1 - Inspection
Nov 8, 2025
Official score: 98 · Understand this area’s scale
5 recorded violations
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16(A)(2); Priority - (REPEAT) Shredded Monterey cheese was as high as 52F in some parts...Unless actively preparing or properly cooling; cold TCS* foods shall be kept at 41F or less...CDI by placing cheese in make line bottom. Keep all TCS* foods below container fill or chill lines to ensure they are maintained at 41F or less in all parts. REMINDER: Cold TCS* must be maintained at 41F or less at all times during transport as well as cold holding.
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
Utensils; equipment & linens: properly stored; dried & handled
Inspector’s notes
4-903.11 (A); A few clean metal bowls were stacked together wet and had food contact sides up and unprotected...Clean food equipment and utensils shall be protected from contamination and stored to self-drain...Separate wet bowls to air dry completely before stacking; and invert them so they can easily drain.
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
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
4-101.19; Core - Aluminum foil was lining shelving in mobile food unit...Equipment nonfood contact surfaces exposed to spillage and splash shall be made of nonabsorbent and smooth materials...Remove foil from shelves. Consider using nonabsorbent vinyl liners instead.
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
Non-food contact surfaces clean
Inspector’s notes
4-601.11 (B) and (C); Core - Sides/exteriors of cooking equipment; legs on tables; etc. were soiled or had grease build-up...Equipment food contact surfaces shall be kept clean...Increase cleaning frequency of surfaces above.
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
Plumbing installed; proper backflow devices
Inspector’s notes
5-205.15; Core - There was considerable leaking of water from tank or pipe under mobile food unit at time of inspection...The plumbing system shall be maintained in good repair...CDI by stopping leak.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsOfficial record from Wake County Environmental Services, Nov 8, 2025 · Original Source