1 - Inspection
Oct 26, 2026
Official score: 97 · Understand This Area’s Scale
7 recorded violations
Official Wording
Food obtained from approved source
Inspector’s Notes
3-201.11 Compliance with Food Law (P) (Pf). Food supplied and sold in the permitted facility shall be produced under the approved permit facility (USDA; FDA; food permit) - Observed beef pastry commercially prepared but warmed up in a hot box in the facility; this is outside the current permit scope; and the store needs to discontinue prepared hot food in the facility. Verification due by 10/29/26.
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
Food-contact surfaces: cleaned & sanitized
Inspector’s Notes
4-601.11(A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Pf - Observed a meat cutter with meat residue still on it after it was finished being cleaned. Corrected during inspection (CDI); rewashed the meat cutter.
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 hot holding temperatures
Inspector’s Notes
3-501.16 (A) (1) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Except during preparation; cooking; or cooling; or when TPHC is used; TCS FOOD shall be maintained at 135°F or above; except that roasts may be held at 130°F or above. P - Observed unwrapped beef pastry (106F) in a hot box with temperature below 135F. Hot-holding unwrapped; prepared food in this facility is outside the current permit. CDI: The beef patties pastry was removed from public service. See line 11.
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
4-205.10 Food Equipment; Certification and Classification (C). Except for toasters; mixers; microwave ovens; water heaters; and hoods; FOOD EQUIPMENT shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an ANSI-accredited certification program. If the EQUIPMENT is not certified or classified for sanitation; the EQUIPMENT shall meet Parts 4-1 and 4-2 of the Food Code as amended by this Rule. Nonabsorbent wooden shelves that are in GOOD REPAIR may be used in dry storage areas. - Observed a non-ANSI hot box being used to store the beef pastry. See line 11.
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
Hot & cold water available; adequate pressure
Inspector’s Notes
5-103.11 Capacity - Quantity and Availability (Pf) - Observed no hot water at 110°F at the 3-comp sink; and the handwashing sink water temperature is 79°F (less than 100F). There is no hot water in the facility because the tankless water heater is unplugged. CDI - the tankless water heater is plugged in. Rechecked water at the 3-comp sink: 120°F.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial Wording
Toilet facilities: properly constructed; supplied & cleaned
Inspector’s Notes
6-202.14 Toilet Rooms; Enclosed (C). Toilet rooms located on premises and that open directly into the food establishment shall be provided with a tight-fitting and self-closing door. - Employee bathroom door had self-closing device but was not hooked up to door (so door was not self-closing). Repeat.
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
5-501.113 Covering Receptacles (C) - Observed shared dumpster with door open. Discussed the matter with PIC. The overall area in acceptable sanitary condition.
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 record from Wake County Environmental Services, Oct 26, 2026 · Original Source