1 - Inspection
Sep 29, 2026
Official score: 91 · Understand this area’s scale
7 recorded violations
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-601.11 (A); Priority Foundation; Numerous metal bowls and metal pans stored as clean had food residue and were stacked together. The food-contact surfaces of equipment and utensils shall be clean to sight and touch. CDI - equipment removed for thorough cleaning. Full points taken for repeat violations.
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 hot holding temperatures
Inspector’s notes
3-501.16(A)(1); Priority; Chicken and falafel observed holding less than 135F (see temp chart). Hot TCS foods shall maintain 135F or above for safety. Steam tables should be sufficiently hot to hold food at correct temperature; ensuring pans are settled into the steam table and enough water is present to hold proper temperature. Do not double-pan product inside hot holding units. Use lids to help maintain heat if necessary. CDI- foods were placed on stovetop for rapid reheating to 165F. Full points taken for repeat violation.
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); Priority; Chopped lettuce was holding in the 50s on the serving line. Maintain TCS foods in cold holding at 41F or less. Tops of food may become too warm if kept out in the open for long periods. Use lids to help maintain refrigeration temp if necessary. Do not double-pan product inside cold holding equipment. Ensure product is below the chill line. Cut lettuce was stacked too high above refrigerated serving line unit to maintain temp. CDI- lettuce was sent to cool in the walk-in. All other cold holding observed compliant. Full points not taken today but may be taken on next inspection for repeat violations.
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; Priority Foundation; Feta cheese spread was cooling in a tightly closed container in the walk-in cooler. Use methods such as open/vented shallow pans; smaller portions; ice baths and active stirring and/or rapid cooling equipment. Cold air must flow around product to remove the heat. CDI- feta cheese was paced in freezer to rapidly finish cooling. *Feta cheese would not have met cooling time requirement without this intervention. Full point taken for repeat violation.
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
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; Reach-in cooler behind the serving line has standing water on the bottom where metal pans of food are stored. Reach-in freezer has a leak causing ice to accumulate on interior bottom of unit. Food shall be protected from contamination by storing the food in a clean; dry location and where it's not exposed to splash or other contamination. PIC indicated a work order was already placed for these units. Continue to work towards repair and in the meantime; remove excess moisture.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationOfficial wording
Utensils; equipment & linens: properly stored; dried & handled
Inspector’s notes
4-903.11(A); (B) and (D); Core; Numerous containers and bowls were stacked wet on the clean equipment shelf. Cleaned equipment and utensils shall be stored in a self-draining position that allows air drying. Air dry prior to stacking. Full point may be taken for repeat violations.
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; Core; Observed pooling and freezing condensation in reach-in units as noted above. Maintain equipment in good repair so that it is easily cleanable. PIC to ensure these units are working as intended.
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, Sep 29, 2026 · Original Source