1 - Inspection
Apr 30, 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); Priority - Several cold TCS* foods were above 41F (see temperature chart)...Unless actively preparing; properly cooling; or using time as a public health control; cold TCS* foods shall be kept at 41F or less...CDI by voluntarily discarding foods at incorrect temperatures.
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
7-102.11; Priority Foundation - At 3-compartment sink; squirt bottle with dark liquid in it was not labeled (PIC stated it was dishwashing liquid)...Working containers of toxic materials such as cleaners and sanitizers shall be labeled with their contents...CDI by labeling squirt bottle.
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
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(A)(C); Core - In main prep area; cardboard food boxes were stored on soiled surfaces; and plastic cup lids were stored in soiled holders at self-service beverage counter...Single-use and single-service articles shall be stored in a clean; dry location where they are not exposed to splash; dust; or other contamination...Increase cleaning frequency of lid holders.
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
Non-food contact surfaces clean
Inspector’s notes
4-601.11(B) and (C); Core - (REPEAT) In main food/beverage prep area and back kitchen; observed soiled metal cabinets; wire shelving; condiment holders; and some metal cabinets/doors under customer beverage service counters...Equipment/utensil nonfood contact surfaces shall be kept clean...Increase cleaning frequency of surfaces/equipment above.
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
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.11; Core - (REPEAT) Walk-in cooler wall (by freezer door) and freezer interior door had bent/damaged metal; and ice had accumulated around door (due to air leaks?). At mop sink/can in back kitchen; when water was turned off at faucet knobs and splitter levers were wide open; water continued to flow through hose due to faucet leak...Physical facilities shall be kept in good repair...Repair damaged diamond plate panel and seal any air leaks into freezer (remove ice accumulated). Repair mop sink/can wash faucet leak. 6-501.12; Core - (REPEAT) Observed soiled flooring under food prep area equipment...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures above.
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, Apr 30, 2026 · Original Source