1 - Inspection
Sep 22, 2026
Official score: 95.5 · Understand this area’s scale
5 recorded violations
Official wording
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed
Inspector’s notes
3-301.11; Priority; Employee touched pizza with bare hands during slicing- placed one slice in a to go container and another sliced on a tray for dine-in customer with bare hand. Except when washing fruits and vegetables; food employees may not contact exposed; ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue; spatulas; tongs; single-use gloves; or dispensing equipment. CDI- EHS was unable to stop food from being served. EHS educated PIC and employee on the importance of restricting bare hand contact with ready-to-eat foods and the importance of using utensils. PIC agreed to re-educate all kitchen employees.
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 cooling time & temperatures
Inspector’s notes
3-501.14(A); Priority; One half size bucket of marinara (49F) and two large buckets of marinara (58F-65F) cooling ovrenight in the walk-in cooler did not reach 41F within 6 hours. 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- EHS used pH test strips to determine that this sauce had a pH of 3.9-4.0; making it nonTCS; sauce did not need to be discarded. May consider obtaining a variance to use pH as a control method for this sauce instead of temperature control. Until a variance is approved; use more aggressive cooling measures to ensure cooling temperature requirements are always met.
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; Spray bottle of bleach was missing the identifying label in warewashing area. Working containers of toxic/poisonous chemicals taken from bulk shall be labeled with the common name of the chemical. CDI- Bottle was labeled. 7-201.11; Priority; OrangeGlo chemical found stored commingling with ingredients on shelf above prep surface. bottle was stored on shelf under prep table near open box of foil at makeline. Aerosol glass cleaner found stored near box of exposed wax paper and single-service items. Poisonous/Toxic materials shall be stored so they cannot contaminate food; equipment; utensils; linens; and single-service articles. CDI- Chemicals were relocated.
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; Marinara in walk in cooler did not meet required cooling temperature parameters. When cooling; use any of the following methods: shallow containers with 2 to 4 inch food depth; reduction in food quantity; use of rapid cooling equipment (such as ice wands/paddles); use of ice baths with ice at level of food in containers and frequent stirring of food and/or cooling in walk-in cooler or freezer. Remember that hot foods must cool rapidly from 135 degrees F to 70 degrees F within 2 hours and from 70 degrees F to 41 degrees F or less within 4 additional hours. Use calibrated metal stemmed food thermometer to ensure proper cool down. CDI- Monitor temperatures as needed to ensure that cooling methods used allow products to meet the cooling temperature requirements. Food was not discarded today due to the pH of products- ice was used to continue cooling marinara at the time of inspection.
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
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
4-501.11; Core; Walk-in freezer fan is showing signs of dripping and refreezing. Icicles are beginning to form. Equipment shall be maintained in a state of good repair and condition. PIC stated that refrigeration technician is waiting on a part and stated that the lines need to be flushed so that the water may drain properly. Ensure repairs are completed.
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 22, 2026 · Original Source