1 - Inspection
Sep 9, 2026
Official score: 98.5 · Understand this area’s scale
4 recorded violations
Official wording
Management; food & conditional employee; knowledge; responsibilities & reporting
Inspector’s notes
2-103.11 (O); Priority Foundation; No employee health policy was available for review and PIC did not know about reporting requirements or symptoms/illnesses applicable to food safety. The PIC shall ensure that employees are informed in a verifiable manner of their responsibility to report information about their health and activities as they relate to foodborne illnesses to the PIC. CDI- provided Form-1B and other educational material. No point taken.
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
Procedures for responding to vomiting & diarrheal events
Inspector’s notes
2-501.11; Priority Foundation; No bodily fluid clean up procedures were available for review. A food establishment shall have a written vomit and diarrhea clean up plan that address the actions employees must take to minimize the spread of contamination and the exposure of employees; consumers; food; and surfaces. CDI- educational material provided. No point taken
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority Foundation; A spray bottle of blue cleaning chemical was observed in the meat cutting room without a label. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI- label added.
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
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-302.14; Priority Foundation; No bleach testing kit was available. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. CDI- owner had test kit retrieved from other store location.
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, Sep 9, 2026 · Original Source