1 - Inspection
Oct 23, 2026
Official score: 95.5 · Understand This Area’s Scale
6 recorded violations
Official Wording
Proper cooling time & temperatures
Inspector’s Notes
3-501.14(A) Priority: Beef is 80F in the walk-in cooler that has been cooling for 3 hours. Quickly cool cooked foods within 2 hours from 135F to 70F and from 135F to 41F. within 4 more hours for a total of 6 hours of cooling. CDI- The beef was reheated to 181F and placed divided among two containers that are less than 4 inches deep.
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 beef greater than 4 inches deep. Cooling rice in bags and greater than 4 inches deep. Cool TCS food in shallow portions( no greater than 4 inches thick). CDI- The rice was remove from the bags and was divided into two different containers that are less than 4 inches thick and beef was placed in two different containers less than 4 inches deep once REHS spoke to PIC and after the beef was reheated to above 165F.
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
Thermometers provided & accurate
Inspector’s Notes
-502.11(B) Priority foundation: Thermometer is reading 25F in ice water. Calibrate metal stem thermometers that read from 0-220F to 32F in ice water. CDI- REHS showed this thermometer to PIC and calibrated this thermometer to 32F in ice water.
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
In-use utensils: properly stored
Inspector’s Notes
3-304.12 Spatulas and tongs stored in water that is 97F. In-Use Utensils; Between-Use Storage During pauses in FOOD preparation or dispensing; FOOD preparation and dispensing UTENSILS shall be stored: (A) In the FOOD with their handles above the top of the FOOD and the container; (B) In nonTCS FOOD with their handles above the top of the FOOD within containers that can be closed; such as bins of dry goods; (C) On a clean; sanitized surface; (D) In running water of sufficient velocity to flush particulates to the drain; if used with moist FOOD such as ice cream or mashed potatoes; (E) In a clean; protected location if the UTENSILS; such as ice scoops; are used only with a nonTCS FOOD; or (F) In a container of water if the water is maintained at a temperature of at least 135F CDI-The tongs and spatulas were placed on the steam table and the water was reheated to 135F.
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
4-602.13 The side of the grill has build up. Nonfood Contact Surfaces of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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; Broken floor tiles in the prep area and dishwashing area. Physical facilities shall be in good repair. This is a repeat item.
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 23, 2026 · Original Source