1 - Inspection
Sep 10, 2026
Official score: 97.5 · Understand this area’s scale
2 recorded violations
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A)(2); Priority; Observed multiple foods (see chart above) that were above 41 degrees F.- Except during preparation; cooking; or cooling; or when TPHC is used TCS FOOD shall be maintained at 41F or less.- CDI; cooling units turned down
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
7-102.11; Priority Foundation; Observed multiple spray bottles of chemicals without a label.- Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material.- CDI; items labeled during inspection
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 record from Wake County Environmental Services, Sep 10, 2026 · Original Source