1 - Inspection
Jan 15, 2026
Official score: 97 · Understand this area’s scale
4 recorded violations
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16(A)(2); Priority; In front grab and go case; assorted TCS salads (48F-50F) and three containers of sliced ham (49F-52F) found holding above 41F. Ambient air temperature of unit measured (47F). Maintain TCS foods in cold holding at 41F or less. CDI- These foods were voluntarily discarded. There were a few TCS foods holding just at 41F which were relocated to the walk-in cooler. Facility also recently purchased the same piece of equipment during the holidays; so the unit that was unable to hold temperature was replaced during the inspection.
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
3-501.17; Priority Foundation; It was determined that ham slices are being held for a maximum of 12 days from opening. Potato salad that was prepped today showed a shelf life of 8 days (including today) on printed label. Refrigerated; ready-to-eat; TCS food shall be dated when prepared; cooked or original package opened and held for a maximum of 7 days. Remember that prep date is Day 1. CDI- Educated and corrected labeling for foods. Date on scale that automatically prints label was corrected. 3-501.18; Priority; Prepped ham slices in the walk-in cooler had "use by" date labels that showed (1/9); (1/11); and (1/14). Bag of ham used for ham salad had no additional datemark other than the printed label and label stated (12/16) as the discard date. Time/Temperature Control for Safety (TCS) food shall be discarded once it exceeds its date for time/temperature safety (7 days from preparation or opening if held at 41F or below). Remember that the prep date is Day 1. CDI- Food was voluntarily discarded during the inspection.
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
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(A)(C); Core; Box of black to-go trays and single-use gloves found stored on the floor in the storage area outside. Single-use and single-service articles shall be stored in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. Use dunnage rack to keep items off of the floor.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesOfficial wording
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
4-205.10; Core; Two blender/food processors have labels stating "for household use only". Except for toasters; mixers; microwave ovens; water heaters; and hoods; food equipment shall be used in accordance with the manufacturer's intended use and certified or classified for sanitation by an ANSI-accredited certification program. Ensure all restaurant equipment is approved for commercial use if it is not part of the exception.
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 15, 2026 · Original Source