1 - Inspection
Mar 19, 2026
Official score: 98.5 · Understand this area’s scale
2 recorded violations
Official wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15 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. -Pf observed chicken and tuna salad cooling in prep unit that was tightly wrapped. CDI by removing plastic wrap and placing underneath fan for proper fast cooling .
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
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11 Food Storage - Preventing Contamination from the Premises (C) observed a loaf of bread being stored on storage rack next to ha dsink and trash receptacle loosely and openly wrapped in plastic wrap. CDI by discarding.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationOfficial record from Wake County Environmental Services, Mar 19, 2026 · Original Source