1 - Inspection
Apr 28, 2026
Official score: 93.5 · Understand this area’s scale
9 recorded violations
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A)(2) and (B); Priority - (REPEAT) Many cold TCS* foods were above 41F in make line top areas (see temperature chart)...Unless actively preparing; properly cooling or using time as a public health control; cold TCS* foods shall be kept at 41F or less throughout entire product...CDI by properly refrigerating foods. NOTE: In make line top units; keep foods below fill or chill lines. Ensure foods are 41F or less BEFORE placing in make line top units. Use calibrated thermometer to check foods for proper temperatures.
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
4-301.11; Priority Foundation - Refrigerated make line unit by front kitchen handsink was maintaining TCS* foods 52-60F on top and bottom...Refrigeration equipment shall be sufficient in capacity and number so that cold TCS* foods are maintained at 41F or less and can be adequately cooled as needed...CDI by moving all food from unit (to adequate refrigeration); unplugging it and taking it out of service. 3-501.15; Priority Foundation - Sliced ham; roast beef and turkey had been cooling in covered; stacked containers with 4+ inch food depth since preparation this morning (around 8:00 am); and they still had not cooled to 41F or less (by 4:00 pm). See temperature chart...TCS* foods shall be cooled using shallow containers (2-4 inch food depth); ice-water baths with frequent stirring; separating containers of cooling foods for good air flow around cooling containers; and/or loosely covering or completely uncovering cooling foods if there's no overhead contamination...CDI by changing cooling methods for faster cooling.
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
4-204.112 (B); Core - A few refrigerators did not have a thermometer or thermometer was broken...Mechanical refrigerators shall have thermometers located in warmest part of unit or on exterior readout...Provide and position correctly air thermometers in refrigerators that are accurate to plus or minus 3 degrees.
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
Food properly labeled: original container
Inspector’s notes
3-302.12; Core - (REPEAT) Many bottles/containers of dressings; sauces were not labeled...Unless easy to recognize (such as pasta and rice); containers of foods shall be labeled with the names of their contents...Properly label foods.
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
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
4-101.19; Core - Some cardboard was lining shelving in main food prep area...Equipment nonfood contact surfaces subject to splash and spills shall be made of nonabsorbent and smooth materials...Remove absorbent cardboard from shelving. Consider using vinyl liners or plexiglass to line shelves if desired. 4-501.11; Core - (REPEAT) Several wire shelves were rusty and/or peeling...Food service equipment shall be kept in good repair...Replace damaged/rusty shelves with similar approved equipment.
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
4-601.11 (B) and (C); Core - (REPEAT) Observed soiled speed racks; push cart; knife holder; some wire and solid metal shelves/cabinets; undersides of dish machine; pull out drain tray to left of dish machine; 3-comp sink counters and drainboards; freezer interiors; unused covered toaster...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of surfaces/equipment above.
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
6-501.18; Core - Undersides of urinal fixture in men's bathroom was soiled...Plumbing fixtures such as urinals and toilets shall be kept clean...Increase urinal cleaning frequency.
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(B); Core - Several dumpster side doors were open...Outside trash/recycling receptacles shall have tight-fitting lids and doors...Along with your employees; work with neighboring businesses who also use community dumpsters to keep dumpster doors and lids closed when not in use.
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 - (REPEAT) Caulk was missing and/or damaged between walls and sinks/equipment. Front wood/laminate cabinet was water damaged...Physical facilities shall be kept in good repair...Replace damaged caulk; and replace/repair damaged cabinet. 6-501.12; Core - (REPEAT) Flooring was soiled under equipment/corners; some floor drains were soiled; and ceiling panels were yellowed/brown and/or soiled...Physical facilities shall be kept clean...Increase cleaning frequency of fixtures/surfaces above.
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, Apr 28, 2026 · Original Source