1 - Inspection
Oct 6, 2026
Official score: 95 · Understand this area’s scale
7 recorded violations
Official wording
Proper cooking time & temperatures
Inspector’s notes
3-401.11 Raw Animal Foods - Cooking (P) One chicken breast; cooked from raw; did not reach 165F during cooking process. Employee used thermometer to verify temperature; but thermometer was not used properly to verify temperature. Thermometer probe was pierced top-down though the chicken and probe did not accurately record temperature of the chicken. Chicken cooked from raw shall be cooked to at least 165F. CDI: REHS demonstrated proper thermometer use and chicken was placed back onto the grill to continue cooking.
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) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Lettuce and cheese in the left make-line flip-top unit were maintained above 41F. Temperature controlled for safety foods shall be maintained at 41F or less. CDI: Lettuce and cheese were voluntarily discarded by PIC. Ensure that lettuce and cheese are not left outside of cold holding units for an extended period of time prior to restocking flip-top units.
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
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food; Disposition (P) One container of salsa was maintained beyond 7 days within walk-in cooler (9/26/2026). Temperature controlled for safety foods shall be labeled with the date of preparation and discarded within 7 days of preparation. CDI: Salsa was voluntarily discarded by PIC.
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
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19 Time as a Public Health Control (Pf) Pulled beef brisket and cooked vegetables within steam table had temperature ranges below 135F (112F and 120F; respectively). PIC stated that these items are maintained using time as a public health control and are tracked using timers below the steam table. Timers were not being utilized during inspection. Procedures were reviewed and food products are maintained for up to 4 hours within back kitchen hot box and 1 hour within front steam table. Ensure that food is labeled with the time of temperature removal per TPHC procedures. When using time a public health control; the food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. CDI: Timers were turned on by PIC.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14 Wiping Cloths; Use Limitation (C) Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in sanitizer and laundered daily. Wet wiping cloths were draped over the side of the sanitizer bucket and were not fully submerged. Keep wiping cloths within sanitizer solution.
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
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11 (A) and (C) Equipment; Utensils; Linens and Single-Service and Single-Use Articles - Storing (C) To-go containers on make-line shelving were not inverted. Single-service and single-use articles shall be stored in a manner that prevents contamination until use. Invert containers.
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
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (C) Flooring in walk-in cooler and below prep units was soiled with food debris. Physical facilities shall be cleaned at a frequency necessary to keep them clean. Clean areas 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, Oct 6, 2026 · Original Source