1 - Inspection
Aug 6, 2026
Official score: 95 · Understand this area’s scale
7 recorded violations
Official wording
Hands clean & properly washed
Inspector’s notes
2-301.14; Priority; Observed a food employee picking up gabrage from the floor and not washing their hands before handling utensils and bags of food. Food employees shall wash hands immediately before engaging in food prep or working with clean utensils and: After touching bare human body parts other than clean hands and clean; exposed portions of arms; After using the toilet room; After caring for or handling service animals or aquatic animals; Except after drinking from a closed beverage container in a manner that prevents contamination; after coughing; sneezing; using a handkerchief or disposable tissue; using tobacco; eating; or drinking; After handling soiled equipment/utensils; During food preparation; as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; When switching between working with raw food and working with ready-to-eat food; Before donning gloves for working with food; and After engaging in other activities that contaminate the hands. CDI - Stopped food employee from working with foods and utensils and had them immediately wash their hands before continuing.
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
Handwashing sinks supplied & accessible
Inspector’s notes
5-205.11 (B); Priority foundation; Observed ice in the basin of a handwashing sink. A handwashing sink may not be used for purposes other than handwashing. CDI - Ran water to melt all the ice and spoke to PIC to prevent behavior in the future. Repeat.
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
4-702.11; Priority; Observed two food employees cleaning and rinsing food containers then setting them onto shelves for drying without sanitizing them in the 3-compartment sink. Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. CDI - Immediately had food employees place containers into sanitizing compartment in 3-compartment sink.
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
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111; Core; Observed flies throughout the establishment; particularly in the dry storage area. The premises shall be maintained free of insects; rodents; and other pests. Address source of flies; contact pest control for guidance to reduce number of insects.
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
Utensils; equipment & linens: properly stored; dried & handled
Inspector’s notes
4-903.11(B); Core; Observed several metal food containers stacked together while wet and unable to drain/air dry. Clean equipment and utensils shall be stored: In a self-draining position that allows air drying; and Covered or inverted. CDI - Containers separated to allow for air drying.
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
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-301.12; Core; Establishment is practicing alternative warewashing procedures without prior approval; by washing and rinsing containers with raw chicken in them at a food preparation sink but this procedure is allowing for these containers that once held raw chicken to not be properly sanitized. Approved alternative manual warewashing equipment may be used when there are special cleaning needs or constraints and may include: detergent sprayers; brushes; or other task-specific implements; or receptacles that substitute for the compartments of a multicompartment sink. CDI - REHS has tentatively allowed for this sink to be allowed for precleaning but no washing is allowed to occur at this sink. All washing; rinsing and sanitizing MUST be done at the 3-compartment sink AND this prep sink shall be cleaned and sanitized before use as food prep.
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
Garbage & refuse properly disposed; facilities maintained
Inspector’s notes
5-501.111; Core; One of the garbage dumpsters is missing its lids and the cardboard dumpster has a damaged drain plug; creating a hole. Garbage and recycling storage areas; enclosures; and receptacles shall be maintained in good repair. Contact waste company to repair dumpsters before the next inspection.
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, Aug 6, 2026 · Original Source