1 - Inspection
Jun 22, 2026
Official score: 95 · Understand this area’s scale
6 recorded violations
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-601.11(A); Priority Foundation; Several metal pans stored as clean had food residue on them. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI- pans removed for cleaning. 4-703.11; Priority; The dish machine was in self-cleaning mode and only reaching a utensil surface temperature of 140F. In hot water mechanical warewashing operations; equipment shall be sanitized by achieving a utensil surface temperature of 160F as measured by an irreversible registering temperature indicator. CDI- machine was switched back to sanitizing mode and reached required temperature. Ensure machine is on the correct setting while being used to sanitize equipment.
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
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A)(2) and (B); Priority; Multiple TCS (Time/Temperature Control for Safety) foods were holding above 41F. Refer to temperature chart above. TCS foods shall maintain 41F or below in refrigeration. Do not fill foods above the fill line of containers as it is harder to maintain proper temperature. Lids and bagged ice may be needed in fliptop portion during busier times if kitchen is very hot. Small prep unit was off and food inside was observed above 41F; including pulled pork at 64F. CDI - Ice bath created for foods in small prep unit. Pulled pork and other foods were moved to the walk-in freezer to rapidly chill. Work order placed for small prep unit. Facility can operate temporarily without this unit. EHS to follow up on repair.
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; Diced tomato was observed cooling in the fliptop unit at 58F. Cooling shall be accomplished by placing food in shallow containers; with thin portions; and by leaving food loosely covered or uncovered if stored in an area that is protected from overhead contamination. Rapid cooling equipment shall be used to achieve proper cooling time. Other foods in fliptop were not maintaining cold holding temperature so; it is unlikely that cut tomato will cool in this location. The fliptop portion of a cooler rarely cools food quickly enough. Use reach-in or walk-in refrigeration so cold air flows around product. CDI- tomato was moved to reach-in portion below. No point taken.
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
In-use utensils: properly stored
Inspector’s notes
3-304.12 (A); Core; Plastic ramekins were observed inside containers of TCS food like cooked beans. In-use utensils in TCS food; must be stored with handles above the food and top of the food container. Use scoops or dispensing utensils with handles. CDI- ramekins removed and discarded.
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
4-601.11 (B) (C): Core; Speed racks and exterior portions of cookline equipment have accumulated food debris and residue. Keep nonfood-contact surfaces of equipment clean to avoid a build-up of dust; dirt; food residue or other debris.
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
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-403.11 (A); Core; An open employee beverage was observed on a shelf above dry goods. Areas designated for employees to eat and drink; shall be located so that food; equipment; linens; and single-service articles are protected from contamination. CDI- beverage was relocated.
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, Jun 22, 2026 · Original Source