1 - Inspection
Sep 10, 2026
Official score: 95 · Understand this area’s scale
6 recorded violations
Official wording
Food separated & protected
Inspector’s notes
3-302.11(A)(2); Priority; Facility has three different prep sink and drainboards; each labeled for chicken; seafood; and vegetables. Today; EHS found raw chicken in 3-compartment sink; on chicken prep sink; and on seafood prep sink. Food shall be protected from cross contamination by using separate equipment for each type; or arranging each type of food in equipment so that cross contamination of one type with another is prevented; and preparing each type of food at different times or in separate areas. CDI- Chicken was removed from the 3-compartment sink and seafood prep sink and was actively being prepared to return to the walk-in cooler. Minimize the amount of chicken that is being prepped at a given time so that it reduces the potential for cross contamination across surfaces.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Cooked eggrolls in containers left on various surfaces throughout the facility at room temperature during the cooling process and had internal temperatures below 135F. When cooling hot foods; use any of the following methods: shallow containers with 2 to 4 inch food depth; reduction in food quantity; use of rapid cooling equipment (such as ice wands/paddles); use of ice- water baths with ice-water at level of food in containers and frequent stirring of food and/or cooling in walk-in cooler or freezer. Remember that hot foods must cool rapidly from 135 degrees F to 70 degrees F within 2 hours and from 70 degrees F to 41 degrees F or less within 4 additional hours. Use calibrated metal stemmed food thermometer to ensure proper cool down. CDI- Foods taken to walk-in cooler to cool rapidly and EHS observed a cooling rate that was within parameters.
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
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; Containers of raw meat and large bag of onions found stored on the floor in the walk-in cooler. During preparation; boxes of raw chicken were found stored on the floor. Food shall be protected from contamination by storing the food: in a clean; dry location; where it is not exposed to splash; dust; or other contamination; and at least 15 cm (6 inches) above the floor. Keep food off of the floor. 3-307.11; Core; Observed one container of eggrolls stored in direct contact with cardboard box. Large amount of raw; cut broccoli placed in original box that it was delivered in found stored in the walk-in cooler and on the makeline for use. Food shall be protected from miscellaneous sources of contamination. Use approved food-contact surfaces for food storage (multi-use containers; wax paper; butchers paper; etc.).
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; Chlorine sanitizer bucket tested around 800ppm chlorine. This concentration is considered a disinfectant and should not be used to wipe food-contact surfaces. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in sanitizer at the appropriate concentration (50-200ppm chlorine). Ensure test strips are used when hand-mixing sanitizer.
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
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
4-205.10; Core; Long mixer attachment on hand drill found in dry storage area. Except for toasters; mixers; microwave ovens; water heaters; and hoods; food equipment shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. Obtain a certified and approved mixer.
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
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.16; Core; Raw chicken was thawing in the wash basin of the 3-compartment sink with soiled dishes in the rinse basin. 3-compartment sink basin used for chicken did not appear to be washed; rinsed; and sanitized prior to use. If a warewashing sink is used to wash wiping cloths; wash produce; or thaw food; the sink shall be washed; rinsed and sanitized before and after each time it is used to wash wiping cloths or wash produce or thaw food. CDI- Chicken was removed and sink was cleaned and sanitized upon request.
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 10, 2026 · Original Source