1 - Inspection
Jul 23, 2026
Official score: 95.5 · Understand this area’s scale
8 recorded violations
Official wording
Management; food & conditional employee; knowledge; responsibilities & reporting
Inspector’s notes
2-103.11 (O) The PIC shall ensure that employees are informed in a verifiable manner of their responsibility to report information about their health and activities as they relate to foodborne illnesses to the PIC (Pf) Facility does not have an employee health policy or employee reporting agreement. CDI: REHS provided employee health policy template.
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
Procedures for responding to vomiting & diarrheal events
Inspector’s notes
2-501.11 Clean-up of Vomiting and Diarrheal Event (Pf) Facility did not have written procedures for responding to vomiting and diarrheal events. Food establishments shall have written procedures for responding to vomiting and diarrheal events. CDI: Provided educational material.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Food separated & protected
Inspector’s notes
3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P) Raw ground beef was stored above ranch and other sauce within walk-in cooler. Cross-contamination shall be prevented during storage by separating raw food from ready-to-eat foods and based on final cook temperatures. CDI: Food rearranged by PIC.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-501.114 (E) If a chemical sanitizer other than chlorine; iodine; or a quat is used; it shall be used in accordance with the label instructions (P) Equipment was not sanitized for full minute in sink and surface sanitizer as indicated by label instructions. CDI: Educational moment; items were sent to be sanitized again.
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
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19 Time as a Public Health Control (Pf) Facility is maintaining fried rice balls and chicken tenders on time instead of temperature but did not have labels to indicate time of temperature removal or written procedures. When using time a public health control; the food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. When using time as a public health control; written procedures shall be maintained at the food establishment and provided upon request. CDI: Labels added; REHS provided procedure template to ownership.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Utensils; equipment & linens: properly stored; dried & handled
Inspector’s notes
4-903.11 (A); (B); and (D) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (C) Metal containers were stacked while wet. Cleaned equipment and utensils shall be stored in a self-draining position that allows air-drying and covered or inverted. Air dry containers prior to stacking. Do not towel dry.
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
4-501.18 The wash; rinse; and sanitize solutions shall be maintained clean. Wash basin of 3-compartment sink was murky and soiled. Replace wash basin. 4-501.17 Warewashing Equipment; Cleaning Agents (Pf) When used for warewashing; the wash compartment of a sink shall contain a wash solution of soap; detergent; acid cleaner; alkaline cleaner; degreaser; abrasive cleaner; or other cleaning agent according to the cleaning agent manufacturer's label instructions. Wash basin of 3-compartment sink did not have soap or other detergent. CDI: PIC purchased dish soap from nearby store.
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
5-502.11 Garbage and recyclables shall be removed from the premises at a frequency that will minimize the development of objectionable odors and other conditions that attract or harbor insects and rodents. Trash from facility was placed at the backdoor of the neighboring suite and on the floors around the dumpster. Place all trash in the dumpster; including trash placed outside neighboring suite.
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, Jul 23, 2026 · Original Source