1 - Inspection
Mar 11, 2026
Official score: 92.5 · Understand this area’s scale
10 recorded violations
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Chlorine sanitizer concentration shall be within 50-200ppm. - Observed dishwasher at the end of the cycle run with no chlorine. Corrected during inspection (CDI) - the dishwasher company Rep came to fix the machine; rechecked with chlorine 100 ppm.
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 cooling time & temperatures
Inspector’s notes
3-501.14 Cooling (P) (A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. - Observed 4 large containers of black beans (127F; 3 hours) cooled past the 2-hour time mark with a temperature above 70 F. CDI - due to the food not cooking quickly enough; all the black beans involved were 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 hot holding temperatures
Inspector’s notes
3-501.16 (A) (1) Time / Temperature Control for Safety (TCS) Food; Hot and Cold Holding (P) Maintain TCS foods in hot holding at 135F or above. -P - Observed standing hot cabinet: 4 trays of rotisserie chickens (127F within 1 hour) held at a temperature below 135F. CDI - the rotisserie chickens were reheated to 165F for 15 seconds and placed in the hot holding cabinet.
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) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Maintain TCS foods in cold holding at 41F or less. -P - Observed 3 pans of white rice(44F) at the prep cooler with temperature above 41F. This white rice was cooked and cooled in a thin layer on a speed-cooling rack; then transferred to the prep cooler. Due to the rice being out for less than 1 hour. CDI - discussed with the person in charge (PIC) to monitor food temperature during transition. The rice involved continues to cool in the reach-in cooler.
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 Cooling Methods (Pf) Quickly cool foods. Use methods such as open/vented shallow pans; large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed 4 deep Cambro pans of black beans cooling at room temperature (danger zone) with the ice pack underneath the pans; but no other measures to facilitate cooling. CDI sees line 20. .
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
Thermometers provided & accurate
Inspector’s notes
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . - No thin probe food thermometer available during the current inspection. CDI - PIC presents the receipt of the online order of the thin probe thermometer to be delivered on 3/15/26.
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 Maintain equipment in good repair. - Observed 1 handsink (near the service line) with water leak from the faucet. - Walk-in cooler floor panels at the entrance are in poor repair Discussed the matter with PIC. The work order is in placed.
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
Toilet facilities: properly constructed; supplied & cleaned
Inspector’s notes
6-501.19 Closing Toilet Room Doors (C) - Men's restroom door with a self-closing feature; but it needs to be readjusted to close all the way.
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
Garbage & refuse properly disposed; facilities maintained
Inspector’s notes
5-501.113 Covering Receptacles (C) 5-501.114 Using Drain Plugs (C) - Observed 2 dumpsters with no drain plugs; door opens; and 1 dumpster with a missing top lid. Discussed the matter with PIC. Repeat.
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 wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.11; Core; Flooring and floor tiles are missing and cracked; floor grout is wearing low in places; holding water. Some wall damage present throughout the kitchen. The metal plate floors in the walk-in cooler are cracked through and not sealed down/gapping in some areas. Physical facilities shall be maintained in a state of good repair. Repair these items. 6-501.12; Core; Residue accumulation along floors under and around equipment in walk-in cooler and kitchen. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to these areas and clean thoroughly. [REPEAT]
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, Mar 11, 2026 · Original Source