1 - Inspection
Aug 31, 2026
Official score: 98 · Understand this area’s scale
3 recorded violations
Official wording
Proper hot holding temperatures
Inspector’s notes
Observation: Quesadilla cheese wraps in the hot holding cabinet were found at 124F and 127F respectively; Hamburgers were temperature checked at 122F; 126F; During production task of placing food items in packaging wraps; hot temperature loss may be expected; Ensure that these products are reheated in oven prior to placing in hot holding cabinet - When following the temperature grade chart for hot holding cabinet; these items are identified for a holding temperature of no less than 175F on cabinet temperature dial setting; CDI: Cheese quesadillas and hamburgers were placed back on baking sheets and reheated to 167F; 174F; 166F and than transferred back into hot holding cabinet. 3-501.16 (A) (1) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Maintain TCS foods in hot holding at 135F or above. -P
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
Washing fruits & vegetables
Inspector’s notes
Observation: Labels were still affixed to canteloupes "after washing" in vegetable prep sink prior to prepping products; A vegetable or fruit is considered a prepped product once removed from the original container; Ensure that all fresh fruits and vegetables have labels removed and are washed prior to prepping item; CDI: Canteloupe labels were removed and re-washed as a corrective action. 3-302.15 Washing Fruits and Vegetables (C) (A)Except as specified in par. (B) of this section and except for whole; raw fruits and vegetables that are intended for washing by the CONSUMER before consumption; raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut; combined with other ingredients; cooked; served; or offered for human consumption in READY-TO-EAT form.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
Observation: Lighting has been diminished in the kitchen product area due to burned out bulbs; Ensure that light bulbs are replaced when no longer functional and operating. 6-303.11 Intensity - Lighting (C) Lighting Intensity shall be at least: (A) 10 foot candles at a distance of 30 inches above the floor; in walk-in refrigeration units and dry FOOD storage areas and in other areas and rooms during periods of cleaning; (B) 20 foot candles: (1) At a surface where FOOD is provided for CONSUMER self-service such as buffets and salad bars or where fresh produce or PACKAGED FOODS are sold or offered for consumption; (2) Inside EQUIPMENT such as reach-in and under-counter refrigerators; and (3) At a distance of 30 inches above the floor in areas used for handwashing; WAREWASHING; and EQUIPMENT and UTENSIL storage; and in toilet rooms; and (C) 50 foot candles at work surfaces.
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, Aug 31, 2026 · Original Source