1 - Inspection
May 19, 2026
Official score: 96.5 · Understand this area’s scale
5 recorded violations
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16(A)(2) Bags of Ham 51F and Turkey 47F sliced four hours ago have not cooled to 41 degrees F as required. Use your thermometer to check food temperature. Maintain TCS foods in cold holding at 41F or less. -P Today bags of deli meats were spread out directly onto the refrigerator shelves to increase air flow. 3-door refrigerator must be able to cool food quickly to 41F and colder or shall be replaced.
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) Wet Wiping Cloth is stored on the cutting board. Hold in-use wiping cloths in properly concentrated sanitizer between uses. Wiping cloth was removed from the cutting board and put into the sanitizer bucket.
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
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
4-101.11 (A) - (E ) Food contact surfaces shall be Smooth and easily cleanable; and (E) Resistant to damage. Several plastic containers used for heating meatballs and soups are heavily stained with black rough residual inside. Food contact surfaces shall be smooth; easily cleanable and maintained clean. Several pans with black inside were removed from the shelf today to be assessed; cleaned or discarded.
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
Non-food contact surfaces clean
Inspector’s notes
4-602.13 Nonfood Contact Surfaces (C) Wall mounted knife holders are not clean. Can opener mount on the table is not clean. Signs on the front counter are soiled with food debris. 3-door refrigerator is soiled and needs cleaning inside. Maintain surfaces clean. Remove knife holders regularly to clean them in the sink.
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
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency (C) Ceiling Vents are dusty. Wall above the ware washing sink and behind wall-mounted knife boxes are soiled. Maintain physical facilities clean.
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 19, 2026 · Original Source