1 - Inspection
Jul 23, 2026
Official score: 98.5 · Understand this area’s scale
5 recorded violations
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
5-205.11 (B); Priority Foundation; Employee wet a cloth at the handwashing sink. A handwashing sink may not be used for purposes other than handwashing. CDI- Education.
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
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-307.11; Core; Containers of food stored directly on top of food in containers in the small reach in freezer. Protect food from contamination sources not specifically noted by the code. CDI- Contact paper was put between the food containers.
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
In-use utensils: properly stored
Inspector’s notes
3-304.12 (A); Core; A portion cup was stored in the cheese in the salad cooler and in the container of pepper. In-use utensils in TCS food; must be stored with handles above the food and top of the food container. CDI- Items were removed from foods. 3-304.12 (F); Stagnant water with utensils temped at 90F. Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. CDI- Utensils replaced and put on a clean section of cooking area.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesOfficial wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11(C ); The top of dish machine and the spices/seasoning shelf needs wiping down. Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris. Clean these items more frequently. *Improvement in keeping the bulk white containers clean - continue to focus on the lids.
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
Plumbing installed; proper backflow devices
Inspector’s notes
5-205.15 (B); Core; The cold water side as well as the main faucet joint leaks at the veggie sink when the water is turned on. A PLUMBING SYSTEM shall be maintained in good repair. Repair leak.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsOfficial record from Wake County Environmental Services, Jul 23, 2026 · Original Source