1 - Inspection
Oct 2, 2026
Official score: 95 · Understand This Area’s Scale
6 recorded violations
Official Wording
Proper cold holding temperatures
Inspector’s Notes
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Turkey and arugula were stacked beyond fill lines with temperature ranges above 41F. Cartons of eggs were left outside of refrigeration for an extended period of time with temperature ranges above 41F. Temperature controlled for safety foods shall be maintained at 41F or less. CDI: Stack sizes reduced and food allowed to cool to 41F.
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
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food; Disposition (P) One container of pork was maintained beyond 7 days within first flip-top unit (9/25/2026). Temperature controlled for safety foods shall be labeled with the date of preparation and discarded within 7 days of preparation. CDI: Pork voluntarily discarded by 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
Insects & rodents not present; no unauthorized animals
Inspector’s Notes
6-501.111 Controlling Pests (C) Small number of ants observed in the bakery section of facility. The presence of insects; rodents; and other pests shall be controlled to eliminate their presence by eliminating harborage conditions. PIC stated that area will be cleaned today and service request will be submitted with pest control. Clean areas to eliminate harborage conditions.
In Plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial Wording
Non-food contact surfaces clean
Inspector’s Notes
4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C) Tracts of bakery display cooler and interiors of coolers and freezers were soiled with food debris. Nonfood-contact surfaces shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean areas listed.
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 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Make-line unit near back walk-in cooler is non-functional. Remove cooler if it is no longer necessary to operations.
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 Wording
Physical facilities installed; maintained & clean
Inspector’s Notes
6-501.12 Cleaning; Frequency and Restrictions (C) Flooring throughout kitchen were soiled with food debris. Physical facilities shall be cleaned at a frequency necessary to keep them clean. Clean areas listed. Repeat violation; half-points deducted due to improvements in cleaning from previous inspection. 6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C) Floor tiles within walk-in freezer were damaged and missing. Physical facilities shall be maintained in good repair. Repair tiles.
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, Oct 2, 2026 · Original Source