1 - Inspection
Nov 3, 2026
Official score: 98 · Understand This Area’s Scale
4 recorded violations
Official Wording
Approved thawing methods used
Inspector’s Notes
3-501.13 (A)-(D) Thawing - Pf Except when thawed and prepared for immediate service when ordered; TCS FOOD shall be thawed: (A) Under refrigeration at =41F; or (B) Completely submerged under running water: (1) At a water temperature of <70F; (2) With sufficient water velocity to agitate and float off loose particles in an overflow; and (3) So that thawed portions of READY-TO-EAT FOOD do not rise above 41F; or (4) So that thawed portions of a raw animal FOOD requiring cooking are not above 41F for more than 4 hours including: (a) Thawing time and the time needed for preparation for cooking; or (b) The time it takes to lower the temp to 41F; Several frozen packages of pork are thawing in standing water inside three compartment sink basin. CDI: Thawing education provided - running water below 70F added.
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
Contamination prevented during food preparation; storage & display
Inspector’s Notes
3-305.11 Food Storage-Preventing Contamination from the Premises A)Except as specified in par. (B) and (C) of this section; FOOD shall be protected from contamination by storing the FOOD: (1) In a clean; dry location; (2) Where it is not exposed to splash; dust; or other contamination; and (3) At least 6 inches above the floor. (B) FOOD in packages and working containers may be stored less than 6 inches above the floor on case lot handling EQUIPMENT as specified under sec. 4-204.122 . (C) Pressurized BEVERAGE containers; cased FOOD in waterproof containers such as bottles or cans; and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture. Several boxes of food items delivered from the day prior are being stored on the floor inside walk-in cooler.
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
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Grease build-up observed on hood vent system and a thorough cleaning in needed inside double door reach-in cooler
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
Meets ventilation & lighting requirements; designated areas used
Inspector’s Notes
6-403.11 Areas designated for EMPLOYEES to eat; drink; and use tobacco and employee storage facilities shall be located so that FOOD; EQUIPMENT; LINENS; and SINGLE-SERVICE and SINGLE-USE ARTICLES are protected from contamination. Observed a staff members half-eaten food stored directly on top of dry goods inside facility dry storage room.
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, Nov 3, 2026 · Original Source