1 - Inspection
Nov 25, 2025
Official score: 96.5 · Understand this area’s scale
6 recorded violations
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
5-202.12; Core; Water at women's restroom handsink at 78F. Provide at least 100F water at handsinks.
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
Proper hot holding temperatures
Inspector’s notes
3-501.16(A)(1) ; Priority; Shredded beef (126F); chicken (120F) and black-eyed peas (121F) temped below 135F. TCS foods shall be hot held at 135F or above. CDI- PIC reheated the shredded beef and black-eyed peas above 165F during inspection (EHS confirmed 175-185F). The chicken was immediately cooled down for later use (was placed in steam table appx.1 hr. prior).
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 date marking & disposition
Inspector’s notes
3-501.18; Priority; ROP (reduced oxygen packaged) spicy sauces and shredded chicken sauce from production facility with a use by date of 11/23/25 were being stored in the walk in cooler. CDI- Operator discarded food products during inspection. Discard the food requiring date labels once time/temperature window has expired; if it is not been labeled; or if the label is incorrect.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsOfficial wording
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19 (A) (1); Priority foundation; No written procedure provided for the proteins stored in the holding cabinet. The products were labeled appropriately with production and discard times (4 hours). Written procedures for Time as a Public Health Control shall be prepared in advance; maintained in the establishment; and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). CDI- EHS helped PIC fill out form at end of inspection and emailed directly to PIC to print and maintain at the establishment.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Approved thawing methods used
Inspector’s notes
3-501.13 (E); Core; Raw salmon in ROP packaging was thawed without opening product as indicated on packaging. 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.
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
Non-food contact surfaces clean
Inspector’s notes
4-601.11(C); Core; The gaskets on the refrigeration units are accumulated with debris. The white blade (nonfood contact) of the ice machine has pink buildup in need of cleaning. Inside of reach in freezer needs to be cleaned. Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris. Repeat.
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, Nov 25, 2025 · Original Source