1 - Inspection
Jun 8, 2026
Official score: 98 · Understand this area’s scale
4 recorded violations
Official wording
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed
Inspector’s notes
3-301.11; Priority; At the biscuit making station; observed employee handling cinnamon twist with her bare hands before placing icing over them and transferring them to the make line. Except when washing fruits and vegetables or when the product will be heated to a minimum temperature of 145F or when the facility has received prior approval; food employees may not contact ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue; spatulas; tongs; SINGLE-USE gloves; or dispensing equipment. CDI- Education provided; items discarded.
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
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19 Time as a Public Health Control (P) (Pf)- Noted time stamps missing for TCS items on the make line. Discussion determined noted items are held between 2-4 hours (per written procedures) while held on the make line. Time mark items held using TPHC when removed from temperature control. CDI- Education provided; items properly marked during inspection.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14 Wiping Cloths; Use Limitations (C)- Found a wet wiping cloth stored along one of the prep table surfaces near poultry prep station. Keep wet wiping cloths submerged in sanitizer solution in between use.
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 In-Use Utensils; Between-Use Storage (C) Observed scooper handle stored downward position in bulk container of flour. Stored scooper handle in upright position in loose ingredients to minimize the risk of contamination.
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 record from Wake County Environmental Services, Jun 8, 2026 · Original Source