1 - Inspection
Sep 21, 2026
Official score: 98 · Understand this area’s scale
4 recorded violations
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-602.11; Core; Baffle in large ice machine has a buildup of unclean residue along edges. Equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Increase the cleaning frequency to the interior of this ice machine. Make sure that during the cleaning process; the ice machine baffle is removed so that the ice chute may be cleaned and sanitized. CDI- Cleaning was initiated during the inspection.
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
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A)(2) and (B); Priority; (1)All refrigerated; ready-to-eat; TCS food in the walk-in cooler found holding between 44F-47F (see the temperature chart). Ambient air of walk-in cooler measured 43-48F. Maintain TCS foods in cold holding at 41F or less. CDI- PIC stated that he checked the walk-in cooler temperature yesterday and this morning and it was holding below 41F. He stated that produce was delivered around 10a this morning and delivery person must have accidentally bumped the thermostat knob which is located where produce is kept. All refrigerated; ready-to-eat; TCS foods that were cooked/opened/prepared prior to today were voluntarily discarded. TCS foods prepared today were relocated to alternate refrigeration. Unit was manually adjusted to a lower setting and had an ambient air of 37F-38F prior to leaving establishment; EHS noticed raw foods in this unit cooling back down. Use thermometer to check internal food temperatures throughout the day. Monitor ambient temperatures of refrigeration units regularly. (2) Chef base under grill holding TCS foods a few degrees above 41F. EHS suspected that it was due to a lunch rush ending but returned 45 minutes later to find that the temperatures of products had not cooled down. Some TCS foods were voluntarily discarded in this unit. Refrigeration technician will be visiting facility by the end of day today and will assess the walk-in cooler and chef base under grill. VR- EHS will return to verify that the chef base is repaired and capable of holding TCS food below 41F. **EHS used pH test strips to determine that the table salsa had a pH of 4.0; making it nonTCS. Buckets of this salsa did not need to be discarded today. May consider obtaining a variance to use pH as a control method for this salsa instead of temperature control. Until a variance is approved and product testing is completed; facility must ensure this product is holding below 41F.
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; Metal and plastic food containers that were stored as clean were found stacked while still wet. Cleaned equipment and utensils shall be stored in a self draining position that allows air drying and shall be stored where they are not exposed to splash; dust; or other contamination. Ensure these containers are completely dry before stacking together. *Points not increased due to this being a different violation under the same code.
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
4-501.12; Core; A few white cutting boards are starting to accumulate deep; unclean knive cuts. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized; or discarded if they are not capable of being resurfaced. Resurface or replace these cutting boards.
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 21, 2026 · Original Source