1 - Inspection
Nov 10, 2026
Official score: 95.5 · Understand This Area’s Scale
6 recorded violations
Official Wording
Food in good condition; safe & unadulterated
Inspector’s Notes
3-101.11 Safe; Unadulterated and Honestly Presented (P) Observed about five red peppers stored in the walk in cooler with bacterial growth on them. FOOD shall be safe; unADULTERATED; and; as specified under § 3-601.12; honestly presented. CDI; food items voluntarily discarded.
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
Food separated & protected
Inspector’s Notes
3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P)- Observed raw beef stored in a container placed directly on a container of ready to eat turkey meat in tall reach in cooler one. Store raw food items below ready to eat food items. CDI; food items rearranged.
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) REPEAT- Observed tomatoes; lettuce; and meat patties stored in the cafe coolers holding at 51F-76F. Maintain tcs foods at 41F or below. CDI; food items voluntarily discarded.
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) Observed three boxes of tomatoes; two boxes of bacon; and one box of red peppers stored on the walk in cooler floor. Observed multiple boxes of desserts and meats stored on the walk in freezer floor. FOOD shall be protected from contamination by storing the FOOD: (3) At least 15 cm (6 inches) above the floor. Store on shelf.
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
Personal cleanliness
Inspector’s Notes
2-402.11 Effectiveness - Hair Restraints (C) Observed employee preparing produce without a hair restraint. FOOD EMPLOYEES shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair; that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; and unwrapped SINGLE SERVICE and SINGLE-USE ARTICLES.
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
Washing fruits & vegetables
Inspector’s Notes
3-302.15 Washing Fruits and Vegetables- Observed an employee taking cucumbers out of its original packaging and then immediately slicing the food item. 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. Wash prior to slicing.
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, Nov 10, 2026 · Original Source