1 - Inspection
May 27, 2026
Official score: 97 · Understand this area’s scale
5 recorded violations
Official wording
Proper hot holding temperatures
Inspector’s notes
3-501.16 (A) (1) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Observed mashed potatoes and grilled chicken in hot cabinet that were between 110-129F. Ensure hot holding food items are maintained at a temperature of 135F. Both Food items were discarded during inspection.
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 Ready-To-Eat Time / Temperature Control for Safety Food; Date Marking (Pf) 3-501.17(B) Ready-to-eat TCS food; date marking (B) Except as specified in (E-G); commercially prepared READY-TO-EAT TCS FOODs shall be clearly marked; at the time the original container is opened in a facility and if the FOOD is held for more than 24 hours; to indicate the date by which the FOOD shall be used or discarded; not to exceed 7 days and: Pf (1) The day the original container is opened in the facility shall be counted as Day 1; Pf and (2) The date marked by the facility may not exceed a manufacturer’s use-by date if it is based on FOOD safety. Pf - Observed pimento cheese; and a container of deli salad that was not marked to indicate the date of which the food item was prepared. CDI by labeling the food item. PIC was knowledgeable with the preparation date of indicated food items.
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
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Observed facility cooling chicken and tuna salad in large; deep; tightly covered containers. Cooling shall be accomplished by using ice baths; ice wands or portioning the food in shallow pans and leaving loosely covered to maximize heat disbursement. Rapid cooling equipment may also be used when available. CDI- reviewed cooling methods with PIC. Slaw was put in an ice bath. Tuna salad was reapportioned.; 4-301.11; Priority Foundation; The walk-in cooler is broken. Equipment for cooling and heating food; and holding cold and hot food; shall be sufficient in number and capacity to provide temperatures as specified in this code. This is the main refrigeration unit. PIC is working on the repair (see additional comments section).
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
Approved thawing methods used
Inspector’s notes
3-501.13 Thawing (Pf) Raw salmon observed thawing in sealed reduced oxygen packaging that states on the package that the product shall be removed from the packaging prior to thawing. Reduced oxygen packaged fish; required to be kept frozen until time of use per labeling; shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Corrected During Inspection - PIC removed product to introduce air into the product. Educated PIC on methods of thawing for ROP fish to ensure this is a step that takes place moving forward.
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
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14; Core; Several wiping cloths seen laying out on counters. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution.
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, May 27, 2026 · Original Source