1 - Inspection
Jul 13, 2026
Official score: 96 · Understand this area’s scale
5 recorded violations
Official wording
Food separated & protected
Inspector’s notes
3-304.15 (A) Gloves; Use Limitation (P) 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. Employee grabbed raw shrimp and raw beef with gloved hands then began handling ladels for soups and single-service containers without discarding gloves. CDI: Handled utensils and equipment were removed; employees gloves removed; and hands were washed.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Proper date marking & disposition
Inspector’s notes
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food; Disposition (P) Diabla; ranchera; chipotle; and container of house-made salsa were maintained beyond 7 days within tall reach-in cooler. Two containers of enchilada sauce were maintained beyond 7 days within walk-in cooler. Temperature controlled for safety foods shall be labeled with the date of preparation and discarded within 7 days of preparation. CDI: Labels were corrected on enchilada containers to 7/10/2026. Diabla; salsa; ranchera; and chipotle were voluntarily discarded by PIC.
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 cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15 Cooling Methods (Pf) Portioned containers of salsa were cooling in a prep cooler that was unable to maintain temperatures at 41F or below (ambient 49-51F). Food shall be cooled using shallow pans; separated into smaller portions; using rapid cooling equipment; by stirring the food placed in an ice bath; using containers that facilitate heat transfer; or adding ice as an ingredient. CDI: Salsa was moved to another cooler to rapidly cool to 41F. Repeat violation; half-points deducted due to overall improved cooling methods observed during inspection (ice wand and ice bath for cooling of bulk container of salsa).
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) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (C) Metal containers were stacked together while wet in clean dishes area. Utensils and equipment shall be stored in a self-draining position that allows air drying. Air dry all dishes.
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
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (C) Vents in room kitchen were soiled with dust accumulations. Physical facilities shall be cleaned at a frequency necessary to keep them clean. Clean vents.
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, Jul 13, 2026 · Original Source