1 - Inspection
Mar 11, 2026
Official score: 95 · Understand this area’s scale
4 recorded violations
Official wording
Required records available: shellstock tags; parasite destruction
Inspector’s notes
3-203.12 Noted shellstock tags collected but missing date for which last shellstock tag used. Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. CDI- Education provided
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 cold holding temperatures
Inspector’s notes
3-501.16(A)(2) and (B); Priority; Cold-Holding: In the walk-in cooler; noted several TCS items cold-holding above 41F (see temperature grid). Also noted TCS items are reading above 41 F in the front-end work top cooler. Further investigation determined the walk-in cooler and work top cooler are no longer functioning properly. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- TCS were iced down or discarded during inspection. VR- EHS shall return March 13th to ensure walk-in cooler and work top cooler are repaired.
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; Date-marking missing on foods prepared previous days including rewrapped bologna and opened packs of hot dogs. Refrigerated; READY-TO-EAT; POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be date-marked. CDI- Known prep dates added during inspection. 3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food; Disposition (P)- Noted containers of slaw and queso were dated marked for 3/1/25 in the reach in cooler. Discard the food requiring date labels once time/temperature window has expired; if it is not been labeled; or if the label is incorrect. CDI- Items discarded.
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
4-501.11 Good Repair and Proper Adjustment - Equipment (C) Noted walk in cooler not functioning properly. Also noted front line prep cooler reading at 45 F for ambient air. Have both units repaired. EHS shall return March 13th to ensure repairs completed. 4-501.12 Cutting Surfaces (C)- Noted cutting board deeply scratched and scored. Ensure all cutting boards are smooth and easily cleanable.
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, Mar 11, 2026 · Original Source