1 - Inspection
Feb 18, 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) Maintain TCS foods in cold holding at 41F or less (P) Cooked Peppers; cooked onions; cheese; and pasta were maintained above 41F in nonoperational unit. CDI: Food was voluntarily discarded by PIC.
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
4-301.11 Provide equipment in number and capacity so that cooling; heating; and holding temperatures are achieved (Pf) Make-line unit was powered off at start of inspection and PIC stated that the unit was currently nonoperational. REHS will verify repair of unit. Food was relocated to walk-in cooler for usage. Pasta; cooked onions; cheese; and cooked peppers were voluntarily discarded by PIC.
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
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment; utensils; raw food; etc. shall be cleaned before use; throughout the day to prevent recontamination of equipment and utensils; and at least every 24 hours if used. Dish machine had accumulations of food debris on the side and top. Clean dish machine.
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 Cleaning; Frequency and Restrictions (C) Flooring under equipment and wire racks was soiled. Physical facilities shall be cleaned at a frequency necessary to keep them clean. Clean areas listed. Repeat; half points deducted due to noted improvements in 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, Feb 18, 2026 · Original Source