1 - Inspection
Apr 30, 2026
Official score: 97 · Understand this area’s scale
6 recorded violations
Official wording
Proper cooling time & temperatures
Inspector’s notes
3-501.14; Priority Foundation; Eight small containers of brown rice that PIC states were cooked around noon; but at 3:45pm they were still temping between 90-100F . Remember that hot foods must cool rapidly from 135 degrees F to 70 degrees F within 2 hours and from 135 degrees F to 41 degrees F within a total of 6 hours. Use calibrated metal stemmed food thermometer to ensure proper cool down. Once foods have cooled to 41 degrees F or less; they may be transferred to large containers and tightly covered. CDI- Rice was voluntarily discarded. See Item # 33 regarding cooling methods.
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
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority Foundation; The spray bottles of sanitizer have labels on them; but the writing has worn off. Working containers of toxic/poisonous chemicals taken from bulk shall be labeled with the common name of the chemical. CDI- Bottles were labeled during the inspection.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyOfficial wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Containers of brown rice with sealed lids in the cooling process were stacked into two columns. When cooling hot foods; use any of the following methods: shallow containers with 2 to 4 inch food depth; small portions; use of rapid cooling equipment (such as ice wands/paddles); use of ice-water baths with ice-water at level of food in containers and frequent stirring of food and/or cooling in walk-in cooler or freezer. The containers should be loosely covered; or uncovered; if protected from overhead contamination. Use calibrated metal stemmed food thermometer to ensure proper cool down. Once foods have cooled to 41 degrees F or less; they may be transferred to large containers and tightly covered. CDI- Cooling methods were reviewed with the PIC and rice was voluntarily discarded.
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
Approved thawing methods used
Inspector’s notes
3-501.13 (E ); Core; Vacuum sealed packages of tuna that were recenlty thawed with a label stating to remove from packaging before thawing were completely intact. Reduced oxygen packaged fish; required to be kept frozen until time of use per labeling; shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. CDI- Discussed correct thawing procedures and added holes to packages still in the thawing process.
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
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-502.13; Core; Disposable spoons are being used as serving spoons in the main fliptop cooler. Single-use and single-service articles cannot be reused. Replace single use spoons with multi-use utensils. CDI - Disposable spoons were voluntarily discarded. 4-903.11(C ); Disposable utensils are being stored with their food contact surfaces exposed. Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. CDI- Utensils were covered so that only the handles remain exposed to customers.
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; The shelving under the prep tables are beginning ot rust. Equipment shall be maintained in a state of good repair and condition. Remove/clean this rust or replace the shelving.; 4-502.11(A) and (C); Core; The coating on the ice scoop at the ice machine is coming off around the bottom edges and is no longer in good repair. Utensils shall be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded.
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, Apr 30, 2026 · Original Source