1 - Inspection
Apr 28, 2026
Official score: 97 · Understand this area’s scale
8 recorded violations
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; The person in charge is certified as a Food Handler through ServSafe. The person in charge shall be certified as a food protection manager through an accredited program. CDI- The general manager is certified as a food protection manager.
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
Handwashing sinks supplied & accessible
Inspector’s notes
6-301.12; Priority Foundation; The paper towels for the dispensers at the kitchen entrance; in the prep area; and men's bathroom were sitting on top of the dispensers; the dispensers appear to be jammed. Provide paper towels or approved alternative for hand drying at each handsink. Repair paper towel dispensers.
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
Toxic substances properly identified stored & used
Inspector’s notes
7-202.12(A); Priority; A spray bottle of Spectracide Bug Stop Home Barrier stated "For indoor household use." Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only. CDI - Spray was voluntarily discarded.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyOfficial wording
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14(B); Core; A wet cloth was stored on the drain board of one of the prep sinks. Hold in-use wiping cloths in properly concentrated sanitizer between uses. CDI- Cloth was removed and put in dirty linen area.
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; Core; The handles of the scoops were submerged in the containers of olive and grated parmesan cheese. Utensils being stored in foods shall be stored with the handle above the food. CDI- Scoops were dug into the olives and parmesan cheese so that the handle remains up.
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
4-501.14; Core; The inner walls of the dish machine have a buildup of residue. Dish machines and the compartments/drainboards of sinks used for washing and rinsing equipment; utensils; raw food; etc. shall be cleaned before use; throughout the day to prevent recontamination of equipment and utensils; and at least every 24 hours if used.
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; The vents on the salad crisper and ice machine; the shelving above the dough-making table; and the tops of the hand sanitizer dispenser and dishwashing machine have a buildup of dust and debris. Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris. Clean these items on a more frequent basis.
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
5-501.16(A); Core; There are busted trash bags and boxes outside of the recycling and garbage dumpsters. Provide receptacles of sufficient capacity to hold refuse; recyclables; and returnables that accumulate. No points taken due to the trash appearing to be trash from the residents that live above the establishment .
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, Apr 28, 2026 · Original Source