1 - Inspection
Aug 17, 2026
Official score: 97.5 · Understand this area’s scale
7 recorded violations
Official wording
Proper hot holding temperatures
Inspector’s notes
Observation: Cooked chicken in the hot holding cabinet; display case in the cafe (112F; 124F) is no tholding 135F or higher; Temperature is used for these tow hot hoding areas and TPHC is not implemented. CDI: CHicken was discarded during inspection; All items on hot service line to be temperature checked at end of service (3/4 hrs) and food items discarded if not 135F or higher. 3-501.16 (A) (1) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Except during preparation; cooking; or cooling; or when TPHC is used; TCS FOOD shall be maintained at 135°F or above; except that roasts may be held at 130°F or above. P
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
Personal cleanliness
Inspector’s notes
Observation: Staff observed with artificial nails/nail polish not wearing gloves during all tasks in kitche; CDI: Staff member placed gloves on during inspection. 2-302.11 Maintenance - Fingernails (Pf) (B) Unless wearing intact gloves in good repair; a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
More about employee hygiene or health policy issuesOfficial wording
In-use utensils: properly stored
Inspector’s notes
Observation: In use tongs being placed on oven handles between use where contamination can occur. Ensure that in use utensils are stored on clean surface between use protected from sources of contamination; CDI: Tongs were placed on clean food service pan. 3-304.12 In-Use Utensils; Between-Use Storage (C) During pauses in FOOD preparation or dispensing; FOOD preparation and dispensing UTENSILS shall be stored: (A) In the FOOD with their handles above the top of the FOOD and the container; (B) In non TCS FOOD with their handles above the top of the FOOD within containers that can be closed; such as bins of dry goods; (C) On a clean; sanitized surface; (D) In running water of sufficient velocity to flush particulates to the drain; if used with moist FOOD such as ice cream or mashed potatoes; (E) In a clean; protected location if the UTENSILS; such as ice scoops; are used only with a nonTCS FOOD; or (F) In a container of water if the water is maintained at a temperature of at least 135F
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
Observation: The gasket on the front hot holding cabinet torn/poor reapir (*Door will not close); Cooler 6 on the service line is condensing extensively top section/falling onto closed packaged items on top section; 4-501.11 Good Repair and Proper Adjustment - Equipment (C) A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2. (B) EQUIPMENT components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturer's specifications.(C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened. Observation: The thermometer on the warewash machine is not in good repair for final rinse; Final rinse when tested 167.5. 4-502.11 (A) and (C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices (C) (C) Ambient air temperature; water pressure; and water TEMPERATURE MEASURING DEVICES shall be maintained in good repair and be accurate within the intended range of use.
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
Observation: The non-food contact surfaces of the following areas are accumulated with visible debris: interior walls of the plate warmer; single service items containers on the service line/front self service area. Increase cleaning in these areas. 4-602.13 Nonfood Contact Surfaces (C) Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
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
Observation: The floor coating on the cook/retail hot line is bubbling and no longer cleanable; Plan for repair of these areas. 6-501.11 PHYSICAL FACILITIES shall be maintained in good repair. Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C)
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
Observation: The hood system for the high temperature wahsing machine is insufficient to keep steam from collecting on drop cieling tiles; equipment in surrounding area. 4-301.14 Ventilation Hood Systems; Adequacy (C) Hood systems shall prevent grease or condensation from collecting on EQUIPMENT; walls; and ceilings.
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, Aug 17, 2026 · Original Source