1 - Inspection
Sep 24, 2026
Official score: 96 · Understand this area’s scale
6 recorded violations
Official wording
Time as a Public Health Control; procedures & records
Inspector’s notes
Observation: Written procedures are available for the whipped butter; pancake mix and cooed potatoes located on the expo line; rear cook line along with bin of cooked potatoes brought out for flat top; Time marking was not available for these products; CDI: Whipped butter was voluntarily discarded; Cooked potatoes had recently been brought out for service at 1030am and label was generated for time control on service bin. It is suggested to work more closely with staffing/training to ensure that time control procedures are followed and products are labeled/identified. 3-501.19 Time as a Public Health Control (P) (Pf) (B)(3) The FOOD shall be identified/;labeled to indicate the time of 4 hours when the FOOD is removed from temp control; Pf
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 methods used; adequate equipment for temperature control
Inspector’s notes
Observation: Cooked onions observed in plastic food service container with lid affixed and time label; Food product temperature observed at 80F after 1.75H of cooling: Food product shall cool to 70F within 2H once cooling begins at 135F; CDI: Onions were immediately removed from plastic food contianer and place don sheet pan on the speed rack int he wlak in - Cooked onions temperature checked at 54F after 15 minutes to meet cooling requirements. When cooling cooked vegetables and other foos items; ensure cooling methods are utilized that can mee the coolling requirements of 135F to 70F in 2 hours and 70F to 41F within 4 hours. 3-501.15 Cooling Methods (Pf) (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under sec. 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: Pf (1) Placing the FOOD in shallow pans; (2) Separating the FOOD into smaller or thinner portions; (3) Using rapid cooling EQUIPMENT; (4) Stirring the FOOD in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Other effective methods.
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
Insects & rodents not present; no unauthorized animals
Inspector’s notes
Observation: Flies observed in dining room. kitchen area(s). A fly light is on wall at rear door area; however an air curtain is not provided at rear entrance door frequently used for entering/exiting building. The garbage dumpsters are located at the rear door exit area which also increases fly presence in facility. This is a repat observation. 6-501.111 Controlling Pests. (C) The PREMISES shall be maintained free of insects; rodents; and other pests. The presence of insects; rodents; and other pests shall be controlled to eliminate their presence on the PREMISES
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial wording
Personal cleanliness
Inspector’s notes
Observation: Staff are not wearing hair coverings for facial hair/beards during production tasks; Ensure that staff are wearing hair coverings during production tasks; 2-402.11 Effectiveness - Hair Restraints (C) Use head coverings; beard guards and clothing to restrain body hair from contacting exposed food; equipment; and utensils.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
More about employee hygiene or health policy issuesOfficial wording
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
Observation: The heat strip on the walk in freezer door is not working properly and ice is forming around the door; Gasket on the front 2 door prep refrigerator; walk in freezer door; 2 door prep wait station is torn/no longer sealing door effectively. All equipment shall be kept clean and in good repair. 4-501.11 Good Repair and Proper Adjustment - Equipment (C) Maintain equipment in good repair.
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
Observation: Grout is missing form between floor tiles in various areas of kitchen. Plan for replacement of grout so floor remains cleanable. Caulking around hand sinks deteriorated/no longer cleanable. 6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C) Floors; walls; and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observation: The walls in dish area behind hand sink/dry storage areas; behind/under equipment are unclean; Increase cleaning frequency in these areas. 6-501.12 Cleaning; Frequency and Restrictions (C) (A)PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them 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, Sep 24, 2026 · Original Source