1 - Inspection
Jan 12, 2026
Official score: 96.5 · Understand this area’s scale
7 recorded violations
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; No CFPM present at time of inspection. The person in charge shall be a Certified Food Protection Manager (CFPM) who has shown proficiency of required information through passing a test that is part of an accredited program. Have a Certified Food Protection Manager present at all times of operation.
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
6-301.14; Core; Two handwashing sinks did not have handwash signage. All handwashing sinks shall have signage directing employees to wash their hands. CDI- signage provided. No point taken.
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; Priority Foundation; An open bottle of milk from Saturday did not have a date label. Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. Discard after 7 days. CDI- date label added. 3.501.18; Priority; A container of black beans in the prep unit did not have a date label. Employee was unsure how old it was. Ready-to-eat TCS foods shall be discarded if not date marked. CDI- beans voluntarily discarded.
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
In-use utensils: properly stored
Inspector’s notes
3-304.12 (A); Core; Spoon handle found inside container of beans. In-use utensils in TCS food; must be stored with handles above the food and top of the food container. CDI- spoon removed.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesOfficial wording
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
4-501.12; Core; Cutting board observed heavily scratched and stained. Once cutting boards can no longer be effectively cleaned and sanitized; they must be resurfaced or discarded. CDI- cutting board voluntarily discarded.
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
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-302.14; Priority Foundation; No Quat testing paper was available to test Quat sanitizer concentration. Provide a test kit that accurately measures sanitizer concentrations. Text a photo/video of testing paper in use once obtained. Verification required.
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
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12; Core; Floor in between prep units behind service counter is soiled with food debris and residue. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency of floors near and behind equipment.
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, Jan 12, 2026 · Original Source