1 - Inspection
May 18, 2026
Official score: 91.5 · Understand this area’s scale
11 recorded violations
Official wording
PIC Present; demonstrates knowledge; & performs duties
Inspector’s notes
2-103.11(A-P) - PIC Duties - Pf D)EMPLOYEES wash hands H)Proper cooling K)Proper SANITIZING of EQUIPMENT/UTENSILS -Observation: as it can be read in this inspection; food employee could not perform their duties related to food safety. -Corrected During Inspection (CDI): all P and Pf violations were corrected and Person in Charge (PIC) education was provided as well by the Environmental Health Specialist (EHS).
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
Hands clean & properly washed
Inspector’s notes
2-301.14 When to wash (G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD (RTE); P -Observation: food employee broke shell eggs; changed gloves without washing in between and she was going to start to work with RTE food and finish to cook the eggs. -Corrected During Inspection (CDI): Environmental Health Specialist (EHS) explained to Person in Charge (PIC) the violation and food employee voluntarily removed gloves and washed hands. 2-301.14 When to wash (E) After handling soiled EQUIPMENT or UTENSILS; P -Observation: food employee closed faucet after hand washing without using paper towel and proceeded to work with food. -Corrected During Inspection (CDI): EHS pointed the violation and food employee voluntarily rewashed 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
Food separated & protected
Inspector’s notes
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P -Observation: shell eggs were on top of vegetables and cooked chicken; and raw beef was on top of other RTE food items in reach-in cooler. Make sure to organize food items accordingly to their final cooking temperature. -Corrected During Inspection (CDI): EHS explained the violation to PIC and pointed the sticker in the reach-in cooler's door that shows how to organized coolers. Person in Charge (PIC) voluntarily re-organized reach-in cooler.
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 Maintain sanitizer at correct concentrations when being used to sanitize. -P -Observation: QUAT sanitizer in 3 comp sink was 100ppm. Manufacturer recommended concentration is at least 200ppm. -Corrected During Inspection (CDI): food employee voluntarily discarded sanitizer. 4-703.11 After cleaning; equipment; food contact surfaces; and utensils shall be sanitized using an approved method.-P -Observation: food employee sanitized utensils for only 2 seconds in QUAT sanitizer and proceeded to work with food with utensil. Manufacturer recommendation is 1 min of contact to be considered sanitized. -Corrected During Inspection (CDI): EHS explained the violation to PIC and food employee placed utensil in dirty dishes. 4-602.11 Equipment Food-Contact Surfaces and Utensils. (E)Shall be cleaned: (4) In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers; cooking oil storage tanks and distribution lines BEVERAGE and syrup dispensing lines or tubes; coffee bean grinders; and water vending EQUIPMENT: (a) at a frequency specified by the manufacturer. -Observation: ice machine had pink slime growing in the corners of the ice machine. Make sure to clean as often as necessary to keep it clean. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC). 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. -Observation: containers in clean dishes area had sticker residue in containers and lid had greasy accumulation as well. -Corrected During Inspection (CDI): PIC voluntarily moved utensils to dirty dishes.
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
Proper cooling time & temperatures
Inspector’s notes
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. -Observation: green beans was 72F at 11h30am and 66F at 12h25. Cooling rate was 0.10F/min; below recommended. -Corrected During Inspection (CDI): green beans were being cooled in deep pan with wrapping plastic around. PIC removed plastic wrap and placed green beans in bigger pan; more spread out.
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
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans; large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf -Observation: green beans were being cooled in deep pan with wrapping plastic around not allowing food item to cool down quickly enough as mentioned in violation #20. -Corrected During Inspection (CDI): food employee voluntarily removed plastic wrap and placed food item in bigger plan to spread out food item and allow quicker cooling.
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(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. -Observation: wet cloth was being stored on top of cutting board. Make sure to keep wet cloth submerged in bucket sanitizer when not in use. -Environmental Health Specialist (EHS) discussed the matter with 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 problemsOfficial wording
Utensils; equipment & linens: properly stored; dried & handled
Inspector’s notes
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. -Observation: after washing; clean containers were being stacked wet. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC). 4-903.11 Equipment; Utensils; Linens and Single-Service and Single-Use Articles. (B) Clean EQUIPMENT and UTENSILS shall be stored as specified (A) of this section and shall be stored: (1) In a self-draining position that allows air drying; and (2) Covered or Inverted. -Observation: wet containers were being stacked in a position that doesn't allow air drying. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (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 issuesOfficial wording
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
4-402.11 Fixed Equipment; Spacing or Sealing. (A) EQUIPMENT that is fixed because it is not EASILY MOVABLE shall be installed so that it is: (3) SEALED to adjoining EQUIPMENT or walls; if the EQUIPMENT is exposed to spillage or seepage. -Observation: 3 comp sink had caulk coming out of the wall. Make sure to re-caulk sink on the wall. Review all sinks attached to the wall to make sure all sinks are caulked. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC). 4-202.11 Multiuse food-contact surfaces shall be smooth; in good repair; free of sharp angles; and finished to have smooth seams and joints. Pf -Observation: reusable containers lid was cracked chipping plastic that can fall in food items and become solid hazard. -Corrected During Inspection (CDI): Person in Charge (PIC) voluntarily discarded items from service.
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
Sewage & wastewater properly disposed
Inspector’s notes
5-402.13 Conveying Sewage - SEWAGE shall be conveyed to the point of disposal through an APPROVED sanitary SEWAGE system or other system; including use of SEWAGE transport vehicles; waste retention tanks; pumps; pipes; hoses; and connections that are constructed; maintained; and operated according to LAW. P -Observation: sewer was retuning to the kitchen drain when sinks' faucets were being opened due slow draining. -Person in Charge (PIC) will have to call the cellphone printed in this inspection when sewer line is fixed. Immediate suspension was issued for this establishment and it will be lifted only after the violation is fixed.
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
Physical facilities installed; maintained & clean
Inspector’s notes
6-101.11 Floors; walls and ceilings shall be designed; constructed; and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. -Observation: few parts of the facility had floor not smooth. -EHS discussed the matter with PIC. 6-501.114 Maintaining Premises; Unnecessary Items and Litter (C) -Observation: facility is no longer providing slushy drinks. Make sure to removed items that is no longer in use from the facility. -EHS discussed the matter with 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 problemsOfficial record from Wake County Environmental Services, May 18, 2026 · Original Source