1 - Inspection
Apr 9, 2026
Official score: 97 · Understand this area’s scale
5 recorded violations
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-601.11(A); Multiple clean pans stacked together on shelving had labeling stickers remaining on surfaces after washing. Food-contact surfaces shall be maintained clean. Remove stickers before completing wash; rinse; and sanitize procedure on pans. CDI-Manager moved pans to the wash area of the 3 compartment sink to have stickers removed and pans re-washed.
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; Queso in steam well was measured at 110F. TCS foods that are held hot shall be held at 135F or above. CDI-Manager discarded the queso and reheated new queso to put into steam well.
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); Priority; Shredded cheese in the cold well near the tortillas was measured at 58F. TCS food that is held cold shall be held at 41F or below. CDI-Manager discarded the shredded cheese. TCS food temps in the walk-in cooler were measured at 41-44F. Manager had removed several items today to replace all racks in the walk-in cooler as the previous racks were rusting. Racks observed to be new and clean. Thermometer in the walk-in cooler was checked several times during the inspection and was found to be decreasing in temperature since the door was no longer being held open (observed thermometer reading at 44F and later reading at 42F as walk-in cooler temperature decreased as the closed door allowed cold air to be retained).
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
Thermometers provided & accurate
Inspector’s notes
4-204.112 (B); Core; Thermometer not present in the prep cooler on the cook line. All coolers shall be provided with accurate air temperature thermometers. Manager will replace the thermometer.
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
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12; Core; Ceiling vents above 3 compartment sink have significant accumulation of dust. Facility shall be maintained clean.
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, Apr 9, 2026 · Original Source