1 - Inspection
Jun 29, 2026
Official score: 95 · Understand this area’s scale
5 recorded violations
Official wording
Proper eating; tasting; drinking or tobacco use
Inspector’s notes
2-401.11 (A) Eating; Drinking; or Using Tobacco - Core; Employee ate French fries on the make line in kitchen. Except when drinking from a closed beverage container; employees shall eat; drink; or use tobacco only in designated areas where the contamination of food; clean equipment and utensils can not result. CDI-Employee was redirected to eat in break area only and wash hands before returning to work. 2-401.11 (B) Employee Beverages - Core; Employee beverage was uncovered; and stored above a food preparation area. Ensure employees only drink from a closed beverage container with a lid and straw; and store container so it can't contaminate food; equipment; utensils; etc. Employees may drink from a closed beverage container if the container is handled to prevent contamination of the employee's hands; the container; food; clean equipment; utensils and linens; and unwrapped single-service and single-use articles.
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
Hands clean & properly washed
Inspector’s notes
2-301.14 When to Wash (Priority); Hands were not washed after employee ate food. Hands were not washed when employee changed tasks between handling money and filling food containers. Employees must wash hands: after sneezing; coughing; eating; or drinking; when changing tasks; before donning gloves for food preparation; any time hands may have become soiled. CDI-Hands were washed. Employees were educated by manager on hand washing.
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
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19 Time as a Public Health Control (TPHC); (Priority Foundation); Foods held on time control were not properly marked with discard time. Ensure all foods held on time control are marked with the date and discard time. CDI-Foods were marked.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11 Food Storage - Preventing Contamination from the Premises (Core); Food in both walk in coolers were exposed to water dripping off the condensers. Ensure food is protected from contamination while being stored and prepared. CDI-Food was moved away from drips.
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
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
4-501.11 Good Repair and Proper Adjustment - Equipment (Core); Condensers in the walk in coolers are dripping. Maintain equipment in good repair. Manager is having the coolers serviced.
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 29, 2026 · Original Source