1 - Inspection
Aug 5, 2026
Official score: 95.5 · Understand this area’s scale
6 recorded violations
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-602.11; Priority; Observed a food employee using soap and water to clean a pitcher then setting it aside to dry without sanitizing; unable to verify if any of the containers and utensils on the "clean" side of the 3-compartment sink had been sanitized. Using a chlorine test strip on the liquids remaining on the surface tested at 0ppm. Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. CDI - Containers were ran through the dish machine which had sanitizer at adequate concentrations.
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 cold holding temperatures
Inspector’s notes
3-501.16 (A)(2); Priority; All of the TCS foods in the walk-in cooler were holding above 41F; see temperature table; these foods had been prepared in the morning and were no longer within the cooling period. TCS (time/temperature control for safety) foods in cold holding shall be maintained at 41F or less. CDI - Ice bags were added to help decrease the temperature of the foods.
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 cooling methods used; adequate equipment for temperature control
Inspector’s notes
4-301.11; Priority foundation; All the TCS foods in the walk-in cooler were unable to maintain adequate temperatures; ambient air thermometer on the exterior was reading 44F throughout the inspection and did not decrease. Equipment for cooling food; and holding cold food; shall be sufficient in number and capacity to maintain required food temperatures. Repair or make the necessary adjustments to ensure TCS foods hold at 41F or less. Follow-up by 8/14/2026. 3-501.15; Core; Observed cooling foods stored in tightly-sealed containers or tightly wrapped in plastic. When placed in cooling or cold holding equipment; food containers in which food is being cooled shall be: Arranged in the equipment to provide maximum heat transfer through the container walls; and loosely covered; or uncovered if protected from overhead contamination where it is not exposed to splash; dust; or other contamination; during the cooling period to facilitate heat transfer from the surface of the food. Plastic lifted on some containers; unable to lift lids on the plastic containers. Do not cover foods while cooling; allow air to access foods during cooling period.
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
Food properly labeled: original container
Inspector’s notes
3-302.12; Core; Stored above the microwave were containers with salt/MSG/other spices that did not have labels. Working containers holding food or food ingredients that are removed from their original packages for use in the food establishment; such as cooking oils; flour; herbs; potato flakes; salt; spices; and sugar shall be identified with the common name of the food. Add labels to these containers.
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
Utensils; equipment & linens: properly stored; dried & handled
Inspector’s notes
4-903.11(B); Observed several metal food containers stacked together while wet. Clean equipment and utensils shall be stored: In a self-draining position that allows air drying; and covered or inverted. Separate containers and store in a way that allows for air drying; wait to stack containers together until they are fully dry. Repeat.
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
6-305.11; Core; Observed an employee cell phone stored on a prep surface at one of the prep coolers. Lockers or other suitable facilities shall be provided for the orderly storage of employees' clothing and other possessions. CDI - Cellphone removed by employee. Ensure all employee possessions are properly stored to prevent contamination.
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, Aug 5, 2026 · Original Source