1 - Inspection
Jul 16, 2026
Official score: 95 · Understand this area’s scale
9 recorded violations
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. - Observed food handler rinse the bowl in the handwashing sink. Corrected during inspection (CDI)- educational provided. First observation; no point at this time.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsOfficial wording
Proper cooling time & temperatures
Inspector’s notes
3-501.14(A) Cooling Hot Foods (P)Cooked time/temperature control for safety (TCS) FOOD shall be cooled within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 41F or less. - Display walk-in cooler: Observed a large pan containing a large quantity of baked chicken (44-45F); date-marked 7/12/26; with a temperature above 41F. The food handler stated that the baked chicken has been cooked and cooled since 7/12/26. Because a possible cooling process was not met; the operator volunteered to remove the chicken from the public service.
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) Time / Temperature Control for Safety (TCS) Food; Hot and Cold Holding (P). Maintain TCS foods in cold holding at 41F or less. -P - Observed countertop cooler/freezer food storage: several bags/containers of salsa (47F within 2 hours) and chopped cabbage mixed in vinegar-papusa (47F within 2 hours); with temperatures above 41F. CDI - the salsa and cabbage involved transferring to the walk-in cooler to cool them down. Discussed with the person in charge (PIC) that TCS food needs to be chilled to 41°F in the walk-in cooler before transfer to the countertop cooler. Repeat.
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 cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15 Cooling Methods (Pf) Approved cooling methods consist of cooling under refrigeration conditions; with a smaller shallow pan; a smaller portion; using an ice bath; or as part of the cooking process. - Observed baked chicken cooling in a large portion and a big; deep pan. CDI sees line 20 4-301.11 Cooling; Heating and Holding Capacities-Equipment. EQUIPMENT for cooling and heating FOOD; and holding cold and hot FOOD; shall be sufficient in number and capacity to provide FOOD temperatures as specified under Chapter 3. Pf - Observed pre-portioned package salsa and pupusa cooling in the countertop cooler; this equipment's capacity may not be sufficient to cool the food. CDI sees line 22.
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
Thermometers provided & accurate
Inspector’s notes
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . - Observed no thin probe thermometer available during the current inspection. Verification due by 7/26/26 Repeat.
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
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice. - Observed ice for consumption stored in the undrained ice bin. Discussed the matter with PIC.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationOfficial wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed stains and accumulation on the equipment in this area: spray head at the dishwasher sink and blender base. Discussed the matter with PIC.
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
Garbage & refuse properly disposed; facilities maintained
Inspector’s notes
5-501.113 Covering Receptacles (C) 5-501.114 Using Drain Plugs (C) 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. - Observed dumpsters with doors open and no drain plugs. - Observed 2 green dumpsters that are overflowing and not in use; not in operation; that need to be removed from the area. Discussed the matter with PIC.
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 wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-101.11/6-201.11 Floors; walls and ceilings shall be designed; constructed; and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. - Observed the ceiling tiles with absorbent material in these areas: employee restroom and dry goods storage. 6-501.12 Cleaning; Frequency and Restrictions (C)(A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. - Observed dust accumulation on the ceiling and vents in this area: main kitchen (mid floor); dry goods storage; dishwashing area. Discussed the matter with PIC.
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 16, 2026 · Original Source