1 - Inspection
Jul 1, 2026
Official score: 95.5 · Understand this area’s scale
4 recorded violations
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) Personal items were stored within handwashing sink at start of inspection. Handwashing sinks may not be used for purposes other than handwashing. CDI: Items removed.
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
Food separated & protected
Inspector’s notes
3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P) Raw chicken was stored above cooked chicken and beef. Cross-contamination shall be prevented during storage by separating raw food from ready-to-eat foods and based on final cook temperatures. CDI: Food was reorganized by PIC.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Two small reach-in prep units had ambient temperatures above 41F with TCS foods maintained at 48-41F. Temperature controlled for safety foods shall be maintained at 41F or less when held cold. CDI: Food was prepared at commissary within previous 4 hours and was allowed to cool. Food was moved to tall reach-in cooler. Ambient temperature was verified after 30 minutes to be 40-41F for each cooler. Ensure that coolers are maintaining 41F or below prior to placing food within.
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
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food; Disposition (P) TCS foods within tall reach-in cooler were not labeled with dates of preparation. Temperature controlled for safety foods shall be labeled with the date of preparation and discarded within 7 days of preparation. CDI: Food was labeled by PIC.
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 record from Wake County Environmental Services, Jul 1, 2026 · Original Source