1 - Inspection
May 27, 2026
Official score: 96.5 · Understand this area’s scale
7 recorded violations
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A) No one present during inspection with an approved; unexpired certification. PIC shall demonstrate knowledge by being a certified food protection manager. A list of ANSI approved CFPM classes is available at wake.gov/food. No points deducted for this violation for the first 180 day window after permitting. After this; points are deducted. Have someone present at all times with a valid; approved certification. CDI
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 cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Cream cheese cups stored in sandwich makeline at 37F where an open one was spilled in the bottom of the container but at the top of the stack the cream cheese was at 49F. Various milks in use in under counter reachin by blenders 42-43F; including one that PIC stated had not been used much today. The ambient air of this unit tested with a thermometer did read at 40F. Eggs in under counter reachin by oven 41-42F and the ambient air measured in this unit at 39F. Employee stated that the eggs had not been out much today and when they are out it is a very short amount of time. Food shall be 41F or less. Cream cheeses discarded by PIC and new ones obtained from fridge and ice placed on them to aid in long term temperature control with the void spaces between the cups. Continue to monitor under counter reachin units and adjust temperature as necessary. External temperature readings on the units during the inspection were all less than 40F. At this time it seems that the under counter units are functioning properly. Points deducted for the cream cheese. CDI
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
Toxic substances properly identified stored & used
Inspector’s notes
7-201.11 Separation - Storage (P) Several chemicals on chemical shelf stored above clean linens containing towels and aprons. Chemicals shall be stored separate from food and food items. Shelves rearranged during inspection to have chemicals below linens. CDI
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
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14(B) Wet rag in container by espresso machine at 0 ppm sanitizer and employee stated it was sanitizer in the container. Solution was cloudy. Hold in-use wiping cloths in properly concentrated sanitizer between uses. Refresh the sanitizer and rag as needed/more frequently to maintain proper quat sanitizer concentration of 200 to 400 ppm.
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
In-use utensils: properly stored
Inspector’s notes
3-304.12 (F) In use spoons stored in a metal cup of water at 105F. Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and maintained clean. Maintain in 135F water or hotter; or maintain in a clean; dry container.
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
Utensils; equipment & linens: properly stored; dried & handled
Inspector’s notes
4-903.11 (A) A dirty duster that has been used before is hanging on dry storage rack and in contact with clean aprons. Store cleaned equipment; utensils; linens in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. Store cleaning equipment separate from clean items. - Paper towels for the hand sink by the drive thru window are partially over top of the rinse sink. This would make wet hands drip into the sink and possibly onto in use equipment in the sink. Relocate paper towels to be further left and behind the hand sink or in another location where not above clean or in use items.
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
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-305.11 Designation - Dressing Areas and Lockers (C) Employee items hanging on dry storage rack and lotion stored on dry storage rack. Employee items shall be stored where not a source of contamination and separate from food and food items. Relocate employee items to office space.
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, May 27, 2026 · Original Source