1 - Inspection
Aug 20, 2026
Official score: 96.5 · Understand this area’s scale
5 recorded violations
Official wording
Food separated & protected
Inspector’s notes
Observation: Raw country ham and burger were stored with ready to eat mac and cheese in prep cooler 1. 3-302.11(A)(1) Separation; Packaging & Segregation; Raw animal food and Ready to Eat - P FOOD shall be protected from cross contamination (except when frozen in original commercial packaging) by separating raw animal FOODS during storage; preparation; holding; and display from READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH; or other raw READY-TO-EAT FOOD such as fruits and vegetables; and unwashed produce. CDI: Prep cooler was rearranged; all ready to eat foods were moved to the top shelf and all raw meats were moved to the bottom shelf.
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
Observation: Sausage was stored on the counter top at 117F; all hot foods should be held at 135F. All other hot hold foods were held at 135F or above. 3-501.16 (A)(1) Except during preparation; cooking; or cooling; or when TPHC is used; TCS FOOD shall be maintained at 135°F or above; except that roasts may be held at 130°F or above. P CDI: Sausage was reheated.
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
Observation: Prep coolers two and three were not maintaining cold hold foods at 41F or below. Examples: Prep cooler 2; tomato 49F; ham 54F; strawberry 51F. Prep cooler 3; sausage 47F; ham 43F; tomato 44F. 3-501.16 (A)(2) Except during preparation; cooking; or cooling; or when TPHC is used TCS FOOD shall be maintained at 41F or less. P
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
Non-food contact surfaces clean
Inspector’s notes
Observation: Syrup from the fountain drink machine is building up along with random debris in the storage area. 4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.
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
Observation: The floor in the walk in cooler and by the ice machine has cracked or missing tiles. 6-101.11 Surface Characteristics Indoor Areas (A)Except as specified in par. (B) of this section; materials for indoor floor; wall; and ceiling surfaces under conditions of normal use shall be: (1) SMOOTH; durable; and EASILY CLEANABLE for areas where FOOD ESTABLISHMENT operations are conducted; (2) Closely woven and EASILY CLEANABLE carpet for carpeted areas; and (3) Nonabsorbent for areas subject to moisture such as FOOD preparation areas; walk-in refrigerators; WAREWASHING areas; toilet rooms; MFU SERVICING AREAS; and areas subject to flushing or spray cleaning methods. (B) In a TEMPORARY FOOD ESTABLISHMENT: (1) If graded to drain; a floor may be concrete; machine-laid asphalt; or dirt or gravel if it is covered with mats; removable platforms; duckboards; or other APPROVED materials that are effectively treated to control dust and mud; and (2) Walls and ceilings may be constructed of a material that protects the interior from the weather and windblown dust and debris.
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, Aug 20, 2026 · Original Source