1 - Inspection
Aug 6, 2026
Official score: 98 · Understand this area’s scale
7 recorded violations
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety (TCS) Food; Hot and Cold Holding (P) Except during preparation; cooking; or cooling; or when TPHC is used TCS FOOD shall be maintained at 41F or less. P - Observed a container of fresh chopped garlic in oil on the prep table. This garlic in oil is prepared in-house from fresh garlic (untreated). Food handler stated it was on the prep table within 30 minutes due to earlier bread prep. Corrected during inspection (CDI); discussed with the person in charge (PIC) that fresh chopped garlic in oil is a TCS food and it needs to be kept at 41F or below and consumed within 7 days. The container of garlic in oil was restored in the reach-in cooler. First observation: no point at this 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
Proper date marking & disposition
Inspector’s notes
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food; Date Marking (Pf) 3-501.17(A)(B)(D) Ready-to-eat TCS food; date marking - Pf Refrigerated; READY-TO-EAT (RTE); TCS FOOD prepared in house or opened from a commercial container (except deli salads; hard cheeses; cultured dairy; preserved fish; and cured/fermented meats) and held for more than 24 hours shall be clearly identified using a date marking system to indicate the day by which the FOOD shall be served or discarded for a maximum of 7 days. The day of preparation or open date shall be counted as Day 1. 3-501.18 A FOOD requiring date marking shall be discarded if it exceeds seven days (except time that it is frozen); is not labeled; or is marked with a date that exceeds seven days. P - Observed TCS food: freshly made chopped garlic in oil; commercial pesto dip; sweet cream cheese prepared or unpacked and stored longer than 24 hours without a date mark. CDI - The TCS food involved was date-marked to reflect the 2 days of prep/unpacking.
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
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19 Time as a Public Health Control (TPHC) (P) (Pf)(A) If TPHC is used written procedures shall be prepared in advance; maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request that specify the methods of compliance with TPHC and Cooling requirements. Pf - Observed the pizza monitor using TPHC with product discard time present; but the written procedure is not available to review during the current inspection. CDI - PIC submitted a TPHC signed document and kept it on file. First observation: no point at this time.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(A) and (C) Equipment; Utensils; Linens and Single-Service and Single Use Articles-Storing. Cleaned EQUIPMENT and UTENSILS; laundered LINENS; and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean; dry location;(2) Where they are not exposed to splash; dust; or other contamination; and shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used. - Observed paper plates are not stored covered or inverted. CDI - the paper plates were restored inverted. - Observed front counter-beverage section; publicly accessible: the disposable cups stack higher than the dispenser/pan rim; exposing the mouthpiece of the cup without protection. CDI - the cups were restacked to the level of the dispenser/pan.
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
4-205.10 Food Equipment; Certification and Classification Except for toasters; mixers; microwave ovens; water heaters; and hoods; FOOD EQUIPMENT shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. If the EQUIPMENT is not certified or classified for sanitation; the EQUIPMENT shall meet Parts 4-1 and 4-2 of the Food Code as amended by this Rule. Nonabsorbent wooden shelves that are in GOOD REPAIR may be used in dry storage areas. - Observed Insignia chess freezer with a UL seal that is not ANSI. Discussed the matter with PIC.
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 Covering Receptacles (C) 5-501.115 Maintaining Refuse Areas and Enclosures (C) - Observed shared dumpsters overflowing; so the lids are not covered; the grease trap has accumulations that need cleaning. Recommend PIC discuss the concern with the landlord to find a solution.
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
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-403.11 Areas designated for EMPLOYEES to eat; drink; and use tobacco and employee storage facilities shall be located so that FOOD; EQUIPMENT; LINENS; and SINGLE-SERVICE and SINGLE-USE ARTICLES are protected from contamination. - Walk-in cooler: Milk for employees is stored without a clearly designated area or barrier from the food supply to the public. Discussed with PIC to assign a designated area for employee food.
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 record from Wake County Environmental Services, Aug 6, 2026 · Original Source