1 - Inspection
Jul 10, 2025
Official score: 97.5 · Understand this area’s scale
5 recorded violations
Official wording
Hands clean & properly washed
Inspector’s notes
2-301.14 When to Wash (P) One employee came indoors from outside and immediately put on gloves without handwashing. Employees hands shall be washed during food preparation; as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. CDI: REHS instructed employee to wash hands and reminded PIC of when handwashing is necessary. Ensure employees wash hands during any change in task or when contamination occurs.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsOfficial 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) Temperature controlled for safety (TCS) foods within walk-in cooler and flip-top unit were maintained above 41F. Ambient temperature of walk-in cooler fluctuated from 40F-45F. Flip-top cooler had an ambient temperature of 44F-45F. Temperature controlled for safety foods shall be maintained at 41F or less when held cold. Temperature controlled for safety foods shall be maintained at 41F or less when held cold. CDI: After consultation with Wake County environmental health manager Daryl Beasley; food maintained at or below 45F was allowed to be used and placed into reach-in freezer and other available cooler when possible. All ready-to-eat and raw foods were maintained below 45F within walk-in cooler. Ready-to-eat foods on flip-top cold well were maintained above 45F and were voluntarily discarded by PIC. Repair technician was called immediately by PIC and technician arrived to repair units during inspection.
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
Toxic substances properly identified stored & used
Inspector’s notes
7-204.11 Sanitizers; Criteria - Chemicals (P) Quaternary ammonia sanitizing solution in 3-compartment sink had a concentration greater than 400 PPM. Quaternary ammonia sanitizer shall have a concentration of 200-400 PPM or according to manufacturer's instructions. CDI: Sanitizing solution will be manually diluted until unit is repaired. PIC called repair technician during inspection.
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
4-301.11 Cooling; Heating; and Holding Capacities - Equipment (Pf) Walk-in cooler and flip-top unit were maintaining food above 41F. Equipment for cooling and heating food; and holding cold and hot food shall be sufficient in number and capacity to maintain necessary food temperatures. Repair technician was called immediately and arrived during inspection. REHS will verify repair of the walk-in cooler and flip-top cooler by 7/10/2025.
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
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee food and personal items were stored with facility items within walk-in cooler and dry storage areas. Store employee items in designated areas where contamination of facility equipment and food cannot occur. Relocate employee items to designated area.
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, Jul 10, 2025 · Original Source