1 - Inspection
Oct 29, 2026
Official score: 96.5 · Understand This Area’s Scale
6 recorded violations
Official Wording
Proper reheating procedures for hot holding
Inspector’s Notes
3-403.11(A) (D) TCS FOOD that is cooked; cooled; and reheated for hot holding shall be reheated so that all parts of the FOOD reach 165°F for 15 seconds within 2 hours. P Observed chili being reheated in hot hold unit at 64oF after reheating for 1 hour. Unit increased chili temperature by 14 degrees in 45 mins during the inspection. -Not all hot hold units are designed to reheat items. If the above reheating parameters can not be meet the chili should be reheated on the stove. -EHS revisited the kitchen to verify reheat Chili was in hot hold unit at 130oF. EHS educated that the Chili shall reach 165oF for 15 seconds before it is moved to the hot hold unit. -EHS revisited the kitchen at 2hr and 10 mins from the start of the reheat chili was at 125oF-130oF. Chili was voluntarily discarded.
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 cold holding temperatures
Inspector’s Notes
3-501.16 (A)(2) Except during preparation; cooking; or cooling; or when TPHC is used TCS FOOD shall be maintained at 41F or less. P Observed hot dogs (42-44oF); slaw (41-42oF) in the prep unit. Observed milk at 42oF store in coke cooler for 2-3 days. CDI: PIC voluntairy discarded the hot dogs and milk. PIC lowered the temp of the prep unit. Food now temping at 38oF. We highly recommend recording your internal food temperatures for all cold/ hot holding equipment at least every fours.
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
Thermometers provided & accurate
Inspector’s Notes
4-302.12 Food Temperature Measuring Devices (Pf) The only thermometer available is designed to temp thick roast not burgers and other thinner products; like burgers. (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. Pf Verification required within 10 days. Once small probe thermometer is received send me a picture of the thermometer by email (Julie.fisher@wake.gov) or text (919-410-2360).
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
Food properly labeled: original container
Inspector’s Notes
3-302.12 Food Storage Containers Identified with Common Name of Food (C) Observed bottles of water; butter and bulk containers of sugar; and syrup without legible labels. CDI: PIC added labels.
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
In-use utensils: properly stored
Inspector’s Notes
3-304.12 In-Use Utensils; Between-Use Storage During pauses in FOOD preparation or dispensing; FOOD preparation and dispensing UTENSILS shall be stored: (A) In the FOOD with their handles above the top of the FOOD and the container; Observed a plastic cup being stored in the container of seasoned salt. CDI: Cup was removed.
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
Single-use & single-service articles: properly stored & used
Inspector’s Notes
4-903.11(A) and (C) Equipment; Utensils; Linens and Single-Service and Single Use Articles-Storing (A) of this section and shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used. Observed single service cups stored above the protection of the display unit. The display unit is available to customers for self service. CDI: PIC removed the extra cups so the mouth contact surfaces are protected. 4-903.11 Equipment; Utensils; Linens and Single-Service and Single Use Articles-Storing (2)Where they are not exposed to splash; dust; or other contamination. Observed single service to go containers stored under the prep sink with food contact surface exposed. CDI: Containers were moved to storage area.
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 29, 2026 · Original Source