1 - Inspection
Jun 15, 2026
Official score: 95.5 · Understand this area’s scale
6 recorded violations
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-501.114; Priority - After running low temperature sanitizing dish machine several complete cycles; chlorine concentration did not register at all (0 ppm)--even after priming the sanitizer. Chlorine concentration in dish machine shall be at least 50 ppm according to manufacturer's data plate. CDI by having PIC clean and rinse utensils through machine but sanitize them using approved sanitizer at 3-compartment sink with proper contact time. NOTE: Contact dish machine technician to repair/maintain sanitizer so machine sanitizes properly.
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
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B); Priority - Several cold TCS* foods were above 41F (see temperature chart). Unless actively preparing; properly cooling or using time as a public health control; cold TCS* foods shall be kept at 41F or less. CDI by properly refrigerating foods. NOTE: After cooking/sauteeing foods; they should be completely cooled to 41F or less throughout entire product BEFORE placing in refrigerated make line top units.
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 - Observed at least one bottle labeled Rapid Multi Surface Disinfectant Cleaner hanging over splash guard between food preparation sinks. This product is not approved for food contact surfaces. Chemicals; sanitizers; disinfectants; etc. shall be stored to prevent contamination of food and clean equipment and utensils. CDI by properly relocating bottle of 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
Thermometers provided & accurate
Inspector’s notes
4-502.11 (B); Priority Foundation - One dial top metal stemmed food thermometer read 40F when calibrated using ice-water method (must read 32F; plus or minus 2 degrees; in ice-water bath). Probe food thermometers used to check internal temperatures of foods shall be properly calibrated. CDI by properly calibrating thermometer.
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
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14; Core - Some moist and soiled wiping cloths were stored on counter tops and one soiled cloth was hanging from kitchen worker's apron. Moist or soiled in-use wiping cloths shall be kept in approved clean sanitizer between uses. Keep moist/soiled wiping cloths stored as stated above OR in soiled laundry area. NOTE: Cloths can be used as "mitts" to handle hot utensils/dishes if they are kept clean and dry.
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
Utensils; equipment & linens: properly stored; dried & handled
Inspector’s notes
4-903.11(A)(B) and (D); Core - Observed many clean bowls; plates; mugs and pots with uncovered/unprotected food contact surfaces. Also; some food/beverage containers were stored covered but had water ponding inside them. After being cleaned and sanitized; food/beverage utensils and equipment shall be protected from contamination and wet items shall be stored to self-drain. Cover or invert clean items above. Uncover and invert items that are wet and completely air dry before covering.
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 record from Wake County Environmental Services, Jun 15, 2026 · Original Source