1 - Inspection
Mar 20, 2025
Official score: 99 · Understand this area’s scale
3 recorded violations
Official wording
Approved thawing methods used
Inspector’s notes
Observation: The salmon is not being removed from packaging during thawing and observed in walk in still packaged. CDI: Salmon removed from packaging during inspection. 3-501.13 Thawing (Pf) (E ) Reduced oxygen packaged fish; required to be kept frozen until time of use per labeling; shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running 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
Utensils; equipment & linens: properly stored; dried & handled
Inspector’s notes
Observation: Prep bins observed stacked wet on drying rack; wet nested. CDI: Utensil bins pulled apart during inspection to ensure air drying. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Equipment and Utensils; Air-Drying Required (C)
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
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
Observation: The equipment was not bring sanitized due to the wash temperature observed at 107F; 108F; 113F during cycling attempts. The final rinse surface temperature thermometer on sight and euqipment measured at 122F. CDI: A three comaprtment sink was used to wash; rinse and sanitize. Service provider was on site during inspection to repair machine during inspection to maintain minimum wash temperature at 150F or higher according to specification plate. 4-501.110 Mechanical Warewashing Equipment; Wash Solution Temperature (Pf) Maintain the wash solution temperature in mechanical warewashing equipment used to sanitize in accordance with the NC Food Code.- Pf
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 20, 2025 · Original Source