1 - Inspection
Apr 8, 2026
Official score: 97.5 · Understand this area’s scale
3 recorded violations
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
5-205.11 (B) Large plastic pitcher is stored inside the handwashing sink. Keep the handwashing sinks free from storage and available for use. A handwashing sink may not be used for purposes other than handwashing Pf. Pitcher was removed.
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 cold holding temperatures
Inspector’s notes
3-501.16(A)(2) Portioned Shredded Cheese 46F in the top of the corner make-line refrigerator; stacked above the top of the pan. Small pan of diced tomato 43F. Maintain TCS foods in cold holding at 41F or less. -P Use your thermometer to check food temperature and keep food below the fill-line on the pan. Top two layers of bagged cheese were moved to the low portion of the refrigerator and pan of diced tomato was rotated to the back area of the refrigerator. . . Short Rib 42.5F & 41.7F cooked yesterday inside the walk in cooler; Onions 41.2F. Walk in cooler should be adjusted to a colder setter to assure food is maintained at 41 degrees F and colder. Use your thermometer daily to check food temperature.
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) Short Ribs cooked yesterday are slightly above the required 41 degrees F. Metal pan and shallow quantity is good. Short Rib is stored inside the walk-in cooler on the speed rack near the door (with an air-curtain). Recommend using the freezer to cool meat rapidly. Add a cart or speed rack to the walk-in Freezer for food that is cooling. Stir the meat during the cooling process. Stir beans that are cooling also. Use your thermometer to check food temperature to assure food cools from 135F to 70F in 2 hours or less -and- cools from 70F to 41F in 4 more hours or less. The temperature of the walk-in cooler (with a new compressor) should be adjusted to a colder setting; it appears to hold food in the front half of the cooler slightly above 41F. discussed cooling methods today
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 record from Wake County Environmental Services, Apr 8, 2026 · Original Source