1 - Inspection
Oct 16, 2026
Official score: 95 · Understand this area’s scale
5 recorded violations
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-601.11(A); Priority Foundation - Several food containers and pans had food debris on them but were stored as clean. Food contact surfaces shall be clean to sight and touch. CDI by placing soiled items at dishwashing area.
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
Proper reheating procedures for hot holding
Inspector’s notes
3-403.11 (C); (D); Priority - Commercially packaged pinto beans were reheated to 100-128F in various parts of product. Commercially processed ready-to-eat foods shall be reheated within 2 hours to 135F or above throughout all parts of food to hot hold. CDI by properly reheating beans.
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 hot holding temperatures
Inspector’s notes
3-501.16 (A) (1); Priority - Some hot TCS* foods were held below 135F (see temperature chart). After properly cooking or reheating; hot TCS* foods shall maintained at 135F or above throughout entire product. CDI by reheating or thoroughly stirring foods.
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
Utensils; equipment & linens: properly stored; dried & handled
Inspector’s notes
4-903.11(A)(B) and (D); Core - Many clean food containers; bowls; etc. were stacked while wet. After cleaning and sanitizing; clean equipment/utensils shall be stored to self-drain. Separate wet containers; bowls; etc. and completely air dry before stacking them.
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
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(A) and (C); Core - Some disposable food containers were stored with food contact sides up and unprotected. Single service disposable food containers shall be protected from contamination. CDI by inverting disposable food containers on clean surface.
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, Oct 16, 2026 · Original Source