1 - Inspection
Sep 22, 2026
Official score: 96.5 · Understand This Area’s Scale
5 recorded violations
Official Wording
Procedures for responding to vomiting & diarrheal events
Inspector’s Notes
Observation: Written policy was not available during the inspection. 2-501.11 A food establishment shall have a written vomit and diarrhea clean up plan that address the actions EMPLOYEES must take to minimize the spread of contamination and the exposure of EMPLOYEES; consumers; FOOD; and surfaces. Pf CDI: Policy was emailed to PIC.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial Wording
Proper cold holding temperatures
Inspector’s Notes
Observation: Multiple cold hold foods on the salad bar were not being maintained at 41F or below. Examples: corn 49F; fried chicken 47F; baked chicken 47F. 3-501.16 (A)(2) Except during preparation; cooking; or cooling; or when TPHC is used TCS FOOD shall be maintained at 41F or less. P CDI: All items that were not being maintained at 41F or below were placed in the walk in cooler to cool.
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
Observation: Tomatoes in the low boy cooler had a use by date of 9/11/26 and were still stored in the lowboy. Roast beef in the walk in cooler was prepared on 9/16 and was labeled with at displosal date of 9/26. Most ready to eat foods on ly have a 7 day limit. 3-501.17(A)(B)(D) Ready-to-eat TCS food; date marking - Pf Except for shellstock; refrigerated; READY-TO-EAT; TCS FOOD prepared in house or opened from a commercial container (except deli salads; hard cheeses; cultured dairy; preserved fish; and cured/fermented meats) and held for more than 24 hours shall be clearly identified using a date marking system to indicate the day by which the FOOD shall be served or discarded for a maximum of 7 days. The day of preparation or open date shall be counted as Day 1. 3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food; Disposition (P) CDI: Both items were 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
Warewashing facilities: installed; maintained & used; test strips
Inspector’s Notes
Observation: Test strips were not available for the produce wash or sanitizer at the three comp sink. 4-302.14 Sanitizing Solutions; Testing Devices (Pf)
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
Observation: Debris is building up behind the warewash machine. Multiple utensil containers have food debris building up in them. 4-602.13 Nonfood Contact Surfaces (C) 4-602.13 Nonfood Contact Surfaces of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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 22, 2026 · Original Source