1 - Inspection
Sep 28, 2026
Official score: 96 · Understand this area’s scale
6 recorded violations
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; No one in the establishment had food protection manager certification during the inspection. At all times of food preparation; at least one employee shall have food protection manager certification from an ANSI approved program. EHS recommends having more employees certified so the establishment is always covered.
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
Proper eating; tasting; drinking or tobacco use
Inspector’s notes
2-401.11 Eating; Drinking; or Using Tobacco (C); Employee beverage was being stored above food items and preparation in the kitchen. Employees may drink from a closed container if it is stored in an area that prevents potential contamination of food or clean equipment.
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
Handwashing sinks supplied & accessible
Inspector’s notes
5-205.11; Handwashing sink operation and maintenance; Handwashing sink was blocked by equipment during the inspection. Handwashing sinks (this sink is permitted as a handwashing sink) shall be available for use. CDI- Items were removed.
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 date marking & disposition
Inspector’s notes
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food; Date Marking (Pf); While improvements have been made since last inspection; cooked pasta in the walk in cooler was found with no date marking. After being prepared or opened; ready to eat potentially hazardous food shall be dated to indicate when they must be discarded within a 7 day period. CDI- Food was dated during the inspection.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsOfficial wording
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14 Wiping Cloths; Use Limitations (C); Wet wiping cloth was being stored on preparation table during the inspection. Between uses; wet or moist wiping cloths shall be stored in an approved sanitizer at an appropriate concentration.
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
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-501.110 Using Dressing Rooms and Lockers (C); Employee personal bag was being stored on dry storage rack where food is stored. Employees shall store personal items in a designated area where they are not exposing food and clean equipment to potential contamination.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial record from Wake County Environmental Services, Sep 28, 2026 · Original Source