1 - Inspection
Jan 15, 2026
Official score: 97 · Understand this area’s scale
6 recorded violations
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
5-205.11 (A) Handwashing Sink in carving station where prime rib and potatoes are being cut and served is not functioning. The handwashing area is being used for sampling; food preparation. A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Repair has been formally requested for the deficient plumbing at the carving station handwashing sink. . . towel dispenser in the olive area is not functioning. Loose towels are available.
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) Potatoes on the carving station are only 100 degrees F and when checked an hour later are 105F. Maintain TCS foods in hot holding at 135F or above. -P Consider using smaller covered pans to retain heat. Monitor food temperature with a thermometer. Potatoes may also be held according to time holding; similar to the pizzas. discussed for correction and replacement. . . Fried Chicken 121F in tubs for customer self-service. Chicken is discarded when removed from this area (not cooled or reused). Chicken was removed from sale.
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) Left Side of the meat & cheese refrigerator displays an error code on the temperature display. Maple Ham 42.3F (on day 7); Bulk Turkey 41.5F; Block of sharp Cheddar Cheese Loaf 42.4F. Maintain TCS foods in cold holding at 41F or less. -P Temperature problem appears to be isolated to the left side. Manager removed the meat and cheese in this area and will monitor the unit.
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
4-602.13 Nonfood Contact Surfaces (C) Bakery Table is not clean. Plastic drawer unit and other items have unclean build-up underneath. Consider having less storage on the table to makes surfaces better accessible for cleaning.
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
6-501.12 Cleaning; Frequency (C) Walls are not clean in areas. Walls and attachments such as electrical outlets need cleaning throughout the deli area.
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
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-303.11 Intensity - Lighting (C) Lighting is low in areas. Provide 50 foot candles of light where employee works under the hood reheating food for the hot bar and where knives are handled.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial record from Wake County Environmental Services, Jan 15, 2026 · Original Source