1 - Inspection
May 21, 2026
Official score: 97.5 · Understand this area’s scale
5 recorded violations
Official wording
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-202.15; Core; Rear door equipped with self-closing apparatus but found left propped open for ventilation. Rear door did not have an air curtain installed. If the windows or doors of a food establishment are kept open for ventilation or other purposes; the openings shall be protected against the entry of insects and rodents by: 16 mesh to 25.4 mm (16 mesh to 1 inch) screens; properly designed and installed air curtains to control flying insects; or Other effective means. Install air curtain or provide alternate effective means.
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
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
4-502.11(A); Core; Facility is using a perforated container that has a lengthwise crack for items coming from the fryer. PIC stated that this container is not used for direct food contact. Maintain utensils in good repair.
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
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.14; Core; The 3-compartment sink basins and drainboards need more detailed cleaning to remove the accumulated residue. The compartments of sinks; basins or other receptacles used for washing and rinsing equipment and utensils shall be cleaned before use; throughout the day at a frequency necessary to prevent recontamination of equipment and utensils; and at least every 24 hours. Clean the components of the warewashing sink at least every 24 hours.
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
Non-food contact surfaces clean
Inspector’s notes
4-602.13; Core; Metro shelving in the walk-in cooler needs cleaning to remove the microbial growth. Hood filters need cleaning to remove the grease buildup. Non food-contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Clean these areas more frequently.
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
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-501.110; Core; Employee personal bag on same shelving as dry goods and employee phone on prep surface. Lockers or other suitable facilities shall be used for the orderly storage of employee items and other possessions. Designate a better location for employee belongings or keep in pocket.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial record from Wake County Environmental Services, May 21, 2026 · Original Source