1 - Inspection
Mar 9, 2026
Official score: 97 · Understand this area’s scale
5 recorded violations
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple utensils hanging on clean utensil storage rack that had encrusted food debris on food contact portion of utensil. Items were removed and placed in soiled equipment line. Clean interior portions of the juice machine near attatched nozzle and rubber gaskets.
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
Proper cooling time & temperatures
Inspector’s notes
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. - Observed deep tray of cooked bacon cooling in reach in cooler with closed lid that was cooked at 9:50am and at a temperature of 93F @ 2:00pm.
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 cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans; large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- Observed deep tray of cooked bacon cooling in reach in cooler with closed lid. When cooling cooked bacon place food item on either a sheet tray inside the walk in cooler of use a wider shallower pan to facilitate movement of cool air within and throughout the food. CDI by removing bacon from pan to sheet tray and placing in walk in freezer. .
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
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed to go trays that were stored with food contact side up. CDI by inverting trays.
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
4-501.11 Maintain equipment in good repair. Observed chipped plates on server line. CDI by discarding plates.
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, Mar 9, 2026 · Original Source