1 - Inspection
Sep 18, 2026
Official score: 98 · Understand this area’s scale
3 recorded violations
Official wording
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
4-501.11 Ice machine not working. Work order has been submitted (SR1024838; Maximo # 72901). In walk-in freezer; noted significant accumulation of ice build up along the drain line for the evaporator unit. Work order has been submitted multiple times (W/O 28561641; Maximo # 14095). Noted steamer unit no longer working as well (Maximo 14025). Maintain equipment in good repair. Please have technician follow-up on work orders for noted areas.
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
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (C) Physical facilities shall be cleaned at a frequency necessary to keep them clean. Cleaning needed of floors in walk in freezer unit . 6-501.11 PHYSICAL FACILITIES shall be maintained in good repair. Noted ceiling tile missing inside the dry storage room. Further investigation determined the ceiling tile was removed after leak occurred due to drain line connected with walk in freezer unit. Have drain line to walk in freezer unit repaired and ceiling tile replaced.
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 (P)- Noted sliced tomatoes are temping at 50 F on the make line. Maintain TCS items at 41 F or below for cold holding. CDI- Education provided; sliced tomato replaced during time of inspection.
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 record from Wake County Environmental Services, Sep 18, 2026 · Original Source