1 - Inspection
Jan 6, 2026
Official score: 95 · Understand this area’s scale
8 recorded violations
Official wording
Food in good condition; safe & unadulterated
Inspector’s notes
3-101.11; Priority; Observed several moldy red and yellow onions in storage containers under a prep table. Food shall be safe; unadulterated; and honestly presented. CDI - PIC voluntarily discarded onions.
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 wording
Proper cooling time & temperatures
Inspector’s notes
3-501.14(A); Priority; The cooling rate of the cooked refried beans and queso picoso was not fast enough to reach 70F within two hours. Quickly cool cooked; TCS foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. CDI - Foods were separated into two smaller containers to assist with cooling rate.
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 hot holding temperatures
Inspector’s notes
3-501.16(A)(1); Priority; Two containers of cilantro rice were holding below 135F in the warmer cabinet. TCS (time/temp control for safety) food in hot holding shall be maintained at 135F or above. CDI - Rice was removed to be reheated.
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); Priority; Observed several foods in the top of the prep coolers across from the stove/griddle holding above 41F; see temperature table. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - PIC voluntarily discarded food above 45F and lids were closed on prep units to cool foods. Repeat.
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; Containers of cooked refried beans and queso picoso were cooling in large; deep containers which is most likely contributing to the reduced cooling rate; even with a frozen wand and the containers placed in the walk-in freezer. Cooling shall be accomplished by using one or more of the following methods based on the type of food being cooled: Placing the food in shallow pans; Separating the food into smaller or thinner portions; Using rapid cooling equipment; Stirring the food in a container placed in an ice water bath; Using containers that facilitate heat transfer; Adding ice as an ingredient; or other effective methods. CDI - Had PIC separate containers of food into smaller containers to assist with the cooling rate and discussed better methods of cooling with PIC. Repeat.
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
Approved thawing methods used
Inspector’s notes
3-501.13 (E); Core; Observed a vacuum-sealed package of raw tuna thawed in the lower section of a prep cooler while still fully sealed. Reduced oxygen packaged fish; required to be kept frozen until time of use per labeling; shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. CDI - Food employee opened package. Repeat.
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
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
4-502.11(A); Core; Observed damage to the corner of a large fryer basket. Utensils shall be maintained in a state of repair or condition or shall be discarded. Replace damaged fryer basket.
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
6-501.11; Core; Observed a hole in the wall in the back food storage area; also observed extensive damage to the floor tiles in the syrup room. Physical facilities shall be maintained in good repair. Repair these areas before the next inspection.
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, Jan 6, 2026 · Original Source