1 - Inspection
Jun 15, 2026
Official score: 97 · Understand This Area’s Scale
3 recorded violations
Official Wording
Food separated & protected
Inspector’s Notes
3-302.11(A)(1); Priority; Observed raw beef being stored above noodles in prep cooler and raw eggs above broccoli and other veggies in walk in cooler.- To prevent cross contamination; raw animal foods shall be stored by order of final cook temperature.- CDI; items rearranged
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 items (see chart above) that were below 135 degrees F.- Food stored for hot holding shall maintain a temperature of 135 degrees F or higher.- CDI; items voluntarily discarded. TPHC was discussed for these items.
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
Utensils; equipment & linens: properly stored; dried & handled
Inspector’s Notes
4-901.11 (B); Core; Observed employee cloth drying dishes after cleaning.- After cleaning and sanitizing; equipment and utensils may not be cloth dried.- Please only air dry dishes once cleaned and sanitized.
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 record from Wake County Environmental Services, Jun 15, 2026 · Original Source