1 - Inspection
Jul 9, 2026
Official score: 96.5 · Understand this area’s scale
6 recorded violations
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
5-205.11 (B); Priority foundation; Observed an employee dumping a beverage into a handwashing sink and another employee cleaning a wiping cloth in a handwashing sink. A handwashing sink may not be used for purposes other than handwashing. CDI - Spoke to PIC to stop employee behavior and encouraged extra training for employees.
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); Priority; A couple foods in both of the prep coolers were holding above 41F; see temperature table. TCS (time/temperature control for safety) foods in cold holding shall be maintained at 41F or less. CDI - PIC discarded food above 45F; lids were closed on prep coolers to allow for cooling; do not store foods above the fill line. 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
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14; Core; Observed some damp wiping cloths stored on the prep surface; also observed dry wiping cloths with food debris on their surfaces. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in sanitizer and laundered daily. Dry wiping cloths and the sanitizing solutions in which wet wiping cloths are held between uses shall be free of food debris and visible soil. CDI - Wiping cloths placed in hamper.
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
Plumbing installed; proper backflow devices
Inspector’s notes
5-205.15; Core; One of the toilets in the women's restroom is not functioning properly and the handle of the women's restroom sink is very loose. Maintain a plumbing system in good repair. Repair these fixtures before the next inspection.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsOfficial wording
Garbage & refuse properly disposed; facilities maintained
Inspector’s notes
5-501.115; Core; Observed some garbage bags and litter on the ground around the dumpster in the enclosure. A storage area and enclosure for refuse; recyclables; or returnables shall be maintained free of unnecessary items and clean. Dispose of garbage bags before the next inspection and maintain clean. Repeat.
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 wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12; Observed soiled walls in the mop sink area as well as soiled floors and tiles along the bottom of the wall in both restrooms. Physical facilities shall be cleaned as often as necessary to keep them clean. Thoroughly clean these areas and maintain clean. Repeat. 6-501.16; Core; Mops are currently being stored with the mop heads facing upwards; allowing for the contamination of the mop sink walls while drying. After use; mops shall be placed in a position that allows them to air dry without soiling walls; equipment; or supplies. REHS recommends storing the mops with the mop heads facing downwards to prevent contamination of walls.
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 9, 2026 · Original Source