1 - Inspection
Mar 25, 2026
Official score: 96 · Understand this area’s scale
9 recorded violations
Official wording
Procedures for responding to vomiting & diarrheal events
Inspector’s notes
2-501.11; Priority Foundation - No written procedures for responding to vomiting or diarrhea events were available... A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events...CDI by providing sample procedures to PIC.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Proper eating; tasting; drinking or tobacco use
Inspector’s notes
2-401.11 (A); Core - Employee beverages were stored on shelf above food preparation area...Employees shall eat and drink only in designated areas where exposed food; clean equipment and utensils; and other items needing protection can not result...CDI by properly storing employee beverages.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
More about employee hygiene or health policy issuesOfficial wording
Proper hot holding temperatures
Inspector’s notes
3-501.16(A)(1); Priority - Several TCS* foods were hot holding below 135F in hot holding cabinet...After properly reheating or cooking; hot TCS* foods shall be kept at 135F or above throughout entire product until served or time as a public health control can be used...CDI by reheating 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
Proper cold holding temperatures
Inspector’s notes
3-501.16(A)(2); Priority - Seal package of deli turkey in standing water (68F) in food prep sink was 63F...Unless actively preparing or properly cooling; cold TCS* foods shall be maintained at 41F or less...CDI by properly refrigerating turkey.
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
7-201.11; Priority - Bottle of blue glass cleaner was stored on shelf above food and food prep table...Chemicals shall be stored to prevent contamination of food and clean equipment and utensils...CDI by properly storing glass cleaner.
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
Approved thawing methods used
Inspector’s notes
3-501.13 (A); (B); (C ); Prority Foundation - Seal package of deli turkey was thawing in standing water in food prep sink...TCS* foods shall be thawing under refrigeration at 41F or less OR in cool running water (70F or less) with sufficient velocity to float off loose particles into an overflow OR in microwave oven following by conventional cooking OR part of the cooking process...CDI by placing turkey package in refrigerator.
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
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
4-501.11; Core - Gasket on milk cooler by serving line was loose/detached...Food service equipment shall be kept in good repair and seals shall be intact and tight...Reattach damaged door gasket.
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 soiled undersides of table drawer handles; condiment containers; upper areas around lights of serving lines; undersides of side extensions of serving lines...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment/surfaces 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 - Drain pipe under food prep sink had a slow leak...Physical facilities shall be kept in good repair...Repair drain pipe leak. 6-501.12; Core - Observed soiled flooring behind cooking equipment (water ponding in this area); under food prep sink and front serving line (around wheels; cords; etc.)...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces 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, Mar 25, 2026 · Original Source