1 - Inspection
Mar 2, 2026
Official score: 96 · Understand this area’s scale
8 recorded violations
Official wording
Management; food & conditional employee; knowledge; responsibilities & reporting
Inspector’s notes
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms; illnesses and exposure.-PF - Observed no adequate evidence to ensure food employees are informed of their responsibility to report required symptoms; illnesses; and exposure. Corrected during inspection (CDI) - employee reporting agreement poster provided.
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 cooling time & temperatures
Inspector’s notes
3-501.14 Cooling (P) (A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. - Observed 2 containers of cooked beef cooled in the standing cooler for 2 hours (at 2 hours marked;97F) with temperature still above 70F. CDI - the cooked beef was reheated on the grill top to 166F; then placed on hot holding.
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 cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety (TCS) Food; Hot and Cold Holding (P) Maintain TCS foods in cold holding at 41F or less. -P - Standing cooler: cooked beef(97F) with temperature above 41F. CDI see line 20
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
Toxic substances properly identified stored & used
Inspector’s notes
7-204.11 Provide sanitizer at correct concentrations; diluting as required.-P Chlorine sanitizer concentration shall be within 50-200ppm. - Observed sani-bucket with chlorine sanitizer concentration higher than 200ppm. CDI - the chlorine sanitizer remixed to 100ppm.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyOfficial wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
4-301.11 Provide equipment in number and capacity so that cooling; heating; and holding temperatures are achieved. -Pf - Observed hot food (cooked beef 97F) cooked from another approved facility and cooled in the standing cooler; which the unit may not provide adequate capacity to cool food. Discussed with the person in charge (PIC) to cook and cool food at the commissary or otherwise apply time as a public health control (TPHC). CDI sees line 20
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
Food properly labeled: original container
Inspector’s notes
3-302.12 Label all working containers of food (oils; spices; salts; flour; sugar) except food that is easy to identify such as dry pasta. - Observed 1 clear bag of sugar with no label. A food employee stated that the bag of sugar is a personal item. Discussed with the employee which personal items should be stored in the designated area.
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
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
4-101.17 Wood; Use Limitation (C). Wood and wood wicker may not be used as a FOOD-CONTACT SURFACE. (B) Hard maple or an equivalently hard; close-grained wood may be used for: (1) Cutting boards; cutting blocks; bakers' tables; and UTENSILS such as rolling pins; doughnut dowels; salad bowls; and chopsticks - Observed wood cutting board which the wood board it is not equivalent to maple wood material. Discussed the matter with the person in charge (PIC)
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
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking (C) - No designated area for employee personal items. CDI - the designated area for the employees was created and provided.
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 record from Wake County Environmental Services, Mar 2, 2026 · Original Source