Restaurant · Wake County, NC

Buffalo Brothers

Name: Buffalo Brothers
Address: 3111 Capital Blv, Wake County, NC

3111 Capital Blv

Last inspected Apr 27, 2026 · View Map ↗ · Compare ↗

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Score 94

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More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

The full inspection history

6 inspections

1 - Inspection

Apr 27, 2026

Score 94

Official score: 94 · Understand this area’s scale

17 recorded violations

notedCode 2-401.11 EatingEmployee health and hygiene

Official wording

Proper eating; tasting; drinking or tobacco use

Inspector’s notes

2-401.11 Eating; Drinking; or Using Tobacco (C) (A) Employees shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment and utensils; and other items needing protection can not result. - Observed 1 food handler chewing while preparing food. Educational provided.

In plain English

This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.

More about employee hygiene or health policy issues

notedCode 6-301.12 Hand Drying Provision (Pf) - Observed handwashing sink with paper towelsHandwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.12 Hand Drying Provision (Pf) - Observed handwashing sink with paper towels; but the trash can is not nearby or easily accessible to discard the paper towels. Corrected during inspection (CDI) - trash can provided.

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.

Official wording

Food separated & protected

Inspector’s notes

3-302.11 (A)(4) Except when the food is being cooled; store food in packages; covered containers; or wrappings. - Walk-in cooler: observed multiple cooked foods ( cooked mushrooms; cooked onions; cooked peppers; pies) and baked goods stored without cover. CDI - covers provided.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

notedCode 4-602.11 Equipment Food-Contact Surfaces and Utensils - (E) Except when dry cleaning methods are used as specified under § 4-603.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11 Equipment Food-Contact Surfaces and Utensils - (E) Except when dry cleaning methods are used as specified under § 4-603.11; surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be cleaned: (1) At any time when contamination may have occurred - Observed ice machine with pink and brown water stains on the ice reflector panel. Also observed heavy accumulation behind the soda dispenser pushers. Discussed the cleaning schedule and frequency of the machine in this area with the person in charge (PIC)

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 problems

notedCode 3-501.17 Ready-To-Eat Time / Temperature Control for Safety (TCS) FoodFood source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17 Ready-To-Eat Time / Temperature Control for Safety (TCS) Food; Date Marking (Pf) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 3-501.18 Discard the food requiring date labels once time/temperature window has expired; if it is not been labeled; or if the label is incorrect. -P - Observed whipped cream open with no date mark; and unable to determine when it was opened. CDI - the whipped cream bottle was removed from the operation.

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

More about food source, dating, or labeling problems

notedCode 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf 7-207.11 (B) Store labeledChemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf 7-207.11 (B) Store labeled; employee medications to prevent contamination of food; equipment; and other food service related items. -P - Observed 2 spray bottles of sanitizer with no label. All other sanitizer container with label. CDI label provided. - Observed ibuprofen medicine stored together with salt and pepper shakers. CDI - the medicine was removed from the service line First observation; no point at this time.

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 unsafely

notedCode —Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-307.11 Miscellaneous Sources of Contamination (C) FOOD shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 - 3-306. - Observed doors to the kitchen with no adequate sign to prevent the public from entering the kitchen. Recommend posting " employee only" on the kitchen doors. - Observed boxes of tea stored behind the handwashing sink with less than 18" separation or an inadequate barrier.

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

More about food not protected from contamination

notedCode —Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observe 1 wiping cloth is not stored between uses in the sanitizer bucket. CDI - the towel involved was removed from the service line.

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 problems

notedCode —Other

Official wording

Washing fruits & vegetables

Inspector’s notes

3-302.15 Wash fruits and vegetables prior to use. - Observed a cut half avocado with a sticker still on it. Discussed the matter with PIC.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

notedCode 3-304.12 (A) In-use utensils in TCS foodEquipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12 (A) In-use utensils in TCS food; must be stored with handles above the food and top of the food container. 3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. - Observed multiple containers of dry goods( flour; sugar) had a scoop with no handle stored inside. - Observed a container of cheese and seasoning with a scoop with no handle stored inside. CDI - the scoops are removed and replaced with spoons or a scoop with a handle.

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 issues

notedCode —Equipment and utensils

Official wording

Utensils; equipment & linens: properly stored; dried & handled

Inspector’s notes

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed wetness on a stack of clean pans. Discussed the matter with PIC.

