1 - Inspection
Jun 9, 2026
Official score: 97 · Understand this area’s scale
8 recorded violations
Official wording
Proper cooling time & temperatures
Inspector’s notes
Observation: Prepared cut leafy lettuce salads; kale salads in upright reach in refrigerator were not cooling quickly enouch - Initial cooling began 715AM - 845AM and temperatures that were taken 45F/47F at 1055AM-1120AM. CDI: Salads were removed from reach in and placed in walk in refrigerator to finish rapidly cooling - Observed at 39F and 40F wihtin 20 minutes; Discontinue cooling salad items that contain TCS (temperature control safety) food products (cut leafy greens - lettuce; kale; cheese) in reach in and prep refrigerators unable to rapidly cool to 41F within 4 hours. Utilize walk in refrigerator to cool ambient prepared products. 3-501.14 Cooling (P) (B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P.
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
Observation: The one door prep refrigerator at the drive thru service window was not maintaining 41F or below - CDI: Shake base; whip cream (50F) - All products were transferred to walk in refrigerator (39F). Monitor cold holding on refrigeration units regularly to ensure TCS products are held 41F or below. 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Time/temperature control for safety food Hot and cold holding TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (2) At 41F or less. P
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 cooling methods used; adequate equipment for temperature control
Inspector’s notes
Observation: Sadnwich wraps; salads (lettuce/kale) are being palced into reach in and prep refrigerator on plastic trays that cover the shelving tray; in tightly sealed palstic containers and are unable to cool rapidly within the 4 hour window to 41F (ambient prepared products); Discontinue this practice and ensure that these products are rapidly cooled in walk in refrigerator; unsealed containers; CDI: Products were all moved to walk in refrigerator; unsealed containers. 3-501.15 Cooling Methods (Pf) (B) When placed in cooling or cold holding EQUIPMENT; FOOD containers in which FOOD is being cooled shall be: 1) Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and (2) Loosely covered; or uncovered if protected from overhead contamination
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
Thermometers provided & accurate
Inspector’s notes
Observation: Thermometers were not observed in prep refrigerators in warmest part of the unit (Top; front) Ensure that all refrigeration units have thermometers placed properly and in working condition to monitor temepratures regularly. CDI: Thermometers were palce din refrigeration units during inspection. 4-204.112 Temperature Measuring Devices - Functionality (C) (B) Provide and position correctly an air thermometer in cold/hot holding equipment.
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 wording
Insects & rodents not present; no unauthorized animals
Inspector’s notes
Observation: The air curtain over the standing drive thu window has insufficient air push to prevent the entrance of flies during use - Flies observed in kitchen today. 6-202.15 Outer Openings; Protected (C) Protect outer openings of establishment from insect or rodent entry.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial wording
Toilet facilities: properly constructed; supplied & cleaned
Inspector’s notes
Observation: Waste cans utilized for disposal of feminie products do not have a liner - Ensure that cans are lined. 5-501.17 Toilet Room Receptacle; Covered (C) Provide a covered waste bin in female restrooms.
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
Garbage & refuse properly disposed; facilities maintained
Inspector’s notes
Observation: The dumpster use for final disposal ahas heavy accumulation of food derbis/residue - Increase cleaning frequency. 5-501.116 Cleaning Receptacles (C) (B) Soiled receptacles and waste handling units for REFUSE; recyclables; and returnables shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial wording
Physical facilities installed; maintained & clean
Inspector’s notes
Observation: The floor drains throughout are accumulated with debris - Devise a cleaning plan with sufficient tools to provide regular cleaning schedule that is effective. 6-501.12 Cleaning; Frequency and Restrictions (C) Floors; walls; ceilings including the attachments such as soap; towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.
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 9, 2026 · Original Source