1 - Inspection
Oct 15, 2026
Official score: 91 · Understand This Area’s Scale
8 recorded violations
Official Wording
PIC Present; demonstrates knowledge; & performs duties
Inspector’s Notes
2-103.11(A-P) - PIC Duties - Priority Foundation; Several Repeat Priority violations ( cold holding; hot holding; maintaining written procedures and cooling) noted during inspection. A)Operations not conducted in home or room used for living/sleeping B)Unnecessary PERSONS not in kitchen except for brief visits C)All PERSONS in the kitchen comply with Food Code D)EMPLOYEES wash hands E)Food sources; temps; condition checked at delivery F)Food delivered during non-operating hours put in protected; temp controlled storage G)Proper cooking using calibrated & appropriate thermometers H)Proper cooling; routine monitoring I)Proper hot/cold holding temps; routine monitoring J)Proper consumer advisory K)Proper SANITIZING of EQUIPMENT/UTENSILS L)Sign for clean TABLEWARE when returning to self-service areas M)No bare hand contact on RTE FOOD without prior approval N)EMPLOYEES trained in FOOD safety & FOOD allergy awareness O)EMPLOYEES informed of illness reporting requirements P)Written procedures and plans maintained and implemented when required CDI- education given and corrected accordingly as documented below.
In Plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesOfficial Wording
Proper cooling time & temperatures
Inspector’s Notes
3-501.14(A); Pork cooling in thick portions from yesterday evening was observed holding between 44-46F in the walk-in cooler. Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. CDI- food items were voluntarily discarded by PIC.
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 hot holding temperatures
Inspector’s Notes
3-501.16(A)(1) ; Priority; [Repeat] Cooked potatoes not on TPHC and hot holding on the service line was between 122- 141F. Spinach and feta pastries on the service line was holding at 75F. TCS foods shall maintain a hot hold temp of 135F or above. CDI: Sausage and pastries voluntarily discarded by PIC.
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) Cold-Holding; Priority; [Repeat] Brie cheese; sliced turkey; boiled eggs; and cut melons not labeled for TPHC at the time of inspection was observed holding above 41F. Employee was later observed completing TPHC paperwork during the inspection. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- All TCS items intended to be held on TPHC were voluntarily discarded by PIC.
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] Cumin crema (10/7); demi glaze (10/7); Cesar dressing (10/5); short ribs (10/5); salmon dip (10/4); tomato sauce (10/7); queso cheese (9/30); chicken (10/7); salsa (10/2) and spicy feta dip (10/8) were observed holding beyond 7 days. Chicken bites; beets; salsa and whipped cream were also observed without any dates at all. 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- all food items beyond 7 days were voluntarily discarded by PIC. Known dates were added to the food items that were prepared less than 7 days ago.
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
Time as a Public Health Control; procedures & records
Inspector’s Notes
3-501.19(B); Priority; TCS food items on the buffet bar were not accurately labeled at the time of temperature control removal (almost 4 hours prior). Employee observed completing paperwork during the inspection. If TPHC is used for up to a maximum of 4 hours: (1) Except as specified in (B)(2); the FOOD shall be 135F when removed from hot holding; P (2) The FOOD may have an initial temperature of <70F if; (a) It's a RTE fruit/vegetable that upon cutting is rendered a TCS FOOD; or (b) It's a RTE hermetically sealed FOOD that upon opening is rendered a TCS FOOD; (c) The FOOD temperature doesn't exceed 70F within 4 hours from the cut/open time; and (d) The FOOD is marked for 4 hours past the point in time it was cut/opened. (3) The FOOD shall be identified to indicate the time that is 4 hours past the time when the FOOD is removed from temp control; Pf (4) The FOOD shall be cooked and served; served; or discarded; within 4 hours of removal from temp control; P and (5) Unmarked food; or food exceeding a 4-hour limit shall be discarded. CDI- education given and all food items intended to be held on TPHC were voluntarily discarded.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial Wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s Notes
3-501.15; Priority Foundation; [Repeat] Pork cooling in thick portions from yesterday evening was observed holding between 44-46F in the walk-in cooler. Quickly cool foods. Use methods such as open/vented shallow pans; large ice baths and active stirring. Cold air must flow around product to remove the heat. CDI- education given and pork voluntarily discarded by PIC. .
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
Non-food contact surfaces clean
Inspector’s Notes
4-602.13; Core; [Repeat] The shelving in the walk-in cooler is soiled and in need of cleaning. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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, Oct 15, 2026 · Original Source