observed stickers still attached to dishes stored as clean. Observed a food residue on meat slicer and mixer. CDI: PIC collected the containers with sticker residue and took them back to the dish washing area. Meat slicer and mixer were cleaned during the 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
Proper date marking & disposition
Inspector’s Notes
3-501.17(A) Refrigerated; READY-TO-EAT; TCS FOOD prepared in house and held for more than 24 hours shall be clearly identified using a date marking system to indicate the day by which the FOOD shall be served or discarded for a maximum of 7 days. The day of preparation or open date shall be counted as Day 1. Observed no date marks on ham. CDI: Ham was voluntarily discarded since prep date was unknown.
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
Time as a Public Health Control; procedures & records
Inspector’s Notes
3-501.19(A) If TPHC is used written procedures shall be prepared in advance; maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request that specify the methods of compliance with TPHC and Cooling requirements. Pf Observed salad bar in the employee kitchen runs off of time. However; written procedure was not available during the inspection. CDI: EHS provided the TPHC form. The establishment is also interested in using time for the hot hold items in the employee kitchen.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial Wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s Notes
3-501.15 Cooling Methods (Pf) Do not cool foods fitted with tight fitting lids blocking the air flow. Remove lids until foods are down to 41 degrees F. EHS discussed alternative cooling methods with 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
Food properly labeled: original container
Inspector’s Notes
3-302.12 Food Storage Containers Identified with Common Name of Food (C) Observed multiple dry stock items without common name labels.(Soy; salt; pepper) CDI: PIC added labels
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
Insects & rodents not present; no unauthorized animals
Inspector’s Notes
6-501.112 Removing Dead or Trapped Birds; Insects; Rodents and other Pests (C) Observed 3 dead cockroaches behind proofer. CDI: PIC removed dead roaches
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
Contamination prevented during food preparation; storage & display
Inspector’s Notes
3-305.11 Food Storage-Preventing Contamination from the Premises A)Except as specified in par. (B) and (C) of this section; 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 Observed food stored under leak in freezer. One box was open and frozen celery was exposed to leak. CDI: Celery was voluntarily discarded and other food was moved from under the leak.
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
In-use utensils: properly stored
Inspector’s Notes
3-304.12 In-Use Utensils; Between-Use Storage During pauses in FOOD preparation or dispensing; FOOD preparation and dispensing UTENSILS shall be stored: (B) In nonTCS FOOD with their handles above the top of the FOOD within containers that can be closed; such as bins of dry goods; (C) On a clean; sanitized surface; Observed container of soy with a bowl stored in the product for dipping. CDI: Bowl was removed and scoop was placed on the top of container.
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
Utensils; equipment & linens: properly stored; dried & handled
Inspector’s Notes
4-904.11 Kitchen and Tableware Preventing Contamination (A)SINGLE-SERVICE and SINGLE-USE ARTICLES and cleaned and SANITIZED UTENSILS shall be handled; displayed; and dispensed so that contamination of FOOD- and lip-contact surfaces is prevented. (B) Knives; forks; and spoons that are not prewrapped shall be presented so that only the handles are touched by EMPLOYEES and by CONSUMERS if CONSUMER self-service is provided. Observed single service cups stored with the lip-contact surface exposed. Observed single service forks; spoons; and knives with the lip-contact surface exposed. 4-903.11(A)(B) and (D) Equipment; Utensils; Linens; and Single-Service and Single-Use Articles-Storing Utensils shall be stored in a self-draining position that allows air drying. Observed dishes stacked before they were able to air dry. CDI: Dishes were rearranged to allow air drying.
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) Currently both blast chillers are down. Having the blast chillers in good repair would help maintain approved cooling parameters. Walkin freezer has a drip causing ice to form on food. 4-501.12 Cutting Surfaces Observed damage to the cutting boards in both kitchens. 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.
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 PHYSICAL FACILITIES shall be maintained in good repair. Observed damage to the floor in front of the ice machines and between cooler #4 and Freezer. Work order has been placed.
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 30, 2026 · Original Source