1 - Inspection
Feb 19, 2026
Official score: 98.5 · Understand this area’s scale
6 recorded violations
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) Upon arrival; noted a wet cloth and a spoon stored inside the handwashing sink located at the waitstaff station. Ensure all handwashing sinks are clear and accessible at all times. CDI- Noted items 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
Food separated & protected
Inspector’s notes
3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P)- Observed a container of raw pork tenderloin stored behind ready to eat containers of country ham and sliced jalapenos in the work top/flip top cooler unit. Discussed arranging food items and raw animal protein items in a manner that minimize the risk of contamination. CDI- Noted items were 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) Priority: Egg wash was measuring between 50/49F in the prep area. Maintain TCS foods in cold holding at 41F or less. Ice was added to the above items.
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
Food properly labeled: original container
Inspector’s notes
3-302.12; Core; At the waitstaff station; noted label has worn of for the bulk container of sugar. CDI-The above items were labeled once REHS spoke to PIC.
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
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.11; Core; Noted regrouting needed in various spots throughout the prep kitchen area. Person in charge stated they plan to have the floors regrouted over the summer. Physical Facilities must maintained in good repair.
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
6-305.11 Designation - Dressing Areas and Lockers (C) Observed employee jackets hanging over storage racks in the dry storage area. Designate and use an area for the orderly storage of employees' clothing and possessions.
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, Feb 19, 2026 · Original Source