1 - Inspection
Nov 20, 2025
Official score: 99.5 · 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; Roasted butternut squash cooling on a sheet rack at room temperature. Once 135 F or less is reached active cooling shall begin. Additionally; recently cooked pasta stored in stacked layers and with lids shut tight in the walk-in cooler. When cooling TCS (Time/Temperature Control for Safety) foods use smaller/thinner portions; cover loosely/catty-corner lids to facilitate heat transfer; and use rapid cooling equipment (walk-in cooler/freezer). CDI - Lids catty-cornered on pasta and containers placed in single layers (not stacked on top of one another). Roasted butternut squash moved to the walk-in cooler to chill rapidly.
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
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12; Core; The ceiling vent near the walk-in cooler soiled with dust and debris. Physical facilities shall be cleaned as often as necessary to keep them clean.
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, Nov 20, 2025 · Original Source