1 - Inspection
Sep 5, 2026
Official score: 94.5 · Understand this area’s scale
8 recorded violations
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-501.114(C) A quaternary ammonium sanitizer shall have a minimum temperature of 75F and a concentration indicated by the manufacturer's directions. P. Quat sanitizer concentration shall be within 150-400ppm. - Observed Quat sanitizer concentration of less than 150 ppm. CDI - the quat sanitizer remixed to the 200 ppm. 4-601.11(A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Pf - Observed cutting board with grease stain and not clean to the sight or to the touch. CDI - PIC stated that this prep sink and cutting board are not currently in service. Discussed with PIC that the surface must kept clean.
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 cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Except during preparation; cooking; or cooling; or when TPHC is used TCS FOOD shall be maintained at 41F or less. P - Observed prep cooler: commercially prepared chopped lettuce( 50F) with temperature above 41F. CDI - The chopped lettuce was returned to the standing cooler to cool it 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
Thermometers provided & accurate
Inspector’s notes
4-203.12 Temperature Measuring Devices; Ambient Air and Water-Accuracy (B) Ambient air and water TEMPERATURE MEASURING DEVICES that are scaled only in Fahrenheit shall be accurate to ±3F in the intended range of use. Pf - Observed prep cooler with no ambient air thermometer. Verification due by 9/15/26
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 Good Repair and Proper Adjustment - Equipment (C) - Observed hood lights not functioning.
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
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-302.14 A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. Pf - Observed a Quat test strip with faded color that can no longer accurately detect concentration. Verification of test strip replacement due by 9/15/26
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
Non-food contact surfaces clean
Inspector’s notes
4-602.13 Nonfood Contact Surfaces of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. - Observed grease accumulation on the prep sink; prep table; shelf; and fryer that needs to be cleaned. Discussed the matter with PIC.
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
6-501.12 Cleaning; Frequency and Restrictions(A)PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. - Observed black stain/grease accumulation on the floor throughout and at the floor corner near the standing cooler that needs to be cleaned. Also; grease on the wall. Discussed the matter with PIC.
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
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-304.11 Provide sufficient ventilation to keep rooms free of excessive heat; steam; condensation; vapors; obnoxious odors; smoke; and fumes. - Observed inadequate pressure on the hood that need to be adjust due to grease accumulation inside the mobile food unit. Discussed the matter with PIC.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial record from Wake County Environmental Services, Sep 5, 2026 · Original Source