1 - Inspection
Feb 25, 2026
Official score: 97.5 · Understand this area’s scale
5 recorded violations
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; No certified Food Protection Manager present. Must have a CFPM on site at all hours of operation. EHS recommends multiple employees obtain this certification. Obtain Serv Safe Food Protection Manager certification(s).
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
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
4-205.10; Core; A new refrigerator observed in the MFU (Mobile Food Unit) for the storage of various foods. Refrigerator type: Frigidaire 5.5 cu. ft. Side-by-Side (EFR551). It is a residential-grade mini-fridge featuring a freezer. It is not designed for commercial restaurant use and is not listed as NSF/ANSI certified for food service. As a residential mini-fridge; it may not withstand frequent; daily commercial opening and closing. Food equipment shall be used in accordance with the manufacturers intended use and certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program. Remove food from unit or replace with approved equipment for food use if needed. For restaurant needs; consider a proper commercial-grade unit; such as the Frigidaire FCRS181RQB; which is NSF-certified for food service.
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
4-303.11; Priority Foundation; No prepared sanitizer available. Sanitizers shall be provided and available during all hours of operation. Sanitizer may be prepared in the 3-compartment sink (must be available during ware washing); a spray bottle; or a sanitizer bucket. CDI - Sanitizer to be obtained by PIC. 4-302.14; Priority Foundation; No test strips available to measure the concentration of sanitizer. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. VR - EHS will return to ensure test strips have been obtained.
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
4-601.11(B) and (C); Core; All cooler interiors and exteriors soiled with food and debris. Clean exterior cooler handles; hinges and doors on a more frequent basis. Clean interior cooler gaskets; shelving and flooring on a more frequent basis. Sliding storage cabinet tracks and general interior soiled with food and debris. Microwave interior soiled with food and debris. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Sides and exterior surfaces of all cooking equipment encrusted in grease. Surfaces of cooking equipment shall be kept free of encrusted grease deposits and other soil accumulations. Increase cleaning 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
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12; Core; Flooring underneath and behind equipment soiled with food and debris. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning 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 record from Wake County Environmental Services, Feb 25, 2026 · Original Source