1 - Inspection
Nov 6, 2026
Official score: 95 · Understand This Area’s Scale
11 recorded violations
Official Wording
Handwashing sinks supplied & accessible
Inspector’s Notes
6-301.12 Each handwash sink or group of adjacent handwashing sinks shall be provided with paper towels or an air drying device. Pf - Observed an employee restroom with a roll of paper towels on top of the dispenser; without free flow of paper towels when used; which is considered inaccessible. Corrected during inspection (CDI): The paper towels were restored in the dispenser.
In Plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsOfficial Wording
Food separated & protected
Inspector’s Notes
3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P) Raw animal-origin protein shall be stored under ready-to-eat (RTE) food and not above unwashed produce. - Standing cooler(back storage): a pack of raw beef stored on a shelf above a shelf that stores limes. CDI: The pack of raw beef is re-stored on the bottom shelf. Repeat.
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 time & temperatures
Inspector’s Notes
3-501.14(A) Cooked TCS FOOD shall be cooled from 135F to 70F within 2 hours and from 135F to 41F or less within a total of 6 hours. P - Observed cooked meat in leaf wrap; cooled 4 days ago at a temperature above 41F. CDI - the cooked meat in leaf wrap was removed from the public service.
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) Time / Temperature Control for Safety (TCS) Food; Hot and Cold Holding (P) Except during preparation; cooking; or cooling; or when TPHC is used TCS FOOD shall be maintained at 41F or less. P - Observed cooked food(cooked meat in leaf wrapped; 44F) date mark 11/2/26( 4 days ago) with temperature above 41F. Food employee stated the food was cooked and cooled in this cooler. CDI - The cooked food involved was removed from the public service due to potential time/temperature abuse during the cooling step. See line 20.
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 cooling methods used; adequate equipment for temperature control
Inspector’s Notes
3-501.15 Cooling Methods (Pf) (A) 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 - Observed cooked food (cooked beef; pork) prepared and then cooled in large portions in large pans (within 1 hour); which did not facilitate the cooling rate. CDI - The employee was retrained on cooling methods; the cooked pork was transferred to a smaller pan in smaller portions. - 1 pan of cooked meat in leaf wrapped cooled 4 days ago with temperature above 41F. CDI see line 22.
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
Personal cleanliness
Inspector’s Notes
2-303.11 Prohibition - Jewelry (C) Except for a plain ring such as a wedding band; while preparing FOOD; FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands. - Observed 1 food handler with wristband jewelry and a non-smooth ring. Education provided.
In Plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
More about employee hygiene or health policy issuesOfficial Wording
In-use utensils: properly stored
Inspector’s Notes
3-304.12 (B) In-use utensils for food that is not time/temperature control for safety (TCS) food must be stored with their handles above the top of the food within containers or equipment that can be closed. - Observed 3 cups with no handles inside a bucket of salt. Discussed the matter with the person in charge (PIC). 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
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s Notes
4-501.12 Cutting Surfaces Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED; or discarded if they are not capable of being resurfaced. 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. 4-501.11 Good Repair and Proper Adjustment - Equipment (C) - Observed a cutting board with scoring surfaces that needs to be cleaned; resurfaced; or replaced. - Observed the prep table shelf with rusty surfaces. - Observed the hood's light bulbs not functioning. Discussed the matter with the person in charge (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
Non-food contact surfaces clean
Inspector’s Notes
4-602.13 Nonfood Contact Surfaces of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. - Observed hood stacks with heavy grease accumulation. Discussed the hood cleaning schedule 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
Toilet facilities: properly constructed; supplied & cleaned
Inspector’s Notes
6-302.11 Toilet Tissue; Availability (Pf) - Observed toilet tissue present without a free-flow dispenser. CDI - Restored the toilet tissue to the dispenser.
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
6-101.11 Surface Characteristics Indoor Areas. Materials for indoor floor; wall; and ceiling surfaces under conditions of normal use shall be: (1) SMOOTH; durable; and EASILY CLEANABLE 6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C). PHYSICAL FACILITIES shall be maintained in good repair. - Observed a mopsink with chipped tiles and the wall not sealed around the water faucet
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, Nov 6, 2026 · Original Source