1 - Inspection
Jun 11, 2026
Official score: 93.5 · Understand this area’s scale
10 recorded violations
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
6-301.12 Hand drying provision Each handwashing sink or group of adjacent handwashing sinks shall be provided with: (A) Individual; disposable towels; Pf (B) A continuous towel system that supplies the user with a clean towel; Pf or (C) A heated-air hand drying device; Pf or (D) A hand drying device that employs an air-knife system that delivers high velocity; pressurized air at ambient temperatures. Pf - Hand sink near dish machine and inside mens restroom did not have paper towels accessible
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.
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Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-602.12 Cooking and Baking Equipment (A)The FOOD-CONTACT SURFACES of cooking and baking EQUIPMENT shall be cleaned at least every 24 hours. This section does not apply to hot oil cooking and filtering EQUIPMENT if it is cleaned as specified in Subparagraph 4 602.11(D)(6). (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Microwave needs additional attention when cleaning on interior walls and on disc surface; around door seals.
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.
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Proper cooling time & temperatures
Inspector’s notes
3-501.14 Cooling A)Cooked TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be cooled: (1) Within 2 hours from 135F to 70F; P and (2) Within a total of 6 hours from 135F to 41F or less. P (B) TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be cooled within 4 hours to 41F or less if prepared from ingredients at ambient temperature; such as reconstituted FOODS and canned tuna. P (C) Except as specified under (D) of this section; a TIME/TEMPERATURE CONTROL FOR SAFETY FOOD received in compliance with LAWS allowing a temperature above 41F during shipment from the supplier as specified in 3-202.11(B); shall be cooled within 4 hours to 41F or less. P (D) Raw EGGS shall be received as specified under 3-202.11(C) and immediately placed in refrigerated EQUIPMENT that maintains an ambient air temperature of 45F or less. P- Observed two tubs of cooked chicken cuts at a temperature of 69-77 degree that was cooked this morning over the 6 hour time limit. Obsevred chicken breast cooling in bulk container with plastic wrap in lowboy at a temperature of 115 that was cooked earlier today and di no reach below 70 within 2 hours. All food items 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
Proper hot holding temperatures
Inspector’s notes
3-501.16 (A) (1) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Observed cooked eggs stored in steam well at a temperature of 90-110F. Eggs were discarded duing inspection. Recommend cooking eggs to order due to difficulty of Hot holding or use TPHC. TCS food items shall be hot held at 135For higher for hot holding. CDI by discarding eggs
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(B) Maintain raw shell eggs in refrigeration with an ambient air temperature of 45F or below.- P Obsvered a flat of raw shell eggs above 45F stored next to flat top. Eggs wer ediscarded during inspection. Recommend using either an ice bath to hold a few eggs at a time when busy.
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
Toxic substances properly identified stored & used
Inspector’s notes
7-207.11 (A) Only medications that are necessary for the health of the employees shall be in a food establishment. -Pf Observed bottle of Dayquil next to preparation area. Dayquil was discarded. Employee items shall be stored in a specific location that does not contaminate food or food contact items. If employee is sick and is working he shall not report to work. Reference employee health policy.
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.
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Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans; large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Cooked food items shall be cooled inside the walk in cooler on a sheet tray or shallow container with proper airflow and temperature environment. .
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
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14(B); Core; One wet wiping cloth was left out on a preparation surface. Hold in-use wiping cloths in properly concentrated sanitizer between uses. CDI-Sanitizer was made; and wiping cloth was moved to it.
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.
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In-use utensils: properly stored
Inspector’s notes
3-304.12 In-Use Utensils; Between-Use Storage (C) Scoops without handles observed being stored in food products throughout. In-use utensils must be stored with handles above the food.
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) Shelf above 3-compartment sink was dusty. Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. CDI-Shelf was cleaned.
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 11, 2026 · Original Source