1 - Inspection
Apr 2, 2025
Official score: 94.5 · Understand this area’s scale
6 recorded violations
Official wording
Certified Food Protection Manager
Inspector’s notes
Observation: A certified food manager is not available for all hours of operation. 2-102.12 (A); Core; (A) 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.
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
Observation: Staff person was unable to demonstrate when to wash after engaging in activities contaminating hands and prior to re-engaging in food preparation. CDI: Educate dstaff during inspection and stopped to wash hands. 2-301.14 When to Wash (P) (F) Wash hands during food preparation; as often as necessary to remove soil and contamination; and to prevent cross contamination when changing tasks. -P
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
Observation: Staff are multitasking with gloves between tasks. Wiping soiled gloves on wiping cloth at station during preparation and touching kiosk. Discontinue this practice and ensure that gloves are changed between tasks; when soiled and are used only to prevent bare hand contact with ready to eat food. CDI: Discussed with staff member regarding proper glove usage; when to change and during multiple tasks stopping tow ash hands prior to re-engaging in food production. Gloves were changed during inspection during inspection. 3-304.15 (A) Gloves; Use Limitation (P) (A) Discard gloves after a task is complete or any time they are damaged or soiled. -P
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Proper cold holding temperatures
Inspector’s notes
Observation: The almond fluid used during production was left out of refrigeration and measured temperature was at 59F. Air temperature in prep refrigerator measured at 41F. The other unopened almond fluid was temped out 43F and was moved to the other prep freezer to ensure proper cold holding could be maintianed at 41F. (less than 2hrs) CDI: The out of temperature almond fluid was discarded during inspection. 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Maintain TCS foods in cold holding at 41F or less. -P
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
Observation: The wiping cloth used for clenaing up food debris on production surfaces wa snot being stored in a sanitizer bucket between use. 3-304.14 Wiping Cloths; Use Limitations (C) (B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
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
Observation: The water pump on the truck is being shut off between use disallowing for regular hand sink use. (observed); The pump does not shut off causing water to eject from the spigot on the dish wash sink. Repair plumbing and ensure hand sink is available for ease of use of staff members. 5-205.15 (C) Maintain a plumbing system in good repair.
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 record from Wake County Environmental Services, Apr 2, 2025 · Original Source