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 issues

notedCode —Cleaning and sanitizing

Official wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s notes

4-502.11(A) Maintain utensils in good repair. - Observed a few containers' lids with cracked edges that need replacement.

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 problems

notedCode —Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf - Observed a chlorine test strip with an ineffective reading scale (faded color and unable to interpret the result from the color shade). CDI - PIC presents the receipt of the new test strip order deliveries tomorrow.

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 problems

notedCode 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dustCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed pizza prep cooler: heavy dust accumulation on the machine fan. - Observed wall side/above the pizza prep area: the wall fan had dust accumulation. - Observed can opener blade with accumulation Discussed the matter with the PIC.

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 problems

notedCode 5-202.13 Backflow PreventionWater, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-202.13 Backflow Prevention; Air Gap. An air gap between the water supply inlet and the flood level rim "of the PLUMBING FIXTURE; EQUIPMENT; or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch). P - Observed ice bins' drain pipe with no air gap to the drain flood level rim. CDI - the ice bin drain pipe lift 1" above the flood rim.

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 problems

notedCode 5-501.113(B) Keep dumpsterFacility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.113(B) Keep dumpster; outside waste containers covered with tight-fitting lids or doors. - Observed 1 dumpster with the door open. Discussed the matter with PIC.

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 issues

notedCode 6-501.12 CleaningCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12 Cleaning; Frequency and Restrictions (C)(A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. - Observed throughout the food prep area: air vents with dust accumulation. - Observed 2 absorbent ceiling tiles at the prep sink area adjacent to the manager's office. Discussed with PIC about the approved surface in the kitchen 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 problems

Official record from Wake County Environmental Services, Apr 27, 2026 · Original Source

1 - Inspection

Nov 25, 2025

Score 90.5

Official score: 90.5 · Understand this area’s scale

14 recorded violations

notedCode 2-401.11Employee health and hygiene

Official wording

Proper eating; tasting; drinking or tobacco use

Inspector’s notes

2-401.11; Core; Employee beverages stored up on service counter with stored food; and another above the prep unit food. An EMPLOYEE shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment; utensils; and linens; unwrapped single-service and single-use articles; or other items needing protection can not result. A food employee may drink from a closed beverage container if the container is handled to prevent contamination of: The EMPLOYEE'S hands; The container; and Exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. Recommend use of drinking container designed with lid and straw to keep employee hands away from mouth surfaces. CDI- Employee beverages moved during inspection. [REPEAT]

In plain English

This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.

More about employee hygiene or health policy issues

notedCode 5-205.11Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11; Priority Foundation; Coffee grounds filter holder for large coffee maker stored as clean hanging off of the handwashing sink splash guard into the handwashing sink; blocking access. Open containers of paper coffee filters stored just behind the handwashing sink faucet; exposed to potential splash contamination. A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing sink may not be used for purposes other than handwashing. Do not hang anything off of a handwashing sink splash guard. Do not block a handwashing sink. Store food related items away from handwashing sink splash area. CDI- Filter holder and filters removed during inspection.

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.

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11(A); Priority Foundation; Meat slicer stored as clean with debris/residue remaining. A few squeeze bottle lids stored as clean with food residue remaining. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- Meat slicer and smallwares returned for cleaning during inspection.

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 problems

notedCode 3-401.14Food temperature

Official wording

Proper cooking time & temperatures

Inspector’s notes

3-401.14; Priority Foundation; Non-Continuous Cooking/Par-Cooking: Facility uses par-cooking for chicken wings. PIC unable to locate pre-approved par-cooking application; and temperature log not being filled out correctly. Par-cooked TCS foods shall be Prepared and stored according to written procedures that: Have obtained prior APPROVAL from the REGULATORY AUTHORITY; and Are maintained in the FOOD ESTABLISHMENT and are available to the REGULATORY AUTHORITY upon request. CDI- Par-Cooking application form provided to PIC to be completed and returned for review/approval.

