1 - Inspection
Oct 21, 2026
Official score: 95 · Understand This Area’s Scale
7 recorded violations
Official Wording
Food separated & protected
Inspector’s Notes
3-302.11; Core - Noted re-wrapped pans of raw chicken were stored above re-wrapped pans of raw pork in the reach in freezer. Also observed a bowl used to scoop raw chicken was stored directly above a containers diced peas and carrots in the work top cooler. Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. CDI- Items bowl and pans of raw chicken were rearranged. (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 hot holding temperatures
Inspector’s Notes
3-501.16(A)(1) ; Priority; Observed a couple containers of sweet and sour soup sitting out at room temp. Noted containers were temping between 89-91 F. TCS foods being stored for hot holding shall be stored at a temperature of 135 degrees F or higher.- CDI; items 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 date marking & disposition
Inspector’s Notes
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food; Date Marking (Pf)- Noted date marking labels missing from multiple bags of cooked pork in the reach-in and prep cooler unit ommercially prepared READY-TO-EAT TCS FOODs shall be clearly marked; at the time the original container is opened in a facility and if the FOOD is held for more than 24 hours; to indicate the date by which the FOOD shall be used or discarded; not to exceed 7 days. The day the original container is opened in the facility shall be counted as Day 1; and the date marked by the facility may not exceed a manufacturer’s use-by date if it is based on FOOD safety. CDI- items relabeled.
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
Thermometers provided & accurate
Inspector’s Notes
4-302.12 Food Temperature Measuring Devices (Pf)- Establishment missing electronic thermometer during time of inspection. (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures. Verification required.
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
Contamination prevented during food preparation; storage & display
Inspector’s Notes
3-306.11 Food Display - Preventing Contamination by Consumers (P)Observed multiple containers of sauces being stored on the floor near the back of the prep kitchen. Keep all food off the floor to avoid the risk of contamination.
In Plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationOfficial Wording
Non-food contact surfaces clean
Inspector’s Notes
4-602.13; Core; Cleaning is needed speed racks; shelving; handles of refrigerators; outsides of bulk containers and gaskets throughout. Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. 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)- The top lid on the outdoor dumpser
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