1 - Inspection
Sep 5, 2025
Official score: 98.5 · Understand this area’s scale
2 recorded violations
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16(A)(2); Priority; All TCS foods in pizza prep cooler found holding between 48F-50F with ambient air of unit holding at 45F. Maintain TCS foods in cold holding at 41F or less. CDI- All TCS foods in prep cooler were voluntarily discarded. Unit was adjusted to a lower setting but was unable to achieve below 41F by the time EHS left. VR- EHS will return to verify compliance of this item.
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
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14; Core; Two containers holding sanitizing solution had a concentration of 0ppm chlorine. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizing solution at the proper concentration (50-200ppm chlorine). CDI- Bleach was added to sanitizer buckets and tested within range.
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, Sep 5, 2025 · Original Source