1 - Inspection
Jul 8, 2026
Official score: 92.5 · Understand this area’s scale
10 recorded violations
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
6-301.11 Handwashing Cleanser; Availability (Pf) There was no soap at the hand sink in kitchen area or in the restroom. CDI - Soap was replenished during the inspection.
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
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-601.11(A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Pf The slicer had food debris buildup on and under the blade. CDI - The slicer was disassembled to be cleaned and sanitized during the inspection. The dough mixing bowl and mixer attachment were left soiled overnight. Make sure employees clean equipment before leaving so it does not attract insects overnight.
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
Proper date marking & disposition
Inspector’s notes
3-501.17(B) Ready-to-eat TCS food; date marking Pf - Date mark foods such as lasagna; chicken breast; chicken wings; pasta stored in refrigeration and/or walk-in cooler. CDI - Foods were dated by owner during the inspection. (B) Except as specified in (E-G); commercially prepared READY-TO-EAT TCS FOODs shall be clearly marked; at the time the original container is opened in a facility and if the FOOD is held for more than 24 hours; to indicate the date by which the FOOD shall be used or discarded; not to exceed 7 days - Commercial containers of food such as ricotta cheese must be dated when opened. CDI - A date was placed on ricotta cheese by owner during the inspection.
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
Toxic substances properly identified stored & used
Inspector’s notes
7-201.11 Separation Storage - Chemicals such as Hot Shot Bug Killer; glass cleaner and coil cleaner shall not be stored with containers of food or food wraps. CDI - Chemicals were stored to the chemical storage area during the inspection. 7-204.11 Sanitizers; Criteria - Chemicals (P) - The sanitizer was too strong. CDI - It was diluted to the proper strength during the inspection (50-200ppm).
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
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111 Controlling Pests The PREMISES shall be maintained free of insects; rodents; and other pests. There were fruit flies around a garbage can. CDI - The garbage can was moved outside during the inspection.
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
Personal cleanliness
Inspector’s notes
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring; such as a wedding band; is allowed. Employee had ring and bracelet on while making a pizza. 2-402.11 Effectiveness - Hair Restraints (C) - Employee should wear a hair restraint (hat; net; cap; visor; etc. ) while preparing food. 2-302.11 (B) Unless wearing intact gloves in good repair; a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Employee should wear gloves when making pizza since employee has long nails with polish. CDI - gloves are available.
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 Maintain equipment in good repair. The walk-in freezer has an accumulation of ice buildup on floor and ceiling. Have the freezer evaluated and repaired.
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
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf The bleach sanitizer strength must be tested using a chlorine test paper strip. These may be purchased on Amazon or a restaurant supply store. The strength should be between 50-200ppm. Contact me within 10 days to show me a photo of the test paper with the receipt. I will visit to check if you do not.
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) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. The sides of the fryer and the table under the grill have a buildup of grease and food debris. Thoroughly clean these areas. 4-602.13 Nonfood Contact Surfaces (C) - Shelves in the walk-in cooler have food and mold build-up on them; thoroughly clean the shelves.
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 Cleaning; Frequency and Restrictions (C) The floor beside and under the prep table (behind mixer) is dirty. Thoroughly clean this area and others as needed.
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, Jul 8, 2026 · Original Source