1 - Inspection
Jun 25, 2026
Official score: 94.5 · Understand this area’s scale
6 recorded violations
Official wording
Proper hot holding temperatures
Inspector’s notes
3-501.16 (A) (1) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Container of rice was maintained below 135F within steam table. Temperature controlled for safety foods shall be maintained at 135F or greater. CDI: Rice was placed on burners to reheat to 165F.
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) Multiple TCS items within walk-in cooler were maintained above 41F. Walk-in cooler ambient temperature fluctuating from 42-46F. Temperature controlled for safety foods shall be maintained at 41F or less. CDI: PIC voluntarily discarded food prepared prior to today. Food prepared today was prepared within 6 hours of inspection (arroz con pollo x4 and boiled potatoes x7) and was relocated to tall reach-in cooler to cool to 41F. Raw food was allowed to be maintained within walk-in cooler as repairs had begun prior to inspection's end.
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
7-201.11 Separation - Storage (P) Bucket of sanitizer was stored above dry storage items on make-line. Poisonous or toxic materials shall be stored so they can not contaminate exposed food or equipment. CDI: Bucket relocated.
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
4-301.11 Cooling; Heating; and Holding Capacities - Equipment (Pf) Walk-in cooler was unable to keep temperature controlled for safety foods at 41F or less. Ambient temperature was fluctuating at 42-46F. Equipment for cooling and heating food; and holding cold and hot food shall be sufficient in number and capacity to maintain necessary food temperatures. REHS will verify that walk-in cooler is repaired. PIC called repair technician and he arrived prior to end of inspection. Technician stated that a component of the cooler must be replaced for long-term restoration; but a temporary fix has been used to keep the cooler capable of maintaining food at 41F or below. REHS verified that cooler had an ambient temperature of 40F after repair. REHS will verify status of cooler to ensure cooler continues maintaining temperatures of 41F or less.
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 Maintain equipment in good repair. Reach-in freezer had a leak along back piping. Repair leak.
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
6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C) Ceiling tile above mop sink was leaking. Physical facilities shall be maintained in a state of good repair. PIC stated that the leak was noticed by management on Monday and repairs have already been scheduled. He stated that the leak was due to a failure of a release valve above mop sink. Repair leak.
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, Jun 25, 2026 · Original Source