1 - Inspection
May 21, 2026
Official score: 99 · Understand this area’s scale
3 recorded violations
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
5-205.11; Priority Foundation; Handwashing sink was used to store a chemical spray bottle and wiping cloth at the start of the inspection. A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing sink may not be used for purposes other than handwashing. CDI- Bottle was 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
Proper date marking & disposition
Inspector’s notes
3-501.18; Priority; Small container of grilled onions (5/14) in the prep cooler should have been discarded at the end of day yesterday. All other TCS foods found holding within 7 days from opening/preparation. Time/Temperature Control for Safety (TCS) food shall be discarded once it exceeds its date for time/temperature safety (7 days from preparation or opening if held at 41F or below). Remember that the prep date is Day 1. CDI- Grilled onions were voluntarily discarded during the inspection. No points deducted due to improvement on this violation since last routine inspection.
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
Toilet facilities: properly constructed; supplied & cleaned
Inspector’s notes
6-202.14; Core; Self-closing apparatus on both bathroom doors has been removed. A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door. Re-install self-closing apparatus on bathroom doors.
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, May 21, 2026 · Original Source