1 - Inspection
Apr 14, 2026
Official score: 95 · Understand this area’s scale
6 recorded violations
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
Observation: The ice chute on the soda dispensing machine has buildup of debris around the chute; the tea urn nozzles are accumulated with debris; Knives stored clean on the magnet strip at prep sink visible debris. Ensure these dispensing equipment items are cleaned with required frequency. 4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P) (E) Surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be cleaned: (1) At any time when contamination may have occurred; (2) At least every 24 hours for iced tea dispensers and CONSUMER self-service UTENSILS such as tongs; scoops; or ladles; (3) Before restocking CONSUMER self-service EQUIPMENT and UTENSILS such as condiment dispensers and display containers; and (4) In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers; cooking oil storage tanks and distribution lines; BEVERAGE and syrup dispensing lines or tubes; coffee bean grinders; and water vending EQUIPMENT: (a) At a frequency specified by the manufacturer; or (b) Absent manufacturer specifications; at a frequency necessary to preclude accumulation of soil or mold.
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 cooling time & temperatures
Inspector’s notes
Observation: Cut leafy greens are not rapidly cooling within 4 hours as required for ambient temperature cooled products; Cooling temperature 1 was from product that had a production time of 830AM and 815AM (53F;54F) respectively; Products are being kept lidded and stacked in walk in cooler - It was advised to remove pans; lids on ice during cooling process to ensure temperature can be met - When cooling temperatures were re-checked after 15 mintues and 30 minutes; the temperature remained at 52F and 54F; CDI: Cut leafy greens were removed to speed rack with lid removed and other products placed on ice; Discussed verification and validation of HACCP process guides to ensure temperature critical limits are met during evaluation of processes. 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.
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: Cooling methods are not being met for (TCS) temeprature control saftey foods - cut leafy greens. CDI: Pans were rearranged wiht lids removed and palced on ice - Observed temperature decrease to 37F. 3-501.15 Cooling Methods (Pf) Quickly cool foods. Use methods such as open/vented shallow pans; large ice baths and active stirring. Cold air must flow around product to remove the heat. .
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
Observation: Food service pans/bins are stored wet and not allowed to air dry. Discontinue this practice. 4-901.11 Equipment and Utensils; Air-Drying Required (C) A) Air dry equipment and utensils after cleaning and sanitizing.
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
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
Observation: The front one door prep refrigerator is unable to maintain 41F or below; The caulking sealant around the oven hood system is peeling out/metal edging is peeled back. The dish machine has been in poor repair for several months and is needed to support the amount of smallware items that are being washed on site. Ensure all eqiupment is maintained in good repair. 4-501.11 Good Repair and Proper Adjustment - Equipment (C) 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 wording
Physical facilities installed; maintained & clean
Inspector’s notes
Observation: Grout is missing in areas of flooring throughout kitchen allowing for buildup of debris/standing water in kitchen/front service area; The cov ebase in the front service area/cook line is pulling away from the wall allowing for harborage conditions/debris buildup - These areas are no longer effectively cleanable due to poor repair; 6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C) Floors; walls; and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained 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, Apr 14, 2026 · Original Source