1 - Inspection
Aug 13, 2026
Official score: 98 · Understand this area’s scale
3 recorded violations
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
5-205.11(A); Priority Foundation; Handwashing sink on the MFU was completely blocked by a foldable chair. Due to the location of the handwashing sink; chair may not be stored in this area. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI- Chair was put away by employee.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsOfficial wording
Proper hot holding temperatures
Inspector’s notes
3-501.16(A)(1); Priority; Container of mac & cheese (120F-127F) found hot holding below 135F in oven. Oven was turned off due to the risk of burning product. This was the only hot TCS food found holding at incorrect temperature. Maintain TCS foods in hot holding at 135F or above. CDI- Mac & cheese will be voluntarily discarded at 5pm when event is over. EHS discussed TPHC for future events but owner stated that she will be purchasing a tabletop hot holding unit within the week to store mac & cheese and green beans.
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; A stack of two buckets filled with lemonade found stored on the floor near the tall reach-in cooler. Ice in insulated cambro found stored on the floor. Food shall be protected from contamination by storing the food in a clean dry location at least 6 inches above the floor. The definition of "food" includes raw; cooked; or processed edible substance; ice; beverages; or ingredient used or intended for use or for sale in whole or in part for human consumption. Relocate these items off of the floor. 3-307.11; Core; Ice found stored in direct contact with insulated expanded polypropylene (EPP) Cambro. Food shall be protected from miscellaneous sources of contamination. These containers must be lined since they are not approved for direct food contact. Keep ice in original bags or line the Cambro with a food-grade bag.
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 record from Wake County Environmental Services, Aug 13, 2026 · Original Source