1 - Inspection
Jun 30, 2026
Official score: 94 · Understand this area’s scale
7 recorded violations
Official wording
Proper hot holding temperatures
Inspector’s notes
3-501.16 (A) (1); Priority; Grits in the hot box were holding between 111 and 114F. TCS foods shall be held hot at 135F or above. CDI - grits reheated in oven to 165F for continued hot holding. Ensure hot box is heated to acceptable range prior to storing foods in it. All other hot holding observed compliant. No points taken today.
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); Priority; Several TCS foods were observed above 41F including heavy cream; sweet potato; beans and bean burgers in the fliptop unit near grill. Maintain TCS foods in cold holding at 41F or less. CDI- items were relocated from makeline unit to walk-in cooler to rapidly chill. Some items were stacked too high under the fliptop lid to hold proper temp. Do not overstock foods above fill line of containers. Use lids and bagged ice to help keep foods cold if necessary. Full points taken for repeat violations.
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 date marking & disposition
Inspector’s notes
3-501.18; Priority; House-made pimento cheese dip from 6/21 was observed in the fliptop cooler. Ready-to-eat; TCS foods shall be discarded after 7 days in refrigeration. The day of preparation or opening from a commercial package shall count as day 1. CDI- item voluntarily discarded. All other foods were date marked within 7 days. Full points not taken.
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
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Chicken salad cooling for almost 4 hours was observed in the fliptop unit at 51F. Quickly cool foods using methods such as open/vented shallow pans; large ice baths; rapid cooling equipment such as freezer/walk-in cooler and active stirring. Cold air must flow around product to remove the heat. CDI- chicken salad was placed in freezer to rapidly complete cooling. Do not use fliptop units to cool foods as they do not cool quickly enough.
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
Washing fruits & vegetables
Inspector’s notes
3-302.15; Core; Avocados on the makeline are cut with produce stickers still present on skin. Raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut; combined with other ingredients; cooked; served; or offered for human consumption. Wash fruits and vegetables prior to use and remove and stickers or wrappings. No point taken today.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
In-use utensils: properly stored
Inspector’s notes
3-304.12 (A); Core; Styrofoam cup used as a scoop and left in cooked rice. In-use utensils in TCS food must be stored with handles above the food and top of the food container. Use appropriate dispensing utensils with handles and keep handles out of food. CDI- cup removed. Full point may be taken for repeat violations.
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
Utensils; equipment & linens: properly stored; dried & handled
Inspector’s notes
4-903.11(B)(1); Core; Several pans were stacked wet on the clean equipment shelf. Dishes and equipment shall be placed in a self-draining position that allows air drying. CDI- pans separated for drying.
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, Jun 30, 2026 · Original Source