1 - Inspection
Sep 11, 2026
Official score: 98 · Understand this area’s scale
3 recorded violations
Official wording
Food separated & protected
Inspector’s notes
3-304.15 (A); Priority; Employee observed handling raw eggs but did not change gloves or wash their hands before handling ready-to-eat items. SINGLE-USE gloves shall be used for only one task such as working with READY-TO-EAT FOOD or with raw animal FOOD; used for no other purpose; and discarded when damaged or soiled; or when interruptions occur in the operation. CDI- education given; ready-to-eat biscuit was placed back on the flat top grill and employee changed gloves and washed their hands. 3-302.11(A)(1) Separation; Packaging & Segregation; Raw animal food and Ready to Eat - P FOOD shall be protected from cross contamination (except when frozen in original commercial packaging) by separating raw animal FOODS during storage; preparation; holding; and display from READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH; or other raw READY-TO-EAT FOOD such as fruits and vegetables; and unwashed produce.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Proper hot holding temperatures
Inspector’s notes
3-501.16 (A)(1); Priority; Cooked Sausage sitting out on the counter awaiting to be reheated as ordered was holding around 105-115F. PIC stated that the sausage was removed from the steam table around 10-20 minutes prior to my arrival to assist in breakdown for breakfast. Except during preparation; cooking; or cooling; or when TPHC is used; TCS FOOD shall be maintained at 135°F or above; except that roasts may be held at 130°F or above. CDI- education given and sausage was voluntarily discarded by PIC. TPHC procedures were discussed as an option during breakfast hours.
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
Non-food contact surfaces clean
Inspector’s notes
4-601.11(B) and (C); Core; [Repeat] Greasy residue accumulation along sides of cook equipment. The interiors of the oven are soiled. Interiors of several drawers were also noted as well. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Increase cleaning frequency to these areas. 4-601.11(C); Half sheet pans observed with thick black grease accumulation encrusted along the edges. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris. Consider buying new pans.
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, Sep 11, 2026 · Original Source