1 - Inspection
Jun 26, 2026
Official score: 96.5 · Understand this area’s scale
4 recorded violations
Official wording
Food separated & protected
Inspector’s notes
3-302.11(A)(1) Separate raw animal foods from ready-to-eat (RTE) foods and washed/unwashed fruits and vegetables. -P - Standing fridge: observed raw shell eggs stored on a shelf above RTE foods (kimchi; bread). The raw shell egg is restored on the bottom shelf.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B) Time / Temperature Control (TCS) for Safety Food; Hot and Cold Holding (P) Maintain TCS foods in cold holding at 41F or less. -P - Observed chopped lettuce (49F); cooked corn (50F) in the prep top cooler and in the reach-in section of the cooler with temperatures above 41F. The person in charge (PIC) stated that the TCS food prep from the commissary; stored in this cooler unit; is discarded at the end of service hours (5 pm-8 pm; 3 hours). Discussed with PIC about cooling food to 41°F at the commissary or in the reach-in section of the cooler before placing it on the prep top cooler. The time as a public health control (TPHC) was discussed with the operator. CDI - the food will be discarded at the end of the service hour.
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 cooling methods used; adequate equipment for temperature control
Inspector’s notes
4-301.11 Provide equipment in number and capacity so that cooling; heating; and holding temperatures are achieved. -Pf - Observed chopped lettuce and cooked corn in the prep cooler with temperature above 41F. CDI -see line 33
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
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring; such as a wedding band; is allowed. - Observed 1 food handler with hand watch. Educational provided.
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 record from Wake County Environmental Services, Jun 26, 2026 · Original Source