1 - Inspection
Aug 24, 2026
Official score: 97.5 · Understand this area’s scale
2 recorded violations
Official wording
Proper cooling time & temperatures
Inspector’s notes
3-501.14(A); Priority; Chicken which had been cooked around 8am this morning was at a temperature of 64F; over 6 hours since the cooling process had started. 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 - PIC voluntarily discarded chicken and REHS discussed more efficient methods for cooling foods at the commissary.
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
Toxic substances properly identified stored & used
Inspector’s notes
7-202.12; Priority; The concentration of the bleach sanitizer solution in the spray bottle was above the maximum of 200ppm. Poisonous or toxic materials shall be: Used according to law and the NC Food Code and manufacturer's directions on labeling. CDI - Solution as diluted to fall within allowable range of 50ppm-200ppm. 7-102.11; Priority foundation; The spray bottle of bleach sanitizer did not have a label. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI - Identifying label added to the spray bottle.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyOfficial record from Wake County Environmental Services, Aug 24, 2026 · Original Source