1 - Inspection
May 13, 2026
Official score: 97.5 · Understand this area’s scale
4 recorded violations
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16(A)(2); Priority; Observed several TCS foods in several coolers holding above 41F; see temperature table. TCS (time/temp control for safety) food in cold holding shall be maintained at 41F or less. CDI - PIC voluntarily discarded food over 45F and other foods moved into walk-in cooler to cool and lids closed on prep coolers. VR required on 5/16/26 Service request was made during inspection.
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 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed container of cut tomatoes without a date; observed container of pasta with an incorrect date of 4/12/26 (PIC stated the date was incorrectly labeled and knowledge of preparation was known. CDI by labeling both items.
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
Toxic substances properly identified stored & used
Inspector’s notes
7-201.11 Store toxic materials to avoid contamination of food; equipment; utensils; linens; and single-service/use items. -P Observed sanutizng container stored above pizza make line; and a bottle of disinfectant stored above prep unit in front of cook line. CDI by relocating both items
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 wording
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
4-501.11 Maintain equipment in good repair. dicer that was stored in rear of kitchen next to walk in cooler had plastic hex gromet that was heavily damaged and needed to be replaced. CDI by discarding gromet.
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 13, 2026 · Original Source