1 - Inspection
May 29, 2026
Official score: 96.5 · Understand this area’s scale
7 recorded violations
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-602.11 (E ); [Repeat] The shield inside of the ice machine has black residue accumulation present and needs to be cleaned. Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. 4-601.11(A); Priority Foundation; [Repeat] Several dishes observed with some food debris and/or sticker residue present. The slicer stored as cleaned was also observed with leftover food debris. Equipment food contact surfaces and utensils shall be clean to sight and touch. CDI- dishes and slicer sent back to be cleaned.
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 cooling time & temperatures
Inspector’s notes
3-501.14; Priority; [Repeat] Country gravy covered and cooling in the walk-in cooler for 1 hr 45 mins was 95F and not cooling fast enough. Buffalo chicken dip cooling in thick portions for 1 hr 45 mins in the walk-in cooler was between 80-91F and also not cooling quick enough. Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. CDI: Gravy and buffalo chicken dip were placed in the reach-in freezer to cool rapidly.
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] Pineapple reaper sauce made with roasted pineapple was holding on the shelf at 73F. TCS foods shall maintain a cold hold temp of 41F or less. CDI: Sauce voluntarily discarded by PIC.
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; [Repeat] buffalo chicken dip and country gravy observed cooling in deep containers/ thick portions (see item #20). Cooling shall be accomplished by following one or more cooling methods: rapid cooling equipment; shallow containers; etc. CDI: Food items placed in shallow containers to rapidly cool to meet cooling parameters.
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
Personal cleanliness
Inspector’s notes
2-402.11; [Repeat] Food employees observed working without hair restraints and/or not effectively restraining hair. Use head coverings; beard guards and clothing to restrain body hair from contacting exposed food; equipment; and utensils.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
More about employee hygiene or health policy issuesOfficial wording
Washing fruits & vegetables
Inspector’s notes
3-302.15; Onions observed being cut straight from the bag without being washed first. Except as specified in (B) of this section and except for whole; raw fruits and vegetables that are intended for washing by the CONSUMER before consumption; raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut; combined with other ingredients; cooked; served; or offered for human consumption in READY-TO-EAT form. Wash fruits and vegetables prior to use.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12; Core; Cleaning needed of ceiling vents. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Repeat. 6-501.11; a few floor tiles are missing in the kitchen. Floors; walls; and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.
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 29, 2026 · Original Source