1 - Inspection
Aug 12, 2026
Official score: 96 · Understand this area’s scale
5 recorded violations
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A) Certified Food Protection Manager (C)- Person in charge Certified Food Protection Manager Certification expired in February of this year. The PIC must be a certified food protection manager.
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
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-501.115 Manual Warewashing Equipment; Chemical Sanitization Using Detergent-Sanitizers (C) Chlorine sanitizer in dish machine 0ppm. Maintain sanitizer at correct concentration 50-100ppm. CDI: PIC had 3 comp set up and called maintenance. 4-602.11; Core; At the drive-thru; noted significant build-up inside soda machine nozzles. In equipment such as ice bins; they shall be cleaned at thefrequency necessary to preclude accumulation of soils and mold.- Please clean soda nozzles at an increase frequency.
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) Multiple TCS items reading above 41 F on make line/ prep cooler (see temp list). Keep TCS items at 41 F or below while in cold holding. CDI: Temperature adjusted on make line cooler. Work order issued for unit during inspection. Repeat.
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
Non-food contact surfaces clean
Inspector’s notes
4-602.13 Nonfood Contact Surfaces (C)- Noted an accumulation of residue build-up on the racks inside the walk-in cooler. Nonfood Contact Surfaces of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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
6-501.11; Core; The walls throughout need to be repainted due to peeling paint and damage. Noted significant residue build-up on the corner wall (across from the chemical dishmachine). Physical facilities shall be maintained in good repair. Repeat
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, Aug 12, 2026 · Original Source