1 - Inspection
Apr 29, 2026
Official score: 98 · 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 Tomatoes; cheese; and roasted peppers in front unit were ranging from 42-44F. Recommend adding lids and covering units when not in use. Obsevred dlei meats and aoli in rear reach in at a temperature from 42-44F. Unit was turned down during inspection.
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 date marking & disposition
Inspector’s notes
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed bag of chicken/veal in cold drawer that was not baring a pull date from the freezer. CDI by labeling the food item with a sticker for pull date.
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
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf bottle of chemical on dish machine was not baring a label to indicate the contents of the container. 7-201.11 Store toxic materials to avoid contamination of food; equipment; utensils; linens; and single-service/use items. -P Observed butane torch stored directly over clean plates and bowls. butane bottle and torch was not standing upright. CDi by relocating butane torch.
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
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14; Core; Sanitizer buckets (all) registered less than the required concentration for the current sanitizer used (Quat; range: 200-400 ppm). Cloths shall be held between uses in a chemical sanitizer solution at the appropriate concentration. Buckets dumped and re-filled with solution within proper range.
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 29, 2026 · Original Source