1 - Inspection
May 15, 2026
Official score: 94 · Understand this area’s scale
13 recorded violations
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
6-301.14 Handwashing Signage (C) Post a handwash sign at each handsink. - Observed front service handwashing sink with no handwashing signage. CDI; the handwashing sign provided.
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
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Quat sanitizer concentration shall be within 150-400ppm. 4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency. (E) Surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not TIME/TEMPERATURE CONTROL FOR SAFETY (TCS) FOOD shall be cleaned: (1) At any time when contamination may have occurred;(2) At least every 24 hours for iced tea dispensers and CONSUMER self-service UTENSILS such as tongs; scoops; or ladles; (3) Before restocking - Observed a quat sanitizer spray bottle with a quat concentration of less than 150 ppm. CDI - the quat sanitizer remixed to 200 ppm. Also discussed with PIC about avoiding using hot water and using cold water (80F-85F) when mixing quat sanitizer in-house. - Observed the popcorn machine and pretzel hangers; they have been cleaned once a week; which is not adequate. The food-contact surfaces of the popcorn machine and the pretzel hanger need to be cleaned at the end of each day and before restocking. Discussed the cleaning schedule and recommended that the PIC create the cleaning checklist.
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
Proper date marking & disposition
Inspector’s notes
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf The day TCS foods unpacked count as day 1 and consume within 7 days. 3-501.18 Discard the food requiring date labels once time/temperature window has expired; if it is not been labeled; or if the label is incorrect. -P - Observed pizza sauce and sausages topping unpack and stay on service line since Sunday (5/10/26) with no date mark. CDI - the pizza sauce and sausages date mark to reflected open date. Repeat.
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
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed an unidentified solution inside the spray bottle labeled " Sanitizer". CDI - the spray bottle of chemical was discarded.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyOfficial wording
Thermometers provided & accurate
Inspector’s notes
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . - Observed no thin probe food thermometer available during the current inspection. CDI - PIC present receipt thermometer purchased and will be delivered by 5/18/26.
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
Food properly labeled: original container
Inspector’s notes
3-302.12 Label all working containers of food (oils; spices; salts; flour; sugar) except food that is easy to identify such as dry pasta. - Observed salt in a working container with no label. Discussed the matter with PIC. Repeat
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
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.112 Removing Dead or Trapped Birds; Insects; Rodents and other Pests (C) - Back side of the ice machine; observed an insect trap with dead insects that should be removed regularly to prevent pest attraction. CDI - the dead insect trap was removed from the area
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial wording
In-use utensils: properly stored
Inspector’s notes
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. - Observed a glass bottle(salt shaker bottle) stored inside a container of salt. CDI - the glass bottle was removed from the salt container. Discussed the matter with PIC.
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
4-501.11 Maintain equipment in good repair. - Observed a walk-in cooler door with torn gaskets; and the door is not self-closing. Discussed the matter with PIC.
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
Non-food contact surfaces clean
Inspector’s notes
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed throughout the operation non-food contact surfaces with accumulation and sticky to the touch in this area: popcorn machine; pretzel hanger; salt container; microwave oven. discussed with PIC about the cleaning schedule in this area.
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
Plumbing installed; proper backflow devices
Inspector’s notes
5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P - Observed ice machine drainpipe drop below the drain flood rim. CDI - air gap created; the drain pipe lifted 1" above the drain flood rim.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsOfficial wording
Garbage & refuse properly disposed; facilities maintained
Inspector’s notes
5-501.113 Covering Receptacles (C)5-501.114 Using Drain Plugs (C) - Observed 1 dumpster with no drain plug and 1 dumpster with top lid open. Discussed the matter with PIC.
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 wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-201.16 (B) In areas that are not used for dry storage; concrete blocks; porous blocks; or bricks used for indoor wall construction shall be sealed; smooth; nonabsorbent; and easily cleanable. - Observed storage room for ice-cream freezer: the ceiling tiles of this room are made of absorbent material. - Observed male and female restroom ceiling tiles made of absorbent material. Discussed the matter with PIC.
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, May 15, 2026 · Original Source