1 - Inspection
Jan 15, 2026
Official score: 99 · Understand this area’s scale
2 recorded violations
Official wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Core; Containers of shredded lettuce prepped this morning were cooling in containers tightly covered with saran wrap. When placed in cooling or cold-holding equipment; food that is being cooled shall be arranged in the equipment to provide maximum heat transfer and loosely covered; or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. CDI- Saran wrap was removed and placed in the walk-in freezer to rapidly cool. Food achieved a temperature below 41F prior to leaving establishment.
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
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
4-501.11; 1)Handwashing sink closest to the warewashing area is spraying water when used. 2)Sanitizer dispenser at the 3-comp sink is not dispensing solution properly and facility is having to hand-mix chemical until unit is repaired. Equipment shall be maintained in a state of good repair and condition. Replace aerator in the handwashing sink and follow-up with chemical provider to ensure the sanitizer dispenser is repaired.
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, Jan 15, 2026 · Original Source