1 - Inspection
Jan 6, 2026
Official score: 93.5 · Understand this area’s scale
12 recorded violations
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
5-202.12; Core - (REPEAT) Hot water did not exceed 65F in at least one handsink (by side entrance door off kitchen)...Provide at least 100F water at handsinks...Increase hot water to at least 100F at handsinks.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsOfficial wording
Proper cooking time & temperatures
Inspector’s notes
3-401.11; Priority - (REPEAT) Final cook temperatures of several large; thick pieces of fried chicken were below 165F (as low as 141F)...Raw chicken shall be cooked to 165F or above throughout entire product for 15 seconds...CDI by continuing to cook chicken until it reached proper temperature. NOTE: Train workers on how to check temperatures of chicken with calibrated thermometer to ensure they are cooked properly. During inspection; workers did not check temperatures of chicken pieces until prompted to do so.
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 hot holding temperatures
Inspector’s notes
3-501.16(A)(1); Priority - One large piece of chicken in hot holding unit was 122F...After properly cooking or reheating; hot TCS* foods shall be maintained at 135F or above throughout entire product...CDI by voluntarily discarding chicken piece.
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 cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B); Priority - Many TCS* foods in walk-in cooler were above 41F (see temperature chart). Person in charge (PIC) stated that about 1.25 hours before inspection; there was a delivery of food and at the same time; workers thoroughly cleaned the walk-in cooler interior; leaving the cooler door open for a time...Unless actively preparing food or properly cooling; cold TCS* foods shall be kept at 41F or less...CDI by opening walk-in freezer door to rapidly cool down food in cooler. NOTE: During deliveries or cleaning of walk-in cooler; keep the cooler door closed as much as possible with vinyl strips kept hanging down; covering cooler door opening. Consider opening walk-in freezer door during deliveries and cleaning to maintain cooler air at 41F or less at all times.
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
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19 (A) (1); Priority Foundation - Establishment uses time as a public health control for cole slaw; hot foods in steam table and in other hot holding unit with portioned foods in smaller containers; but written procedures provided do not meet the Rules. Time stamps with 4 hour hold time were provided by cole slaw and other foods on time control...Written procedures for time as a public health control shall be prepared in advance; maintained in the establishment; and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C)...CDI by providing TPHC template to complete by end of inspection.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Toxic substances properly identified stored & used
Inspector’s notes
7-204.11; Priority - Quaternary ammonium sanitizer (QA) concentrate (dark pink liquid) in spray bottle labeled as a sanitizer had concentration greater than 400 ppm (test strip turned blue)...Sanitizers shall not exceed concentration requirements (150-400 ppm for type of quaternary ammonium sanitizer used)...CDI by diluting the QA sanitizer in spray bottle to proper concentration.
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
Utensils; equipment & linens: properly stored; dried & handled
Inspector’s notes
4-903.11(A); (B) and (D); Core - Many flat sheet pans were stacked together while wet...Cleaned equipment and utensils shall be stored in a self-draining position that allows air drying...Separate sheet pans and completely air dry before stacking.
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)(C); Core - Some boxes of clean disposable food containers had accumulation of food crumbs and debris at box bottoms. In storage; some disposable aluminum pans had uncovered food contact surfaces...Single service disposable food/beverage containers shall be stored in clean; dry location where they are not exposed to splash; dust; or other contamination...Do not store disposable containers where they can be contaminated with food debris; and cover or invert aluminum pans in storage.
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 - (REPEAT) Several wire shelves were rusty and worn; and several plastic doors on chicken holding units were cracked/damaged...Food service equipment shall be kept in good repair...Replace equipment with similar approved equipment. 4-502.11 (A) and (C); Core - (REPEAT) Several metal sheet pans had holes in them; ice bucket was cracked; and dispensing tongs had cracked vinyl handles...Food service utensils shall be kept in good repair...Discard damaged items.
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
Toilet facilities: properly constructed; supplied & cleaned
Inspector’s notes
5-501.17; Core - (REPEAT) No covered receptacle was in women's bathroom...A toilet room used by females shall be provided with a covered receptacle for sanitary disposal...Provide required covered waste receptacle for this bathroom.
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
Garbage & refuse properly disposed; facilities maintained
Inspector’s notes
5-501.113; Core - A few side doors on outside dumpsters were open...Outside trash/recycling receptacles shall be have tight-fitting lids and doors...Keep dumpster doors closed when not in use. 5-501.114; Core - One outside dumpster drain hold had no plug...Trash/recycling receptacles with drains shall have plugs in place...Contact solid waste company to provide plug for dumpster.
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 wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.11; Core - (REPEAT) Several floor tiles were missing/damaged under and around cooking equipment; and some holes were in kitchen walls. Grout was missing between many kitchen floor tiles...Physical facilities shall be kept in good repair...Replace missing/damaged tiles; tile grout and seal wall holes.
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 6, 2026 · Original Source