1 - Inspection
Sep 16, 2026
Official score: 95.5 · Understand this area’s scale
6 recorded violations
Official wording
Proper cooling time & temperatures
Inspector’s notes
3-501.14(A); Priority; Chopped chicken in walk-in cooler found cooling from last night at 8pm with internal temperatures as high as 50F. Cooked TCS food shall be cooled from 135F to 70F within 2 hours and from 135F to 41F or less within a total of 6 hours. CDI- Two containers of chopped chicken were voluntarily discarded. *See Item #33 for more information regarding cooling methods.
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; At the start of the inspection; an employee removed a container of cooked rice from the steam table; wrapped the container with plastic wrap; and placed it in the hot box. Rice in hot box measured 82F-84F. TCS food shall be maintained at 135°F or above. CDI- Rice was voluntarily discarded. This was the only TCS food found hot holding at incorrect temperatures today.
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 cold holding temperatures
Inspector’s notes
3-501.16 (A)(2) and (B); Priority; Pico de gallo (45F); boiled eggs (46F); and quinoa (46F) in prep cooler found holding above 41F. There were open spots that were missing containers in the top portion of the prep unit allowing the cold air to escape while flip top lid was opened. Maintain TCS foods in cold holding at 41F or less. CDI- Open spots were filled with empty containers and foods were cooling down.
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
7-201.11; Priority; One can of stainless steel polish found stored on shelf behind front counter commingling with single-service items. Poisonous/Toxic materials shall be stored so they cannot contaminate food; equipment; utensils; linens; and single-service articles. CDI- Stainless steel polish was relocated. 7-102.11; Priority Foundation; Chemical bottle in mop sink area was missing the identifying label. Working containers of toxic/poisonous chemicals taken from bulk shall be labeled with the common name of the chemical. CDI- Bottle was labeled.
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
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Chopped chicken in walk-in cooler found cooling overnight in deep containers; tightly covered with plastic wrap. Cooling shall be accomplished by using one or more of the following methods based on the type of food being cooled: placing the food in shallow pans; separating the food into smaller or thinner portions; using rapid cooling equipment; stirring the food in a container placed in an ice water bath; using containers that facilitate heat transfer; adding ice as an ingredient; or other effective methods. When placed in cooling or cold holding equipment; food containers in which food is being cooled shall be arranged in the equipment to provide maximum heat transfer through the container walls; and loosely covered; or uncovered if protected from overhead contamination during the cooling process. CDI- Cooling methods were discussed and chicken was 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
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14; Core; Sanitizer bucket found stored on the floor in the rotisserie chicken cooking area. Containers of sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food; equipment; utensils; linens; single-service; or single-use articles. CDI- Sanitizer bucket was relocated off of the floor.
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, Sep 16, 2026 · Original Source