1 - Inspection
Sep 17, 2026
Official score: 98.5 · Understand this area’s scale
3 recorded violations
Official wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15 (B); Core; Observed trays of cut honeydew melons and watermelon tightly wrapped in plastic while cooling inside the walk-in cooler. When placed in cooling or cold holding equipment; food containers in which food is being cooled shall be: Arranged in the equipment to provide maximum heat transfer through the container walls; and loosely covered; or uncovered if protected from overhead contamination where it is not exposed to splash; dust; or other contamination; during the cooling period to facilitate heat transfer from the surface of the food. CDI - Corners of plastic wrap lifted to allow for faster 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
Proper hot holding temperatures
Inspector’s notes
3-501.16 (A)(1); Priority; The broccoli alfredo cups in the cafeteria and kitchen hot holding cabinets were holding below 135F. TCS (time/temp control for safety) food in hot holding shall be maintained at 135F or above. CDI - Broccoli cups had been recently prepared which could be the cause of the temperature lost; the cups were removed and placed in steamer which were then reheated to adequate temperatures.
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; All of the trays of TCS food on the at the lunch line were holding above 41F; see temperature table. TCS (time/temp control for safety) food in cold holding shall be maintained at 41F or less. CDI - Foods were moved to walk-in cooler for rapid cooling. Repeat. Cold side of the lunch line does not appear to be working properly; have maintenance address issue to ensure TCS foods are held at proper temperatures. Place food on ice until lunch line is adjusted.
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 record from Wake County Environmental Services, Sep 17, 2026 · Original Source