1 - Inspection
Jul 7, 2026
Official score: 95.5 · Understand this area’s scale
8 recorded violations
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A) Certified Food Protection Manager (C); The PIC’s food protection manager certification expired this year (3/26). At least one employee at all times shall have valid food protection manager certification from an ANSI approved program. Deductions will be taken if this item is repeated.
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
6-301.12 Hand Drying Provision (Pf); Handwashing sink on the prep line was not equipped with paper towels upon EHS entry. All handwashing stations shall be equipped with a hand drying provision. CDI- Paper towels were provided during the inspection.
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 Manual and Mechanical Warewashing Equipment; Chemical Sanitization - Temperature; pH; Concentration and Hardness (P); Chlorine sanitizer was measured at 0ppm at the dishwashing machine. Chlorine sanitizer shall be used at a concentration on 50-200ppm for food contact surfaces to be effective. CDI- Dishes are now all being sanitized in the 3 compartment sink with quat sanitizer after being washed. PIC is contacting chemical supplier to have sanitizer concentration adjusted. In the meantime; all dishes must be sanitized in the three compartment sink.
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 cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P); While large improvements have been made since last inspection; one container of heavy cream in an ice bath was holding at 44F. Potentially hazardous food being held cold shall remain at 41F or below. CDI- Ice bath was refilled so that the food product container was submerged in ice for cooling. Deductions reduced due to large improvements made.
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
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111 Controlling Pests; Live flies were found in the establishment. The premises shall be maintained free of insects and other pests. EHS recommends increased pest control for warmer months. Full deductions will be taken if this item is repeated.
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
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11 Food Storage - Preventing Contamination from the Premises (C); Ice from the walk in freezer piping is falling onto food packages underneath the piping. Food shall be stored in a clean; dry environment where it is not exposed to potential contamination. Resolve ice buildup issue to prevent contamination.
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
Non-food contact surfaces clean
Inspector’s notes
4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C); Shelving and wiring on cook line; large fan pointing down cook line; and walk in cooler fans have dust buildup and should be cleaned. Non food contact surfaces shall be kept free of soil residue and other debris.
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 Cleaning; Frequency and Restrictions (C); The ceiling/wall area between the cook line and the dishwashing area has dust buildup and should be cleaned. Physical facilities shall be cleaned at a frequency necessary to keep them clean.
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, Jul 7, 2026 · Original Source