1 - Inspection
Mar 26, 2026
Official score: 98.5 · Understand this area’s scale
2 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) Tomatoes; salsa; and lettuce within tall reach-in cooler were maintained above 41F. Temperature controlled for safety foods shall be maintained at 41F or less. CDI: Ambient temperature of unit was 52F. Food was placed on truck within four hours. Unit was adjusted and food was allowed to cool down. Ensure that door remains shut when not in use to avoid temperature abuse.
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
Proper date marking & disposition
Inspector’s notes
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food; Disposition (P) Container of tomatoes and beef were not labeled with the dates of preparation. Temperature controlled for safety foods shall be labeled with the date of preparation and discarded within 7 days of preparation. CDI: PIC stated that the tomatoes and beef were prepared on Monday and labels added.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsOfficial record from Wake County Environmental Services, Mar 26, 2026 · Original Source