1 - Inspection
Nov 10, 2026
Official score: 98 · Understand This Area’s Scale
3 recorded violations
Official Wording
Food separated & protected
Inspector’s Notes
3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation; Priority; Raw ground beef was stored on top of boxes of cheesecake in the reach-in freezer. Foods shall be stacked according to final cook temperatures with ready-to-eat foods always stored above raw meats and seafood. CDI-PIC removed ground beef from freezer.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial Wording
Proper hot holding temperatures
Inspector’s Notes
3-501.16 (A) (1) Time / Temperature Control for Safety Food; Hot and Cold Holding; Priority; Corn; potatoes; and broccoli on the steam table were measured at 58-60F. TCS foods must be held at either 135F or above or 41F or below. CDI-Foods were all reheated to 165F and above during inspection. During discussion with PIC; it was found that holding these items at 135F or above results in a lower quality product. Discussed using Time as a Public Health Control for these items. Items may be held for up to 4 hours without temperature control as long as the following conditions are met: written procedures are maintained and available during each inspection; a method for tracking the 4 hours is in place (time log; a board where the time is written; etc); and any food not served during the 4 hour timeline is discarded and may never be saved for later use. Gave PIC a copy of the procedure form for TPHC.
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(A) Cooling Methods; Priority foundation; Greens in the walk-in cooler were cooling tightly covered in deep pans. Foods shall be cooled from 135F to 70F within two hours;135F to 41F within six hours; or room temperature to 41F within four hours by placing the FOOD in shallow pans; small/thin portions; using rapid cooling equipment; stirring; ice water bath; using containers that facilitate heat transfer; adding ice as an ingredient; loosely covered to allow cold air flow; or other effective methods. CDI-PIC separated the food into other containers to reduce depth and pans were loosely covered to continue cooling in the 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 record from Wake County Environmental Services, Nov 10, 2026 · Original Source