1 - Inspection
May 20, 2026
Official score: 96.5 · Understand this area’s scale
4 recorded violations
Official wording
Proper cooling time & temperatures
Inspector’s notes
3-501.14(A) Priority: Macaroni and cheese is 49F and dirty rice is 42-44F that have been cooling since the night before in the upright refrigeration unit. Quickly cool cooked foods within 2 hours from 135F to 70F and to 70 to 41F in 4 more hours and within a total of 6 hours from 135F to 41F. CDI-The above food was voluntarily 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
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11 Unlabeled degreaser in a spray bottle. Label working containers of toxic materials such as cleaners and sanitizers. CDI-The degreaser was voluntarily discarded.
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 Priority foundation: Cooling dirty rice and macaroni and cheese is containers that are too thick. Cool TCS food rapidly in thinner portions; loosely covered; or uncovered; in ice other effective means. CDI-The dirty rice and macaroni and cheese were voluntarily 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
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
4-501.11 Core; Torn refrigerator door gaskets on the upright refrigerators. Equipment shall be in good repair.
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 20, 2026 · Original Source