1 - Inspection
Sep 16, 2026
Official score: 94 · Understand this area’s scale
8 recorded violations
Official wording
Proper cooling time & temperatures
Inspector’s notes
3-501.14(A); Priority; Corn on the cob in the walk-in cooler was observed cooling from this morning in wrapped plastic bags and layered in a deep container. Corn cobs measured 50 - 70F. Cooked TCS food shall be cooled from 135F to 70F within 2 hours and from 135F to 41F or less within a total of 6 hours. CDI- corn cobs voluntarily discarded.
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 cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Corn on the cob was wrapped in plastic bags and layered in a deep container while cooling. Quickly cool TCS foods using methods such as open/vented shallow pans; small portions; large ice baths or rapid cooling equipment. Cold air must flow around product to remove the heat. CDI- corn was voluntarily discarded.
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
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111; Core; A fly was observed in the kitchen. A dead roach was observed in the mop sink. Utilize approved methods of pest control to keep the premises free of insects; rodents and other pests. No other pests observed.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial wording
Utensils; equipment & linens: properly stored; dried & handled
Inspector’s notes
4-903.11 (A); (B); and (D); Core; Multiple metal pans were stacked wet on the clean equipment shelf. After cleaning and sanitizing; equipment shall be stored in a self-draining position that allows air drying. Arrange equipment on shelving to air dry properly and store equipment to optimize shelving space. Full point taken for repeat violations.
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
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.14; Core; Areas on the warewashing machine have residue and debris. Steam vent directly attached to machine is heavily soiled on the inside. The drainboard has dirty; stagnant water. This machine; drainboards and sinks shall be cleaned at least every 24 hours if used. Increase cleaning frequency. Full point taken for repeat violation.
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
Non-food contact surfaces clean
Inspector’s notes
4-601.11(B) and (C); Core; Sides of equipment at the cookline have greasy residue accumulation; especially sides of grill/fryers and front sides of reach-in coolers. Monitor above cookline where orders are displayed is heavily coated in grease accumulation. Heavy food residue observed under grill on counter. The nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues; dust; dirt; and other debris. Full point taken for repeat violation.
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
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12; Core; Floor near dry storage area and under shelving has visible debris and residue. Dust accumulation observed on hood vents in rear of kitchen. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency. All other areas appear clean.
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
6-501.14; Core; AC vents on ceiling throughout kitchen have visible dust accumulation. Clean ventilation systems; change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust; dirt or other materials. Full point may be taken for repeat violations.
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, Sep 16, 2026 · Original Source