1 - Inspection
Jun 23, 2026
Official score: 96.5 · Understand this area’s scale
9 recorded violations
Official wording
Proper eating; tasting; drinking or tobacco use
Inspector’s notes
2-401.11 (A); [Repeat] Employee beverages observed on food prep areas and above clean dishes. 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. CDI- beverages removed.
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
Food separated & protected
Inspector’s notes
3-304.15 (A) Gloves; Use Limitation; Priority; Employee was observed handling their clothes and touching part sof their face with gloved hands. SINGLE-USE gloves shall be used for only one task such as working with READY-TO-EAT FOOD or with raw animal FOOD; used for no other purpose; and discarded when damaged or soiled; or when interruptions occur in the operation. CDI- education given and employee changed gloves and washed their hands.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Proper cold holding temperatures
Inspector’s notes
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P; Liquid eggs sitting on the shelf and raw chicken both on ice were observed being held over 41F (see temperature chart) CDI: More ice was added to the food items to bring the temperature down. TPHC was discussed as an option. [Repeat]
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
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19(A) Priority Foundation; Written procedures are not available for the cream sitting out on the countertop for self service. If time without temperature control is used as the public health control for a working supply of TCS FOOD before cooking; or for READY-TO-EAT TCS FOOD that is displayed or held for sale or service:(1) Written procedures shall be prepared in advance; maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request that specify: (a) Methods of compliance with Subparagraphs (B)(1)-(3) or C)(1)-(5) of this section; and (b) Methods of compliance with sec. 3-501.14 (Cooling) for FOOD that is prepared; cooked; and refrigerated before time is used as a public health control. CDI- template provided and cream was scheduled to be discarded at 11am.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Personal cleanliness
Inspector’s notes
2-402.11; [Repeat] employees observed handling food without effective hair restraints. Use head coverings; beard guards and clothing to restrain body hair from contacting exposed food; equipment; and utensils.
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
Utensils; equipment & linens: properly stored; dried & handled
Inspector’s notes
4-901.11 (B); Dish washer observed towel drying dishes. After cleaning and sanitizing; equipment and utensils may not be cloth dried.
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
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
4-501.11; A consistent leak is present at the sprayer sink in the dish area. One of the prep coolers has a lot of condensation present along the bottom. 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
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-302.14; Priority Foundation; Test strips for the chlorine sanitizing dish machine was not available. Provide a test kit that accurately measures sanitizer concentrations. CDI- PIC ordered test strips 4-501.14; The basins of the 3-compartment sink are soiled and in need of cleaning. Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment; utensils; raw food; etc. shall be cleaned before use; throughout the day to prevent recontamination of equipment and utensils; and at least every 24 hours if used. Increase cleaning frequency. 4-501.18; The rinse and sanitizing solutions was observed soiled and in need of replacement. Maintain wash; rinse; and sanitize solutions clean.
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 ); [Repeat] Green wire shelving in the walk-in cooler observed with residue accumulation. The interior of the ovens are soiled and in need of cleaning. 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.
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, Jun 23, 2026 · Original Source