1 - Inspection
May 20, 2026
Official score: 97 · Understand this area’s scale
7 recorded violations
Official wording
Certified Food Protection Manager
Inspector’s notes
Observation: A certified food manager was not available during inspection; CDI: A certified food manager came to facility during inspection. The PIC was able to demonsatre knowledge during inspection; Ensure that there is a CFM available during all hours of operation. 2-102.12 (A) Certified Food Protection Manager (C) PIC shall demonstrate knowledge by being a certified food protection manager. A list of ANSI approved CFPM classes is available at wake.gov/food.
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
Approved thawing methods used
Inspector’s notes
Observation: ROP packaged tilapia labeled with requirement of removal prior to thawing under refrigerate - bags were still sealed; CDI: Fish was removed form bags during inspection. 3-501.13 Thawing (C) (E) REDUCED OXYGEN PACKAGED FISH that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (1) Prior to its thawing under refrigeration
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
Observation: Dry ingredient storage containers not labeled in the dry storage area; Ensure all working containers of food products once rmeoved from original packaging are labeled. 3-302.12 Food Storage Containers Identified with Common Name of Food (C) Label all working containers of food (oils; spices; salts; flour; sugar) except food that is easy to identify such as dry pasta.
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
Contamination prevented during food preparation; storage & display
Inspector’s notes
Observation: Seed mixture offered to customer in opne bowl with spoon not shieled or protected from consumer contamination; CDI: Bowl was removed and seed mixture palced in dispensing jar with closed lid (sugar dispenser) 3-306.11 Food Display - Preventing Contamination by Consumers (P) Protect food on display using shields; packaging; or other effective means.
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
Personal cleanliness
Inspector’s notes
Observation: Staff performing production tasks not wearing hair restraint. 2-402.11 Effectiveness - Hair Restraints (C) Use head coverings; beard guards and clothing to restrain body hair from contacting exposed food; equipment; and utensils.
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
Wiping cloths: properly used & stored
Inspector’s notes
Observation: WIping cloths (Damp) being used to wipe up spills; cutting board and utensils with food particles were not placed in a sanitizer between use. 3-304.14 Wiping Cloths; Use Limitations (C) B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
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
Utensils; equipment & linens: properly stored; dried & handled
Inspector’s notes
Observation: Equipment; food servce bins not being air dried and observed stacked wet; Ensure that staffing are separating wet equipment and dishware - allowing for air drying; Towels are not permitted to dry items. CDI: Equipment and bins pulled aprt to dry during inspection; Staff were directed not "towel dry" dishware. 4-901.11 Equipment and Utensils; Air-Drying Required (C) (A) Air dry equipment and utensils after cleaning and sanitizing.
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 record from Wake County Environmental Services, May 20, 2026 · Original Source