1 - Inspection
Sep 25, 2025
Official score: 95 · Understand this area’s scale
7 recorded violations
Official wording
Hands clean & properly washed
Inspector’s notes
2-301.14 (H); Priority; Employee was observed exiting and entering from outside and then proceeded to put on gloves to prepare a food order without handwashing. Wash hands before donning gloves to initiate a task that involves working with food. CDI- education was given and employee washed her hands. Food was still being cooked on the grill. 2-301.15; Priority Foundation; Employee was observed washing their hands in the 3-compartment sink once instructed when to wash. Only wash hands in handwashing sink. CDI- education was given and employee was instructed to wash hands in the appropriate sink.
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 reheating procedures for hot holding
Inspector’s notes
3-403.11 (C); (D); Priority; Chili reheating since 10:45am was holding between 119-130F. Reheat commercially processed; ready-to-eat food to 135F within 2 hours if food is to be hot held until service. CDI- chili was moved to the flat top grill to rapidly reheat to 135F. Education given and next occurrence will result in immediate discard.
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); Fully cooked bacon was about 45-46F in the small freezer in the outside shed. The ambient air temeprature was 50F. Maintain TCS foods in cold holding at 41F or less. CDI- Bacon and all other TCS foods were moved to another freezer.
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 (A); (B); (C ); Priority Foundation; Chili was observed thawing in the 3-compartment sink in water that was 80F. Use approved thawing methods (submerged under cool running water; or under refrigeration). CDI- education was given and chili was thawed correctly.
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
Personal cleanliness
Inspector’s notes
2-402.11; Food employee observed preparing food items without a hair restraint. Use head coverings; beard guards and clothing to restrain body hair from contacting exposed food; equipment; and utensils. CDI- employee put on a hat.
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
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
4-501.12 ; Cutting board observed with deep cuts and dark staining. Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. 4-501.11; The small freezer in the outside shed holding cheese; chili and hot dogs was frozen over with an ambient air temperature of 50F. TCS foods were holding between 38-45F. Maintain equipment in good repair. Have freezer serviced and move food items to another unit.
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
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.16; Mops were observed being propped up on the wall to dry. Store mops for air drying after use that will not result in soiling of the walls.
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, Sep 25, 2025 · Original Source