1 - Inspection
Jul 30, 2026
Official score: 97 · Understand this area’s scale
7 recorded violations
Official wording
Proper hot holding temperatures
Inspector’s notes
3-501.16 (A) (1) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) - Noted container of grits was reading between 126-128 F in the steam well unit. Except during preparation; cooking; or cooling; or when TPHC is used; TCS FOOD shall be maintained at 135°F or above; except that roasts may be held at 130°F or above. CDI- Item reheated; stirred and placed back in to hot holding/
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) Maintain TCS foods in cold holding at 41F or less. -P; Noted container of sliced cheese temping at 44/ 43 on the make line. Maintain TCS items at 41 F or below for cold holding.
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
Utensils; equipment & linens: properly stored; dried & handled
Inspector’s notes
4-903.11(A); (B) and (D); Core; Clean equipment and utensils shall be stored in a self draining position that allows for air drying and covered or inverted. Wet stacking dishes and plates stored with food surfaces exposed to dusty ceiling. Repeat. 4-903.12 Prohibitions- Noted coffee cups were stored on soiled trays. (A)Except as specified in par. (B) of this section; cleaned and SANITIZED EQUIPMENT; UTENSILS; laundered LINENS; and SINGLE-SERVICE and SINGLE-USE ARTICLES may not be stored: (1) In locker rooms; (2) In toilet rooms; (3) In garbage rooms; (4) In mechanical rooms; (5) Under sewer lines that are not shielded to intercept potential drips; (6) Under leaking water lines including leaking automatic fire sprinkler heads or under lines on which water has condensed; (7) Under open stairwells; or (8) Under other sources of contamination. (B) Laundered LINENS and SINGLE-SERVICE and SINGLE-USE ARTICLES that are PACKAGED or in a facility such as a cabinet may be stored in a locker room.
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
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
4-501.11; Core; Noted condensation leak coming from the evaporator line behind the walk-in cooler unit. Also noted condensation beginning to pool inside the low boy cooler near the make line. Equipment shall be maintained in a good state of repair and condition.- Please repair/replace items listed. 4-501.12 Cutting Surfaces (C)- Cutting boards are deeply scratched on the make line. Discussed replacing or repairing noted cutting board to ensure surfaces are smooth and easily cleanable.
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; Core; Equipment nonfood contact surfaces shall be maintained clean. Cleaning needed throughout establishment. Especially insides of refrigerators; make lines; shelving units and carts. Repeat.
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
Garbage & refuse properly disposed; facilities maintained
Inspector’s notes
5-501.113 Covering Receptacles (C) - Noted top lid to dumpster was left opened while not in use. Keep sliding doors and top lids closed on outside dumpster units to avoid attracting pest.
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 wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (C); Physical facilities shall be cleaned at a frequency necessary to keep them clean. Cleaning needed of floors and walls under/behind equipment including walk in and dust off ceilings.
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, Jul 30, 2026 · Original Source