1 - Inspection
Jan 20, 2026
Official score: 98.5 · Understand this area’s scale
5 recorded violations
Official wording
Food separated & protected
Inspector’s notes
3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P)- Observed raw shelled eggs stored below raw beef in the walk in cooler. Raw beef shall be stored below raw eggs due to the fact that eggs have a lower final cook temp than chicken. CDI- Noted items relocated.
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
3-501.16 (A) (1) Time / Temperature Control for Safety Food; Hot and Cold Holding (P)- Noted container of cilantro rice hot holding between 128-126 F during time of inspection. Maintain TCS foods in hot holding at 135F or above. CDI- Noted items reheated and placed back into hot holding.
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; Hot and Cold Holding (P) Noted containers of corn; fajita mix (beans and corn) and raw fish were temping between 42-44 F in the right hand side cooler drawer. Maintain TCS foods in cold holding at 41F or less. CDI- Items cooled down during time of inspection. Discussed ensuring cooler drawer are tightly closed in between use to prevent cold air from escaping from noted unit.
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
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11- Noted bulk container of chips stored on the ground near back of the prep kitchen. Store food in a clean; dry location; not exposed to contamination. Keep at least 6 inches above the floor.
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
Utensils; equipment & linens: properly stored; dried & handled
Inspector’s notes
4-901.11 Equipment and Utensils; Air-Drying Required (C) Noted serving containers were stacked while still wet. After cleaning and sanitizing; equipment and utensils may not be cloth dried.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesOfficial record from Wake County Environmental Services, Jan 20, 2026 · Original Source