1 - Inspection
Oct 21, 2026
Official score: 95 · Understand This Area’s Scale
10 recorded violations
Official Wording
Food separated & protected
Inspector’s Notes
3-302.11 (A)(4) Except when the food is being cooled; store food in packages; covered containers; or wrappings. - Walk-in cooler: observed multiple foods ( cooked green peppers; pies) stored without cover. Repeat.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial Wording
Food-contact surfaces: cleaned & sanitized
Inspector’s Notes
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (E) Surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not TIME/TEMPERATURE CONTROL FOR SAFETY (TCS) FOOD shall be cleaned:(1) At any time when contamination may have occurred - Observed black residue accumulation on the backside of the soda nozzle and water nozzle pusher; also; the ice machine bin has black residue accumulation on the backside of the bin. Discussed the matter with the person in charge (PIC). 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
Toxic substances properly identified stored & used
Inspector’s Notes
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed 2 spray bottles of cleaner with no label. CDI- label provided. Repeat.
In Plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyOfficial Wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s Notes
3-501.15 Cooling Methods (Pf) Foods shall be cooled from 135F to 70F within two hours;135F to 41F within six hours; or room temperature to 41F within four hours by placing the FOOD in shallow pans; small/thin portions; using rapid cooling equipment; stirring; ice water bath; using containers that facilitate heat transfer; adding ice as an ingredient or other effective methods. Pf - Walk-in freezer: Observed soup cooling in a large; deep container at a cooling rate slower than 0.65 F/minute. CDI - The soup was transferred to a smaller; shallow pan and continued to cool in the ice bath.
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
Food properly labeled: original container
Inspector’s Notes
3-302.12 Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta; working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT; such as cooking oils; flour; herbs; potato flakes; salt; spices; and sugar shall be identified with the common name of the FOOD. - Observed salt; oil; and water in a working container with no label. Discussed the matter with the PIC.
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
In-use utensils: properly stored
Inspector’s Notes
3-304.12 (A) In-use utensils in TCS food; must be stored with handles above the food and top of the food container. - Observed a container of chopped tomato salsa has a scoop with no handle stored inside. CDI - the scoop removed. Repeat.
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
Utensils; equipment & linens: properly stored; dried & handled
Inspector’s Notes
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed wetness on a stack of clean pans. CDI - the pans restacked to allow air drying.
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
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s Notes
4-101.19 Nonfood Contact Surfaces of EQUIPMENT that are exposed to splash; spillage; or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT; nonabsorbent; and SMOOTH material. - Observed tape (absorbent material) used to hold the utensils during storage. Discussed the matter with the PIC.
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
Warewashing facilities: installed; maintained & used; test strips
Inspector’s Notes
4-501.14 Dish machines; utensil sinks; raw food prep sinks; and sink drainboards shall be cleaned before use; throughout the day at a frequency necessary to prevent recontamination of EQUIPMENT and UTENSILS and to ensure that the EQUIPMENT performs its intended function; and if used; at least every 24 hours. - Observed the dishwasher ceiling and wall with grease stains that need to be cleaned at least every 24 hours. Discussed the matter with PIC.
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
5-501.115 Maintaining Refuse Areas and Enclosures (C) Dumpster corrals and garbage storage areas shall be maintained free of unnecessary items; such has unused equipment; and clean. - Observed old equipment and a wooden pallet near the dumpster that need to be removed due to potential pest harborage.
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 21, 2026 · Original Source