1 - Inspection
Aug 25, 2026
Official score: 90 · Understand this area’s scale
12 recorded violations
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-601.11 (A); Priority Foundation; A container holding bowls stored as clean soiled (in the tall salad cooler). Additionally; an old date mark sticker present on a container stored as clean in the dish area. Equipment; food contact surfaces and utensils shall be clean to sight and touch. Stickers shall be removed prior to the cleaning process. CDI - Dishes moved to be thoroughly cleaned. 4-602.11; Core; Ice machine baffle and interior soiled with black accumulation. Additionally; the ice shoot at the soda machine (expo area) soiled with black accumulation. Ice machines and enclosed compartments of equipment such as ice makers shall be cleaned at a frequency necessary to preclude accumulation of soil or mold.
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 reheating procedures for hot holding
Inspector’s notes
3-403.11(A)(D); Priority; Broccoli cheese soup maintaining 96-110 F in a steam well. Soup 'reheating' according to PIC (occurring in a steam well; which is NOT approved). Soup prepared around 12 PM. Current time: 3:00 PM. TCS food that is reheated for hot holding shall be reheated so that all parts of the food reach 165 F for 15 seconds within 2 hours. If commercially processed; ready-to-eat food; 135 F or above shall be reached within 2 hours. CDI - Soup voluntarily discarded.
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 time & temperatures
Inspector’s notes
3-501.14; Priority; Two large containers of cooked penne maintaining 62-64 F. Penne cooked at 9:08 AM this morning according to labeling. Current time: 3:30 PM. TCS (Time/Temperature Control for Safety) foods shall cool from 135-70 F within 2 hours; and from 70-41 F within 4 hours; for a total of 6 hours to cool. Penne did not meet cooling parameters. CDI - Penne voluntarily discarded.
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 hot holding temperatures
Inspector’s notes
3-501.16(A)(1); Priority; A container of corned beef holding less than 135 F in a steam well (glass display line). Refer to temperature chart. If held hot; TCS (Time/Temperature Control for Safety) foods shall maintain 135 F or above. CDI - Corned beef voluntarily discarded.
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) and (B); Priority; A plethora of TCS (Time/Temp. Control for Safety) foods holding above 41 F in various units. Refer to temperature chart. Foods holding above 45 F voluntarily discarded; and foods holding between 42-45 F moved to chill rapidly in the walk-in cooler. The following coolers are unable to maintain ambient air temperatures of 41 F or below: Chip & Pickle cooler; Make cooler; Potato cooler (e.g.; all coolers on the main line); and the catering cooler (closest to the salad bar). VR - EHS will return to verify these coolers can maintain 41 F or below. Call in for repair. Store foods on ice in these coolers in the meantime and use temporary time control until repair (if there are any leftovers within 4 hours of storage in these coolers; they shall be disposed of). Store only what is absolutely necessary; and no more; in these coolers until they can maintain 41 F or less.
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; Multiple foods observed with old date labels. Food labels were different from what the actual contents were in the containers; indicating the labels were incorrect. If held past 24 hours (following preparation) TCS foods shall be date marked. Open/prep date + 6 days = 7-day maximum hold. Date marking labels shall be accurate. CDI - PIC voluntarily disposed of foods.
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
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; Foods stored in pooled water in the lower portion of the salad bar cooler and in the kitchen's catering reach-in cooler (closest to the salad bar). Food shall be protected from contamination by storing the food in a clean; dry location where it is not exposed to splash.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationOfficial wording
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14; Core; Several wet wiping cloths stored on prep surfaces. Store wet wiping cloths in sanitizer. "In hand or in bucket".
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
Washing fruits & vegetables
Inspector’s notes
3-302.15; Core; Stickers present on washed avocadoes in a container stored on the prep line. Stickers shall be removed from fruits/vegetables prior to washing so that they do not become a source of contamination once the fruit/vegetable is cut; added to other ingredients; cooked; or consumed in its ready to eat form. Remove stickers before washing fruits and vegetables.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
4-501.11; Core; Multiple pieces of equipment are in dis-repair. As mentioned above in violation #39; water has pooled in the lower portion of the salad bar cooler and in the kitchen's catering reach-in cooler (closest to the salad bar). Evaluation of coolers is needed. Additionally; various coolers on the line are unable to maintain 41 F or below. Foods voluntarily discarded/moved to cool as mentioned above in violation #22. Lastly; an ice crystal has formed underneath the walk-in freezer's evaporator. Evaluation of the walk-in freezer is needed; as ice buildup indicates it is not functioning as intended. Equipment shall be maintained in a state of repair. Repair/replace items outlined above.
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
Non-food contact surfaces clean
Inspector’s notes
4-601.11 (B) and (C); Core; Extensive cleaning is needed of all equipment. Cleaning list included; but not limited to the following: Walk-in cooler gasket; microwave interiors; shelving on the main line; all reach-in cooler and lowboy cooler interiors (gaskets; shelving; bottom interiors; etc.); and all reach-in cooler exteriors (top; bottom; sides; hinges; etc.). Surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue and other debris. More thorough and more frequent cleaning is needed of equipment surfaces.
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; Core; Floors throughout the kitchen are soiled with food and debris. Walk-in freezer flooring soiled with debris. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency.
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, Aug 25, 2026 · Original Source