1 - Inspection
Aug 24, 2026
Official score: 97.5 · Understand this area’s scale
5 recorded violations
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Multiple temperature controlled for safety foods within walk-in cooler were maintained above 41F. Temperature controlled for safety foods shall be maintained at 41F or less. CDI: Two containers of lettuce; a case of lettuce; a case of ranch; a bag of vanilla mix; a case of butter; three cases of dressings; a case of muenster; a case of bleu cheese; two packages of asiago cheese; three bags of shredded cheddar cheese; two bags of chili concentrate; two bags of liquid cheddar cheese; two bags of beans; two bags of beer cheese; two bags of cooked beef; and a case of cooked bacon were voluntarily discarded by PIC. Boxes of raw beef; containers of cut tomatoes (prepared within 4 hours of inspection); two containers of chocolate mix; two containers of vanilla mix; a box of strawberry puree; and a box of lettuce were moved to walk-in freezer to rapidly cool to 41F. Items allowed to cool to 41F were delivered this morning and were maintained at 41F or below. Raw beef was allowed to be cooled after consultation with Environmental Manager Anna Walls.
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 cooling methods used; adequate equipment for temperature control
Inspector’s notes
4-301.11 Cooling; Heating; and Holding Capacities - Equipment (Pf) Facility walk-in cooler door was unable to maintain TCS foods at 41F or below. Equipment for cooling and heating food; and holding cold and hot food shall be sufficient in number and capacity to maintain necessary food temperatures. CDI: Walk-in cooler repairs were completed during inspection. Cooler was defrosted and door repaired. Ambient temperature went from 44-48F to 34F after repairs were completed.
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
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
4-501.11 Good Repair and Proper Adjustment - Equipment (C) Walk-in cooler door was loose and unable to fully close. Equipment shall be maintained in good repair. Door repairs began during inspection.
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
Plumbing installed; proper backflow devices
Inspector’s notes
5-205.15 System Maintained in Good Repair. Faucet at 3-compartment sink was leaking. Repair leak.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsOfficial wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C) Vent above make-line was coming apart from ceiling. Cove basing near back door was cracked and missing. Trimming around back door was torn. Physical facilities shall be maintained in good repair. Repair items listed.
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, Aug 24, 2026 · Original Source