1 - Inspection
Aug 4, 2026
Official score: 95.5 · Understand this area’s scale
7 recorded violations
Official wording
Proper cooling time & temperatures
Inspector’s notes
3-501.14(B); Priority; Watermelon cooling from ambient temp since this morning was observed between 43 and 47F in smoothie fliptop unit. Roasted sweet potato prepared from a commercial package and cooling since 9:26am was observed at 50 - 62F in reach-in unit. TCS foods shall be cooled within 4 hours to 41F or less if prepared from ingredients at ambient temperature. CDI- foods voluntarily discarded.
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; Multiple TCS foods observed in fliptop refrigeration above 41F (see temp chart). TCS foods shall be maintained at 41F or less in refrigeration. CDI- foods more than 4 hours old were voluntarily discarded. Other foods placed on ice or moved to walk-in to cool. Refrigeration ambient temperature was at least 41F. Keep foods covered; use ice bags to cool and keep doors/lids closed to help maintain temperature if necessary.
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
Toxic substances properly identified stored & used
Inspector’s notes
7-201.11; Priority; Bulk bleach bottle stored on shelf above three compartment sink. Poisonous or toxic materials shall be stored so that they do not contaminate equipment; utensils; food or single-use articles. CDI- bottle moved to chemical storage area. No point taken.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyOfficial wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Cut watermelon and sweet potato did not cool fast enough due to ineffective cooling methods. Cooling shall be accomplished by using one or more of the following methods based on the type of food being cooled: (1) Placing the food in shallow pans; (2) Separating the food into smaller or thinner portions; (3) Using rapid cooling equipment (freezer/walk-in cooler); (4) Stirring the food in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Other effective methods. Leave foods vented or uncovered if protected from overhead contamination until cooling is complete. CDI- foods voluntarily discarded.
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
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; Two boxes of food were observed on freezer floor. Food shall be protected from contamination by storing the food in a clean; dry location; where it is not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. CDI - boxes placed on shelf. No point taken
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationOfficial wording
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
4-501.11; Core; Ice scoop holder is cracked at the bottom. Blender base on one blender is badly damaged and metal frame is exposed and rusting. Equipment shall be kept in good repair. Replace these items. 4-202.11; Priority Foundation; Laminated recipe cards are taped to cutting board in front of sandwich prep area. Edges of tape are peeling and prevent proper cleaning. Multiuse food-contact surfaces shall be: (1) Smooth; (2) Free of breaks; open seams; cracks; chips; inclusions; pits; and similar imperfections; (3) Free of sharp internal angles; corners; and crevices; (4) Finished to have smooth welds and joints CDI- PIC removed the cards and tape. Utilize an alternative method of displaying or reading recipe cards so food-contact surface is not compromised.
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
6-501.11; Core; FRP wall coating is in poor repair at wall joints above mop sink. Wall joint caulking is also coming apart in this location. Physical facilities shall be maintained in good repair. Repair this area. Full point may be taken for repeat violations.
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 4, 2026 · Original Source