1 - Inspection
Sep 8, 2026
Official score: 96.5 · Understand this area’s scale
6 recorded violations
Official wording
Proper cooling time & temperatures
Inspector’s notes
3-501.14 (B); Priority; Cut lettuce and cut tomato on the makeline measured over 41F and had been cooling since 8:30am. TCS food shall be cooled to 41F or less within 4 hours if prepared from ingredients at room temperature. CDI- cut lettuce and tomato 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
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority Foundation; A spray bottle of blue multi-purpose cleaner was observed without a label. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI- label added. No point taken today
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
3-501.15; Priority Foundation; Sliced tomatoes and chopped lettuce cooling in a deep; tightly sealed containers did not cool fast enough from this mornings prep. Recently sliced roast beef was stacked too high in the fliptop unit to properly cool. Cooling shall be accomplished by placing food in shallow/thinner portions; and by leaving the container loosely covered or uncovered if protected from overhead contamination. Utilize rapid cooling equipment such as walk-in cooler/freezer. Chilling whole tomato and lettuce in an ice water bath may help keep product cold during preparation and reduce cooling time. CDI - cut lettuce and tomato voluntarily discarded. Roast beef was moved to reach-in portion below.
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 a food scoop laying inside a container of tuna salad. Food preparation and dispensing utensils shall be stored with their handles above the top of the food and the container. CDI- scoop removed and placed in separate container inside reach-in unit. No point taken
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
Non-food contact surfaces clean
Inspector’s notes
4-601.11 (B) and (C); Core; Dust accumulation present on fan covers in walk-in cooler. Walk-in shelving has a white microbial residue in spots. The nonfood-contact surfaces of equipment shall be kept free of dust; dirt; food residue and other debris accumulation. 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 wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12; Core; Floor of walk-in freezer has visible debris and residue accumulation. Physical facilities shall be kept 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, Sep 8, 2026 · Original Source