1 - Inspection
Sep 10, 2026
Official score: 98.5 · Understand this area’s scale
3 recorded violations
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A)(2); Priority; Prep cooler was off and holding TCS food around 65F-68F. PIC stated that the prep cooler was adjusted to a lower temperature yesterday and it was determined that the breaker was tripped. Except during preparation; cooking; or cooling; or when TPHC is used TCS food shall be maintained at 41F or less. CDI- All TCS products in this prep cooler were voluntarily discarded. Prep cooler was holding below 41F prior to leaving establishment.
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
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19; Priority Foundation; Facility is open from 12-8 and PIC explained that boba is made at 12p and 4p and kept warm but not at 135F and above. No written procedures were available for review today. Written procedures shall be prepared in advance; maintained in the food establishment and made available to the regulatory authority upon request. CDI- TPHC template was filled out for this item and emailed to PIC to be printed. Keep these written procedures on-site for reference and future inspections.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14; Core; Sanitizer bucket was found stored on the floor in the warewashing area. Containers of sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor. CDI- Bucket was stored off of the floor.
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, Sep 10, 2026 · Original Source