2 - Re-Inspection
Jul 22, 2026
Official score: 96.5 · Understand this area’s scale
3 recorded violations
Official wording
Hands clean & properly washed
Inspector’s notes
2-301.15; Priority Foundation; Food employees were observed rinsing hands at the prep sink. EMPLOYEES shall clean their hands in a HANDWASHING SINK and may not clean their hands in FOOD prep; dishwashing; or mop sinks. CDI- education given and employees were instructed to wash in the handwashing sinks only.
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
Proper hot holding temperatures
Inspector’s notes
3-501.16 (A)(1); Priority; Black beans; barbacoa; onions and a couple of other TCS foods sitting in the steam well for around an hour were observed holding below 135F (see temperature chart). After further discussion it was determined that the steam well had not been turned on for the day. Except during preparation; cooking; or cooling; or when TPHC is used; TCS FOOD shall be maintained at 135°F or above; except that roasts may be held at 130°F or above. CDI- education given and food items were reheated to 165F.
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
3-501.17(A)(B)(D) Ready-to-eat TCS food; date marking - Pf; Salsa verde made yesterday was observed without a date and black beans prepared yesterday was dated with today's date. Except for shellstock; refrigerated; READY-TO-EAT; TCS FOOD prepared in house or opened from a commercial container (except deli salads; hard cheeses; cultured dairy; preserved fish; and cured/fermented meats) and held for more than 24 hours shall be clearly identified using a date marking system to indicate the day by which the FOOD shall be served or discarded for a maximum of 7 days. The day of preparation or open date shall be counted as Day 1. CDI- education given and correct dates were added.
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 record from Wake County Environmental Services, Jul 22, 2026 · Original Source