1 - Inspection
Sep 30, 2026
Official score: 97 · Understand This Area’s Scale
4 recorded violations
Official Wording
Proper eating; tasting; drinking or tobacco use
Inspector’s Notes
2-401.11 (A); Core - (REPEAT) Two covered employee beverages were stored on shelf above food preparation table. Employees shall eat and drink only in designated areas where exposed food; clean equipment and utensils; and other items needing protection cannot result. CDI by properly storing employee beverages.
In Plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
More about employee hygiene or health policy issuesOfficial Wording
Proper hot holding temperatures
Inspector’s Notes
3-501.16(A)(1); Priority - (REPEAT) Mac and cheese in individual bowls and cheese sauce in sealed bag in hot holding box were less than 135F. After properly reheating or cooking; hot TCS* foods shall be kept at 135F or above throughout entire product until served or time as a public health control (TPHC) can be used. CDI by reheating foods.
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
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s Notes
4-501.11; Core - (REPEAT) Top lid gaskets on milk cooler by serving line were loose/detached. Metal stripping on interior wall of upright refrigerator by cashier area was damaged. Handle on top door of one hot holding cabinet was damaged and door could not be opened. Food service equipment shall be kept in good repair and seals shall be intact and tight. Repair/replace damaged equipment above.
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
Physical facilities installed; maintained & clean
Inspector’s Notes
6-501.11; Core - Bottom gaskets on walk-in cooler door were torn off. Physical facilities shall be kept in good repair. Replace damaged door gaskets. 6-501.12; Core - (REPEAT) Observed soiled and wet flooring under ice machine; food prep sink areas; and mop sink/can wash room. Physical facilities shall be kept clean. Increase cleaning frequency of surfaces above. 6-501.16; Core - In exterior mop sink/can wash; one wet mop had mop head up; leaning against wall. After use; mops shall be positioned that allows them to air-dry without soiling walls; equipment or supplies. After use; hang up wet mops with handle up and mop head down; draining into mop sink basin.
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, Sep 30, 2026 · Original Source