1 - Inspection
Jul 16, 2026
Official score: 97 · Understand this area’s scale
3 recorded violations
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16(A)(2) ; Priority; [Repeat] Several TCS foods in the small prep cooler in the main cooking area/prep area was holding between 45-46F. The cooler itself was holding around 47F. Maintain TCS foods in cold holding at 41F or less. CDI- PIC opted to voluntarily discard TCS food items. Refrigeration repairman came out and serviced the cooler during inspection.
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
3-501.18; Priority; [Repeat] Croquettes; cooked potatoes and yogurt were observed without dates. Discard the food requiring date labels once time/temperature window has expired; if it is not been labeled; or if the label is incorrect. CDI: known dates added.
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 wording
Compliance with variance; specialized process; reduced oxygen packaging criteria or HACCP plan
Inspector’s notes
8-103.12 Conformance with Approved Procedures; Mackerel was observed being held under ROP but is not approved under the current HACCP plan. If NCDHHS grants a VARIANCE; or a HACCP PLAN is otherwise required; the PERMIT HOLDER shall: (A) Comply with the HACCP PLANs and procedures that are submitted and APPROVED as a basis for the modification or waiver; and (B) Maintain and provide to the REGULATORY AUTHORITY; upon request; records that demonstrate that the following are routinely employed; (1) Procedures for monitoring the CRITICAL CONTROL POINTS; (2) Monitoring of the CRITICAL CONTROL POINTS; (3) Verification of the effectiveness of the operation or process; and (4) Necessary corrective actions if there is failure at a CRITICAL CONTROL POINT. CDI- PIC opted to voluntarily discarded product. 3-502.11 Variance Requirement; Priority Foundation; A few packages of ROP meats were observed being held beyond 48 hours. Establishment initially was following the 48 hour exemption listed in the Food Code for ROP. After further conversation the facility has an approved HACCP plan from our department from 2022; with an approved shelf life of 14 days (including pre-freeze and post thaw). A FOOD ESTABLISHMENT shall obtain a VARIANCE from the NCDHHS before: (D) Packaging FOOD using a REDUCED OXYGEN PACKAGING method except as specified under sec. 3-502.12. CDI- education was given on how to appropriately utilize this plan going forward. The PIC opted to use the approved HACCP plan as it is written. ** ROP of cooked TCS foods at this time shall be held under the 48 hour exemption only! If you see that you want to extend that timeframe; please submit a revised HACCP plan for approval.**
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Wake County Environmental Services, Jul 16, 2026 · Original Source