1 - Inspection
Oct 16, 2026
Official score: 97 · Understand this area’s scale
5 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) Mozzarella cheese; milk; and marinara stored in the walk in cooler holding at 43F-46F. Maintain tcs food items at 41F or below. CDI; establishment received a delivery an hour and half before REHS arrival. The walk in cooler door was kept opened for awhile. Walk in cooler ambient temperature read 41F after the door was kept closed.
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 Ready-To-Eat Time / Temperature Control for Safety Food; Disposition (P) Observed marinara and alfredo prepared on 10/5/26 stored in the walk in cooler. A FOOD requiring date marking shall be discarded if it exceeds seven days (except time that it is frozen); is not labeled; or is marked with a date that exceeds seven days. CDI; food items voluntarily discarded.
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
Personal cleanliness
Inspector’s notes
2-303.11 Prohibition - Jewelry (C) Employee preparing food with a watch on. Except for a plain ring such as a wedding band; while preparing FOOD; FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands. Remove.
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
Washing fruits & vegetables
Inspector’s notes
3-302.15 Washing Fruits and Vegetables (C) Avocadoes at the right end of the makeline washed with the stickers still on them. 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. Remove stickers prior to washing.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Utensils; equipment & linens: properly stored; dried & handled
Inspector’s notes
4-903.11(A)(B) and (D) Equipment; Utensils; Linens; and Single-Service and Single-Use Articles-Storing- Multiple stacks of dishes wet stacked. Clean EQUIPMENT and UTENSILS shall be stored (1) In a self-draining position that allows air drying. Cross stack dishes.
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, Oct 16, 2026 · Original Source