1 - Inspection
Jul 29, 2026
Official score: 98 · Understand this area’s scale
4 recorded violations
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-501.114; Priority; The warewashing machine was observed with 0ppm chlorine after running several times. Chlorine concentration of at least 25ppm (ideal range 50 - 200ppm) shall be used to sanitize dishes and equipment. CDI- PIC cleared the line of air bubbles and chlorine began flowing into machine. Chlorine bucket may have been replaced shortly before inspection; causing air to enter the line. No points taken today.
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
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A)(2) and (B); Priority; Shake mix observed holding 39 - 47F in the drive through area hopper. Steamed broccoli and mashed potatoes in the cooler drawer unit near fryers measured 44 - 46F. TCS foods shall be held at 41F or below in refrigeration. CDI- mashed potato and broccoli were moved to freezer to flash cool. Hopper mix was exchanged for new product and temperature of unit was lowered. Cooler drawer appears to be working but is opened frequently. Consider using trays of ice to maintain temp or keep foods covered. PIC also lowered the temp of cooler drawer unit.
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
3-501.13 (A)-(D); Priority Foundation; Observed thawed cod in the walk-in cooler at 46 - 67F. Thawing was initiated before inspection. Except when thawed and prepared for immediate service when ordered; TCS food shall be thawed: (A) Under refrigeration at =41F; or (B) Completely submerged under running water: (1) At a water temperature of <70F; (2) With sufficient water velocity to agitate and float off loose particles in an overflow; and (3) So that thawed portions of ready-to-eat food do not rise above 41F; or (4) So that thawed portions of a raw animal food requiring cooking are not above 41F for more than 4 hours including: (a) Thawing time and the time needed for preparation for cooking; or (b) The time it takes to lower the temp to 41F. CDI- reviewed thawing methods with PIC. Cod was placed in freezer to cool to 41F. EHS did not directly observe thawing procedure today; however; cold tap water measured 82F. Thaw foods under refrigeration in the summer when cold water is hard to acquire through the faucet.
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
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.14; Core; Warewashing machine and corners of drain board observed with visible residue accumulation. Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment; utensils; raw food; etc. shall be cleaned before use; throughout the day to prevent recontamination of equipment and utensils; and at least every 24 hours if used. Increase cleaning frequency.
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, Jul 29, 2026 · Original Source