1 - Inspection
Sep 14, 2026
Official score: 96 · Understand this area’s scale
6 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)- Noted walk-in freezer unit is currently down and no longer functioning. Found a box of veggie patties reading at 50 F inside noted walk in freezer. According to PIC a work order was placed for noted unit. Also noted multiple TCS items were holding above 41 F on the make line. According to PIC; the top lid on the make line cooler was left opened for an extended period of time; allowing for cold air to escape from unit. VR - Verification shall be conducted on the Sept 16th to ensure repairs completed on walk in freezer and cold hold
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 Good Repair and Proper Adjustment - Equipment (C)- The walk-in freezer no longer works. Noted ambient air for WIF is 49 F during time of inspection. Person in charge awaiting for repairs to noted unit. Facility will hold all TCS items in alternative cooler units (including walk-in cooler) until walk in freezer repaired.
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
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-302.14 Sanitizing Solutions; Testing Devices (Pf)- Chlorine test strips missing for sanitizer. Ensure appropriate test strips are available at all times. CDI- provided test strips during inspection.
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
4-602.13; Core; Noted wire racks throughout prep area and walk-in cooler are sticker to the touch and need detail cleaning. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.- Please clean equipment.
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
Handwashing sinks supplied & accessible
Inspector’s notes
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf)- Noted scissors and other various items being stored inside both the front-end and rear handwashing sinks. Keep all handwashing sinks clear of excess and utensils and accessible at all times. CDI- items removed during time of inspection.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsOfficial wording
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-303.11 - Noted lighting very dim inside the walk-in cooler unit. Increase lighting to ensure clear visibility inside walk-in cooler. (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, Sep 14, 2026 · Original Source