1 - Inspection
May 13, 2026
Official score: 99 · Understand this area’s scale
2 recorded violations
Official wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15: Priority Foundation; Pico in a large tub was observed cooling in the reach-in from this morning. Quickly cool TCS foods using methods such as open/vented shallow pans; large ice baths and active stirring. Cold air must flow around product to remove the heat. CDI- pico was moved to the freezer to cool faster. Avoid cooling on the truck when possible.
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
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-305.11/6-501.110; Core; Employee cell phone stored on a cutting board. Designate and use an area for the orderly storage of employees' clothing and possessions where contamination of clean equipment; single-service articles and food cannot result. CDI- cell phone removed.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial record from Wake County Environmental Services, May 13, 2026 · Original Source