1 - Inspection
Oct 15, 2026
Official score: 98.5 · Understand This Area’s Scale
1 recorded violation
Official 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) Food above 41F. Coolers are new and blowing cold enough just need to get them running earlier so they can reach 41F before using for cooling or maintaining food at 41.
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 record from Wake County Environmental Services, Oct 15, 2026 · Original Source