1 - Inspection
Jul 13, 2026
Official score: 97.5 · Understand this area’s scale
5 recorded violations
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A)(2) and (B); Priority; Salsa in the 2 door dessert cooler temped as high as 50F. CDI- TCS foods were moved to walk-in cooler or another cooler until the ice/frost is removed from the evaporator; salsa began to cool down in 20 minutes. *Points not increased due to this being a different cooler.
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
4-204.112 (B); Core; An ambient air thermometer was missing from the counter cooler storing salsa and milk. Air thermometers in cold holding equipment shall be located in the warmest section of the cooler. CDI- A thermometer was put in the cooler.
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
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11A (1-3); Core; There is ice on boxes on the top shelf in the walk-in freezer. FOOD shall be protected from contamination by storing the FOOD in a clean; dry location; where it is not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. Ensure boxes of food do not come in contact with moisture/ice from the walk-in freezer.
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 wording
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14(B); Core; A wet wiping cloth was stored at the beverage station. Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be held between uses in sanitizer and laundered daily. Ensure cloths are either dry or stored in sanitizer once damp/wet.
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
In-use utensils: properly stored
Inspector’s notes
3-304.12 (B); Core; The handles of the scoops in the builk containers of sugar; salt; chicken seasoning; and garlic powder were buried in the food ingredient. Dispensing UTENSILS shall be stored in nonTCS FOOD with their handles above the top of the FOOD within containers that can be closed; such as bins of dry goods. CDI- The scoops were removed and dug into the food ingredient.
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 13, 2026 · Original Source