1 - Inspection
Aug 3, 2026
Official score: 97 · Understand this area’s scale
4 recorded violations
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC is not a certified food protection manager. CDI: available resources were shared with PIC.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesOfficial wording
Proper cold holding temperatures
Inspector’s notes
3-501.16(A)(2); Priority; Cut tomatoes; pico; shredded lettuce; ranch; nuclear sauce and reaper sauce were all observed holding well above 41F (see temperature chart) in the flip top cooler across from the expo area. The ambient air temperature of the flip top cooler was 57F. Almond milk dredge sitting on top of a container of ice was 55F (prepared within 10-15 mins prior to my arrival). Maintain TCS foods in cold holding at 41F or less. All TCS food items were voluntarily discarded by PIC and almond milk dredge was placed in the walk-in freezer to rapidly cool. Verification Required- EC will return on Thursday; August 3rd to verify that the cooler is able to maintain TCS foods at 41F or less. **In the meantime do not hold any TCS food items in this cooler overnight; ice may be utilized during service.**
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
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19(B) ; Almond milk dredge was not labeled with the timestamp indicating when it was removed from temperature control. The dredge was 55F. If TPHC is used for up to a maximum of 4 hours: (1) Except as specified in (B)(2); the FOOD shall be <41F when removed from cold holding; or >135F when removed from hot holding; P (2) The FOOD may have an initial temperature of <70F if; (a) It's a RTE fruit/vegetable that upon cutting is rendered a TCS FOOD; or (b) It's a RTE hermetically sealed FOOD that upon opening is rendered a TCS FOOD; (c) The FOOD temperature doesn't exceed 70F within 4 hours from the cut/open time; and (d) The FOOD is marked for 4 hours past the point in time it was cut/opened. (3) The FOOD shall be identified to indicate the time that is 4 hours past the time when the FOOD is removed from temp control; Pf (4) The FOOD shall be cooked and served; served; or discarded; within 4 hours of removal from temp control; P and (5) Unmarked food; or food exceeding a 4-hour limit shall be discarded. CDI- dredge was placed in the walk-in freezer to rapidly cool.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
4-501.11 Good Repair and Proper Adjustment-Equipment; The flip top cooler across from the expo station is not able to hold TCS foods at 41F or less. A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2.Repair this cooler.
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, Aug 3, 2026 · Original Source