1 - Inspection
Jul 6, 2026
Official score: 95.5 · Understand this area’s scale
5 recorded violations
Official wording
Food separated & protected
Inspector’s notes
3-302.11(A)(1) Separation; Raw animal food and Ready to Eat - P There are three food preparation sinks and two prep tables but they are not being used as designated. Tomatoes are being cut with raw meat on the table. Raw Chicken is stored on the table with blender of beans. Shredded Lettuce is at the sink labeled for raw chicken. The center sink has raw meat in it; but two leaves are on the drainboard. Food shall be protected from cross contamination by separating raw animal foods during storage; preparation; holding; and display from READY-TO-EAT food such as fruits and vegetables; and unwashed produce. Food separation was discussed. Consider if relocating one of the preparation sinks is desirable. Food was moved to appropriate areas today.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-501.114 Mechanical Warewashing Equipment; Chemical Sanitization - Temperature; pH; Concentration (P) Dish Machine is not sanitizing. No detectable sanitizer. Dish machine was primed but no residue chlorine was detected. Use test strips daily to verify sanitizer is at proper concentration. Ecolab was contacted for servicing and upper management.
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 hot holding temperatures
Inspector’s notes
3-501.16 (A) (1) Time / Temperature Control for Safety Food; Hot Holding (P) Rice in the hot holding cabinet 115F. Maintain hot food above 135F. Rice was reheated; cabinet temperature increased and water added for steam.
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
4-202.11 Green Cutting Board has large nicks; cuts removed from the cutting surface. Multiuse food contact surfaces shall be smooth; free of cracks; chips; pits; crevices. -Pf Replace the green cutting board.
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
Garbage & refuse properly disposed; facilities maintained
Inspector’s notes
5-501.16 (C) Trash can is not available at handwashing sinks. Provide a waste bin at each handwash sink to dispose paper towels.
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 6, 2026 · Original Source