1 - Inspection
Nov 9, 2026
Official score: 95.5 · Understand This Area’s Scale
4 recorded violations
Official Wording
Food separated & protected
Inspector’s Notes
3-304.15 (A) Single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food; used for no other purpose; and discarded when damaged or soiled; or when interruptions occur in the operation (P) Employee handling and marinating raw chicken began placing pans of food from prep cooler into walk-in cooler without removing gloves. CDI: Employee's gloves were removed and hands were washed. Ensure employees remove gloves after interruptions in operations and when changing tasks.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial 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) All temperature controlled for safety foods within flip-top unit were maintained above 41F (including tomatoes; hummus; chili sauce; chick peas; arugula; tazikis; and cooked vegetables). Flip-top cooler had an ambient temperature of 44F. Temperature controlled for safety foods shall be maintained at 41F or less when held cold. CDI: Food within lower compartment of cooler was relocated to walk-in cooler to cool to 41F. Food within top portion of unit were allowed to remain during food service but must be discarded within 4 hour of preparation (1PM). Unit doors were allowed to remain closed and ambient temperature was verified to be 41F. Ensure doors remain closed when not in-use. Check unit frequently to ensure food is maintained at 41F or less. Repeat violation.
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 (C) Containers of food were stored on the floor within the walk-in cooler. Food shall be protected from contamination by storing food in a clean; dry location where it is not exposed to splash; dust; dirt; or other contamination and at least 6 inches above the floor. Store food above the floor.
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
Warewashing facilities: installed; maintained & used; test strips
Inspector’s Notes
4-501.116 Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device (Pf) Facility does not have test strips present for verifying sanitizing concentration of 3-compartment sink. Test strips had been depleted prior to inspection. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. CDI: PIC displayed invoice that test strips had been ordered and are being delivered.
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, Nov 9, 2026 · Original Source