1 - Inspection
May 14, 2026
Official score: 97 · Understand this area’s scale
5 recorded violations
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food; Disposition (P) Containers of cooked carrot and cooked pea puree were maintained beyond 7 days (prepared 5/6/2026). Temperature controlled for safety foods shall be discarded after 7 days. CDI: Food was discarded by PIC.
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
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15 Cooling Methods (Pf) Roasted vegetables were cooling on a speed rack at room temperature. Food shall be cooled using shallow pans; separated into smaller portions; using rapid cooling equipment; by stirring the food placed in an ice bath; using containers that facilitate heat transfer; or adding ice as an ingredient. CDI: Speed rack was moved to walk-in cooler.
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
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11 Food Storage - Preventing Contamination from the Premises (C) Container of marinating raw chicken was stored on the floor in walk-in cooler. Food shall be stored at least 6 inches above the floor. Ensure food is stored above floor. Repeat; half-points deducted due to noted improvements in storage methods.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationOfficial wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Single-use bowls were not inverted during storage on top of refrigerator. Invert containers.
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
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C) Walls in dish area were damaged with cracking and chipping paint. Physical facilities shall be maintained in a state of good repair. Repair walls.
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, May 14, 2026 · Original Source