1 - Inspection
Jul 23, 2026
Official score: 95 · Understand this area’s scale
4 recorded violations
Official wording
Food separated & protected
Inspector’s notes
Observation: Raw beef was stored above ready to eat veggies in the prep cooler. Raw chicken was stored above ready to eat chicken that was cooling in the walk in cooler. 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: The raw beef was removed from prep cooler and placed in wic separate from ready to eat foods. The Ready to eat chicken in the cooler was reheated to 165F and the raw chicken was then moved so other ready to eat foods would not be contaminated.
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: Chicken in a large metal container on the flat top was holding at 104F. 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: Chicken 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
Contamination prevented during food preparation; storage & display
Inspector’s notes
Observation: Car keys and key chain were stored on the cutting board of the prep cooler. 3-307.11 Miscellaneous Sources of Contamination (C) CDI: Keys and key chain were removed from cutting board.
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
In-use utensils: properly stored
Inspector’s notes
Observation: In-use utensils were stored in water that was below 135F. Water temperature ws 76F.. 3-304.12 In-Use Utensils; Between-Use Storage During pauses in FOOD preparation or dispensing; FOOD preparation and dispensing UTENSILS shall be stored: (A) In the FOOD with their handles above the top of the FOOD and the container; (B) In nonTCS FOOD with their handles above the top of the FOOD within containers that can be closed; such as bins of dry goods; (C) On a clean; sanitized surface; (D) In running water of sufficient velocity to flush particulates to the drain; if used with moist FOOD such as ice cream or mashed potatoes; (E) In a clean; protected location if the UTENSILS; such as ice scoops; are used only with a nonTCS FOOD; or (F) In a container of water if the water is maintained at a temperature of at least 135F CDI: In-use utensils were removed from water ; then they were washed; rinsed; and sanitized.
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, Jul 23, 2026 · Original Source