1 - Inspection
Sep 4, 2026
Official score: 96 · Understand this area’s scale
6 recorded violations
Official wording
Hands clean & properly washed
Inspector’s notes
2-301.14 When to wash - P Food employees shall wash hands immediately before engaging in food prep or working with clean utensils and: (I) After engaging in other activities that contaminate the hands. -Observation: after handwashing; one food employee turned off the faucet without using any type of clean barrier and then he was going to start breading chicken. Another employee inserted hands all the way inside trash can and proceeded to work with food. -Corrected During Inspection (CDI): Person in Charge (PIC) voluntarily told both employees to washed hands again and food employees did it.
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
Handwashing sinks supplied & accessible
Inspector’s notes
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. -Observation: in pizza area; handwashing sink had ice cubes inside and it was being used as a dump sink. -Corrected During Inspection (CDI): Environmental Health Specialist (EHS) explained to food employees that handwashing sink shall be used for handwashing only and requested food employees to wash; rinse; and sanitize handwashing sink due the change of use.
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
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11 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. Pf -Observation: bucket with 400ppm QUAT Sanitizer didn’t have any type of identification. -Corrected During Inspection (CDI): Person in Charge (PIC) voluntarily labeled bucket sanitizer.
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
Contamination prevented during food preparation; storage & display
Inspector’s notes
REPEAT 3-307.11; Core; The installed drink storage area for employees is located directly above the back prep sink and prep table. If any of the drinks spill or are dropped; they will contaminate this area. Move the employee drink area to a different location away from food; clean utensils and prep tables. Protect food from contamination sources not specifically noted by the code. -UPDATE: storage is still there but facility is no longer using when food sink is in use; this is the “why” points were not taken.
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
Personal cleanliness
Inspector’s notes
2-303.11 Except for a plain ring such as a wedding band; while preparing FOOD; FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands. -Observation: food employee was wearing bracelet while breading chicken. Another employee was wearing two (2) gold bracelets while cooking and packing pizza. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
More about employee hygiene or health policy issuesOfficial wording
Non-food contact surfaces clean
Inspector’s notes
4-602.13 Nonfood Contact Surfaces of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. -Observation: around ice cream machine nozzles had dry milk / ice cream accumulation. Make sure to clean that area as often as necessary to avoid accumulation. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).
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 4, 2026 · Original Source