1 - Inspection
Apr 20, 2026
Official score: 94.5 · Understand this area’s scale
11 recorded violations
Official wording
Proper eating; tasting; drinking or tobacco use
Inspector’s notes
2-401.11 (A); Core - (REPEAT) One covered employee's water bottle was on shelf above clean equipment...Employees shall eat and drink only in designated areas where the contamination of exposed food; clean equipment and utensils; and other items needing protection can not result...CDI by properly storing employee beverage.
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
Proper hot holding temperatures
Inspector’s notes
3-501.16 (A) (1); Priority - (REPEAT) French fries at front serving counter steam table were less than 135F (see temperature chart)...After properly reheating or cooking TCS* foods; they shall be maintained at 135F or above throughout entire product OR time as a public health control may be used...CDI by reheating fries.
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 - Some cold TCS* foods were above 41F in refrigerated make line top (see temperature chart). Some were possibly cooling and increasing temperatures of foods stored near them...Unless actively preparing or properly cooling; cold TCS* foods shall be kept at 41F or less...CDI by properly refrigerating foods. NOTE: DO NOT cool any foods in refrigerated make line top units. Foods must be at 41F or less BEFORE placing in make line top units. Use calibrated thermometer to check food temperatures often.
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
7-204.11; Priority - Concentration of quaternary ammonium sanitizer solution in some sanitizer buckets was greater than 400 ppm (test strips turned blue)...Sanitizer concentration for food contact surfaces shall not exceed required limits...CDI by diluting sanitizer to proper concentration (200-400 ppm).
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 - (REPEAT) Observed warm/hot foods cooling in tightly covered containers (chicken and sauteed onions). Chopped cooked chicken was cooling in pre-portioned bags with diameter around 5-6 inches and packaged together in pan with little space for good air circulation around bags...TCS* foods shall be cooled using shallow containers (2-4 inch food depth); smaller quantities (no more than 4 inch food pieces or packed bags); ice-water bath with constant stirring; separating food into smaller or thinner portions; using rapid cooling equipment (walk-in cooler/freezer or ice wands/paddles); loosely covering or completely uncovering food if there's no overhead contamination...CDI by changing cooling methods for faster cooling. REMEMBER: Foods must be cooled from 135F to 70F within 2 hours and from 70F to 41F or less within 4 additional hours. Calibrated thermometers MUST be used to check foods for proper cooling. Use cooling charts as needed to ensure foods are cooling quickly.
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; Core - (REPEAT) Some bottles/containers of cooking oil; salt; sugar; etc. were not labeled with their contents...Label all working containers of food not easy to recognize (such as cooking oils; dressings; spices; flour; etc.) shall be labeled with common name of products inside...Properly label bottles with names of their contents.
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
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14; Core - Wiping cloths in quaternary ammonium (QA) sanitizer bucket had concentration less than 200 ppm. Also; wiping cloth sanitizer bucket was stored on floor...Moist in-use wiping cloths shall be kept in approved clean sanitizer between uses; and sanitizer buckets shall be stored off the floor and away from food and clean equipment and utensils...Store wiping cloths and buckets as stated above. Correct concentration for quaternary ammonium sanitizer is 200-400 ppm.
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
In-use utensils: properly stored
Inspector’s notes
3-304.12; Core - A few handles of scoops were touching dry foods...During pauses in food preparation and dispensing; dispensing utensils shall be stored in the food with their handles above the top of the food or on dry; clean surface...Store food dispensing scoops as stated above.
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
4-901.11; Core - (REPEAT) Observed worker use a cloth to dry clean utensils and food containers...After cleaning and sanitizing; utensils and equipment shall be allowed to air dry...Instruct employees to discontinue using cloth towels to dry utensils/containers. 4-903.11; Core - (REPEAT) Several clean food containers were stacked while still wet...Clean utensils and equipment shall be protected from contamination; stored to allow air drying...Separate wet containers so they completely air dry before stacking.
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) Some wire/metal shelves were rusting...Food service equipment shall be kept in good repair...Replace damaged shelves with similar approved equipment. 4-502.11 (A) and (C); Core - (REPEAT) Some dispensing tongs and food containers lids were cracked/damaged...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
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.11; Core - (REPEAT) A few floor areas were peeling; damaged and hard to clean (could also be trip hazards). Wall corner stripped was damaged; and several small holes were in walls...Physical facilities shall be kept in good repair...Repair/replace damaged flooring; resecure wall stripping and seal wall holes.
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, Apr 20, 2026 · Original Source