1 - Inspection
Jun 24, 2026
Official score: 96 · Understand this area’s scale
6 recorded violations
Official 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) Multiple containers of TCS foods within grill line flip-tops and salad flip-top were maintained above 41F. Temperature controlled for safety foods shall be maintained at 41F or less. CDI: Food was split into multiple containers and allowed to cool to 41F within prep coolers. Avoid keeping lids open when not in-use and stacking food beyond fill lines of containers. Repair door on grill line cooler to avoid refrigerated air from escaping from unsealed cracks.
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
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food; Disposition (P) One container of ready-to-eat cooked beans was maintained beyond 7 days within salad prep cooler. Temperature controlled for safety foods shall be discarded within 7 days of preparation. CDI: Food was 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
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14 Wiping Cloths; Use Limitations (C) One wiping cloth bucket had a concentration of chlorine less than 50 PPM. Chlorine sanitizer shall have a concentration of 50-200 PPM. Ensure sanitizing solutions have proper concentrations within wiping cloth buckets.
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
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-502.13 Single-Service and Single-Use Articles - Use Limitations (C) Single-service plates and forks were stored on wire rack next to bathrooms outside of protective packaging and not protected from contamination. Single-service and single-use articles shall be stored in a manner that prevents contamination until use. Store items in protective packaging or where contamination can be prevented.
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. Door on grill-line prep cooler was no longer attached and falling off when opened. Repair door.
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
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (C) Vent above 3-compartment sink had dust accumulating on surrounding tiles. Physical facilities shall be cleaned at a frequency necessary to keep them clean. Clean vent and tiles.
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, Jun 24, 2026 · Original Source