1 - Inspection
May 21, 2026
Official score: 98 · Understand this area’s scale
4 recorded violations
Official wording
Procedures for responding to vomiting & diarrheal events
Inspector’s notes
2-501.11 Clean-up of Vomiting and Diarrheal Event (Pf) Facility did not have written procedures for responding to vomiting and diarrheal events. Food establishments shall have written procedures for responding to vomiting and diarrheal events. CDI: Provided educational material. First inspection; zero-points deducted.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Proper hot holding temperatures
Inspector’s notes
3-501.16 (A) (1) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) One container of macaroni was maintained below 135F within hot box. Temperature controlled for safety foods shall be maintained at 135F or above when held hot. CDI: PIC began reheating macaroni.
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) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Pasta salad and cole slaw within reach-in cooler were maintained above 41F. Temperature controlled for safety foods shall be maintained at 41F or less. CDI: Food placed on ice to rapidly cool food. Reach-in cooler was turned off due to a faulty plug from event coordinator. Plug was replaced and reach-in cooler was turned back on.
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
4-101.17 Wood; Use Limitation (C) Facility was using a wooden cutting board for food preparation. Wood and wood wicker may not be used as a food-contact surface. (Exceptions for hard maple as cutting board; storage of shelled and raw fruits/veggies). Replace cutting board with approved food-contact surface.
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, May 21, 2026 · Original Source