1 - Inspection
Jul 14, 2026
Official score: 95 · Understand this area’s scale
5 recorded violations
Official wording
Food separated & protected
Inspector’s notes
3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P) Raw beef was stored above ready-to-eat vegetables in raw prep cooler. Raw beef was stored above ready-to-eat squash; broccoli; and other vegetables in walk-in cooler. Cross-contamination shall be prevented during storage by separating raw food from ready-to-eat foods and based on final cook temperatures. CDI: Food was rearranged by REHS.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Lettuce and bean sprouts in flip-top had temperature range above 41F. These items were previously maintained using time as a public health control but PIC stated that these items are held on temperature during summer months. Temperature controlled for safety foods shall be maintained at 41F or less. CDI: Food was moved to lower cooler of flip-top unit.
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
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food; Date Marking (Pf) Containers of prepared soups in the walk-in freezer were not labeled with the dates of preparation. PIC stated that she does not date mark prepared foods that are frozen. Temperature controlled for safety foods shall be labeled with the date of preparation and discarded within 7 days of preparation. CDI: Labels added by PIC. Label all foods that are prepared and frozen.
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
Food properly labeled: original container
Inspector’s notes
3-302.12 Food Storage Containers Identified with Common Name of Food (C) Containers of oil did not have labels. Except for working containers of food that can be readily and unmistakably recognized; working containers of food shall be identified with the common name of the food. Label oil bottles.
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
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (C) Vents in kitchen had accumulations of dust. Physical facilities shall be cleaned at a frequency necessary to keep them clean. Clean vents.
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, Jul 14, 2026 · Original Source