1 - Inspection
Oct 20, 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; Priority; Queso dip (48F-50F) in walk-in cooler that was cooked and cooled yesterday did not reach 41F or below within 6 hours. PIC stated that these containers were not removed from the walk-in cooler at any point this morning. Cooked TCS food shall be cooled within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 41F. See Item #33 for more information regarding cooling methods. CDI- Queso dip was voluntarily discarded during the inspection.
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 hot holding temperatures
Inspector’s Notes
3-501.16 (A)(1); Priority; In hot box; beans (98F) and queso (95F) found hot holding below 135F. Employee stated that these foods are reheated on stove and placed in hot box. Except during preparation; cooking; or cooling; or when TPHC is used; TCS food shall be maintained at 135°F or above. CDI- Foods were reheated to a temperature above 165F prior to placing in holding unit.
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; Queso dip found cooling in deep; covered containers in the walk-in cooler. Condensation was observed inside container and lids and wrappings. Cooling shall be accomplished by using rapid cooling equipment; stirring the food in a container placed in an ice water bath; using containers that facilitate heat transfer; adding ice as an ingredient/using ice wands; placing the food in shallow pans; separating the food into smaller or thinner portions; or using other effective methods. When placed in cooling or cold-holding equipment; food that is being cooled shall be arranged in the equipment to provide maximum heat transfer and loosely covered; or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. CDI- Cooling methods reviewed with PIC and rice was voluntarily discarded. Use more aggressive cooling methods to ensure food is cooled within proper parameters.
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
Approved thawing methods used
Inspector’s Notes
3-501.13; Priority Foundation; Hermetically sealed containers of raw meat were thawing in water at 3-compartment sink; then placed in a container and left on prep sink drainboard. Two packages of chorizo found thawing in prep sink basin at ambient air. Temperature control for safety (TCS) foods shall be thawed under refrigeration; completely submerged under cold running water with water temperature below 70F; or as part of the cooking process. CDI- Raw meat was taken to walk-in cooler until ready to prep. Chorizo was taken to the makeline for immediate cooking.
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
3-305.12; Core; Water was intermittently dripping onto closed containers of food in the walk-in cooler directly under the evaporator unit. Food may not be stored under leaking water lines; under lines on which water has condensed; or under other sources of contamination. Empty container was placed on top shelf to catch the drip until unit is repaired and functioning as intended.
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
Washing fruits & vegetables
Inspector’s Notes
3-302.15; Core; Observed employee remove tomatoes from box and immediately start cutting prior to washing. Raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut; combined with other ingredients; cooked; served; or offered for human consumption in ready-to-eat form. Ensure raw vegetables are washed prior to being prepped.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Wake County Environmental Services, Oct 20, 2026 · Original Source