1 - Inspection
Jul 30, 2026
Official score: 95 · Understand this area’s scale
8 recorded violations
Official wording
Food separated & protected
Inspector’s notes
3-302.11(A)(4)-(B)(5); Core - Several foods (not cooling down) in refrigerators were not covered. Unless actively cooling or preparing; foods in storage shall be kept covered. Cover foods in storage.
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); Priority - (REPEAT) Some cold TCS* were above 41F (see temperature chart). Unless actively preparing or properly cooling; cold TCS* foods shall be kept at 41F or less or use time as a public health control (TPHC). CDI by properly refrigerating foods. NOTE: Do not overfill containers of foods in refrigerated make line top to maintain foods at 41F or less.
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 - Many baked potatoes were cooling at room temperature in large pots with up to 18 inch food depth (potatoes cooled very slowly). Rice was cooling in covered pot at room temperature. No active cooling was taking place with these foods. TCS* foods shall be cooled rapidly using shallow containers (2-4 inch food depth); ice-water bath with frequent stirring; adding ice as an ingredient; rapid cooling equipment (freezer; ice paddle); and/or loosely covering or completely uncovering if there's no overhead contamination. CDI by changing cooling methods for faster cooling. REMEMBER: TCS* foods must be cooled rapidly from 135F to 70F within 2 hours and from 70F to 41F or less within 4 additional hours. Use calibrated thermometer to check temperatures of cooling foods.
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
Thermometers provided & accurate
Inspector’s notes
4-204.112; Core - A few refrigerators had no visible thermometers inside or on exterior. Mechanical refrigeration shall have thermometers located in warmest part of unit. Provide visible and accurate thermometers for these units. Ensure they are accurate to plus or minus 3 degrees F. Air temperature must be 41F or less.
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
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core - Uncovered pots of cooked potatoes were stored directly on floor by back door to establishment. Foods shall be protected from contamination by stored them at least 6 inches above floor and so they cannot become contaminated. CDI by properly storing potatoes by preparing them.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationOfficial wording
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14; Core - Several soiled/moist wiping cloths were on counter tops. Moist/soiled in-use wiping cloths shall be kept in approved clean sanitizer between uses. Store in-use wiping cloths as stated above or in soiled laundry area.
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
Non-food contact surfaces clean
Inspector’s notes
4-601.11 (B) and (C); Core - Observed some solid and wire shelving (kitchen and front wait area); fryer exteriors; equipment door handles. Equipment nonfood contact surfaces shall be kept clean. Increase cleaning frequency of 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
Garbage & refuse properly disposed; facilities maintained
Inspector’s notes
5-501.113; Core - Trash dumpsters used by facility had some open top lids and side doors. Outdoor trash/recycling receptacles shall have tight-fitting lids and doors. Keep trash dumpster doors and lids closed when not in use.
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 30, 2026 · Original Source