1 - Inspection
Apr 21, 2026
Official score: 99.5 · Understand this area’s scale
2 recorded violations
Official wording
Proper cold holding temperatures
Inspector’s notes
Observation: Upon arrival the lower drawer on prep cooler #2 was open and chicken in the drawer was holding at 57F. All other items were holding at 41F or below. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P CDI: Chicken was discarded.
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
Approved thawing methods used
Inspector’s notes
Observation: Chicken was thawing in standing water. During thawing it should have water at 70F or below running over it. 3-501.13 (A); (B); (C ) Use approved thawing methods. Pf
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 record from Wake County Environmental Services, Apr 21, 2026 · Original Source