1 - Inspection
Nov 13, 2025
Official score: 98.5 · Understand this area’s scale
4 recorded violations
Official wording
Proper hot holding temperatures
Inspector’s notes
3-501.16 (A) (1) Time / Temperature Control for Safety Food; Hot and Cold Holding (P)- Noted containers of garbanzo beans and couscous were temping below 135 F in the steam well unit. Maintain TCS foods in hot holding at 135F or above. CDI- Items reheated during 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
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11- Noted labels missing on a few working spray bottles of windex near the 3 compartment sink. Label working containers of toxic materials such as cleaners and sanitizers.-CDI- Chemicals relabeled.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyOfficial wording
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14 Wiping Cloths; Use Limitations (C) - Noted one of Quat sanitizer buckets was reading below 200ppm. Hold in-use wiping cloths in properly concentrated sanitizer between uses. Maintain sanitizer solution between 200-400 ppm. CDI- Sanitizer remixed to 200 ppm.
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
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.14 - Observed some residue build up along the interior vats of the 3 compartment sink. Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment; utensils; raw food; etc. shall be cleaned before use; throughout the day to prevent recontamination of equipment and utensils; and at least every 24 hours if used.
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 13, 2025 · Original Source