1 - Inspection
Aug 6, 2026
Official score: 98 · Understand this area’s scale
2 recorded violations
Official wording
Hands clean & properly washed
Inspector’s notes
2-301.14 When to wash - P Employee broke raw steak into pieces and placed it into the pan to cook. He continued to work with the black gloves on that he used to handle the raw meat. He moved throughout the kitchen (and bar area) with his contaminated gloves. After placing the raw steak into the pan; remove gloves and wash hands to prevent spreading contamination to other surfaces and utensils. Management discussed the need to remove gloves and wash hands. Food employees shall wash hands immediately before engaging in food prep or working with clean utensils and: (A) After touching bare human body parts other than clean hands and clean; exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling SERVICE ANIMALS or aquatic animals; (D) 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; (E) After handling soiled EQUIPMENT or UTENSILS; (F) During FOOD preparation; as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw meat and working with READY-TO-EAT food; (H) Before donning gloves for working with FOOD; and (I) After engaging in other activities that contaminate the hands.
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
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Cold Holding (P) Pizza Prep Refrigerator is holding food slightly above 41 degrees F. Meatball; sausage; cheese; Ham 42F. New thermostat was installed last week. Use your thermometer to check food temperature. Internal dial was adjusted to a slightly colder setting.
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 record from Wake County Environmental Services, Aug 6, 2026 · Original Source