1 - Inspection
Jul 10, 2026
Official score: 93.5 · Understand this area’s scale
9 recorded violations
Official wording
PIC Present; demonstrates knowledge; & performs duties
Inspector’s notes
2-102.11; Priority foundation; No certified food protection manager was present and four Priority violations were observed during the inspection. The PIC shall demonstrate knowledge of foodborne disease prevention; application of HACCP principles; and the requirements of this code by having no Priority violations during the current inspection; or being a certified food protection manager. CDI - Priority violations all corrected during the inspection and provided URL for CFPM ANSI-accredited training sites.
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
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; The current person in charge does not have food protection manager certification and no other certified food protection manager was present during the inspection. The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Renew food protection manager certifications that have expired. CDI - ANSI-accredited courses can be found here: http://tiny.cc/3ih6101
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
Food in good condition; safe & unadulterated
Inspector’s notes
3-101.11; Priority; In the walk-in cooler; found at least 26 tomatoes with mold on their surfaces and signs of spoilage; a container of strawberries with mold on their surfaces; and a green bell pepper with mold on its surface. Food shall be safe; unadulterated; and honestly presented. CDI - PIC voluntarily discarded spoiled produce. Repeat.
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
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-501.114(A); Priority; When tested during the inspection; the concentration of the chlorine sanitizing solution in the dish machine was at 0ppm. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation shall be used in accordance with the EPA-registered label use instructions and shall be used as follows: A chlorine solution shall have a minimum concentration of 50ppm not to exceed 200ppm. CDI - Empty container of chlorine solution was replaced and after priming and running the dish machine for a couple cycles the concentration was within range. 4-602.11(A); Priority; Observed a food employee wiping pancake flippers on their apron to clean them. Equipment food-contact surfaces and utensils shall be cleaned at any time during the operation when contamination may have occurred. CDI - Immediately stopped employee from continuing to use flippers; removed utensils from service to be cleaned at dishwashing area and spoke to PIC about better training for employees. Repeat.
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
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A)(2); Priority; Two containers of food in one prep cooler; sauerkraut and boiled eggs; were holding above 41F. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - PIC voluntarily discarded foods. Large improvement from previous inspection; full points not taken. 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
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15(B); Core; Observed cooling potatoes initially stored in containers with tightly-sealed lids and recently prepared foods tightly wrapped in plastic. When placed in cooling/cold holding equipment; food containers in which food is being cooled shall be: Arranged in the equipment to provide maximum heat transfer through the container walls; and loosely covered; or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. CDI - Lids on potatoes adjusted to allow for faster cooling and spoke to kitchen manager about better cooling methods. 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
In-use utensils: properly stored
Inspector’s notes
3-304.12; Core; Observed utensils at the flat-top and stove stored in water that was less than 135F. During pauses in food preparation or dispensing; food preparation and dispensing utensils shall be stored: If an a container of water; that is not under continuous flow; the temperature is maintained at least 135F. Maintain container of water at adequate temperature during use.
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); Core; The gaskets on the prep cooler doors are extensively damaged; allowing for the buildup of food debris. Equipment shall be maintained in a state of good repair and condition. Replace damaged gaskets before the next inspection.
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); Core; Observed buildup of food debris in damaged gaskets of the prep coolers. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean gaskets and maintain clean to prevent buildup.
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, Jul 10, 2026 · Original Source