1 - Inspection
Nov 9, 2026
Official score: 98.5 · Understand This Area’s Scale
3 recorded violations
Official Wording
Food-contact surfaces: cleaned & sanitized
Inspector’s Notes
4-501.114(C); Priority; When testing the concentration of the QT sanitizer solution in the 3-compartment sink; it was less than the minimum required of 20ppm. A chemical sanitizer used in a sanitizing solution for a manual/mechanical operation at contact times specified on manufacturer's label; shall be used in accordance with the EPA-registered label use instructions; and shall be used as follows: A quaternary ammonium sanitizer shall have a minimum temperature of 75F and a concentration indicated by the manufacturer's directions: 200ppm not to exceed 400ppm. CDI - After attempting to dispense new sanitizer solution from wall dispensing unit several times; solution measured less than 100ppm with every test; solution was manually mixed and tested to be 300ppm. Until wall dispensing unit is adjusted to provide solution at adequate concentrations; sanitizing solution must be manually mixed and tested before use.
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); Priority; Observed a couple containers of chicken tinga in the walk-in cooler holding above 41F; and some containers of milk in the countertop mini-cooler holding above 41F; see temperature table. Except during preparation; cooking; or cooling; or when TPHC is used TCS (time/temperature control for safety) food in cold holding shall be maintained at 41F or less. CDI - Milks and creams moved to walk-in cooler and lids lifted on containers of cooked chicken to allow for cooling. Suggested moving cooked foods towards the back of the cooler; which is a cooler area.
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
3-501.17(A); Priority foundation; Observed some containers of cooked chicken tinga with date labels that were marked for 7 days; but did not have prep date counted as day one; for example: 11/07-11/14 and 11/08-15. Refrigerated; ready-to-eat; TCS food prepared in house and held for more than 24 hours shall be clearly identified using a date marking system to indicate the day by which the food shall be served or discarded for a maximum of 7 days. The day of preparation or open date shall be counted as Day 1. CDI - Discard dates corrected; none of the foods were over 7 days old.
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 record from Wake County Environmental Services, Nov 9, 2026 · Original Source