1 - Inspection
Jul 31, 2026
Official score: 93 · Understand this area’s scale
10 recorded violations
Official wording
Food separated & protected
Inspector’s notes
3-302.11; Core; Various foods uncovered in the prep cooler on the cook line. Additionally; sliced American cheese stored directly touching shelving in the bottom portion of the prep cooler (no plastic wrap; original packaging or plastic sleeve present to cover/protect the cheese). Food shall be protected from contamination by storing the food in packages; covered containers; or wrappings. Use lids on foods in containers or plastic wrap and store sliced cheese in a plastic bag; plastic wrap or in original packaging to prevent contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Proper hot holding temperatures
Inspector’s notes
3-501.16(A)(1); Priority; Two containers of chicken held in warming cabinets holding less than 135 F. Refer to temperature chart. TCS (Time/Temperature Control for Safety) foods shall maintain 135 F or above. Chicken prepared within the past hour. CDI - Chicken reheated to 165 F+ in the combination oven.
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; Priority Foundation; Recently cooked corn cooling in the prep cooler on the cook line. PIC stated it was placed in the walk-in cooler prior to storing in the prep cooler; ensure 41 F or below is reached prior to keeping on the line. Additionally; corn stored in large portions. When cooling use small/thin portions and use rapid cooling equipment (walk-in cooler/freezer) to cool foods to 41 F or below prior to placing in prep units. CDI - Corn to be moved to the walk-in cooler to chill rapidly following lunch rush.
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; Core; Multiple boxes of food stored on the floor in the walk-in freezer. Food shall be stored at least 6 inches above the floor; and in areas where it is not exposed to splash or other contamination.
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
In-use utensils: properly stored
Inspector’s notes
3-304.12; Core; Serving utensils stored in water less than 135 F on the stovetop. If held in water between uses; the water shall maintain 135 F or above.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesOfficial wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(A) and (C); Core; Single-service/single-use containers stored with the food contact surface facing upwards. Store inverted to prevent contamination until use; or in original protective packaging.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesOfficial wording
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
4-501.11; Core; An excessive amount of ice buildup present on walk-in freezer fan guards; floor and shelving. Evaluation of the walk-in freezer by a technician is needed. Two hot hold drawers underneath the grill are inoperable. Utilize hot hold drawers (under grill) for dry storage or remove from the premises. Equipment shall be maintained in good repair.
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
4-601.11(B) and (C); Core; The walk-in cooler gasket is soiled with black accumulation. Outsides of large white bins used for the storage of dry foods are soiled with debris and black buildup. The inside of prep cooler on the cook line is soiled with debris and accumulation. Prep cooler gaskets and general interior (shelving; hinges; bottom and top interiors) are soiled. All cooking equipment is soiled with food and debris (interiors and exteriors). Surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue and other debris. Surfaces of cooking equipment shall be kept free of encrusted grease deposits and other soil accumulations. Increase cleaning frequency.
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
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12; Core; Walls behind the 3-compartment sink and behind the prep cooler on the cook line are soiled with food and debris. Cleaning needed underneath and behind cooking equipment and refrigeration units; areas soiled with food; dirt; and debris. Black buildup present on floors under prep sinks and around the floor drains in the back ware washing area and the mop sink. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency and conduct more periodical deep cleanings.
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
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
4-204.11; Core; Residue buildup present on the hood above the oven and grill; potentially leading to drip above food. Light bulbs soiled with black dust. Exhaust ventilation hood systems in food preparation and ware washing areas including components such as hoods; fans; guards; and ducting shall be designed to prevent grease or condensation from draining or dripping onto food; equipment; utensils; linens; and single-service and single-use articles. Address buildup of residues and clean areas above grill and oven. 6-303.11; Core; Multiple light bulbs are burnt out under the hood. Lighting shall be sufficient in areas where employee safety is a factor. Replace light bulbs. 6-403.11; Core; Employee phones; headphones and keys stored alongside clean plates and clean single-service/use articles. Employee items shall be stored in a designated area to prevent contamination.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial record from Wake County Environmental Services, Jul 31, 2026 · Original Source