1 - Inspection
Jun 22, 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; The slicer last used on yesterday was observed with leftover cheese residue. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- slicer was cleaned.
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) ;Time/temperature control for safety food Hot and cold holding; Priority; Cottonbell cheese (soft cheese) and Cana de Cabon (goat cheese) were holding above 41F in the grab-n-go display case. (A) Except during preparation; cooking; or cooling; or when time is used as the public health control as specified under §3-501.19; and except as specified under (B) and in (C ) of this section; TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (2) At 41F or less. CDI- Cottonbell cheese was voluntarily discarded and other cheeses were cooled down in the walk-in.
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 date marking & disposition
Inspector’s notes
3-501.18; Priority;[Repeat] Olive of the Gods mixture that has been heat treated was made (6/9) 14 days ago and Pickled (heat treated) Mirepoix was made (3/14/26) 3 months ago was also observed being held beyond 7 days in the walk-in cooler. These items were noted during a risk factor study visit conducted on 6/4/26 as being out of date and the PIC was instructed to discard these food items. Discard the food requiring date labels once time/temperature window has expired; if it is not been labeled; or if the label is incorrect. CDI- both items voluntarily discarded by PIC.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsOfficial wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-306.11; Priority; [Repeat] The sliding doors on the display cooler with opened packages of meats and cheeses are easily accessible to customers. Protect food on display using shields; packaging; or other effective means. CDI- education given and a latch was suggested to prevent access.
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 record from Wake County Environmental Services, Jun 22, 2026 · Original Source