1 - Inspection
Oct 28, 2026
Official score: 90 · Understand This Area’s Scale
13 recorded violations
Official Wording
Food separated & protected
Inspector’s Notes
3-302.11 (A)(2) Priority: Raw chicken is above cooked pork in the walk-in cooler. Separate types of raw animal foods from each other such as beef; fish; lamb; pork; and poultry during storage; preparation; holding; and display. Store foods according to final cook temperature in walk-in coolers and freezers. CDI-The above food was rearranged once REHS spoke to PIC.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial Wording
Food-contact surfaces: cleaned & sanitized
Inspector’s Notes
4-601.11(A) Priority foundation: Sheet pans are stored with food debris on them. Equipment food contact surfaces and utensils shall be clean to sight and touch. CDI- The sheet pans were taken back to the dishwashing area to be cleaned once REHS spoke to 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
Proper cooling time & temperatures
Inspector’s Notes
3-501.14(A) Priority: Pork is 45-43F that had been cooling since the night before in the walk-in cooler. Cooked TCS FOOD shall be cooled from 135F to 70F within 2 hours and from 135F to 41F or less within a total of 6 hours. CDI-The pork was voluntarily discarded and denatured with bleach.
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: Cut cabbage is 47F in the make line of the prep refrigerator. Except during preparation; cooking; or cooling; or when TPHC is used TCS FOOD shall be maintained at 41F or less. CDI-The cut cabbage was placed in the lower section of the prep refrigerator.
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
Toxic substances properly identified stored & used
Inspector’s Notes
7-102.11 Priority foundation: Unlabeled degreaser in spray bottle. Label working containers of toxic materials such as cleaners and sanitizers .CDI- Cleaner was labeled once REHS spoke to PIC.
In Plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyOfficial Wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s Notes
3-501.15 Cooling pork in container that is greater than 4 inches deep and covered. Cool TCS in thin portions no greater than 4 inches thick and loosely covered or uncovered. CDI-The pork was voluntarily discarded by PIC.
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
Food properly labeled: original container
Inspector’s Notes
3-302.12 Core: Unlabeled corn starch. Label all working containers of food (oils; spices; salts; flour; sugar) except food that is easy to identify such as dry pasta. CDI- The PIC labeled these food items once REHS spoke to him.
In Plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsOfficial Wording
Wiping cloths: properly used & stored
Inspector’s Notes
3-304.14 Core: 3-304.14; Core; There were some wet towels on work surfaces. Wet towels not being used must be stored in a clean sanitizer bucket. CDI-These wet wiping cloths were placed in a sanitizer bucket once REHS spoke to 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
Utensils; equipment & linens: properly stored; dried & handled
Inspector’s Notes
-903.11 (A) Plastic food containers stored on the floor. Store cleaned equipment; utensils; linens in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. CDI-These containers were placed in the dish washing area to be rewashed; rinsed and sanitized once REHS spoke to 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
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s Notes
4-202.11 Worn plastic white food tubs. Food contact surfaces shall be 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 The sides of the wok; refrigerator lid and doors on prep refrigerator; sides of dried food containers; sides of smoker and walk-in cooler shelving have build up. Nonfood Contact Surfaces of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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
Toilet facilities: properly constructed; supplied & cleaned
Inspector’s Notes
6-501.18 Core: The hand sinks in the men and women's restroom need to be cleaned. The toilets in the men and women's restroom need to be cleaned. Keep facilities in the restroom including toilets and hand sinks clean.
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 Core Clean the floor under the fryer and under the hand sink in the back prep area. Physical Facilities must be cleaned as often as necessary to remove the debris.
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, Oct 28, 2026 · Original Source