1 - Inspection
May 19, 2026
Official score: 98.5 · Understand this area’s scale
2 recorded violations
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-602.11 Equipment Food-Contact Surfaces - Frequency : Ice Machine has slime accumulated on the deflector panel and black microbial growth inside. Ice machine is also depositing excess water into the ice bin. Detailed cleaning of the ice machine is needed at a frequency that does not allow microbial growth to accumulate.
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 cold holding temperatures
Inspector’s notes
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Fresh cut cantaloupe on the serving line is 42 degrees F. Cantaloupe should be cooled before holding on the serving line. There is cantaloupe that was cut yesterday and today inside the walk-in cooler. If fresh-cut cantaloupe is used on the serving line; that has not yet cooled to 41F; it must be used within 4 hours. Smaller quantity of cantaloupe on the serving line may help in keeping the temperature below 41F. discussed 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, May 19, 2026 · Original Source