1 - Inspection
Aug 25, 2026
Official score: 95.5 · Understand this area’s scale
7 recorded violations
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B); Priority - Several cold TCS* foods were maintained above 41F (see temperature chart). Unless actively preparing or properly cooling; cold TCS* foods shall be kept at 41F or less. CDI by properly refrigerating/cooling foods.
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
3-501.17(B); Priority Foundation - Several cooked ready-to-eat (RTE) TCS* foods prepared from the day before had no dates. Ready-to-eat (RTE) TCS* foods kept more than 24 hours shall have dates (date of preparation or discard date or both). Those foods must be used within 7 days. CDI by placing dates on foods.
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; Priority Foundation - Potatoes for potato salad was cooked and cooled earlier today (in commissary) and was cooling slowly in upright refrigerator in covered container. TCS* foods shall be cooled rapidly using ice-water bath with frequent stirring; adding ice as an ingredient; using shallow containers with 2-4 inch food depth; and/or loosely covering or completely uncovering cooling foods if there's no overhead contamination. CDI by allowing more cool air flow around container of potato salad and uncovering container. NOTE: Large amounts of food cooling must take place in the commissary--not in the mobile food unit. Remember that foods must be cooled from 135F to 70F within 2 hours and from 70F to 41F or less within 4 additional hours. Use calibrated thermometer to check food temperatures for proper cooling.
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
Food properly labeled: original container
Inspector’s notes
3-302.12; Core - Some containers of dry foods and cooking oil were not labeled with their names. Foods that are not easy to recognize shall be labeled with the names of their contents. CDI by labeling containers of foods.
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
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14; Core - Observed wiping cloths stored in very soiled chlorine sanitizer solution; and one moist/soiled wiping cloth was on counter top. In use moist/soiled wiping cloths shall be kept in approved clean sanitizer between uses. Store moist/soiled wiping cloths as stated above.
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
In-use utensils: properly stored
Inspector’s notes
3-304.12; Core - Many food dispensing/preparation utensils were stored in water at 79F. During pauses in food preparation or dispensing; food preparation and dispensing utensils shall be stored in the food with their handles above the top of the food OR on a clean; sanitized surface OR in hot water of 135F or above. Store in-use food preparation and dispensing utensils as stated above.
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
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
4-205.10; Core - Observed unapproved Premium Levella chest freezer and Black and Decker blender inside mobile food unit. Except for microwave ovens; toasters; mixers; hoods or water heaters; food service equipment shall meet ANSI/NSF certification or equivalent and be used according to manufacturer's specifications. Replace unapproved equipment with approved equipment.
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, Aug 25, 2026 · Original Source