1 - Inspection
Jun 30, 2026
Official score: 97 · Understand this area’s scale
4 recorded violations
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-601.11 (A); Priority Foundation; Food debris on cutting board stored as clean under prep table. Equipment food-contact surfaces and utensils shall be clean to sight and touch.
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 reheating procedures for hot holding
Inspector’s notes
3-403.11; Priority Foundation; Observed commercially prepared macaroni sitting at room temp after it was partially heated to 82F inside microwave. Item reheated on the stove. According to the PIC; the item is partially reheated in the microwave then placed in the hot holding unit to reheat to 135F. However; the hot holding unit set on high was holding all TCS items inside below 135F. Items reheated inside of the microwave shall reach 165F in the microwave. Time/temperature control for safety (TCS) foods reheated in a microwave for hot holding must: •Reach 165°F (74°C) in all parts. •Be rotated or stirred. •Be covered during reheating. •Be allowed to stand covered for 2 minutes after reheating. •Be reheated rapidly; with the food spending no more than 2 hours between 41°F and the required reheating temperature.
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; Observed nacho cheese; chili; rice; jambalaya; gravy; and mashed potatoes; onions and mushrooms holding below 135F. TCS foods shall be held at 135F or greater. Items reheated above 165F.
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
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111; Core; Observed a few flies active. The premises shall be maintained free of insects; rodents; and other pests. The presence of insects; rodents; and other pests shall be controlled to eliminate their presence on the premises by: (A) Routinely inspecting incoming shipments of food and supplies; (B) Routinely inspecting the premises for evidence of pests; (C) Using methods; if pests are found; such as trapping devices and (D) Eliminating harborage conditions. If issue persists; Call pest control.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial record from Wake County Environmental Services, Jun 30, 2026 · Original Source