1 - Inspection
Oct 26, 2025
Official score: 94 · Understand this area’s scale
6 recorded violations
Official wording
PIC Present; demonstrates knowledge; & performs duties
Inspector’s notes
2-102.11 PIC shall demonstrate knowledge of food borne disease prevention; application of the HACCP principles and the requirements of this code.-Pf. Present employee is working with no access to soap for handwashing. Person in charge is unaware of the required final cook temperature for chicken. Chicken is being partially cooked and held warm. Foodborne illness disease prevention strategies need to be implemented.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesOfficial wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A) Certified Food Protection Manager (C) Present employee is not ANSI certified food protection manager. Training is needed such as ServSafe for managers.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesOfficial wording
Handwashing sinks supplied & accessible
Inspector’s notes
6-301.11 Handwashing Cleanser; Availability (Pf) No Soap is available for handwashing. Provide soap at the handwashing sink and assure hands are properly washed with soap. Requested owner provide soap. 5-202.12 Only Cold water is available for handwashing. Provide at least 100F water at the handsink.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsOfficial wording
Proper hot holding temperatures
Inspector’s notes
3-501.16(A)(1) Chicken Kebabs 121F in the holding unit. Maintain TCS foods in hot holding at 135F or above. -P Cook chicken to 165F; before holding in the hot holding portion of the unit. Chicken Kebab removed and cooked to completion.
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
3-305.14 The Sneeze-Guard is missing between the cutsomers and the grill. Unpackaged food shall be protected from contamination during preparation. Guard needs to added to the unit to sheild the food from where customers stand both where they order and wait and on the side that is also open. Send me a photograph of the modification.
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
Non-food contact surfaces clean
Inspector’s notes
4-602.13 Nonfood Contact Surfaces (C) General cleaning of the unit is needed. Replace plexi-glass knob used to slide the door.
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 26, 2025 · Original Source