1 - Inspection
Sep 9, 2026
Official score: 98.5 · Understand this area’s scale
2 recorded violations
Official wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Multiple containers of recently cut honeydew and recently prepared chicken wraps cooling in the reach-in cooler. An additional tray of chicken wraps observed cooling on the service line. Prepared foods shall be cooled using rapid cooling equipment (e.g.; the walk-in cooler/freezer) prior to placing on the service line or in cold holding equipment (reach-in cooler). If immediate service is needed; submerse foods completely in ice as a cooling mechanism. CDI - Foods moved to cool rapidly in the walk-in cooler. Additional ice added to chicken wraps stored on the service line (inspection conducted during lunch rush). 4-301.11; Priority Foundation; Facility is still operating with no milk box. Initial work order placed by PIC (Person In Charge) on 12/04/2025. PIC followed up on 3/02/2026 and has continued to follow up since then with no progress of resolution. PIC showed EHS numerous emails of communication regarding this issue. According to Jessica Jones; Area/Special Diet Administrator with CNS (Child Nutrition Services); the milk box was condemned on 5/21/2026 and an equipment request form was submitted on the same date. Explantation for request: compressor is in bad condition; is over 20 years old; and costs too much money to repair. A little over three months later; a POR (Purchase Of Request) was placed on 8/27/2026 by an Area Administrator. Equipment for holding cold food shall be sufficient in number and capacity. Repair of the milk box is critical to the cafeteria's functionality. Currently; milk is stored in the walk-in cooler and is transported to the service line prior to service; it is stored on ice on sheet trays. This is a temporary solution. The walk-in cooler is not a feasible location during busy or peak periods. A new milk box is needed and is required ASAP. VR - EHS will continue to verify progress of resolution.
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; Ice buildup present on the walk-in freezer evaporator and on the flooring underneath it. No food stored directly underneath the evaporator. Equipment shall be maintained in good repair. Remove ice buildup; and an evaluation is required to determine cause of ice and address issue. A multitude of work orders for the freezer placed prior to inspection.
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 9, 2026 · Original Source