1 - Inspection
Oct 27, 2026
Official score: 98.5 · Understand This Area’s Scale
8 recorded violations
Official Wording
Handwashing sinks supplied & accessible
Inspector’s Notes
5-202.12; Core; Kitchen handwashing sink hot water only reaching 87F. A handwashing sink shall be equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. Have sink adjusted so able to provide hot water to at least 100F.
In Plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsOfficial Wording
Proper cooling time & temperatures
Inspector’s Notes
3-501.14; Priority; Cooling Rate: Pasta cooling in large tightly covered container from 67.2F to 67.2F in 60 minutes = 0/60 = 0F/min Cooling Rate. When cooling in range of 70F-41F need Cooling Rate of 0.12 or greater. The pasta is NOT cooling at a fast enough rate. CDI- Pasta transferred to shallow metal pan and placed uncovered on speed rack in walk-in cooler.
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; Cooling Methods: Pasta cooling in large tightly covered container from 67.2F to 67.2F in 60 minutes; not cooling at a rate enough rate. Cooling shall be accomplished in accordance with the time and temperature criteria specified in Food Code by using one or more of the following methods based on the type of FOOD being cooled: Placing the FOOD in shallow pans; Separating the FOOD into smaller or thinner portions; Using rapid cooling EQUIPMENT; Stirring the FOOD in a container placed in an ice water bath; Using containers that facilitate heat transfer (metal); Adding ice as an ingredient; or Other effective methods. When placed in cooling or cold holding EQUIPMENT; FOOD containers in which FOOD is being cooled shall be: Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and Loosely covered; or uncovered IF protected from overhead contamination (ex.- on speed rack with top cover pan). CDI- Pasta transferred to shallow metal pan and placed open on speed rack in walk-in cooler.
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; Wiping cloths left in bucket of soapy water. Cloths in-use for wiping counters and other equipment surfaces shall be held fully submerged between uses in a chemical SANITIZER solution at the required concentration (50-200ppm chlorine; or 200-400ppm quat). When using cloths with soapy water; return the cloths to laundry after use. CDI- Cloths removed during inspection.
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
Utensils; equipment & linens: properly stored; dried & handled
Inspector’s Notes
4-903.11(A); (B) and (D); Core; Several metal pans stored food-side up on storage rack in kitchen. Clean EQUIPMENT and UTENSILS shall be stored In a self-draining position that allows air drying; and Covered or inverted. CDI- Pans inverted food-side down during inspection.
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
Non-food contact surfaces clean
Inspector’s Notes
4-601.11(B) and (C); Core; Ice scoop holder with residue accumulation inside. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris. CDI- Scoop returned for cleaning.
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
5-501.116; Core; Grease receptacle with oily residue buildup along ground around the container. Soiled receptacles and waste handling units for REFUSE; recyclables; and returnables shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents. Increase cleaning frequency to this area; using dry cleaning methods (ex.-paint scraper; paper towels; kitty litter; flat shovel) so not washing oily water into drainage systems.
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
6-501.11; Core; In walk-in cooler #3; near entrance to walk-in freezer; coving strip is pulling away from wall. In brown wood cabinets storage room; the wood laminate facing is peeled off the cabinets throughout the room and a couple drawers are broken apart with pieces missing. PHYSICAL FACILITIES shall be maintained in good repair. Reseal the coving strip so smooth and cleanable. Refinish/replace the brown wood cabinet doors/drawers. [REPEAT] 6-501.16; Core; In Alderts; damp mop stored leaning up against the wall; floppy mop head side up; observed draining down wall; mop handle; and out onto the floor. After use; mops shall be placed in a position that allows them to air-dry without soiling walls; EQUIPMENT; or supplies. Hang mops to dry after use; floppy mop head side down; so draining into service sink drain (or arranged loose over emptied mop bucket).
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 27, 2026 · Original Source