1 - Inspection
Sep 22, 2026
Official score: 96.5 · Understand this area’s scale
4 recorded violations
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-602.11; Core; Ice machine metal baffle and shoot soiled with black and pink accumulation. The lid covering ice at the soda machine in the expo area soiled with black accumulation. Ice machines and enclosed compartments of equipment such as ice makers shall be cleaned at a frequency necessary to preclude accumulation of soil or mold.
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 cold holding temperatures
Inspector’s notes
3-501.16 (A)(2) and (B); Priority; Numerous foods stored in the prep cooler (on the cook line) holding above 41 F. Refer to temperature chart. Cooler maintaining 49 F ambient. TCS(Time/Temperature Control for Safety) foods shall maintain 41 F or less. All foods moved to cool rapidly in the walk-in cooler. Majority of foods stored inside this unit were recently stocked; meaning they were not in the temperature danger zone for an extended period of time. VR - EHS will verify repair of cooler. In the interim; facility to store all foods in this unit on ice; and use temporary time control for up to 4 hours.
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; Core; Water is dripping from the interior of the tall reach-in cooler; it is collecting and dripping where the gaskets touch the cooler. A puddle of water pooled in front of the cooler; originating from the drip. The drip is not above food nor is food exposed to the drip directly. Equipment shall be in good repair and proper adjustment. Contact a technician to evaluate and assess the cause of the water collecting; and repair. Additionally; the cabinet (used for storage of miscellaneous items) underneath the prep area across from the reach-in freezer will not close completely unless a napkin is in place to keep it shut. Repair cabinet door to shut fully without the assistance of a napkin.
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
4-601.11(B) and (C); Core; Walk-in cooler gasket soiled with black accumulation. Walk-in cooler fan guard soiled with dust and debris. Prep cooler drawer interiors soiled with food and debris. The tall reach-in freezer gasket soiled with accumulation. Surfaces of equipment shall be kept free of an accumulation of dirt; food residue and other debris. Increase cleaning frequency.
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, Sep 22, 2026 · Original Source