1 - Inspection
Nov 5, 2026
Official score: 96 · Understand This Area’s Scale
7 recorded violations
Official Wording
Food-contact surfaces: cleaned & sanitized
Inspector’s Notes
4-601.11 (A); Priority Foundation; A few plates and containers stored as clean soiled with old sticker residue; food and debris. Equipment; food contact surfaces and utensils shall be clean to sight and touch. CDI - Items moved to be thoroughly cleaned.
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 cooling time & temperatures
Inspector’s Notes
3-501.14; Priority; Two containers of rice prepared at 9:54 AM maintaining 105-129 F at 1 PM. Additionally; multiple containers of boiled eggs (stored in the walk-in cooler and in a reach-in cooler) prepared at 7:51 AM maintaining 50 F at 1 PM. Eggs come in pre-boiled (boiling is not conducted on-site). Lastly; street corn salad prepared at 11 AM maintaining 74-83 F at 1 PM. TCS (Time/Temperature Control for Safety) foods that are cooked (i.e.; hot foods) shall cool from 135-70 F within 2 hours; and from 70-41 F within 4 hours; for a total of 6 hours to cool. TCS foods prepared at room temperature (i.e.; foods that come in pre-cooked/ready-to-eat foods) have a total of 4 hours to cool to 41 F or below. Foods did not meet cooling parameters. CDI - Foods voluntarily discarded.
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); Priority; The walk-in cooler maintaining 45 F ambient upon entry. Thus; all foods stored in the walk-in cooler holding above 41 F. Refer to temperature chart. CDI - The walk-in cooler adjusted and cooled to 40 F ambient during inspection. Foods holding above 45 F (and not in the cooling process) voluntarily disposed of.
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; Priority Foundation; Numerous foods observed cooling improperly. Foods stored in large portions with lids shut/plastic wrapped tightly. When cooling TCS (Time/Temperature Control for Safety) foods use smaller/thinner portions; cover loosely/catty-corner lids to facilitate heat transfer; and use rapid cooling equipment (walk-in cooler/freezer). For hot/cooked foods: Once 135 F or less is reached active cooling shall begin. Do not place piping hot foods (holding above 135 F) into equipment. Allow hot foods to cool to 135 F at room temperature prior to beginning the cooling process. EHS recommends utilizing sheet trays and single layers to facilitate rapid cooling. Once foods have cooled to 41 F or less; they may be placed in bulk portions/large containers. CDI - Lids catty-cornered/plastic wrap loosened on foods. Some foods (observed improperly cooling) were voluntarily discarded as a result of improper cooling temperatures (noted in violation #20 above).
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
Approved thawing methods used
Inspector’s Notes
3-501.13 ; Priority; Multiple packages of recently thawed pre-cooked/fully cooked pork shoulder holding between 48-61 F. When thawing: use water that does not exceed 70 degrees F and maintain the food at 41 F and colder. Foods shall not rise above 41 F during the thawing process. CDI - Packages of pork voluntarily discarded.
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
Wiping cloths: properly used & stored
Inspector’s Notes
3-304.14; Core; A sanitizer bucket registered less than the required concentration for the current sanitizer used (Quat Sink & Surface sanitizer; range: 272-700 ppm). Cloths shall be held between uses in a chemical sanitizer solution at the appropriate concentration. Sanitizer solution re-made to be within proper range (272-700 ppm).
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
6-501.11; Core; The hot box room walls are damaged (paint is peeling/flaking and holes are present in various spots). Physical facilities shall be maintained in good repair. Repair wall. 6-501.12; Core; Flooring and baseboards throughout the kitchen are soiled with food and debris; particularly underneath equipment. Additionally; walls soiled with food splatter throughout the kitchen. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency.
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 5, 2026 · Original Source