1 - Inspection
Jul 1, 2026
Official score: 96 · Understand this area’s scale
6 recorded violations
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P); Tomatoes being held too highly above their fill line on a prep top cooler were up to 60F. Potentially hazardous food being held cold shall remain at 41F or below. CDI- Tomatoes were taken to new refrigeration to be cooled before a 4 hour period elapsed.
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 Ready-To-Eat Time / Temperature Control for Safety Food; Date Marking (Pf); Tuna salad made in the store was found with no date marking. After being opened or prepared; ready to eat potentially hazardous food shall be dated to indicate when it must be discarded within a 7 day period. CDI- Food was dated.
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
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Core; Repeat; Cut tomatoes and lettuce were found cooling in containers with tight plastic lids and stacked on top of each other. Food shall be cooled rapidly; in small portions; and uncovered. Best practice: Store cut tomatoes in walk in uncovered and allow air circulation to cool. Lid removed off of products to aid in cooling. CDI- lids removed for cooling.
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
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111 Controlling Pests (Pf); Live flies were observed in the back area. The premises shall be maintained free of insects and other pests. EHS recommends increase pest control during warmer months.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial wording
In-use utensils: properly stored
Inspector’s notes
3-304.12 In-Use Utensils; Between-Use Storage (C); Utensil was stored inside of food container with its handle touching the food. If utensils are stored inside of food containers; their handles shall be above the food in order to prevent potential contamination.
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
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-501.110; Core; Employee jackets stored hanging on dry storage rack where clean food equipment is being stored. Lockers or other suitable facilities shall be used for the orderly storage of EMPLOYEE clothing and other possessions. Store employee items separate from food and food items on a bottom shelf or another area.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial record from Wake County Environmental Services, Jul 1, 2026 · Original Source