1 - Inspection
Sep 8, 2026
Official score: 97 · Understand this area’s scale
5 recorded violations
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Cantaloupe on serving line was 54 degrees F. Shredded cheese mix on serving line was 45 degrees F. Pico De Gallo on serving line was 45 degrees F. Maintain cold foods to 41 degrees F or below. There was not enough ice in the cold hold well. Ice was below pans. CDI - Ice was refilled during the inspection and manager was instructed to not fill food in pans above the fill line.
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
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-307.11 Miscellaneous Sources of Contamination (C) There were several plastic containers being uses as scoop and stored in the dry foods. Use a scoop with a handle and store it with the handle protruding out of the food. Also the thin plastic containers can crack and leave plastic particles in the dry food. CDI - The plastic containers were discarded y the manager during the inspection. *** Place a splashguard or some sort of solid barrier between the poultry prep sink and clean utensil/pan/lid storage.***
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationOfficial wording
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14 Wiping Cloths; Use Limitation (B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be held between uses in sanitizer and laundered daily. There was no sanitizer residual in either red sanitizer bucket on the cart near serving line. CDI - The sanitizer buckets were replenished with sanitizer which registered at the proper strength.
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
Utensils; equipment & linens: properly stored; dried & handled
Inspector’s notes
4-901.11 Equipment and Utensils; Air-Drying Required (C) Numerous metal and plastic pans were stored together while wet. Allow pans to air-dry before stacking together.
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
Garbage & refuse properly disposed; facilities maintained
Inspector’s notes
5-501.113 Covering Receptacles (C) The side sliding door was open on one dumpster and the top lids were open on both. Keep sides and tops closed at all times to prevent flies and rodents.
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 8, 2026 · Original Source