1 - Inspection
Jul 10, 2026
Official score: 95.5 · Understand this area’s scale
5 recorded violations
Official wording
Proper cooling time & temperatures
Inspector’s notes
3-501.14 Cooling (P)- Observed a large container of refried beans with temperatures ranging from 52- 48F. According to the Person in Charge (PIC); the beans had been cooled overnight from the previous evening. Cooked TCS foods must be cooled from 135 F to 70 F within 2 hours and from 135 F to 41F or below within a total of 6 hours. Discussed proper cooling procedures with the PIC; including dividing food into smaller; shallow containers and leaving them loosely covered to promote adequate airflow and rapid cooling. Corrected During Inspection (CDI): The refried beans were voluntarily discarded.
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 hot holding temperatures
Inspector’s notes
3-501.16 (A) (1) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) In the hot hold cabinet; a pan of cooked rice was temping between 112 - 118 F. Noted pan of rice was cooked roughly an hour and half prior to inspection. Except during preparation; cooking; or cooling; or when TPHC is used; TCS FOOD shall be maintained at 135 F or above; except that roasts may be held at 130 F or above. CDI- Pan of rice was reheated to 166/165 F and placed back into hot holding.
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 cold holding temperatures
Inspector’s notes
3-501.16 (A)(2) and (B); Priority; Observed multiple items (see chart above) that were above 41 degrees inside the cooler drawer and cold rail line during time of inspection. TCS foods that are stored for cold holding shall maintain a temperature of 41 degrees or less.- CDI- Temperature was adjusted to cold rail unit. TCS items were either discarded on ice down or voluntarily discarded. Person in charge stated they would contact a technician to service both units as soon as possible.
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
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
4-502.11(A) An accumulation of ice build-up covering the evaporator in walk-in freezer unit. Remove ice build-up and repair unit as needed.
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 wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.11; Core; Need to regrout the floor tiles various areas throughout the prep kitchen. Particularly near the cook line and dish machine area.
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, Jul 10, 2026 · Original Source