1 - Inspection
Jun 18, 2026
Official score: 97 · Understand this area’s scale
3 recorded violations
Official wording
Food separated & protected
Inspector’s notes
3-302.11; Raw eggs stored over ready to eat chicken salad and cooked beef in walk-in cooler. In all coolers; raw foods shall be stored below ready-to eat items to protect from cross contamination. Eggs moved to another shelf below ready-to-eat items.
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 time & temperatures
Inspector’s notes
3-501.14 Cooling; Priority; Shredded beef in large deep metal container at 53F in the middle with yesterday date marking. Employee stated beef was cooked night previous. TCS (Time/Temperature Controlled for Safety) foods shall be cooled from 135F to 70F in 2 hours and from 70F to 41F in 4 hours. Food was 53F from over 6 hours prior. Beef voluntarily discarded during inspection. Cooling methods and time reviewed during inspection and cooling sticker provided.
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 Cooling Methods; Shredded beef in large deep metal container with lid on cooked night previous at 54F. Foods shall be cooled by using one or more of the following methods; placing in shallow pans in thin portions; using rapid cooling equipment such as freezer; loosely covered or uncovered if protected from overhead contamination; adding ice; stirring in ice bath and using ice wand or other effective methods. Beef voluntarily discarded during inspection. Couscous cooked and being cooled during inspection and split into two smaller thin containers and placed into walk-in cooler; prior to inspection. EC recommended to move to walk-in freezer and leave uncovered; set timer for 20 minutes and stir food and check and return every 20 minutes until closer to 41F and can then be moved into walk-in cooler. EC recommended to place all cooled food into shallow thin portions and use top shelf of freezer to rapid cool.
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, Jun 18, 2026 · Original Source