1 - Inspection
May 7, 2026
Official score: 97.5 · Understand this area’s scale
6 recorded violations
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A)(2) and (B); Priority - Several cooked cobs of corn on refrigerated make line top were above 41F (as high as 56F) because they were stored above fill or chill line on storage container. Unless actively preparing; properly cooling or using approved time as a public health control (TPHC); cold TCS* foods shall be kept at 41F or less. CDI by properly refrigerating cobs of corn.
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
Thermometers provided & accurate
Inspector’s notes
4-203.12 (B); Priority Foundation - One indicating thermometer in walk-in cooler was reading about 65F (food temperatures inside were 37-38F); and one thermometer inside make like bottom unit was reading about 15F (foods inside were 41F). Indicating thermometers inside refrigerators shall be accurate to plus or minus 3 degrees F. CDI by removing inaccurate thermometers from refrigerators. NOTE: Other accurate thermometers were located inside walk-in cooler and make line unit.
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
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core - Observed ice accumulation and drips on food boxes in walk-in freezer due to condensation leaks. Food shall be protected from contamination by storing where it is not exposed to splash; dust; or other contamination. Until leaks are fixed; do not store food boxes underneath leaking areas. Consider placing pans under leaking ice.
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
Non-food contact surfaces clean
Inspector’s notes
4-601.11 (B) and (C); Core - (REPEAT) Observed soiled shelves (and shelf undersides/splash areas); equipment legs; reach-in freezer interior bottom; dunnage racks; and many old stickers and sticky residues were on shelves. Equipment and utensil nonfood contact surfaces shall be kept clean. Increase cleaning frequency of surfaces/equipment above.
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
5-501.114; Core - Trash dumpster drain hole had missing plug. Trash/recycling receptacles with drains shall have plugs in place. Replace missing drain plug.
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 - (REPEAT) Ice was accumulated on walk-in freezer floor; and some ice was on ceiling vent area. Physical facilities shall be maintained in good repair. Remove ice where it's accumulated; and repair condensation leaks. 6-501.12; Core - Flooring under equipment; shelves and in corners was soiled. Physical facilities shall be kept clean. Increase floor cleaning frequency. 6-501.16; Core - (REPEAT) A few wet mops at mop sink/can wash were drying with mop heads up; leaning against wall. After use; mops shall be positioned so they air dry without soiling walls; supplies and equipment. tore wet mop hanging with handles up and mop heads down; draining into basin below.
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, May 7, 2026 · Original Source