1 - Inspection
Jan 15, 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): Salsa and cheddar cheese holding above 41F in reach-in cooler. Time/Temperature Control for Safety (TCS) foods shall be stored at 41F or below for cold holding. CDI - salsa and cheddar cheese voluntarily discarded by 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 wording
Proper date marking & disposition
Inspector’s notes
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food; Date Marking (Pf): Open container of salsa and open bag of shredded cheddar cheese held with wrong date marking. TCS foods that are ready-to-eat (RTE) shall be date marked not to exceed a 7 day hold. CDI - foods voluntarily discarded by PIC. Ensure date packages are opened are used for date marking; not date that the food was received.
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, Jan 15, 2026 · Original Source