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 temperature

notedCode 3-501.16(A)(2) and (B)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2) and (B); Priority; Cold-Holding: All TCS foods in the grill drawers cold-holding above 41F as shown in above grid. All par-cooked chicken wings in the walk-in cooler made today; observed in large tightly covered stacked together thick plastic bins; also above 41F. When asked; PIC stated these were par-cooked 7 hours ago. Temperatures noted on par-cook log at 4-hour mark show all temperatures below 41F. Train employees on how to conduct accurate temperature checks. These parcooked items must be cooled to below 41F within 6 hours total. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- TCS foods exceeding 41F voluntarily discarded by PIC during inspection. Have the grill drawers repaired or replaced to ensure able to maintain cold TCS foods at 41F and less. Do not use the grill drawers for TCS foods until repaired/replaced; or temporarily using TPHC as methods of safety. [REPEAT]

In plain English

More about food kept at an unsafe temperature

notedCode 7-102.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11; Priority Foundation; Labeling faded off of one spray bottle of cleaner. Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI- Labeling added during inspection.

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 unsafely

notedCode 3-302.12Food source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12; Core; Labeling missing on a few squeeze bottles of food ingredients and spice. Working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT; such as cooking oils; flour; herbs; potato flakes; salt; spices; and sugar shall be identified with the common name of the FOOD. Add labeling to these items. [REPEAT]

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

More about food source, dating, or labeling problems

notedCode 6-202.13(A)Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-202.13(A); Core; Open fly strip hanging over walkway near pizza oven handwashing sink; where food and clean dishes travel. Insect control devices shall be installed so that: The devices are not located over a FOOD preparation area; and Dead insects and insect fragments are prevented from being impelled onto or falling on exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. CDI- Fly strip moved during inspection.

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 insects

notedCode 2-402.11Employee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

2-402.11; Core; Food handler with fluffy narrow beard lacking beard guard. FOOD EMPLOYEES shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair; that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. Ensure food employees keep facial hair trimmed very short; or supply beard guard or face masks.

In plain English

This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.

More about employee hygiene or health policy issues

notedCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Bucket of sanitizer stored on the floor at prep line. Damp wiping cloth left out on prep counter. Containers (sanitizer buckets) of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of FOOD; EQUIPMENT; UTENSILS; LINENS; SINGLE-SERVICE; or SINGLE-USE ARTICLES. Cloths in-use for wiping counters and other equipment surfaces shall be held fully submerged between uses in a chemical sanitizer solution at the required concentration (50-200ppm chlorine; or 200-400ppm quat). CDI- Container moved during inspection. [REPEAT]

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 problems

notedCode 4-501.11Cleaning and sanitizing

Official wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s notes

4-501.11; Core; Pizza prep unit and short prep unit drawer gaskets are torn. EQUIPMENT shall be maintained in a state of good repair and condition. EQUIPMENT components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturers specifications. Replace the torn gasket. 4-202.11; Priority Foundation; A couple plastic food storage lids stored as clean are torn through to food contact surfaces and pitted. The blade of the meat slicer is starting to rust. Multiuse FOOD-CONTACT SURFACES shall be: SMOOTH; Free of breaks; open seams; cracks; chips; inclusions; pits; and similar imperfections. CDI- Damaged lids voluntarily discarded during inspection by PIC. Replace the slicer blade prior to next inspection. [REPEAT]

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 problems

notedCode 4-601.11(B) and (C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; Smallwares bin in dish room with debris/residue and water accumulation. Food ingredient squeeze bottle stored as clean with label tape still in place. Wall-mounted fan with dust/residue accumulation above the pizza prep unit. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris. CDI- Bin; bottle and wares returned for cleaning during inspection. Increase cleaning frequency of the wall fan. [REPEAT]

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 problems

notedCode 5-501.115Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.115; Core: Loose litter items on ground around the dumpsters; including discarded aprons; a 55 gallon metal drum with pooled water; and large sheet of metal. A storage area and enclosure for REFUSE; recyclables; or returnables shall be maintained free of unnecessary items and clean. Remove the discard items.

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 issues

notedCode 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core; Grout between floor tiles worn down in a few spots throughout the kitchen with pooled water. PHYSICAL FACILITIES shall be maintained in good repair. Floors; floor coverings; walls; wall coverings; and ceilings shall be designed; constructed; and installed so they are SMOOTH and EASILY CLEANABLE. Regrout the floors so smooth and cleanable; and repair the tile coving. [REPEAT] 6-501.11; Core; Caulk is pulling apart and has black microbial growth down into the caulk around handwashing sink splash guards. A couple lights are out over the grill. PHYSICAL FACILITIES shall be maintained in good repair. Recaulk these areas so smooth and cleanable.

