1 - Inspection
Jun 18, 2026
Official score: 95.5 · Understand this area’s scale
4 recorded violations
Official wording
Food separated & protected
Inspector’s notes
3-304.15 (A); Priority; Observed a food employee wiping their single-use gloves on a damp towel when they became dirty. If used; single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food; used for no other purpose; and discarded when damaged or soiled; or when interruptions occur in the operation. CDI - Spoke to food employee and PIC to provide guidance; food employee discarded gloves and washed hands.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Proper cooling time & temperatures
Inspector’s notes
3-501.14(A); Priority; Cooked chicken and cooked sweet potatoes that had been cooling for over 2 hours were tested to be over 70F. Quickly cool cooked TCS(time/temp control for safety) foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. CDI - PIC voluntarily discarded cooked chicken and sweet potatoes. Repeat.
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 cold holding temperatures
Inspector’s notes
3-501.16 (A)(2); Priority; A significant number of TCS foods across several coolers were holding above 41F; see temperature table. TCS (time/temperature control for safety) food in cold holding shall be maintained at 41F or less. CDI - PIC voluntarily discarded foods above 45F; other foods moved into other coolers and freezers; air temperature thermometers showed that coolers were returning to safe 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
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority foundation; Several foods that had been recently prepared or actively cooling were placed in deep containers; wrapped in plastic; or immediately placed in the prep cooler and not allowed to reach 41F or less before use. These things could have lead to the greatly reduced cooling rate. Cooling shall be accomplished by using one or more of the following methods based on the type of food being cooled: Placing the food in shallow pans; Separating the food into smaller or thinner portions; Using rapid cooling equipment; Stirring the food in a container placed in an ice water bath; Using containers that facilitate heat transfer; Adding ice as an ingredient; or other effective methods. CDI - Discussed better methods of cooling with PIC.
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 record from Wake County Environmental Services, Jun 18, 2026 · Original Source