1 - Inspection
Sep 10, 2026
Official score: 96 · Understand this area’s scale
7 recorded violations
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
6-301.12 Each handwash sink shall be provided with paper towels or an air drying device. Pf -Observation: in female restroom; paper towels were not available. -Corrected During Inspection (CDI): Person in Charge (PIC) voluntarily requested to food employee refill paper towels dispenser.
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 cooling methods used; adequate equipment for temperature control
Inspector’s notes
REPEAT 3-501.15 Cooling Methods (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under sec. 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: Pf (1) Placing the FOOD in shallow pans; (3) Using rapid cooling EQUIPMENT; (5) Using containers that facilitate heat transfer; (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; -Observation: after chicken is cooked; establishment placed in food sink to cool down only enough to food employee be able to mix the chicken with mayonnaise and other cool ingredients to prepare chicken salad. After 1h05min chicken mixed with mayo was 80F. At 12h45 it was 114F and at 1h50 it was 80F. Cooling rate was 0.52F/min. Chicken was in deep container and chicken temperature was varying in different parts. Environmental Health Specialist (EHS) recommends to placed chicken in freezer / cooler and cool down to 70F or below first; then work with chicken to make the chicken salad. -Corrected During Inspection (CDI): Person in Charge (PIC) voluntarily placed chicken in freezer to cool down faster. At 2h40pm chicken was 63F.
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 Limitation. (B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be: (1) Held between uses in a chemical sanitizer solution at a concentration specified under § 4-501.114; -Observation: bucket with QUAT sanitizer was reading 0ppm. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).
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
In-use utensils: properly stored
Inspector’s notes
3-304.12 (A) During pauses in food preparation or dispensing; utensils shall be stored with their handles above the top of the food and the container. -Observation: scoop inside cheese container in cold hold unit didn’t have handle. Scoop inside mayonnaise had handle touching the mayo. Make sure scoops inside food containers have a handle and handle is up; not touching the food item to avoid contamination. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesOfficial wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.14 Dish machines; utensil sinks; raw food prep sinks; and sink drainboards shall be cleaned before use; throughout the day at a frequency necessary to prevent recontamination of EQUIPMENT and UTENSILS and to ensure that the EQUIPMENT performs its intended function; and if used; at least every 24 hours. -Observation: dishwasher had accumulation that appears to be there longer than 24h. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).
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
Non-food contact surfaces clean
Inspector’s notes
4-602.13 Nonfood Contact Surfaces of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. -Observation: inside ice machine; around ice dispenser and in soda machine; black and pick slime were observed. Inside cold hold unit; in the sides; between lid and food containers; corners; and gaskets; it was found grease buildup and food debris accumulation. Make sure to clean as often as necessary to keep it clean. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).
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 (A)PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. -Observation: AC vents in prep area had severe dust accumulation. Make sure to clean AC vents as often as necessary to avoid food contamination through dust. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).
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, Sep 10, 2026 · Original Source