1 - Inspection
Nov 2, 2026
Official score: 95 · Understand This Area’s Scale
8 recorded violations
Official Wording
PIC Present; demonstrates knowledge; & performs duties
Inspector’s Notes
2-103.11(I); Priority foundation; Upon discussion with PIC about how food temperatures were monitored; PIC stated that they check the air temperature on the units but do not have further monitoring methods or record keeping for checking temperatures. The person in charge shall ensure that: Employees are properly maintaining the temperatures of TCS foods during hot and cold holding through daily oversight of the employees’ routine monitoring of food temperatures. CDI - Provided PIC cold holding chart for a risk control plan; to ensure that temperatures are being properly monitored going forward.
In Plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesOfficial Wording
Procedures for responding to vomiting & diarrheal events
Inspector’s Notes
2-501.11; Priority foundation; Establishment does not have a procedure for cleaning up bodily fluids. A food establishment shall have a written vomit and diarrhea clean up plan that address the actions employees must take to minimize the spread of contamination and the exposure of employees; consumers; food; and surfaces. CDI - REHS provided informational poster that outlines proper steps to take to clean up a bodily fluid event.
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; All of the foods on the hot shelf and the container of couscous in the built-in hot holding unit were holding below 135F; see temperature table. Except during preparation; cooking; or reheating; TCS (time/temperature control for safety) food in hot holding shall be maintained at 135°F or above; except that roasts may be held at 130°F or above. CDI - Foods were prepared less than 2 hours ago and were reheated on the flat top to adequate temperatures. Hot holding shelf was not turned on at the time of the inspection; ensure hot holding self is on and operating before placing food on this 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
Proper cold holding temperatures
Inspector’s Notes
3-501.16 (A)(2); Priority; All of the TCS foods stored in the walk-in cooler were holding at a range of 44-46F; see temperature table. Except during preparation; cooking; or cooling; TCS (time/temperature control for safety) food in cold holding shall be maintained at 41F or less. Adjust temperature of walk-in cooler; none of these TCS foods shall be held overnight and must be discarded at the end of the day until walk-in cooler is fixed. Follow-up by 11/05/2026.
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
7-202.12; Priority; When tested during the inspection the QT sanitizer solution was at a concentration of over 500ppm which is above the manufacturer's maximum. Poisonous or toxic materials shall be: Used according to law and this Code; Manufacturer's directions specified on label regarding concentration and application. CDI - Sanitizer compartment partially drained and diluted and filled with water to fall within allowable range. Until dispenser is adjusted to provide santizer solution at adequate range solution must be diluted with plain water.
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
Proper cooling methods used; adequate equipment for temperature control
Inspector’s Notes
4-301.11; Priority foundation; The air temperature of the walk-in cooler was at a range of 45-48F; therefore none of the TCS foods in the walk-in were holding at adequate temperatures; the air temperature of the walk-in did not return to safe temperatures during the inspection. Equipment for cooling and heating food; and holding cold and hot food; shall be sufficient in number and capacity to maintain required food temperatures. Adjust walk-in cooler to allow TCS foods to hold at 41F or less. Follow-up by 11/12/2026.
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
In-use utensils: properly stored
Inspector’s Notes
3-304.12; Core; Observed the ice scoop stored with its handle touching the ice. During pauses in food preparation or dispensing; food preparation and dispensing utensils shall be stored: In a clean; protected location if the utensils; such as ice scoops; are used only with a nonTCS food. CDI - Moved ice scoop to hook on the side of ice maker.
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
Toilet facilities: properly constructed; supplied & cleaned
Inspector’s Notes
5-501.17; Core; The trash can in the women's restroom does not have a lid. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Acquire a lid for the trash can before the next inspection.
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 2, 2026 · Original Source