1 - Inspection
Apr 24, 2026
Official score: 98.5 · Understand this area’s scale
6 recorded violations
Official wording
Proper hot holding temperatures
Inspector’s notes
3-501.16 (A) (1) Time / Temperature Control for Safety (TCS) Food; Hot and Cold Holding (P) Maintain TCS foods in hot holding at 135F or above. -P - Observed a container of cooked onions on the grill top with a temperature below 135F. The timestamp indicates that this batch of cooked onions was made within 1 hour. Corrected during inspection (CDI); the onions were reheated to 167F and kept on the grill top as a hot-holding food: first observation; no point at this time.
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) and (B) Time / Temperature Control for Safety (TCS) Food; Hot and Cold Holding (P) Maintain TCS foods in cold holding at 41F or less. -P - Observed ranch dressing (56F) on the service line with a temperature above 41F. CDI - the ranch dressing was discarded. The operator dropped the pan of dressing bottles; including the ranch dressing bottle; to the lower level of the prep top cold line. The ranch dressing bottle at 41°F was replaced on the service line. Moving forward; the operation will monitor the temperature of the ranch dressing on the prep top cooler. The thermometer to check the air temperature of the prep top unit is in place: first observation; no point at this time.
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 Keep the premises free of insects; rodents; and other pests. - Observed 2 live insects (flies) inside the operation area. Discussed the matter with the person in charge (PIC). All entrance and exit doors are self-closing.
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
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11 Store food in a clean; dry location; not exposed to contamination. Keep at least 6 inches above the floor. - Prep sink area: Observed a bucket of cucumber pickles on the floor. Also; in the walk-in cooler; a container of margarine is on the floor. CDI - the items involved were restored above the floor.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationOfficial wording
Utensils; equipment & linens: properly stored; dried & handled
Inspector’s notes
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed wetness on stacks of clean pans. Discussed the matter with 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
Garbage & refuse properly disposed; facilities maintained
Inspector’s notes
5-501.115 Maintaining Refuse Areas and Enclosures (C) Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. - Observed a large pile of cardboard boxes on the ground near the dumpster. PIC stated the cardboard will be placed in the dumpster at closing. Discussed with PIC about waste management that includes eliminating pest attraction and pest harboring due to cardboard boxes. The dumpster area is in acceptable condition.
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 record from Wake County Environmental Services, Apr 24, 2026 · Original Source