1 - Inspection
Jan 22, 2026
Official score: 97 · Understand this area’s scale
6 recorded violations
Official wording
Procedures for responding to vomiting & diarrheal events
Inspector’s notes
2-501.11; Priority Foundation - No written procedures were available for responding to vomiting or diarrheal events...A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events...CDI by emailing example of procedure to PIC.
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 - Several hot TCS* foods were not maintained at 135F or above in hot holding cabinet (see temperature chart)...After properly reheating or cooking; hot TCS* foods shall be maintained at 135F or above throughout entire product...CDI by reheating foods. NOTE: ALL food placed into pre-heated hot holding cabinet MUST be fully cooked or reheated and then maintained at 135F or above throughout entire product inside cabinet. The cabinet is not approved for reheating foods--only to maintain foods hot at 135F or above.
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
Thermometers provided & accurate
Inspector’s notes
4-204.112 (B); Core - No thermometer was available in refrigerator...An indicating or recording thermometer shall be provided for mechanical refrigeration...Provide and position correctly an air thermometer inside refrigerator. Thermometer shall be accurate to plus or minus 3 degrees F and air temperature must be 41F or less.
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
Food properly labeled: original container
Inspector’s notes
3-302.12; Core - Squeeze bottle of cooking oil was not labeled...Except for containers of foods that are recognizable; foods such as oils; dry foods; etc. shall be labeled with their contents...Properly label bottle of cooking oil.
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
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-302.14; Priority Foundation - No sanitizer test strips were available on pushcart to check concentration of DDBSA (lactic acid based) Sink and Surface Cleaner Sanitizer in sanitizer bucket and in spray bottle (Surface Cleaner Sanitizer RTU)...Sanitizers used shall have test strips available to check sanitizer concentration...CDI by providing test strips on cart to check sanitizer concentration.
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 - Hot holding cabinet interiors and exteriors were soiled...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.
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, Jan 22, 2026 · Original Source