1 - Inspection
Jul 1, 2026
Official score: 96 · Understand this area’s scale
9 recorded violations
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12At least one employee who has supervisory and management responsibilities and the authority to direct and control food preparation and service shall be a certified food protection manager. -Observation: upon arrival; a Certified Food Protection Manager was not available. It is required by the State of North Carolina for at least one (1) employee to have a food safety certification at all (CAT II; III and IV) food handling establishments. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC). -During transitional permit; establishment has 180 days to meet this requirement; from the day the permit was issued. Permit was issued in June 22; 2026. 180 days after it will be in December 19; 2026.
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 date marking & disposition
Inspector’s notes
3-501.17(B) Ready-to-eat TCS food; date marking Pf (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 and: (1) The day the original container is opened in the facility shall be counted as Day 1 (Pf). -Observation: several open TCS food containers (RTE deli turkey; cream cheese; American Cheese; and cooked eggs) had day 1 starting the day after containers were open. All products were within the 7 days limit. -Corrected During Inspection (CDI): Person in Charge (PIC) voluntarily changed the labels following food code requirements.
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
Thermometers provided & accurate
Inspector’s notes
4-203.11 Temperature Measuring Devices; Food. (B) FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Fahrenheit shall be accurate to ±2F in the intended range of use. Pf -Observation: food thermometer in ice bath was 37F while Environmental Health Specialist (EHS) thermometer was 32F. -Corrected During Inspection (CDI): Person in Charge (PIC) voluntarily purchased a new food thermometer. When tested in ice bath with Environmental Health Specialist (EHS)’s thermometer; both were 32F.
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
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-202.15 Outer Openings; Protected. (A) Outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (3)Solid; self-closing; tight-fitting doors. -Observation: kitchen’s exit door is not self-closing. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).
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. -Observation: food employees had bracelets and watch in wrist while preparing food. -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
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14 Wiping Cloths; Use Limitation (B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be held between uses in sanitizer and laundered daily. -Observation: wet cloths were on top of prep cooler and prep table and not in use. Make sure to keep wet cloths submerged in bucket sanitizer at all times when not in use. -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 wording
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
4-205.10 Except for toasters; mixers; microwave ovens; water heater; and hoods; food equipment shall be certified for commercial use. -Observation: ice machine; induction range; and chest freezer are not approved for commercial use. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC). 4-402.11 Fixed Equipment; Spacing or Sealing. (A) EQUIPMENT that is fixed because it is not EASILY MOVABLE shall be installed so that it is: (3) SEALED to adjoining EQUIPMENT or walls; if the EQUIPMENT is exposed to spillage or seepage. -Observation: hand wash sink was had caulk missing and sink is coming out of the wall. Ice bin is missing caulk on the counter. Make sure to re-caulk sink on the wall and ice bin on the counter. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC). 4-501.11 Equipment in good repair (B)EQUIPMENT components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturer’s specifications. -Observation: small cooler door handles is breaking apart. Make sure to keep equipment in good repair. -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 wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.19 During manual warewashing; maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf -Observation: water in 3 comp sink was 108F and soap manufacturer required at least 110F. -Corrected During Inspection (CDI): Person in Charge (PIC) voluntarily called maintenance to fix water temperature. Now is 116F.
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(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. -Observation: around coffee nozzles dispenser containers and coffee machine is starting to have accumulation. Make sure to clean 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, Jul 1, 2026 · Original Source