1 - Inspection
May 15, 2026
Official score: 97.5 · Understand this area’s scale
4 recorded violations
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Temperature controlled for safety foods stored within walk-in coolers were maintained above 41F. Ambient air of left cooler was 42F. Ambient of right cooler was 41F. Temperature controlled for safety foods shall be maintained at 41F or less. CDI: Walk-in cooler ambient air was adjusted by PIC and ambient air temperature registered at 37F in both walk-in coolers. Food was allowed to cool down in properly maintained cooler to 41F.
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 (Pf) Tomato sauce was in cooling in deep container with a tight-fitting lid in right walk-in cooler. Pasta was cooling in a deep container with a tight-fitting lid in the left walk-in cooler. Cooling shall be accomplished using one or more of the following methods based on the type of food being cooled: Placing the food in shallow pans; separating food into smaller/thinner portions; using rapid cooling equipment; stirring the food in a container placed in an ice bath; using containers that facilitate heat transfer; adding ice as an ingredient; or other effective means. CDI: Lid was opened to allow for better heat exchange and ice was added to assist with cooling.
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
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14 Wiping Cloths; Use Limitations (C) Chlorine sanitizing solution within wiping cloth bucket had a concentration below 50 PPM. Chlorine sanitizing solution shall have a concentration of 50-200 PPM. Ensure chlorine sanitizer has a concentration of 50-200 PPM.
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
6-501.12 Cleaning; Frequency and Restrictions (C) Flooring underneath equipment was soiled. Walls and trimming in back kitchen were soiled with food debris and dust. Physical facilities shall be cleaned at a frequency necessary to keep them clean. Clean items listed. Repeat; half-points deducted due to noted improvements and repair of items from previous inspection.
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, May 15, 2026 · Original Source