1 - Inspection
Aug 27, 2026
Official score: 98.5 · Understand this area’s scale
2 recorded violations
Official wording
Proper hot holding temperatures
Inspector’s notes
3-501.16 (A)(1); Priority; Several cups of broccoli alfredo on the lunch line were holding around 123F. TCS (time/temp control for safety) food in hot holding shall be maintained at 135F or above. CDI - Cups were transferred to hot holding cabinet for reheating as they were recently prepared and checked to be at 140F. Discussed better methods to maintain foods hot on the lunch line with PIC. Repeat.
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 cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority foundation; Recently prepared coleslaw was not allowed to cool to 41F before being placed on the lunch line and the compartment of the lunch line where they were placed was not equipped to maintain cold foods and did not have an ice tray to ensure coleslaw cooled fast enough to reach 41F. Cooling shall be accomplished in accordance with the time and temperature criteria specified in the NC Food Code 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. CDI - Coleslaw placed in freezer for rapid cooling and container of ice was prepared to hold coleslaw for next lunch period.
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 record from Wake County Environmental Services, Aug 27, 2026 · Original Source