1 - Inspection
May 12, 2026
Official score: 95 · Understand this area’s scale
5 recorded violations
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16(A)(2); Priority; Multiple TCS foods in the makeline fliptop unit (see temp chart) were holding above 41F. Maintain TCS foods in cold holding at 41F or below. Unit was observed maintaining an ambient temperature of 48F. A work order was placed during inspection. Meats are placed in this unit in the morning for lunch and dinner service. CDI- meats and other TCS food were moved to working refrigeration to cool and then placed on ice inside the fliptop unit to keep cold. Full points taken for repeat violation. EHS to follow up on repair.
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
7-102.11; Priority Foundation; A spray bottle of sanitizer was unlabeled. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI - Contents known and bottle labeled. No point taken.
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.
More about chemicals stored or used unsafelyOfficial wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Raw; marinated chicken was observed cooling from recent prep in a large plastic tub inside the walk-in cooler. Quickly cool TCS foods using methods such as open/vented shallow pans; large ice baths and active stirring. Cold air must flow around product to remove the heat. CDI- chicken was placed into two smaller containers for faster cooling.
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
In-use utensils: properly stored
Inspector’s notes
3-304.12 (A)(C)(F); Core; Observed a plastic bowl inside a container of cooked chicken. In-use utensils in TCS food must be stored with handles above the food and top of the food container. CDI- bowl removed. Utensils used to scoop cooked rice were observed in a container of room temperature water. Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135F and cleaned at least every 24 hours or when container has accumulated soil or residue. CDI- water drained.
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
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(C); Core; A stack of to-go containers was stored on the makeline counter with the food-contact surface exposed. Single-Service and Single-Use items shall be kept in the original protective package or stored using other means that protect the item until used. CDI- containers were inverted. All other items observed stored appropriately. Full point not taken.
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 record from Wake County Environmental Services, May 12, 2026 · Original Source