1 - Inspection
Sep 21, 2026
Official score: 97.5 · Understand this area’s scale
6 recorded violations
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-501.112; Priority Foundation; The high-temperature dish machine registered 135 F at the highest for the final rinse temperature. It shall reach a minimum of 180 F (160 F at the plate). VR - PIC to contact rep. for repair. EHS will return to ensure dish machine reaches a minimum of 180 F (160 F at the plate). In the meantime; facility may wash and rinse using the dish machine; and complete the sanitizing step at the 3-compartment sink.
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 holding less than 135 F in the hot box. If held hot; TCS (Time/Temperature Control for Safety) foods shall maintain 135 F or above. Chicken prepared at 10 AM. Facility appears to be using time control (TPHC) for up to 4 hours maximum; but for quality purposes rather than safety. CDI - Chicken reheated in oven to 165 F+. EHS emailed PIC approved TPHC (Time as a Public Health Control) procedure to fill out; for ease of use; if facility would like to use.
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; Priority; An opened container of milk opened on 9/11; according to the date labeled on the lid. Since milk is a heat-treated pasteurized product; it is considered potentially hazardous and requires date marking. Once opened; milk shall be date marked after 24 hours; and it shall be held for a maximum of 7 days (Prep/open date + 6 days = 7 days total) for listeria control. Milk held well past the 7-day hold. CDI - Milk voluntarily discarded.
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
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14; Core; A sanitizer bucket registered less than the required concentration for the current sanitizer used (Quat Sink & Surface sanitizer; range: 272-700 ppm). Cloths shall be held between uses in a chemical sanitizer solution at the appropriate concentration. Bucket emptied and re-filled with solution within approved 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 wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12; Core; Ceiling tiles in all areas; with the exception of the dishwashing area; soiled with brown residues; dust and debris. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean ceiling tiles.
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
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-403.11; Core; An employee cell phone stored on a prep table. Employee items shall be stored in a designated area to prevent contamination.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial record from Wake County Environmental Services, Sep 21, 2026 · Original Source