1 - Inspection
Apr 29, 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) Maintain TCS foods in cold holding at 41F or less. (P): Several milks (oat; almond; dairy) left on counter outside of temperature control and holding above 41F. In discussion with PIC; they stated this was standard practice. Labeling on cartons of oat and almond milk state to refrigerate at 41F after opening. Milks are discarded after use and only last a few hours at a time. CDI: EC Wall discussed beginning a four time-holding procedure for these milks so that they are available for staff quickly. Staff will write the time that they open a new container on the carton and discard it within 4-hours. All milk cartons labeled today and written time-holding procedures sent to operator during report process.
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
Toxic substances properly identified stored & used
Inspector’s notes
7-201.11 Store toxic materials to avoid contamination of food; equipment; utensils; linens; and single-service/use items. (P): Container of powered chemical cleaner stored on wire shelving above syrup bottles. CDI: Cleaner removed by inspector and given to PIC to store safely.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyOfficial wording
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
4-501.11 Maintain equipment in good repair. Handle on small reach-in milk cooler is very loose/broken. Gasket torn on small reach-in cooler where food is prepared.
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, Apr 29, 2026 · Original Source