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 problems

Official record from Wake County Environmental Services, Nov 25, 2025 · Original Source

1 - Inspection

Jul 8, 2025

Score 92.5

Official score: 92.5 · Understand this area’s scale

12 recorded violations

notedCode 2-102.12(A)Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12(A); Core; No Certified Food Protection Manager (CFPM) present. 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. Have additional staff with managerial control certified to provide better coverage. [REPEAT]

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 issues

notedCode 2-401.11Employee health and hygiene

Official wording

Proper eating; tasting; drinking or tobacco use

Inspector’s notes

2-401.11; Core; Employee beverage stored up on service counter with food. An EMPLOYEE shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment; utensils; and linens; unwrapped single-service and single-use articles; or other items needing protection can not result. A food employee may drink from a closed beverage container if the container is handled to prevent contamination of: The EMPLOYEE'S hands; The container; and Exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. Recommend use of drinking container designed with lid and straw to keep employee hands away from mouth surfaces. CDI- Employee beverage moved during inspection. [REPEAT]

In plain English

This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.

More about employee hygiene or health policy issues

notedCode 3-501.16(A)(2) and (B)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2) and (B); Priority; Cold-Holding: Several TCS foods in the grill drawers cold-holding above 41F as shown in above grid. This same unit noted as having cold-holding issues at last inspection. In the dredging prep unit; chicken and fish in bottom drawer holding too warm at 43F and 42F. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- TCS foods exceeding 41F voluntarily discarded by PIC during inspection. Have these units serviced and temperatures reduced. [REPEAT]

In plain English

More about food kept at an unsafe temperature

notedCode 3-302.12Food source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12; Core; Labeling missing on a few squeeze bottles of food ingredients. Working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT; such as cooking oils; flour; herbs; potato flakes; salt; spices; and sugar shall be identified with the common name of the FOOD. Add labeling to these items.

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

More about food source, dating, or labeling problems

notedCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Bucket of sanitizer stored on the floor at prep line. Containers (sanitizer buckets) of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of FOOD; EQUIPMENT; UTENSILS; LINENS; SINGLE-SERVICE; or SINGLE-USE ARTICLES. CDI- Container moved during inspection.

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 problems

notedCode 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; Tongs hung low on pizza oven handle in narrow walkway where can easily brush up against pants. Knive stored wedged down in soiled crack between equipment. During pauses in FOOD preparation or dispensing; FOOD preparation and dispensing UTENSILS shall be stored: in the FOOD with their handles above the top of the FOOD; or In a clean/dry; protected location; or In a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned at a frequency specified in Food Code (every 4 hours). CDI- Tongs and knife returned for cleaning during inspection. [REPEAT]

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 issues

notedCode 4-202.11Cleaning and sanitizing

Official wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s notes

4-202.11; Priority Foundation; Multiple spatulas stored as clean with food contact surfaces pitted and cracked. Manual juicer observed with peeling yellow paint. Multiuse FOOD-CONTACT SURFACES shall be: SMOOTH; Free of breaks; open seams; cracks; chips; inclusions; pits; and similar imperfections. CDI- Damaged spatulas and juicer voluntarily discarded during inspection by PIC. [REPEAT]

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 problems

notedCode 4-601.11(B) and (C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; Residue accumulation along clean dish storage rack. Smallwares bin with debris and residue accumulation. At 3-comp sink; residue remaining in the rinse and sanitize bins. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris. Increase cleaning frequency to these areas. 4-601.11(B) and (C); Core; Ice machine with black microbial film buildup along back wall; not currently in direct contact with ice below. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris. Increase cleaning frequency to these areas.

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 problems

notedCode 5-205.15Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-205.15; Core; Rear handwashing sink plumbing under the wash bowl is leaks when in use. A PLUMBING SYSTEM shall be Repaired according to LAW; and Maintained in good repair. Repair the plumbing.

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 problems

notedCode 6-501.18Cleaning and sanitizing

Official wording

Toilet facilities: properly constructed; supplied & cleaned

Inspector’s notes

6-501.18; Core; In mens restroom; urinals with residue accumulation down under/front. PLUMBING FIXTURES such as HANDWASHING SINKS; toilets; and urinals shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to this area and clean thoroughly.

