1 - Inspection
Mar 5, 2026
Official score: 96 · Understand this area’s scale
5 recorded violations
Official wording
PIC Present; demonstrates knowledge; & performs duties
Inspector’s notes
2-103.11(A-P); Priority Foundation; Hot and cold holding violations noted upon arrival. PIC shall ensure rules in the code for food safety and handling are met. CDI- reviewed areas of critical oversight. No point taken
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
Handwashing sinks supplied & accessible
Inspector’s notes
5-205.11 (A)(B); Priority Foundation; A bucket of wiping cloths observed in handwashing sink basin upon arrival. A large cooler was blocking access to the handwashing sink upon arrival. A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing sink may not be used for purposes other than handwashing. CDI- bucket and cooler removed.
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 hot holding temperatures
Inspector’s notes
3-501.16(A)(1); Priority; Rice in a bag was not maintaining proper temperature in the hot holding unit (see temp chart). Maintain TCS foods in hot holding at 135F or above. CDI- rice was reheated and then placed in the hot holding unit. Do not store foods in bags inside the hot holding unit as they do not often hold proper temp.
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 above 41F (see temp chart). Maintain TCS foods in cold holding at 41F or less. CDI- bags of ice were used to cool foods. Refrigeration ambient temperature was verified to be at least 41F. PIC indicated the air conditioning on the truck was not turned on earlier which contributed to warmer temperatures when refrigeration was open and put more stress on coolers.
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; Plantains were stored in the basin of three compartment sink. Store food in a clean; dry location; not exposed to splash; dust or other contamination. Keep at least 6 inches above the floor. CDI- plantains were moved out of the sink. Do not store foods in three comp sink.
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 record from Wake County Environmental Services, Mar 5, 2026 · Original Source