2 - Re-Inspection
Jul 1, 2026
Official score: 92.5 · Understand this area’s scale
7 recorded violations
Official wording
PIC Present; demonstrates knowledge; & performs duties
Inspector’s notes
2-103.11(A-P); Priority Foundation; Cooling; cold holding and handwashing violations observed today. PIC shall ensure rules in the code for food safety and handling are met; including critical temperature control of TCS foods. CDI- reviewed areas of critical oversight with PIC. No point taken
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesOfficial wording
Hands clean & properly washed
Inspector’s notes
2-301.14; Priority; A gloved employee was observed handling raw chicken at the grill. The gloves were then removed; and another pair was donned. No handwashing observed. Hands shall be washed when switching between working with raw food and RTE (ready-to-eat) food; after handling soiled equipment or utensils; after engaging in any activity that may contaminate the hands; and before donning gloves for working with food. CDI - EHS spoke with the employee; and the employee was instructed to wash their hands. Gloves were removed and hands were washed. PIC to ensure employees know when handwashing is required.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsOfficial wording
Proper cooling time & temperatures
Inspector’s notes
3-501.14(A); Priority; Queso cooling in a large tub since noon was observed at 84F in the walk-in cooler. Quickly cool TCS foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. CDI- queso 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 cold holding temperatures
Inspector’s notes
3-501.16(A)(2); Priority; Several TCS foods in different units were holding above 41F (see temp chart). Maintain TCS foods in cold holding at 41F or less. CDI- all foods less than 4 hours old were moved to freezer to rapidly chill. Other foods voluntarily discarded. Cooked garlic paste sitting near grill was very warm and voluntarily discarded. Walk-in cooler observed holding an ambient temperature of 45 - 47F. Emergency repair placed and freezer door was propped open to lower temp of walk-in cooler until technician arrived. Cooler was repaired during inspection to hold 41F or below. Full points taken for repeat violations.
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; A deep; plastic tub of queso failed to cool fast enough due to ineffective cooling methods. Quickly cool TCS foods using methods such as open/vented shallow pans; smaller portions; large ice baths or ice wands and active stirring. Cold air must flow around product to remove the heat. CDI- reviewed cooling methods with PIC and queso was voluntarily discarded. 4-301.11; Priority; Walk-in cooler observed holding 45 - 47F. Several TCS foods out of temperature. Equipment for cooling and heating food; and holding cold and hot food; shall be sufficient in number and capacity to provide food temperatures as specified under Chapter 3 of the food code. PIC called for emergency repair and walk-in cooler was repaired during inspection. Freezer door was propped open to lower walk-in cooler portion until technician arrived.
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
In-use utensils: properly stored
Inspector’s notes
3-304.12 (A)(B); Core; A plastic bowl was observed inside a container of cooked beans. In-use utensils in TCS food; must be stored with handles above the food and top of the food container. Use appropriate dispensing utensils with handles and store accordingly. CDI- bowl removed. No point taken
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
4-501.11; Core; Walk-in cooler shelving is showing signs of significant rust. Grill cooler drawer handles are broken. Fliptop handle is also broken on fliptop cooler. Equipment shall be kept in good repair. Replace walk-in shelving and cooler handles in the near future. Full point may be taken for repeat violations.
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 1, 2026 · Original Source