1 - Inspection
Sep 23, 2026
Official score: 97.5 · Understand this area’s scale
3 recorded violations
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16(A)(2); Priority; Observed a couple items (see chart below) that were above 41 degrees F.- TCS foods stored for cold holding shall maintain a temperature of 41 degrees F or lower.- CDI; items 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
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11; Core; Observed multiple boxes of single service items with food splash and water splash on them.- Single service items shall be stored where they are not exposed to splash or other contamination.- Please find a way to prevent splash
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
Non-food contact surfaces clean
Inspector’s notes
4-601.11; Core; Observed some buildup of flour and grease around the cooking area.- Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation.- Please clean items listed
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, Sep 23, 2026 · Original Source