1 - Inspection
May 13, 2026
Official score: 96.5 · Understand this area’s scale
9 recorded violations
Official wording
Food separated & protected
Inspector’s notes
3-302.11(A)(1); Priority - Flat with raw shell eggs were stored on top of container of ready-to-eat greens. Raw animal foods shall be separated from ready-to-eat foods. CDI by moving eggs from the top of greens and properly storing them. 3-302.11 (A)(4); Core - Some foods in refrigeration (not cooling down) were uncovered. Except when the food is being cooled; store food in packages; covered containers; or wrappings. Cover or seal foods that are uncovered. 3-304.15(A); Priority - Observed kitchen employee crack a raw egg with gloved hands and then touch clean utensils without discarding gloves. Gloves shall be discarded after a task is complete or any time they are damaged or soiled. CDI by having worker discard gloves and wash hands.
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); Priority - (REPEAT) Boiled eggs were at 44F on make line top. Unless actively preparing or properly cooling; cold TCS* foods shall be kept ats 41F or less. CDI by properly refrigerating eggs.
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 date marking & disposition
Inspector’s notes
3-501.17; Priority Foundation - (REPEAT) A few ready-to-eat (RTE) TCS* foods had no dates (cheese sauce in walk-in cooler; bags of cooked and shredded turkey in freezer; etc.). RTE TCS* foods kept more than 24 hours shall have dates. CDI by placing dates on foods.
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
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation - (REPEAT) Sealed containers of quinoa salad and wraps were cooling stacked on top of each other in open refrigerated case. Also; quinoa cooled from 130F to 99F within 65 minutes (.47 cooling rate--cooling rate should be .54 or higher). Hot TCS* foods shall be cooled using shallow containers (2-4 inch food depth); ice-water baths with frequent stirring; separating containers of cooling foods for good air flow; and/or partially covering or completely uncovering cooling foods if there's no overhead contamination. CDI by changing cooling methods for faster cooling.
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
Approved thawing methods used
Inspector’s notes
3-501.13 (E); Core - Observed vacuum packaged tuna fillets thawing in walk-in cooler. Reduced oxygen packaged fish; required to be kept frozen until time of use per labeling; shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. CDI by putting slits in packages to introduce air into them.
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
Utensils; equipment & linens: properly stored; dried & handled
Inspector’s notes
4-903.11(A); (B) and (D); Core - Some clean food containers were stored with food contact sides up and unprotected. Some clean containers were stored on cloth toweling Clean food containers; dishes; etc. shall be protected from contamination. Cover or invert clean containers on clean; nonabsorbent surfaces.
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
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
4-205.10; Core - The Kenmore chest freezer with CSA listing is not sanitation listed and has deteriorating gasket. Other than toasters; mixers; microwaves; water heaters and hoods; food service equipment shall be NSF/ANSI certified or equivalent. Replace unapproved equipment with approved equipment.
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
Garbage & refuse properly disposed; facilities maintained
Inspector’s notes
5-501.114; Core - Trash dumpster drain hole has no plug. Trash/recycling receptacles with drains shall have plugs in place. Replace missing drain plug.
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 wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.11; Core - Observed large mass of ice in upper part of walk-in freezer by door (possibly from an air leak?). Physical facilities shall be kept in good repair. Remove accumulated ice and repair any air leak or water leaks that is causing ice to accumulate.
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 record from Wake County Environmental Services, May 13, 2026 · Original Source