1 - Inspection
Jul 29, 2026
Official score: 98 · Understand this area’s scale
5 recorded violations
Official wording
Proper hot holding temperatures
Inspector’s notes
3-501.16 (A) (1); Priority; Observed sausage gravy in the hot box holding between 126 and 131F. Hot TCS foods shall be held at 135F or above. CDI- sausage gravy was reheated in the microwave to over 165F. All other hot holding observed compliant. No points taken today.
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; A spray bottle of sanitizer was observed with a damaged label. Ensure working containers of poisonous or toxic materials taken from bulk supplies are clearly and individually identified with the common name of the material. CDI- label was reapplied.
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
In-use utensils: properly stored
Inspector’s notes
3-304.12 (F); Core; A strainer utensil was stored inside a container of warm water (95F) above the stove. In-use utensils shall be stored in a container of water at a temperature of at least 135F. CDI- water drained. Use water of sufficient temperature or store utensil on a clean; dry surface and replace every 4 hours. Full points may be taken for repeat violations. Prior violations noted for improper food scoop storage.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesOfficial wording
Utensils; equipment & linens: properly stored; dried & handled
Inspector’s notes
4-903.11(A); (B) and (D); Core; Multiple cleaned and sanitized pans were stacked wet on the clean equipment shelf. Clean plates and bowls were stored with the food-contact surface exposed. Equipment and utensils shall be stored in a self-draining position that allows air drying and stored covered or inverted when dry. Pans were separated for drying.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesOfficial wording
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-403.11; Core; An employee beverage was stored on a shelf above the warewashing sink. Designated areas for employee eating/drinking shall be used to prevent contamination of facility equipment; food; single-service articles and linens. CDI- beverage was relocated. No point taken today.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial record from Wake County Environmental Services, Jul 29, 2026 · Original Source