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 problems

notedCode 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core; Floor tile damage at corner by dish area handwashing sink. Grout between floor tiles worn down in a few spots in the kitchen with pooled water. Ceiling tiles with water damage and water dripping from ceiling in hall just outside kitchen. PHYSICAL FACILITIES shall be maintained in good repair. Floors; floor coverings; walls; wall coverings; and ceilings shall be designed; constructed; and installed so they are SMOOTH and EASILY CLEANABLE. Regrout the floors so smooth and cleanable; and repair the tile coving. Replace the ceiling tiles after fixing the leak. [REPEAT]

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 problems

notedCode 6-202.11Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-202.11; Core; In the walk-in cooler; light covers are badly damaged; in need of replacement. Light bulbs shall be shielded; coated; or otherwise shatter-resistant in areas where there is exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; or unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. Replace the damaged covers. 6-501.110; Core; Employee purse stored on dry goods rack with dry goods. Lockers or other suitable facilities shall be used for the orderly storage of EMPLOYEE clothing and other possessions. Provide dedicated secure storage space for employee items. [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 issues

Official record from Wake County Environmental Services, Jul 8, 2025 · Original Source

1 - Inspection

Dec 18, 2024

Score 92.5

Official score: 92.5 · Understand this area’s scale

9 recorded violations

notedCode 7-102.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11; Priority Foundation - One squirt bottle at dish area had yellowish liquid was not labeled...Working containers of chemicals; cleaners; etc. taken from bulk supplies shall be identified with common name of material inside...CDI by properly labeling bottles with names of their contents or discarding liquid/bottle. 7-201.11; Priority; Several bottles of hand sanitizer observed being stored on the shelf above croutons and ketchup portion cups. Store toxic materials to avoid contamination of food; equipment; utensils; linens; and single-service/use items. CDI- sanitizers were removed.

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 unsafely

notedCode 2-102.12 (A)Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A) ; The PIC in charge does not have a valid food protection manager certification. PIC shall demonstrate knowledge by being a certified food protection manager. CDI- a list of available courses online and in person was provided.

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 issues

notedCode 2-401.11 (A)Employee health and hygiene

Official wording

Proper eating; tasting; drinking or tobacco use

Inspector’s notes

2-401.11 (A) ; Food employee observed eating a salad on the service line. Employees shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment and utensils; and other items needing protection can not result. CDI- education given and PIC directed employee to the correct location.

In plain English

This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.

More about employee hygiene or health policy issues

notedCode 3-501.16(A)(1)Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1) ; Priority; [Repeat] A container of queso cheese sitting on top of the pizza oven was holding at 81F. TCS foods being held hot shall be maintained at 135F or above. CDI- the PIC chose to cool the queso back down to 41F until food item was needed for service.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.16 (A)(2) and (B)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority; [Repeat] Ranch and bleu cheese dressings in small portion cups were overstocked and holding above 41F in the flip top cooler. Parcooked chicken wings; raw chicken breast; raw hamburger patties and sliced cheeses were all holding above 41F in the low boy cooler beneath the grill (see temperature chart). The ambient air temperature of the lowboy cooler was 54F. ...Unless actively preparing or properly cooling; cold TCS* foods shall be kept at 41F or less...CDI by cooling foods down by utilizing ice or separating into smaller portions. NOTE: Do not overfill containers above the fill or chill lines on top of refrigerated make line units. Ensure ALL foods are at 41F or less BEFORE placing them in refrigerated make line tops. Use calibrated thermometer to check food temperatures often.

In plain English

More about food kept at an unsafe temperature

notedCode 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; Tongs observed being stored in a way that brushes against employee clothing. During pauses in FOOD preparation or dispensing; FOOD preparation and dispensing UTENSILS shall be stored: On a clean portion of the FOOD preparation table or cooking equipment.

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 issues

notedCode 4-501.11Cleaning and sanitizing

Official wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s notes

4-501.11; The lowboy cooler underneath the grills have an ambient air temperature of 54F. Rusty shelving observed in the kitchen hallway leading to the bar cooler. Maintain equipment in good repair. Repair this unit.

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 problems

notedCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Ice accumulation present along the floor in the walk-in freezer. Physical facilities shall be kept clean...Remove ice accumulation from floor.

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 problems

notedCode 6-305.11/6-501.110Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-305.11/6-501.110; Employee personal items (keys; cellphones; chargers etc.) observed being stored along the main cooking line. Designate and use an area for the orderly storage of employees' clothing and possessions.

