1 - Inspection
Aug 27, 2026
Official score: 91 · Understand this area’s scale
13 recorded violations
Official wording
PIC Present; demonstrates knowledge; & performs duties
Inspector’s notes
2-103.11(H& I); Priority Foundation; Cold holding temperatures; cooling temperatures; and several coolers are either not in use or unable to maintain foods at 41F or below; no active plan was in place to maintain foods at 41F or below. The PIC is responsible for ensuring proper cooling with routine monitoring and proper cold holding temps with routine monitoring is being done. CDI- TCS foods were voluntarily discarded.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesOfficial wording
Handwashing sinks supplied & accessible
Inspector’s notes
5-202.12; Core; Tempered water at the women's restroom only reached 90F and 93F in the men's restroom. All handwashing sinks in the kitchen measured above 100F. A handwashing sink shall be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet. Adjust temperature in bathrooms to a higher setting.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsOfficial wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-602.11; Core; The walls and guard of the ice chest needs cleaning. The inner components of the ice machine shall be cleaned frequently enough to prevent a buildup of soil residues and mold. Clean the inside of the ice machine.
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; Priority; Chopped lettuce that had a time stamp of today and 8:21 am temped at 45F. Foods shall be called from ambient air to 41F within 4 hours. CDI- Lettuce was voluntarily discarded.
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; Except during preparation; cooking; or cooling; or when TPHC is used TCS FOOD shall be maintained at 41F or less. All tcs foods were voluntarily discarded due to serving line maintaining tcs foods blue cheese crumbles and shredded cheese at 51F and the walk-in cooler maintaining thawing foods; cooling foods; and foods being held cold at 46F and above. The ambient air in the unit fluctuates between 52-56F. CDI- All foods were voluntarily discarded.
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
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19; Priority; Chopped lettuce and sliced tomatoes on the serving line have a 4 hour time hold (sl.tomatoes temped at 45F; shredded lettuce temped at 48F) and were dated for 8/26 and 8/25; but did not start at 41F due to the walk-in cooler having an ambient air temperature of 52-56F. CDI- Foods were voluntarily discarded.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
4-301.11; Priority Foundation; The burger cooler; tall reach in freezer; serving line closest to the drive thru are not in use; and the walk-in cooler maintains an ambient air temperature of 52-56F; while the serving line that is in use maintains foods at 45F and above in the top section and at 51F and below in the bottom section. EQUIPMENT for cooling and heating FOOD; and holding cold and hot FOOD; shall be sufficient in number and capacity to maintain required FOOD temperatures. CDI- All food discarded; none of these items will be used until repaired.
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
Approved thawing methods used
Inspector’s notes
3-501.13; Priority Foundation; Corn and beans on the thawing rack temped at 46F and above. Refrigeration may be used for thawing if it is under 41F or below. CDI- Foods were voluntarily discarded.
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; Several flies were throughout the establishment. The premises shall be maintained free of insects; rodents; and other pests. Pest presence shall be controlled by eliminating harborage conditions. *Continue efforts to eliminate flies.
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 wording
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
4-501.11; Core; The burger cooler; tall standing reach-in cooler; serving line closest to the drive-thru; and walk-in cooler are not able to hold foods at 41F or below. EQUIPMENT shall be maintained in a state of repair. PIC has submitted work orders and waiting on repairs to be made.
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; There was pooled water in the bottom of the serving line cooler and the condiment containers in the drive thru have grit in them. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Clean these items more frequently. *Points decreased due to improvement in cleaning.
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
5-501.115; Core; A fryer that is not in use is stored in the dumpster area. Dumpster corrals and garbage storage areas shall be maintained free of unnecessary items; such has unused equipment; and clean. Have fryer removed from dumpster area.
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
6-501.11; Core; The ceiling is leaking near a light panel in the dry goods storage area and a trash can is being used to catch the dripping water. PHYSICAL FACILITIES shall be maintained in good repair. Repair leak.
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 27, 2026 · Original Source