1 - Inspection
Jul 7, 2026
Official score: 94 · Understand this area’s scale
11 recorded violations
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12; Core; PIC did not have CFPM certificate. PIC shall demonstrate knowledge by being a certified food protection manager (CFPM). A list of ANSI approved CFPM classes is available at wake.gov/food. PIC has 180 days from date of transitional permit issuance to obtain certification.
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
Proper eating; tasting; drinking or tobacco use
Inspector’s notes
2-401.11 (A); Core; Employee drinks and food scattered across the restaurant above prep stations and on dry shelving in back of the restaurant. Except when drinking from a closed beverage container; employees shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment and utensils; and other items needing protection can not result. Items were moved.
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
Hands clean & properly washed
Inspector’s notes
2-301.14; Priority; Employee did not wash hands after walking into kitchen from the outside. Employees shall wash hands after engaging in activities that contaminate the hands.
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 cooking time & temperatures
Inspector’s notes
3-401.11; Priority; Observed raw chicken cooked to 145F. CDI- Raw chicken placed on grill to continue cooking to 165F. Ensure staff are trained on cooking temperatures. PIC states employee is not supposed to be cooking chicken and corrected employee onsite.
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
Proper cold holding temperatures
Inspector’s notes
3-501.16; Priority; Chicken wings in prep cooler and pizza sauce in walk in cooler above 41F (see temp chart). Pepperoni; mozzarella cheese; and sausage above 41F in pizza make line cooler. TCS foods shall be maintained at 41F or below. CDI- Wings and pizza sauce voluntarily discarded. Pepperoni; mozzarella cheese and sausage were covered on make line and cooled to 41F at end of the inspection. Keep lids closed on pizza make line table and keep table from being flush to the wall.
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
Proper date marking & disposition
Inspector’s notes
3-501.18; Priority; Pizza sauce not date marked in the walk in cooler; turkey (made 6/24); chub of ham (no date mark); fett noodles (made 6/30). Discard the food requiring date labels once time/temperature window has expired; if it is not been labeled; or if the label is incorrect. CDI- Foods above were voluntarily discarded by the PIC.
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
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19(A); Priority Foundation; Four hour hold time was being used for house pizza. PIC wants to use TPHC for the pizza and pizza sauce however no written procedures were provided for the house pizza or the pizza sauce. Written procedures shall be prepared in advance; maintained in the food establishment and made available to the department upon request that specify compliance with the code. CDI- EHS gave a copy of TPHC procedures to the PIC to fill out and maintain for inspections and employee training.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Fettucine noodles were cooling in the walk in cooler covered in lexan pan. Cooked chicken was cooling on pan tightly wrapped. Cooling shall be accomplished by using the following methods: placing the food in shallow pans; separating the food into smaller or thinner portions; using rapid cooling equipment; stirring the food in a container placed in an ice water bath; using containers that facilitate heat transfer; adding ice as an ingredient; or other effective means. CDI- Noodles were uncovered. Cooked chicken was uncovered. EHS discussed cooling methods with PIC.
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
Personal cleanliness
Inspector’s notes
2-402.11; Core; Food employees without hair nets or hats working with exposed foods. Food employees shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair; that are designed and worn to effectively keep their hair from contacting exposed food; clean equipment and single service articles.
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
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
4-501.11; Core; Prep sink basin is broken off from drainboard and needs to be replaced. Maintain equipment 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
Garbage & refuse properly disposed; facilities maintained
Inspector’s notes
5-501.115; Core; Power wash concrete pad at the outdoor garbage area and back door near grease receptacle. Remove extra trash from dumpster. Waste areas and enclosures shall be maintained clean.
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, Jul 7, 2026 · Original Source