1 - Inspection
May 12, 2026
Official score: 96.5 · Understand this area’s scale
6 recorded violations
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
6-301.12 No paper towels are available at either of the kitchen handwashing sinks. Provide paper towels for hand drying at each handsink. -Pf Paper Towels were added to the dispensers when the dishwashing employee arrived.
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
3-304.11 Food Contact with Equipment (P) Pasta is frozen on metal sheet pans but is not wrapped or covered. Inside the freezer to the left of the salad area and hood; the uncovered pasta is touching the inside walls of the freezer. Food should not touch the inside of the equipment. Use covers or wrap to protect the food so it does not touch equipment. discussed today
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Proper cooling time & temperatures
Inspector’s notes
3-501.14; Priority; Two large stacked pans of Lasagna 42.5F cooked yesterday; stored inside the 3-door refrigerator (displaying internal temperature 36F). Lasagna has not properly cooled from yesterday. Chicken Parmesan 43.5F. Spaghetti 44F; also cooked yesterday. TCS foods shall be cooled from 135F to 70F in two hours -and- from 70F to 41F in four more hours or less. Lasagna; Chicken Parmesan and pasta that do not cool from 135F to 41F in six hours or less shall be discarded. Cooling Logs and supporting educational materials provided today. 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
Toxic substances properly identified stored & used
Inspector’s notes
7-207.11 (B) Closed bottle of Zyrtec is stored above the dessert refrigerator in the kitchen. Store labeled; employee medications to prevent contamination of food; equipment; and other food service related items. -P Zyrtec was removed from the food preparation area.
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
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15 Lasagna 42.5F is stacked. Chicken Parmesan 43.5F and Spaghetti 44F is stacked on top of a plastic container inside the 3-door refrigerator. Quickly cool foods. Avoid stacking food that has not reached 41 degrees F. Pans of Lasagna; cooked chicken and pasta that are still cooling should be stored directly on open-air shelves that encorage air circulation. Cross stacking may allow air to circulate. Use methods such as open/vented shallow pans in a single layer; large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Cooling Logs provided today and manager plans to develop cooling logs to record food temperature every hour during the cooling process. .
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
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency (C) Ceiling Vents near the backdoor are very dusty; regular cleaning and dust removal from the vents is needed. . Walls need cleaning. Electrical outlet near the dessert refrigerator is not properly attached. . . Floor is damaged. . Maintain physical facilities clean and cleanable.
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, May 12, 2026 · Original Source