1 - Inspection
May 26, 2026
Official score: 96.5 · Understand this area’s scale
3 recorded violations
Official wording
Proper cooling time & temperatures
Inspector’s notes
3-501.14 Cooling - Shepherds Pie 111F; Gravy 122F; Stuffing 92F; Beef glaze 86F; all stored at room temperature to cool for approximately 3 hours. Cooked TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be cooled: (1) Within 2 hours from 135F to 70F; P and (2) Within a total of 6 hours from 135F to 41F or less. P Use your thermometer to monitor food temperature and record the time cooling starts on the date marking sticker. Develop cooling logs to keep track of cooling temperature over time. Today the entire speed rack of cooked foods was moved to the walk-in Freezer to cool.
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
Proper date marking & disposition
Inspector’s notes
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food; Disposition (P) Brisket is date marked to be on day 11. Grits are date marked to be on day 9. Discard food appropriately and do not keep refrigerated ready-to-eat food more than 7 days (counting the day of preparation of day one). Brisket and Grits were discarded today.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsOfficial wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15 Cooling Methods (Pf) Food is not cooling fast enough. Shepherds Pie 111F; Gravy 122F; Stuffing 92F; Beef glaze 86F; have been on a speed rack at room temperature for approximately 3 hours and have not reached 70 degrees F. The metal pans; shallow quantities; speed rack with items spaced for air flow are excellent. Speed rack needs to be moved into the freezer or walk-in cooler approximately one hour -or- one and a half hours after cooking completion to assure food is not between 135F and 70F for more than 2 hours. Use your thermometer to verify cooling methods are effective to lower food temperature from 135F to 70F in 2 hours or less. Today the entire speed rack was moved into the freezer.
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 record from Wake County Environmental Services, May 26, 2026 · Original Source