2 - Re-Inspection
Jul 29, 2026
Official score: 97 · Understand this area’s scale
4 recorded violations
Official wording
Hands clean & properly washed
Inspector’s notes
2-301.15 ; Priority Foundation; Employee observed dipping their hands in the 3-compartment sink after rinsing a container as a method of cleaning their hands. EMPLOYEES shall clean their hands in a HANDWASHING SINK and may not clean their hands in FOOD prep; dishwashing; or mop sinks. CDI- education given and employee washed their hands.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsOfficial wording
Proper cooling time & temperatures
Inspector’s notes
3-501.14(A); Priority; Queso cooked this morning at around 8am was observed cooling on the countertop at 100F at 11:00am; at 11:40am the queso was 91F. Chili and mushrooms placed in the walk-in cooler for cooling 15 mins prior to my arrival was between 110F @10:37am; at 11:44am the chili was holding at 103F. Neither of these items are cooling quickly enough. Cooked TCS FOOD shall be cooled from 135F to 70F within 2 hours and from 135F to 41F or less within a total of 6 hours. CDI- education given and queso was moved to the freezer to rapidly cool. Chili was stirred and moved to the freezer as 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) and (B); Priority; [Repeat] Shredded lettuce and tomatoes prepared yesterday on make line were holding between 44-53F. Chicken tenders sitting on the countertop without any TPHC procedures in place were holding between 59-66F. Pre-portioned cups of ranch; chipotle ranch and bleu cheese were observed overstocked in the flip top cooler and holding between 49-71F. TCS foods shall maintain a cold hold temp of 41F or less. CDI: Cut tomatoes and chicken tenders; were moved to other units of refrigeration to cool down. The dressings were swapped with colder ones from the walk-in cooler and cooled down in the walk-in. Shredded lettuce was voluntarily discarded by PIC. TPHC procedures were suggested.
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; Tomatoes and lettuce are being cooled in deep plastic containers. Cooling shall be accomplished by using one or more cooling methods. Using rapid cooling equipment; placing foods in shallow pans or into smaller portions. CDI: Items placed in metal containers; shallow portions and moved to walk in.
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, Jul 29, 2026 · Original Source