1 - Inspection
May 1, 2026
Official score: 99 · Understand this area’s scale
2 recorded violations
Official wording
Management; food & conditional employee; knowledge; responsibilities & reporting
Inspector’s notes
2-103.11(O); Priority foundation; Unable to locate a food employee health policy during the inspection. The person-in-charge shall ensure food employees are informed of their responsibility to report required symptoms; illnesses and exposure. CDI - REHS provided informational poster for PIC to reference.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesOfficial wording
Proper cold holding temperatures
Inspector’s notes
3-501.16(A)(2); Priority; A few bags of seasoned cabbage slaw were holding at 43-44F in an ice bath. TCS (time/temp control for safety) food in cold holding shall be maintained at 41F or less. CDI - Bags of cabbage slaw moved to lower section of the prep cooler to cool.
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 record from Wake County Environmental Services, May 1, 2026 · Original Source