1 - Inspection
Sep 22, 2026
Official score: 97.5 · Understand this area’s scale
3 recorded violations
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16(A)(2); Priority: Cut cabbage in the fliptop unit measured 47 - 49F. Cabbage was stacked high in the container. Maintain TCS foods in cold holding at 41F or less. Do not overstock foods above chill line of containers in fliptop unit. CDI- cabbage moved to freezer to rapidly cool. All other temperatures were compliant. Full points may be taken for repeat volitions.
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
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14 (B); Core; Sanitizer bucket of Quat sanitizer was made with cold water (59F). A quaternary ammonium compound solution shall have a minimum temperature of 24C (75F). Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in properly made sanitizer and laundered daily. CDI- bucket remade with warm water.
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
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(C); Core; Single-Service food trays were stored with the food-contact portion exposed under towel dispenser for handwashing sink. Single-Service/Single-Use items shall be kept in the original protective package or stored using other means that protect the item until used. CDI- trays inverted during inspection.
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, Sep 22, 2026 · Original Source