1 - Inspection
Jun 2, 2026
Official score: 97.5 · Understand this area’s scale
3 recorded violations
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; PIC is not a certified food protection manager. At least one employee shall be a certified food protection manager. CDI- education and guidance given.
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-contact surfaces: cleaned & sanitized
Inspector’s notes
4-602.11 ;Equipment food-contact surfaces and utensils - Frequency; The interior of the ice machine was observed with pink residue accumulation. (E) Except when dry cleaning methods are used; surfaces of UTENSILS and EQUIPMENT contacting nonTCS FOOD shall be cleaned: (1) At any time when contamination may have occurred; (2) At least every 24 hours for iced tea dispensers and CONSUMER self-service UTENSILS such as tongs; scoops; or ladles; (3) Before restocking CONSUMER self-service EQUIPMENT and UTENSILS such as condiment dispensers and display containers; and (4) In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers; cooking oil storage tanks and distribution lines; BEVERAGE and syrup dispensing lines or tubes; coffee bean grinders; and water vending EQUIPMENT: (a) At a frequency specified by the manufacturer; or (b) Absent manufacturer specifications; at a frequency necessary to preclude accumulation of soil or mold. .
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
Variance obtained for specialized processing methods
Inspector’s notes
8-103.11 Documentation of Proposed Variance and Justification; [Priority Foundation] The facility is making their own yogurt by bringing milk; cream and a small amount of yogurt to a boil and then leaving it out at room temperature for a period of 12 hours before starting the cooling process. The yogurt was placed into the walk-in cooler at 5am this morning and still holding at 70F at the time of my inspection. This is considered a specialized process. Before a VARIANCE from a requirement of this Code is APPROVED; the information that shall be provided by the PERSON requesting the VARIANCE and retained in the REGULATORY AUTHORITY'S file on the FOOD ESTABLISHMENT includes: (A) A statement of the proposed VARIANCE of the Code requirement citing relevant Code section numbers;Pf (B) An analysis of the rationale for how the potential public health HAZARDS and nuisances addressed by the relevant Code sections will be alternatively addressed by the proposal; Pf and (C) A HACCP PLAN if required as specified under par. 8-201.13(A) that includes the information specified under sec. 8-201.14 as it is relevant to the VARIANCE requested. Pf CDI- yogurt was voluntarily discarded by PIC. The PIC was also asked to start buying store bought yogurt and provide receipts until an approved variance has been granted.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Wake County Environmental Services, Jun 2, 2026 · Original Source