1 - Inspection
Mar 7, 2025
Official score: 97 · Understand this area’s scale
6 recorded violations
Official wording
Proper cold holding temperatures
Inspector’s notes
Osbervation: The air temperature on the coffee prep refrigerator where milk and whip cream is stored observed at 48F. Whip cream stored in door holder 57F. The milk bag that was attached was at 43F. CDI: The opened milk bag and the whip cream can opened were discarded during inspection. The unopened milk bag was moved to walk in refrigerator (42F). The coffee machine when dispensing "cold milk" is dispensed at 51F and 52F. 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
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
Observation: Rolled burritos; prepped lettuce and tomatoes were ambient cooling in walk in refrigerator after prep time of 630AM. Temperatures at 1020AM were observed at 50-52F (lettuce and tomatoes) and 59F -61F (breakfast burritos); Burritos were in plastic containers with lid/plastic containers covered plastic wrap without allowing temperature decrease over 3.5 hours. CDI: These products were removed from walk in refrigerator and placed in walk in freezer for quick cooling/removing lids - Rechecked within 15min and products had decreased to 40-41F for the produce and burritos. Ensure that cooling methods are changed when a walk in delivery is made and remove covered on food products during cooling. 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 Ambient temperature (room temperature) prepared products must be cooled to 41F within 4 hours of production time. .
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
Insects & rodents not present; no unauthorized animals
Inspector’s notes
Observation: The entrance door to the dining area is not sealed at bottoms. Ensure that all entrances are sealed. 6-202.15 Outer Openings; Protected (C) Protect outer openings of establishment from insect or rodent entry.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial wording
Personal cleanliness
Inspector’s notes
Observation: Staff are not wearing hair restraints while performing production tasks. 2-402.11; Core; FOOD EMPLOYEES shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair; that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
More about employee hygiene or health policy issuesOfficial wording
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
Observation: The gasket on the walk in refrigerator and the front ice cream prep refrigerator in poor repair/torn. 4-501.11 Good Repair and Proper Adjustment - Equipment (C) Maintain equipment in good repair.
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
Observation: Mops are not being dried at mop sink (Need holder at sink) 6-501.16; Core; After use; mops shall be placed in a position that allows them to air-dry without soiling walls; EQUIPMENT; or supplies.
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 7, 2025 · Original Source