1 - Inspection
Jul 9, 2026
Official score: 96 · Understand this area’s scale
7 recorded violations
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
6-301.12 Hand Drying Provision (Pf) Handwashing sink in kitchen did not have paper towels. Each handwashing sink or group of handwashing sinks shall be supplied with hand drying provisions. CDI: Paper towels replaced during inspection.
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 cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Cream cheese and cheddar cheese were maintained above 41F on breakfast buffet line. Food employee stated that these items are not maintained using time as a public health control. Temperature controlled for safety foods shall be maintained at 41F or less. CDI: Cheddar cheese and cream cheese were voluntarily discarded by PIC after breakfast. If food is not maintained using time as a public health control; it must remain at 41F or below and 135F or above.
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 Time as a Public Health Control (Pf) The time of temperature removal for food maintained on time instead of temperature is not being tracked. Food handler stated that cream cheese and cheese are kept for future services. Cream cheese and cheese had temperatures of 60 and 62F; respectively. Food that is maintained on time instead of temperature shall be discarded after 4 hours. CDI: Cream cheese; cheese; eggs; salsa; and sausages were discarded after breakfast. If cream cheese and cheese are not intended to be kept on time instead of temperature; then these items must be kept at 41F or below at all times. Implement policies to maintain food on time as a public health control or implement solution to maintain food at 41F or below during service hours. Label items that are to be kept on time instead of temperature with time of temperature removal.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Thermometers provided & accurate
Inspector’s notes
4-203.11 Temperature Measuring Devices; Food - Accuracy (Pf) Dial probe thermometers were not accurate within 1.5F -- dial probes had temperatures of 25 and 26F within 32F ice bath. A food temperature measuring device shall be provided. accurate; and readily accessible. CDI: Thermometer replaced during inspection.
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 (C) Paper bowls and plates in guest area were not inverted or stored to prevent contamination. Single-service and single-use articles shall be stored in a manner that prevents contamination until use. Invert containers.
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
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.116 Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device (Pf) Facility did not have test strips for lactic acid/ DDBSA sanitizing solution. Facility had QT-40 test strips stocked. REHS will verify that facility acquires correct test strips.
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
6-501.12 Cleaning; Frequency and Restrictions (C) Vent above dish storage wire rack had dust accumulations. Physical facilities shall be cleaned at a frequency necessary to keep them clean. Clean vent.
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, Jul 9, 2026 · Original Source