1 - Inspection
Jun 11, 2026
Official score: 94 · 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 not a certified food protection manager. 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. Ensure the person that is left in charge is a certified food protection manager. CDI- Emailed PIC a website link of current accredited CFPM courses.
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
5-205.11; Priority Foundation; Handwashing sink was completely blocked by a tall chair behind POS at the start of the inspection. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI- Chair was relocated. 6-301.12; Priority Foundation; Handwashing sink had no available paper towels near the walk-in cooler. Each handwashing sink or group of adjacent handwashing sinks shall be provided with individual; disposable towels. CDI- Paper towels were restocked.
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
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-601.11 (A); Priority Foundation; Slicer had leftover food residue present. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI- Slicer was taken to the warewashing area to be cleaned and sanitized. 4-602.11; Core; Both tea urn nozzles had a thick accumulation of unclean residue when disassembled. Equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Increase the cleaning frequency of the tea urn nozzles. CDI- Tea urn nozzles were disassembled and taken to the warewashing area to be cleaned and sanitized.
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
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-202.15; Core; The self-closing apparatus on the back door is broken and door does not self-close. Outer openings shall be protected against the entry of insects with solid; self-closing; tight-fitting doors. Repair self-closing apparatus.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial wording
Utensils; equipment & linens: properly stored; dried & handled
Inspector’s notes
4-903.12; Core; HVAC unit in ceiling is dripping through ceiling tiles and onto wash drainboard of 3-compartment sink and large ice machine. Cleaned and sanitized equipment and utensils may not be stored under leaking water lines including leaking automatic fire sprinkler heads or under lines on which water has condensed or under other sources of contamination. HVAC technician is scheduled to visit today to make necessary repairs. 4-903.11(A); (B) and (D); Core; Metal food containers that were stored as clean in the warewashing area were found stacked while still wet. Cleaned equipment and utensils shall be stored in a self draining position that allows air drying. Ensure these containers are completely dry before stacking together.
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
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(A) and (C); Core; Box of single-use cups and gloves found stored on the floor in the dry storage area. Single-service and single-use articles shall be stored in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. CDI- Items were relocated onto shelving.
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; Core; The handles on the reach-in cooler doors behind the POS are broken. Lid to the tabletop ice bin is no longer secure. HVAC unit is producing an excessive amount of condensation and dripping from ceiling tiles above the 3-compartment sink. Equipment shall be maintained in good repair. Repair/replace items listed. 4-501.12; Core; Table mounted cutting boards have black residue accumulation and deep knife cuts. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaces if they can no longer be effectively cleaned and sanitized; or discarded if they are not capable of being resurfaced. Resurface or replace these cutting boards.
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
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12; Core; Floors and walls need extensive cleaning in prep area and makeline to remove the accumulated food residue; dust; and debris. Floors; walls; ceilings including the attachments such as soap; towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Clean the floors; walls and ceilings 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 record from Wake County Environmental Services, Jun 11, 2026 · Original Source