1 - Inspection
Jul 20, 2026
Official score: 95 · Understand This Area’s Scale
4 recorded violations
Official Wording
Hands clean & properly washed
Inspector’s Notes
2-301.14 When to wash - Priority; Employee was observed touching his hair with gloved hands; removed the gloves and donned a new pair to return to food prep without washing hands in between. Food employees shall wash hands immediately before engaging in food prep or working with clean utensils and: (A) After touching bare human body parts other than clean hands and clean; exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling SERVICE ANIMALS or aquatic animals; (D) Except after drinking from a closed beverage container in a manner that prevents contamination; after coughing; sneezing; using a handkerchief or disposable tissue; using tobacco; eating; or drinking; (E) After handling soiled EQUIPMENT or UTENSILS; (F) During FOOD preparation; as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD; (H) Before donning gloves for working with FOOD; and (I) After engaging in other activities that contaminate the hands. CDI- education given and employee washed their hands.
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
Food-contact surfaces: cleaned & sanitized
Inspector’s Notes
4-601.11(A); Priority Foundation; Slicer used this morning was cleaned during inspection and observed with leftover food debris and residue accumulation present along the blade and meat grip. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- education was given and the employee broke down the slicer to clean thoroughly.
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
Proper cold holding temperatures
Inspector’s Notes
3-501.16 (A)(2) and (B); Priority; [Repeat] Chicken salad and boiled eggs in the flip top cooler were all observed holding above 41F (see temperature chart). Charred onions in the cooler drawers was 68F. 2% Milk and heavy cream in the black single door cooler at the coffee station was holding around 50-52F. The ambient air of both coolers in the coffee station was holding around 50F. TCS foods being held cold shall be maintained at 41F or less. CDI- Chicken salad was voluntarily discarded by PIC; boiled eggs were moved to the walk-in cooler; Charred onions were voluntarily discarded by PIC and milk products were voluntarily discarded by PIC. TPHC was implemented for the coffee station coolers as a temporary solution until they can be serviced. **Do not keep any TCS foods in the coffee station coolers overnight until they can be serviced.** Inspector will conduct a follow-up visit at a later date.
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 Cooling Methods; Caramelized onions cooked this morning were observed cooling in the walk-in cooler tightly wrapped and holding at 60F. (B) When placed in cooling or cold holding EQUIPMENT; FOOD containers in which FOOD is being cooled shall be: 1) Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and (2) Loosely covered; or uncovered if protected from overhead contamination where it is not exposed to splash; dust; or other contamination; during the cooling period to facilitate heat transfer from the surface of the FOOD. CDI- PIC spread the onions out onto a sheet pan to rapidly cool.
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 record from Wake County Environmental Services, Jul 20, 2026 · Original Source