1 - Inspection
Mar 10, 2026
Official score: 95.5 · Understand this area’s scale
9 recorded violations
Official wording
Proper cooling time & temperatures
Inspector’s notes
3-501.14(A); Priority; Sliced tomatoes temped at 43-44F in the tall clear door cooler. Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. CDI-The tomatoes were voluntarily 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
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A)(2) and (B); Priority; Sliced provolone (44F); shredded lettuce (45F); and pepperoni (42F) temped above 41F. (A large container of pickle juice temped at 49F.) A container of sliced tomatoes prepped yesterday temped at 43F. TCS foods shall being held cold shall be maintained at 41F or below. CDI- Ambient air of cooler temped at 41F after doors being kept closed for 30 minutes; thermostat adjusted - continue to monitor and service if needed. Sliced tomatoes were voluntarily discarded. *Points not increased due to violation being a different cooler this time.
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; Priority Foundation; The ham that is in the cooling process in the bottom of the flip-top cooler is portioned with parchment paper and tightly wrapped with cling wrap temped at 43F and 44F before being vented. The sliced tomatoes did not cool down to 41F despite all other foods in the cooler being at 41F or below and an ambient air of 35F. Quickly cool foods. Use methods such as open/vented shallow pans; large ice baths and active stirring. Cold air must flow around product to remove the heat. Ensure air can circulate around foods that are in the cooling process; wrap was partially removed to allow for air to circulate.. .
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
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14(B & D); Core; The quat.ammonia sanitizer buckets at the make-line tested at 0 ppm. A wet cloth was being stored on the drainboard of the 3 compartment sink. Maintain damp/wet wiping cloths in properly concentrated sanitizer. Maintain sanitizer containers for in-use cloths free of visible debris and soil. CDI - Sanitizer dumped and refilled; tested between 200-400ppm.
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
Utensils; equipment & linens: properly stored; dried & handled
Inspector’s notes
4-903.11 (A); Core; Clean knives are stored in a knife holder that needs to be thoroughly cleaned on the inside as well as outside; the rolling toaster has a buildup of crumbs; . Store cleaned equipment; utensils; linens in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. Clean these items more frequently.
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
Non-food contact surfaces clean
Inspector’s notes
4-602.13; The knife holder needs cleaning on the inside and outside; the bottom shelves of the prep tables storing the steamers need cleaning along the edge; the sprayer head near the sprayer; and the sugar condiment container due to the splash from the water dispenser at the ice machine. Non-food contact surfaces of equipment shall be cleaned on a frequent basis to prevent a buildup of soil residues. Clean these items on a more frequent basis.
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
Hot & cold water available; adequate pressure
Inspector’s notes
NOTE: Observed one of the two tankless water heaters unplugged. Lauren Harden; REHS looked at spec sheets and confirmed that both water heaters need to be plugged in and functioning to meet the hot water demand with water heater calculation.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Plumbing installed; proper backflow devices
Inspector’s notes
5-205.15; Core; The water dispenser on the ice machine continuously drips allowing for water to splash on the individually wrapped sugar; straws; and knives. Maintain a plumbing system in good repair. PIC states a new machine is being ordered.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsOfficial wording
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-202.11; Core; The light bulb in one of the reach-in freezers is made of glass. Light bulbs shall be shielded; coated; or otherwise shatter resistant in area where there is exposed food; clean equipment; untesils; and linens or unwrapped single service/use articles. Replace bulb with a shatter resistant bulb.
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 record from Wake County Environmental Services, Mar 10, 2026 · Original Source