1 - Inspection
Oct 19, 2026
Official score: 95 · Understand This Area’s Scale
11 recorded violations
Official Wording
Handwashing sinks supplied & accessible
Inspector’s Notes
6-301.12; Priority Foundation - No paper towels were available at handsink by front right counter. Paper towels or approved hand drying device shall be provided at all handsinks. CDI by placing paper towels near handsink. 6-301.14; Core - No handwashing sign was posted at front handsink across from cash register counter. A handwashing sign that instructs food employees to wash their hands shall be provided at all handsinks used by employees. CDI by providing handwashing sign to post at handsink.
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-contact surfaces: cleaned & sanitized
Inspector’s Notes
4-601.11(A); Priority Foundation - Some sheet pans stored as clean had grease build-up on them. Food contact surfaces shall be clean to sight and touch. CDI by placing pans at 3-comp sink to be 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 reheating procedures for hot holding
Inspector’s Notes
3-403.11 (A);(D); Priority - Chili in reheating unit was at 120F in the middle of product (checked at 9:59); but PIC stated the chili had started reheating at 8:30 (written on lid of unit); which was about 1.5 hours later. By almost 10:42; the middle parts of chili only reached 152F (after frequent stirring). By 11:12; the middle parts of chili only reached 159F (more than 2.5 hours after starting reheating process). TCS* foods cooked and cooled previously in restaurant shall be reheated to 165F throughout entire product within 2 hours. CDI by voluntarily discarding chili since it had not reheated adequately in 2 hours. During reheating process; stir frequently (from edges to middle parts) and check chili temperature often to ensure it reaches 165F throughout entire product within 2 hours.
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
Toxic substances properly identified stored & used
Inspector’s Notes
7-102.11; Priority Foundation - (REPEAT) A few containers of quaternary ammonium (QA) sanitizer at prep line were not labeled as "sanitizer". Working containers of chemicals; sanitizers; etc. shall be labeled with common name of products inside them. CDI by labeling sanitizer containers.
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; Core - At least one food employee was wearing a dangling bracelet on wrist. Except for a plain ring; while preparing food; food employees shall not wear jewelry on their arms and hands. Instruct food employee to remove bracelet while working with 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; Core - One bucket of wiping cloth sanitizer had quaternary ammonium concentration less than 200 ppm; and sanitizer was very cloudy. Moist/soiled wiping cloths shall be kept in approved clean sanitizer between uses. Maintain moist/soiled wiping cloths as stated above.
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
Single-use & single-service articles: properly stored & used
Inspector’s Notes
4-903.11(A) and (C); Core - (REPEAT) Several stacks of disposable cups were unprotected. Disposable food/beverage containers shall be protected from contamination. Keep cups in approved dispensers (covering top rims on cups) or inverted and in their original plastic sleeves pulled up to rims of top cups on stacks.
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; Core - (REPEAT) Upright freezer had damaged door gasket and peeling/damaged wire racks. Door frames of refrigerated make line bottom were damaged. Food service equipment shall be kept in good repair; and door gaskets/seals shall be intact and tight. Replace/replace damaged equipment above with similar approved equipment. 4-502.11; Core - (REPEAT) Some food container lids and containers were cracked. Food service utensils shall be kept in good repair. Discard damaged items.
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
4-501.14; Core - (REPEAT) Observed soiled interiors of rinsing and sanitizing sinks of 3-comp sink. Warewashing equipment shall be cleaned frequently enough to prevent recontamination of clean equipment and utensils. Increase cleaning of 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
Non-food contact surfaces clean
Inspector’s Notes
4-601.11(B) and (C); Core - (REPEAT) Observed soiled solid metal and wire shelves and cabinets; interior top and bottom of reach-in freezer (ice build-up in some areas); splash areas above sandwich prep line; unused equipment. Some old stickers were on condiment containers. Equipment nonfood contact surfaces shall be kept clean. Increase cleaning frequency of equipment/surfaces above; and remove old stickers/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
6-501.11; Core - (REPEAT) Metal panel on wall and caulk on wall by cooking line was damaged/detached. Grout was missing between some floor tiles. Ice was accumulated around walk-in freezer door (metal heated strip not working or door gasket not sealing properly?). Ceiling light fixtures in dry storage was not illuminating properly (area very dim). Physical facilities shall be kept in good repair. Repair/replace damaged fixtures/surfaces above; and repair/replace improperly illuminating ceiling light. 6-501.12; Core - (REPEAT) Observed soiled walls surfaces by cooking line and dusty/soiled ceiling panels; and flooring in closet near bathrooms was soiled. Ice was accumulated on walk-in freezer door and door frame. Physical facilities shall be kept clean. Increase cleaning frequency of surfaces/fixtures above; and remove accumulated ice.
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 19, 2026 · Original Source