1 - Inspection
Jul 1, 2026
Official score: 95.5 · Understand this area’s scale
4 recorded violations
Official wording
Hands clean & properly washed
Inspector’s notes
2-301.15; Priority Foundation; Observed an employee begin to wash their hands in the three compartment sink. Food employees shall clean their hands in a handwashing sink and may not clean their hands in food prep; dishwashing; or mop sinks. CDI- educational moment with PIC and employee. Employee was instructed to wash hands in the handwashing sink. No points taken today.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsOfficial wording
Food separated & protected
Inspector’s notes
3-304.15 (A) Priority; Observed an employee wash gloves after handling raw chicken wings. Single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food; used for no other purpose; and discarded when damaged or soiled; or when interruptions occur in the operation. CDI- employee was instructed to remove gloves and wash hands before donning new gloves. Glove use and handwashing education provided.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Proper hot holding temperatures
Inspector’s notes
3-501.16 (A) (1); Priority; Observed Oxtail on the stove holding between 98 and 140F. TCS foods shall be held hot at 135F or above. CDI- Stove turned up and oxtail stirred to reheat all parts of the food to 165F.
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) and (B); Priority; Chicken wings in the reach-in cooler measured 55 - 60F. TCS foods shall be held at 41F or below in refrigeration. CDI- PIC opted to immediately fry the wings. Reach-in was likely over temp due to repeated opening near hot stove.
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 record from Wake County Environmental Services, Jul 1, 2026 · Original Source