1 - Inspection
Jun 3, 2026
Official score: 98.5 · Understand this area’s scale
3 recorded violations
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16(A)(2) and (B); Priority; Cold-Holding: In the walk-in cooler; large thick plastic bins of cheese sauce made yesterday measured too warm at 43-46.3F. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. When cooling cooked TCS foods; cool from 135F to 70F within 2 hours; and all the way to 41F and less within 6hours total. CDI- TCS foods exceeding 41F voluntarily discarded by PIC 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 cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Cooling Methods: In the walk-in cooler; Large thick plastic; tightly covered; and stacked together; pans of macaroni and large bins of cheese sauce still in the process of cooling. Cooling shall be accomplished in accordance with the time and temperature criteria specified in Food Code by using one or more of the following methods based on the type of FOOD being cooled: Placing the FOOD in shallow pans; Separating the FOOD into smaller or thinner portions; Using rapid cooling EQUIPMENT; Stirring the FOOD in a container placed in an ice water bath; Using containers that facilitate heat transfer (metal); Adding ice as an ingredient; or Other effective methods. When placed in cooling or cold holding EQUIPMENT; FOOD containers in which FOOD is being cooled shall be: Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and Loosely covered; or uncovered IF protected from overhead contamination (ex.- on speed rack with top cover pan). CDI- Cheese sauce made yesterday was still above 41F; so voluntarily discarded by PIC during inspection. Macaroni had wrongly dated as made yesterday. Date corrected and macaroni moved to shallow metal pans on a speed rack in the walk-in cooler for faster cooling.
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
Garbage & refuse properly disposed; facilities maintained
Inspector’s notes
5-501.115; Core: A few pieces of litter accumulation on ground around the enclosed shared dumpster. This area is improving. A storage area and enclosure for REFUSE; recyclables; or returnables shall be maintained free of unnecessary items and clean. Increase cleaning frequency to this area; clean thoroughly. 5-501.110; Core; Side door of green shared dumpster left open. REFUSE; recyclables; and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents. Maintain side doors and top lids of dumpsters closed. Recommend adding signage to remind users to -Keep doors/lids Closed-.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial record from Wake County Environmental Services, Jun 3, 2026 · Original Source