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 issues

Official record from Wake County Environmental Services, Dec 18, 2024 · Original Source

1 - Inspection

Apr 24, 2024

Score 94.5

Official score: 94.5 · Understand this area’s scale

5 recorded violations

criticalCode 3-403.11Food temperature

Official wording

Proper reheating procedures for hot holding

Inspector’s notes

3-403.11; Priority; Marinara sauce and queso placed into hot wells to reheat at around 9am were only holding between 67-96F when checked at 10:43am. Both food items were moved to the grill to be rapidly reheated. When food items were checked again at 11:05am they had only reached 150-153F. Reheating for hot holding shall be completed within 2 hours and may not exceed 2 hours. CDI- education given and heat was turned up higher. Foods reheated to 168-174F.

In plain English

More about food kept at an unsafe temperature

criticalCode 3-501.16(A)(1)Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1) ; Priority; Chili sitting in the hot well was holding between 125- 136F. A container of queso cheese siting on top of the pizza oven was holding at 55F. TCS foods being held hot shall be maintained at 135F or above. CDI- chili was reheated to 165F; the PIC chose to cool the queso back down to 41F until food item was needed for service.

In plain English

More about food kept at an unsafe temperature

criticalCode 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; Pork (4/8); salsa roja (3/22); and french onion soup (4/11) were all observed being held beyond 7 days. Ready to eat; TCS foods shall be kept no longer than 7 days. CDI- food items voluntarily discarded by PIC.; 3-501.17; Priority Foundation; [Repeat] Ribs; pico; boiled eggs; and chili made more than 24 hours ago were observed without dates. RTE TCS* foods kept more than 24 hours shall have dates (date of preparation OR use by date OR both prep and use by dates)...CDI by placing dates on foods. NOTE: Ensure your date marking system is consistent throughout the restaurant. Remember - RTE TCS* foods can be kept NO LONGER than 7 days; with day #1 as the date of preparation.

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

More about food source, dating, or labeling problems

minorCode 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; Food employee observed with tongs hanging from his apron. During pauses in FOOD preparation or dispensing; FOOD preparation and dispensing UTENSILS shall be stored: On a clean portion of the FOOD preparation table or cooking equipment.

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 issues

minorCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Ice accumulation present along the floor in the walk-in freezer. Physical facilities shall be kept clean...Remove ice accumulation from floor.

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 problems

Official record from Wake County Environmental Services, Apr 24, 2024 · Original Source

1 - Inspection

Dec 14, 2023

Score 91

Official score: 91 · Understand this area’s scale

12 recorded violations

criticalCode 3-304.15 (A)Other

Official wording

Food separated & protected

Inspector’s notes

3-304.15 (A); Priority - Observed dish washing worker handle soiled dishes with gloves and then proceeded to handle clean utensils...If used; single use gloves shall be used for only one task; used for no other purpose; and discarded when damaged or soiled...CDI by having worker discard gloves and wash hands. NOTE: After gloves are soiled; gloves shall be discarded and hands washed before putting on new gloves and handling clean utensils; ready-to-eat foods and clean equipment/utensils.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

criticalCode 3-501.16 (A)(2) and (B)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority - Many cold TCS* foods were above 41F (see temperature chart)...Unless actively preparing or properly cooling; cold TCS* foods shall be kept at 41F or less...CDI by refrigerating foods. NOTE: Do not overfill containers above the fill or chill lines on top of refrigerated make line units. Ensure ALL foods are at 41F or less BEFORE placing them in refrigerated make line tops. Use calibrated thermometer to check food temperatures often.

In plain English

More about food kept at an unsafe temperature

majorCode 3-501.17Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17; Priority Foundation - Many ready-to-eat (RTE) TCS* foods did not have dates (prepared more than 24 hours ago)...RTE TCS* foods kept more than 24 hours shall have dates (date of preparation OR use by date OR both prep and use by dates)...CDI by placing dates on foods. NOTE: Ensure your date marking system is consistent throughout the restaurant. Remember - RTE TCS* foods can be kept NO LONGER than 7 days; with day #1 as the date of preparation.

