1 - Inspection
Apr 6, 2026
Official score: 95 · Understand this area’s scale
5 recorded violations
Official wording
Food in good condition; safe & unadulterated
Inspector’s notes
3-101.11 Food shall be safe for consumption; unadulterated and honestly presented (P) Two containers of onions near back prep sinks were visibly adulterated with black and green residues. CDI: PIC voluntarily discarded onions.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationOfficial wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (C) All soda nozzles had dark black residues. Ice makers and beverage dispensers shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. CDI: Clean nozzles more frequently. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch (Pf) Slicer was soiled with accumulations of food debris. CDI: Slicer cleaned during 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 wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15 Cooling Methods (Pf) 5 trays of chicken were cooling on a speed rack outside of the walk-in cooler at 72-76F. Food shall be cooled using shallow pans; separated into smaller portions; using rapid cooling equipment; by stirring the food placed in an ice bath; using containers that facilitate heat transfer; or adding ice as an ingredient. CDI: Food employee placed the trays of chicken into the walk-in cooler to rapidly cool to 70F. Food should be cooled from 135F to 41F within 6 hours and from 135F to 70F within 2 hours.
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
Plant food properly cooked for hot holding
Inspector’s notes
3-401.13 Cook plant food to a minimum of 135F when the food will be moved to hot holding (Pf) Two containers of tomato sauce were cooked to a temperature of 70-94 when placed into hot holding. CDI: PIC voluntarily discarded sauce and prepared new sauce.
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
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (C) Grouting on floor around make-lines had accumulations of food and black debris. Walls and floors in kitchen were soiled with food and other debris. Physical facilities shall be cleaned at a frequency necessary to keep them clean. Clean floor.
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, Apr 6, 2026 · Original Source