1 - Inspection
May 14, 2026
Official score: 94 · Understand this area’s scale
8 recorded violations
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-501.114 Manual and Mechanical Warewashing Equipment; Chemical Sanitization - Temperature; pH; Concentration and Hardness (P) High temperature dish machine consistently at 144F at the plate after multiple washes. The final rinse temp for a hot water sanitizing machine shall be 180F at the manifold and 160F at the plate. Facility is going to use the three compartment sink quat sanitizer for sanitizing until the technician is able to repair the unit. An appointment is scheduled for Monday 5/18/26 to check on transitional list; and the dish machine will be evaluated then. CDI
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) Precooked breaded chicken in grill prep table 41-42F and mozzarella in a bag and a towel underneath the bag at 42F. Provolone stacked too high in front prep table 42F at the top of the stack and 41F further down. Eggplant in grab n go case on the front edge 43F while other foods in this unit in better locations 41F. Maintain TCS foods in cold holding at 41F or less. -P Rag removed from under food in grill prep table to allow better temperature transfer. Metal pans aid in temperature control; utilize lower levels of chicken and a metal pan. Top portion of provolone in prep table relocated to bottom to cool. Artificial plants are used in the display cases on the back wall blocking vent holes and some foods are too close to the edge. Plant material removed during inspection and foods pushed further into unit. CDI Temperatures will be evaluated during 5/18/26 visit.
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
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food; Disposition (P) Many foods throughout lacking a date including: cut watermelon; cooked chicken; turkey lunch meat; olive loaf; chickpea salad; cooked mushrooms and other items. Foods shall be dated when prepared; cooked or original package opened. Items dated during inspection. Followup on date marking will be made on 5/18/26 scheduled visit for transitional walk through. CDI
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
Compliance with variance; specialized process; reduced oxygen packaging criteria or HACCP plan
Inspector’s notes
3-502.12 Reduced Oxygen Packaging; Criteria (Pf) Facility does not currently have an approved HACCP plan or Variance for reduced oxygen packaging (ROP). In other conversations it was stated to owner to not utilize ROP for cheese as previously and this is stopped for the grab n go. In the walking freezer is cooked beef balls; provolone cheese; and raw meat. A local HACCP plan is needed for: ROP of cheese; and raw meat. A state variance is needed for: Cooked meat in ROP. An alternative to using ROP is ziplock bags this way there is still some oxygen in the bags. All bags cut open for the ROP cheese and raw meat since they were frozen the same day they were placed in ROP bags; and the cooked meat discarded.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15 Cooling Methods (C) Chicken parm prepped around 10:00 AM in small portions in black containers to go into grab n go cases later; at 43F at 1:40 PM. At 2:24 PM the food remained at 43F. It was stated it was all made with cold ingredients. Lettuce cut today in a small continer with plastic wrap on it in the cabinet of the front prep table at 47F. Food shall be cooled rapidly in small portions; uncovered/loosely covered; and stirred as necessary. Chicken parms were relocated to walkin freezer to cool quickly. Plastic removed from lettuce. CDI
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
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14 (C) Rags are being used to wrap red onions and store in a container in walkin; and it is explained it is to absorb water and dry them out. Linens and Napkins; Use Limitation. LINENS; such as cloth napkins; may not be used in contact with FOOD unless they are used to line a container for the service of FOODS and the LINENS and napkins are replaced each time the container is refilled for a new CONSUMER. Linens must remain dry to prevent breeding of bacteria or stored in sanitizer for wiping cloths. Linens are limited to bread items.
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
Utensils; equipment & linens: properly stored; dried & handled
Inspector’s notes
4-903.11 (A); (B); and (D) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (C) Employee drink cup stored on drainboard for clean dishes while items are in sanitizer basin and this is above the under counter dish machine. Employee food in an open wrapper (previously opened/partially eaten) stored inside container holding clean dishes on clean dish rack. Clean equipment and utensils shall be stored in a clean; dry location and protected from contamination. Store employee items in a designated area or a bottom shelf where separate from food and food items.
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
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-302.14 Facility lacking quat test strips to measure sanitizer in three compartment sink. Strips provided are faded. Provide a test kit that accurately measures sanitizer concentrations. -Pf New test strips ordered during inspection. CDI
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, May 14, 2026 · Original Source