1 - Inspection
Jul 23, 2026
Official score: 97 · Understand this area’s scale
5 recorded violations
Official wording
Food separated & protected
Inspector’s notes
3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P) In the walk-in freezer raw fish was stored above ice cream. In the walk-in freezer raw beef was stored above vegetables and other ready-to-eat products. Food must be stored according to the final cook temperature. Food must be stored in a manner to prevent contamination. Store all ready-to-eat foods above raw food items. CDI... All ready-to-eat food items were stored above raw food items.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A)(2) Except during preparation; cooking; or cooling; or when TPHC is used TCS FOOD shall be maintained at 41F or less. P Beef; chicken; and shrimp were stored in a cold make line at 45F. These potentially hazardous foods must be held at 41F or below. The food was packed tight in the cold hold unit. CDI..The meat was removed from the drawers and placed in the walk-in cooler to cool down. It is suggest not to fill the food over the approved line in the food containers. The food was cooled down to 41F before the end of the inspection.
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
Thermometers provided & accurate
Inspector’s notes
4-203.12 Temperature Measuring Devices; Ambient Air and Water - Accuracy (Pf) There was a unit that held milk items but; there was no thermometer in the unit. All units that hold potentially hazardous items must have an accurate thermometer in the unit. CDI.. A thermometer was placed in the unit.
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
In-use utensils: properly stored
Inspector’s notes
3-304.12 In-Use Utensils; Between-Use Storage In the sugar container the handle of the scoop was stored inside the sugar. The handle of the scoop must be stored out of the food item. During pauses in FOOD preparation or dispensing; FOOD preparation and dispensing UTENSILS shall be stored: (A) In the FOOD with their handles above the top of the FOOD and the container; (B) In nonTCS FOOD with their handles above the top of the FOOD within containers that can be closed; such as bins of dry goods; (C) On a clean; sanitized surface. CDI... The handle of the scoop was taken out of the food item.
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
Utensils; equipment & linens: properly stored; dried & handled
Inspector’s notes
4-901.11 Equipment and Utensils; Air-Drying Required (C) Cross stack the dishes to allow the air-drying process to take place. There were a few dishes that were stacked wet.
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 record from Wake County Environmental Services, Jul 23, 2026 · Original Source