1 - Inspection
Aug 4, 2026
Official score: 93.5 · Understand this area’s scale
7 recorded violations
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-501.114 Manual Warewashing Equipment; Chemical Sanitization - Concentration (P) Sink & Surface Sanitizer in the 4-compartment sink is too weak (although bubbles remained throughout the inspection and manager says Ecolab was here yesterday and reported it was dispensing correctly). Use test strips to monitor concentration. We worked with testing the solution today. Ecolab will be called to increase the sanitizer concentration.
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 time & temperatures
Inspector’s notes
3-501.14(A) Ground Beef cooled overnight inside the walk-in cooler has only reached 42.2 degrees F. Cooked TCS food shall be cooled from 135F to 70F within 2 hours and from 135F to 41F or less within a total of 6 hours. P Check the temperature of cooling food to assure it has reached 41F within the required amount of time. Discard food that does not reach 41F within six hours. Discarded
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; Cold Holding (P) Walk in Cooler is not holding food at 41 degrees F as required: Ground Beef in shallow metal pan all night is 42.2F. Ground Beef from two days ago is 42.7F. Beans 42.3F. Pork 42.2F. Raw marinated steak 41.5F. Food temperature checks are needed. Manager indicates service technician will be contacted for cleaning and servicing.
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
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11 Common Name - Working Containers (Pf) two spray bottles have no labeling (likely with bleach and sink & surface sanitizer). Maintain labels or simply write the common name on the container. Manager wrote on the spray bottles.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyOfficial wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15 Cooling Methods (Pf) Food is not cooling to 41F as required because the walk-in cooler is holding food above 41F. Cooling methods are otherwise excellent! Observed today shallow layer of meat spread out in a metal pan.
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
4-601.11 (B) and (C) Equipment; Nonfood Contact Surfaces (C) Soil residue present on shelves throughout. Shelves under the hood with the chips are rusty and not clean. Maintain equipment 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
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency (C) Floor; walls; signs and exterior of the walk-in cooler need cleaning. Maintain physical facilities 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 record from Wake County Environmental Services, Aug 4, 2026 · Original Source