1 - Inspection
Sep 3, 2026
Official score: 97.5 · Understand this area’s scale
5 recorded violations
Official wording
Management; food & conditional employee; knowledge; responsibilities & reporting
Inspector’s notes
2-201.11(A-C)&(E); Priority; Employee Health Policy does not include Salmonella (non-typhoidal). CDI - EHS provided an updated Employee Health acknowledgement form. Have all (current & new) employees review & sign updated policy.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesOfficial wording
Proper hot holding temperatures
Inspector’s notes
3-501.16(A)(1); Priority; Three containers of pulled pork holding less than 135 F in the hot box. Refer to temperature chart. If held hot; TCS (Time/Temperature Control for Safety) foods shall maintain 135 F or above. Pork prepared within less than 2 hours. CDI - Pork reheated to 165 F+.
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) and (B); Priority; Multiple cheese boards holding well above 41 F. Refer to temperature chart. If held cold; TCS (Time/Temperature Control for Safety) foods shall maintain 41 F or less. CDI - Cheese boards 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
Non-food contact surfaces clean
Inspector’s notes
4-601.11; Core; Walk-in cooler fan guards soiled with dust and debris. Surfaces of equipment shall be kept free of an accumulation of dust; dirt; and other debris.
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
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-403.11; Core; An employee drink and bag stored above facility food (in dry storage). Employee items shall be stored in a designated area to prevent contamination. Items re-located.
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, Sep 3, 2026 · Original Source