1 - Inspection
Jun 29, 2026
Official score: 98 · Understand this area’s scale
5 recorded violations
Official wording
Toxic substances properly identified stored & used
Inspector’s notes
7-204.11 Sanitizers; Criteria-Chemicals Chemical SANITIZERS and other chemical antimicrobials applied to FOOD-CONTACT SURFACEs shall meet the requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface sanitizing solutions). P -Observation: disinfectant (EPA Reg 1677-272/273) is not approved for food-contact surfaces and Person in Charge (PIC) was using to clean veggies sink when fruits and vegetables have direct contact and protein prep table. -Corrected During Inspection (CDI): Person in Charge (PIC) stopped using the disinfectant mentioned and washed; rinsed and sanitized sink and table using QUAT sanitizer approved for food contact surfaces.
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 Cooling Methods (B) When placed in cooling or cold holding EQUIPMENT; FOOD containers in which FOOD is being cooled shall be: (2) Loosely covered; or uncovered if protected from overhead contamination as specified under Subparagraph 3-305.11(A)(2); during the cooling period to facilitate heat transfer from the surface of the FOOD. -Observation: several containers with seasoned shrimp were placed completely wrapped in plastic wrap in drawer cooler at 48F (11h33am). At 12h12pm containers were still at 48F. Food items were removed from temperature and seasoned within 30min. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC) and Environmental Health Specialist (EHS) recommended Person in Charge (PIC) to open the plastic wrap partially and move to walk-in cooler. Food items were still within the time to cool down and Person in Charge (PIC) followed Environmental Health Specialist (EHS) recommendations.
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
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: (1) Held between uses in a chemical sanitizer solution at a concentration specified under § 4-501.114; -Observation: one bucket with QUAT sanitizer was 150ppm and another one was 0ppm. Manufacturer label recommended at least 200ppm. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC). Person in Charge (PIC) voluntarily replaced buckets with 400ppm concentration.
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
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11 Equipment; Utensils; Linens and Single-Service and Single-Use Articles - Storing(C) (A)Cleaned EQUIPMENT and UTENSILS; laundered LINENS; and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (2)Where they are not exposed to splash; dust; or other contamination. -Observation: single-use lid from to-go containers were facing up collecting dust. Make sure to keep lids upside down to avoid food contamination. Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).
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
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.13 (A) Cleaning Floors; Dustless Methods. (A)Only dustless methods of cleaning shall be used; such as wet cleaning; vacuum cleaning; mopping with treated dust mops; or sweeping using a broom and dust-arresting compounds. -Observation: food employee started to sweep the floor in food prep area without using any type of dust-arresting compounds. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).
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 record from Wake County Environmental Services, Jun 29, 2026 · Original Source