1 - Inspection
Mar 10, 2026
Official score: 95.5 · Understand this area’s scale
9 recorded violations
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-501.114; Priority; The quat.ammonia sanitizer at the three compartment sink tested below 150 ppm and had oil and food residue in it; showing it had been in use. Maintain sanitizer at correct concentrations when being used to sanitize. CDI- PIC replaced sanitizer water and manually added sanitizer until it tested between 200-400ppm. ***The sanitizer dispenser is broken and needs to be repaired as soon as possible.
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 hot holding temperatures
Inspector’s notes
3-501.16(A)(1); Priority; A container of a small amount of roasted chicken temped at 118F. Maintain TCS foods in hot holding at 135F or above. CDI - Chicken was reheated; temped above 177F. *Points not taken due to all foods surrounding the chicken being maintained at 135F and above.
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
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; There is ice on boxes of food on the top shelf of the walk-in freezer. Food shall be stored in a clean; dry location; not exposed to contamination and at least 6 inches above the floor. Monitor and service evaporator if needed; ensure there is a barrier between the boxes of food and ice/dripping water from the evaporator.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationOfficial wording
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14; Core; Quat. ammonia sanitizer containers at the make-lines tested below 150 ppm. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizing solution at the proper concentration (200-400ppm for quaternary ammonium). CDI- Sanitizing solution was replenished during the 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
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
4-501.11; Core; The door of the walk-in freezer has a buildup of ice around its frame. Maintain equipment in good repair. Follow up on work order. *Points not increased due a decrease in the formation of ice.
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
4-501.19; Priority Foundation; The dishwater in the mechanical dishwashing sink temped between 102-103F. During manual warewashing; maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. CDI- The dishwater was replenished with water that temped at 112F.
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
4-601.11(B) and (C); Core; The lids on the white bulk storage bins; the back of some of the monitors ; the vanilla cream container; the electrical plugs over the serving lines; the cup holder; the coffee cup holder; the bottoms of the stackable cooler and line cooler; and the rolling cart need cleaning due to a buildup of dust; food; and debris . Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean these items on a more frequent basis.
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
Garbage & refuse properly disposed; facilities maintained
Inspector’s notes
5-501.114; Core; The drain plug is missing from the recycling dumpster. Dumpsters with drains are required to have drain plugs. Request a drain plug from your waste management company.
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 wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.114; Core;There is pooled oil behind the cookline; and food splash on the wall of the walk-in cooler (one of the baseboard tiles is separating from the wall. The physical facilities shall be maintained clean. Clean the floors; walls; and ceilings on a more frequent basis.
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 record from Wake County Environmental Services, Mar 10, 2026 · Original Source