1 - Inspection
Mar 25, 2026
Official score: 95 · Understand this area’s scale
6 recorded violations
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
6-301.12; Priority foundation; No paper towels accessible at back storage area hand sink. Provide paper towels or approved alternative for hand drying at each handsink. CDI- PIC provided. 5-205.11 (A); Priority; Back handsink in dishwasher room was blocked by bakers rack. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI- Rack moved.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsOfficial wording
Food separated & protected
Inspector’s notes
3-302.11(A)(1); Priority; In the grill prep cooler; raw onions were stored directly beside raw chicken. Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. CDI- PIC voluntarily discarded the onions.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Proper cold holding temperatures
Inspector’s notes
3-501.16(A)(2); Priority; Pasteurized egg mix (60F); assorted sliced cheeses (48F); tomatoes (45F); turkey (44F) and lettuce (50F) above 41F. Maintain TCS foods in cold holding at 41F or less. CDI- Pasteurized egg mix was opened this morning (800am) and is heavily used through breakfast service. Egg mix was allowed to be kept for rest of breakfast service (11am) and then discarded. TPHC procedures were explained and given to the PIC; who will implement immediately for this product. The other TCS foods listed were double panned in flip top cooler where cold air could not move around the product. The pans were placed back into unit correctly and cooled to 41F at end of inspection.
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 date marking & disposition
Inspector’s notes
3-501.17; Priority foundation; The following foods were not date lableled: roast beef; ham; and turkey sliced 3/24/26; tuna and chicken salad prepared 3/23/26; cut watermelon and cut melon fruit mix at grab n go cut 3/24/26; RTE turkey 3/16/26; cooked sausages 3/12/26. Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. CDI- All items listed were date marked at the end of the inspection.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsOfficial wording
Approved thawing methods used
Inspector’s notes
3-501.13 (A); (B); (C); Priority Foundation; Chicken was thawing in prep sink without being completely submerged. Use approved thawing methods; (1) at a water temperature of 70F or below; (2) With sufficient water velocity to agitate and float off loose particles in an overflow; and (4) For a period of time that does not allow thawed portions of a raw animal food to be above 41F for four hours. CDI- PIC completely submerged the raw chicken under appropriately temped water.
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; Multiple pieces of equipment in need of replacing that are no longer working i.e. dishwasher (facility currently only uses single use products NO multi-use); stove; ice machine; split gaskets; etc. that were noted and are listed on the transitional permit for repair. Repair the walk in cooler that is holding very cold and freezing product (being worked on; halting large delivery until repaired). Facility is working on completing this list. Maintain equipment 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, Mar 25, 2026 · Original Source