1 - Inspection
Jun 24, 2026
Official score: 95.5 · Understand this area’s scale
6 recorded violations
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-601.11 (A); Priority Foundation; A few ladles and containers stored as clean soiled with food and debris. Equipment; food-contact surfaces; and utensils shall be clean to sight and touch. CDI - Items moved for thorough 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 wording
Proper hot holding temperatures
Inspector’s notes
3-501.16 (A) (1); Priority; Chicken tenders and mac & cheese holding less than 135 F. Refer to temperature chart. TCS (Time/Temperature Control for Safety) foods held hot shall maintain 135 F or above. CDI - Foods prepared within less than 2 hours; foods reheated to 165 F+.
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; Pre-cooked bacon and ham holding above 41 F in reach-in cooler #3 (biscuit cooler). Refer to temperature chart. TCS (Time/Temperature Control for Safety) foods shall maintain 41 F or less. CDI - Foods moved to the walk-in cooler to chill rapidly.
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
3-501.15; Priority Foundation; Eggs; sausage and bacon cooling in the walk-in cooler stacked on top of one another and wrapped tightly with plastic wrap. When placed in cooling/cold holding equipment; food containers in which food is being cooled shall be: Arranged in equipment to provide maximum heat transfer through container walls; and loosely covered or uncovered if protected from overhead contamination during the cooling process. CDI - Plastic wrap loosened to allow for better cooling.
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
Non-food contact surfaces clean
Inspector’s notes
4-601.11(B) and (C); Core; Thorough cleaning is needed; but is not limited to: all cooler interiors; all cooler handles; prep/reach-in cooler gaskets; and exteriors of white bins used for the storage of dry foods. The following areas/items are sticky to touch and are soiled with food and debris. More frequent cleaning is needed of the following areas/items; and of all exterior surfaces of equipment. Surfaces of equipment shall be kept free of an accumulation of dirt; food residue and other debris. Increase cleaning frequency.
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; Core; Food and debris present on walls behind prep areas; and floors underneath equipment soiled with food and debris. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency and conduct more periodical deep cleanings.
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, Jun 24, 2026 · Original Source