1 - Inspection
Aug 20, 2026
Official score: 97 · Understand this area’s scale
5 recorded violations
Official wording
Food separated & protected
Inspector’s notes
3-302.11; Priority; Raw seafood stored above cooked pork and cooked chicken in a reach-in cooler. Raw food shall be stored below RTE (ready-to-eat) food or cooked foods to prevent cross contamination. Store food according to final cook temperature. CDI - Foods re-arranged.
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; Old labeling/date marking stickers present on various clear; plastic containers in storage (stored as clean) and in a prep cooler. Equipment; food-contact surfaces; and utensils shall be clean to sight and touch. Sticker/tape residue shall be removed prior to the cleaning process. CDI - Items moved for thorough cleaning/to be disposed of. 4-602.11; Core; Ice machine baffle soiled with accumulation. Ice machines shall be cleaned at a frequency necessary to preclude accumulation of soil or mold.
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 time & temperatures
Inspector’s notes
3-501.14; Priority; Three bags of cooked rice (cooked around 9 AM this morning) holding above 41 F. Current time (when checked): 5 PM. TCS (Time/Temperature Control for Safety) foods shall cool from 135-70 F within 2 hours; and from 70-41 F within 4 hours; for a total of 6 hours to cool. Rice did not meet cooling parameters. CDI - Rice voluntarily discarded.
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
Proper hot holding temperatures
Inspector’s notes
3-501.16(A)(1); Priority; Multiple foods held in hot holding equipment maintaining less than 135 F. Refer to temperature chart. If held hot; TCS (Time/Temperature Control for Safety) foods shall maintain 135 F or above. CDI - Combi. oven set to 'reheat' and foods reheated to 165 F+. Collard greens voluntarily disposed of.
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
Proper date marking & disposition
Inspector’s notes
3-501.18; Priority; One bag of cooked shrimp labeled with a prep date of 8/12. Current date: 8/20. TCS (Time/Temperature Control for Safety) foods shall be date marked on their prep/open date; and they shall be held for 7 days maximum. Prep/open date + 6 days = 7-day max. hold. CDI - Shrimp voluntarily discarded.
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 record from Wake County Environmental Services, Aug 20, 2026 · Original Source