1 - Inspection
Jul 13, 2026
Official score: 95.5 · Understand this area’s scale
7 recorded violations
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-601.11 (A); Priority Foundation; 4-601.11(A) -Pf. Several metal pans stored clean had baked-on food residue. Equipment food contact surfaces and utensils shall be clean to sight and touch. CDI: Placed in dish washing area.
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 wording
Proper cold holding temperatures
Inspector’s notes
3-501.16(A)(2) Several time/temperature control for food safety (TCS) items inside the expo coolers (far right and far left hand corner) were measuring between 43-50 F. Ambient temp for both units was 43F. Also noted TCS items in the top cooler drawer were temping between 43-45 F. CDI: Items either iced down; transferred to alternate cooler or voluntarily discarded during inspection. Work orders were placed for noted units.
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
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food; Disposition (P)- Found a container of mac sauce (7/4); au jus (7/5) and a large container of mushroom gravy (7/4) held past their maximum 7 day limit. TCS items must only be held up to 7 days from the date prepped. CDI - items discarded.
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
Approved thawing methods used
Inspector’s notes
3-501.13 Thawing (Pf)- Observed multiple packs of vacuum packaged raw salmon thawing inside the cooler drawer. Ensure vacuum packaged fish is either removed from packaging or top portion of pack has been cut opened to introduce air into packaging. CDI- Education provided. Items removed from packaging.
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
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11 Food Storage-Preventing Contamination from the Premises - Obseved cases food being stored on the floor underneath the storage racks in the walk-in freezer unit. A)Except as specified in par. (B) and (C) of this section; FOOD shall be protected from contamination by storing the FOOD: (1) In a clean; dry location; (2) Where it is not exposed to splash; dust; or other contamination; and (3) At least 6 inches above the floor. (B) FOOD in packages and working containers may be stored less than 6 inches above the floor on case lot handling EQUIPMENT as specified under sec. 4-204.122 . (C) Pressurized BEVERAGE containers; cased FOOD in waterproof containers such as bottles or cans; and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationOfficial wording
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14 Wiping Cloths; Use Limitations (C) -Observed wet wiping cloths being stored along prep table surfaces. Keep wet wiping cloths submerged into sanitizer solution in between use.
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 wording
Non-food contact surfaces clean
Inspector’s notes
4-602.13 Nonfood Contact Surfaces (C) - Detail cleaning needed along prep cooler gaskets and interior surfaces of the cook line prep cooler. Increase frequency of cleaning.
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 13, 2026 · Original Source