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

More about food source, dating, or labeling problems

majorCode 7-102.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11; Priority Foundation - One squirt bottle at dish area had yellowish liquid but was labeled as a window cleaner; and one bottle with blue liquid was labeled "sanitizer" but had window cleaner in it. Another spray bottle with clear liquid was not labeled...Working containers of chemicals; cleaners; etc. taken from bulk supplies shall be identified with common name of material inside...CDI by properly labeling bottles with names of their contents or discarding liquid/bottle.

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 unsafely

minorCode 3-302.12Food source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12; Core - Many bottles/containers of sauces; dressings; dry foods; breadings; spices; etc. were not labeled with their contents...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food...Properly label food containers to denote contents.

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

More about food source, dating, or labeling problems

minorCode 6-202.13Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-202.13; Core - A few fly strips were hung from ceiling (and with dead insects on them) in kitchen where they were somewhat close to areas where food and clean equipment/utensils could be put underneath them...Insect control devices shall be installed so that devices are not located over a food preparation area and dead insects are prevented from falling on exposed food and clean equipment/utensils...Remove fly strips from current locations and place them in areas where food and clean equipment/utensils cannot be placed or contaminated.

In plain English

More about signs of rodents or insects

minorCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core - Some moist/soiled wiping cloths were on counter tops or hanging from side of sanitizer buckets (not down inside sanitizer). A few sanitizer buckets were stored directly on floor...Moist or soiled wiping cloths shall be kept in approved clean sanitizer between uses. Sanitizer buckets shall be stored off the floor and used and stored in a manner that prevents contamination of food and clean equipment/utensils...Store soiled/moist cloths and sanitizer buckets as stated above.

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 problems

minorCode 4-903.11(A)Equipment and utensils

Official wording

Utensils; equipment & linens: properly stored; dried & handled

Inspector’s notes

4-903.11(A); (B) and (D); Core - Some clean food containers and beverage glasses were stacked while wet. Some plates/bowls in storage had unprotected food contact surfaces...Clean equipment/utensils shall be stored in self-draining position that allows air drying and covered or inverted...Separate stacked clean containers and glasses and completely air dry before stacking. Cover or invert clean dishes in storage.; 4-901.11; Core - Observed worker using cloth towel to dry the wet utensils/equipment that had been washed/sanitized...After cleaning and sanitizing equipment and utensils; they shall be air dried...Air dry clean equipment/utensils as stated above. Do not use towels to dry items.

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 issues

minorCode 4-903.11(A) and (C)Equipment and utensils

Official wording

Single-use & single-service articles: properly stored & used

Inspector’s notes

4-903.11(A) and (C); Core - Several stacks of disposable cups were unprotected. Coffee filters were also not protected...Single service disposable food/beverage containers shall be protected from contamination...Keep cups in approved dispensers or inverted and in their original plastic sleeves pulled up to rims of top cups on stacks. Keep coffee filters in original plastic bags or covered clean container.

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 issues

minorCode 4-502.11(A) and (C)Cleaning and sanitizing

Official wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s notes

4-502.11(A) and (C); Core - Some food containers; bus tub were cracked/damaged...Food service utensils shall be kept in good repair...Discard damaged items.; 4-102.11; Core - Observed bread stored inside take-out plastic bags (direct contact)...Materials used for single service articles shall be clean...Do not store bread in take-out bags. Only use food grade bags that are approved for food storage (direct food contact).

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 problems

minorCode 4-501.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.14; Core - Interiors of dishwashing machine and side doors had heavy calcium/lime build-up...Warewashing equipment shall be cleaned frequently enough to prevent recontamination of clean equipment and utensils and to ensure it performs its intended function...Increase the frequency of removal of calcium/lime build-up inside dishwashing machine.

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 problems

minorCode 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core - No cold water was available at dish machine spray rinse arm. Walk-in freezer had large build-up of ice on floor (due to evaporator/condensation leaks?). Many small holes were in kitchen walls. Some floor tiles were damaged/cracked and had missing grout between them...Physical facilities shall be kept in good repair...Provide cold running water at spray rinse arm; repair freezer condensation leaks and seal wall holes. Replace damaged floor tiles and grout where needed.; 6-501.12; Core - Significant ice had accumulated on walk-in freezer floor. Bathroom door sides were soiled...Physical facilities shall be kept clean...Remove ice accumulation from floor and increase cleaning frequency of door surfaces above.

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 problems

Official record from Wake County Environmental Services, Dec 14, 2023 · Original Source