1 - Inspection
Mar 13, 2026
Official score: 98.5 · Understand this area’s scale
3 recorded violations
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed trash receptacle blocking hand sink near preparation line. CDI by relocating receptacle to other side of preparation area near storage shelf.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsOfficial wording
Proper cooling time & temperatures
Inspector’s notes
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed Korean BBQ placed cooked around 8am in a container inside the lowboy at a temperature ranging from 71-79F. Food item was over the 2 hours to 70F. CDI by educating on proper methods for cooling and the correct 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
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans; large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- Observed container of cooked eggs; deli salad; and BBQ cooling in a tightly wrapped container inside the lowboy container. Recommend cooling items inside the walk in cooler or reach in freezer. Methods such as an ice bath in metal container also works for cooling. CDI by educating and venting container for cold air infiltration. .
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, Mar 13, 2026 · Original Source