1 - Inspection
Aug 13, 2026
Official score: 94 · Understand This Area’s Scale
14 recorded violations
Official Wording
PIC Present; demonstrates knowledge; & performs duties
Inspector’s Notes
2-102.11 - The person in charge (PIC) shall demonstrate knowledge of foodborne disease prevention; application of HACCP principles; and the requirements of this code by having no Priority violations during the current inspection; being a certified food protection manager; or by responding correctly to the inspector's questions related to the operation of the food establishment. Pf - Observed no PIC upon walk-in to the inspection; priority item violations found during the current inspection. Corrected during inspection (CDI); discussed with PIC about the www.servsafe.com course and exam information.
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
Certified Food Protection Manager
Inspector’s Notes
2-102.12 (A) The PIC must be a certified food protection manager (CFPM). A list of ANSI approved CFPM classes is available at wake.gov/food. - No certified food protection manager present during the current inspection.
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
Handwashing sinks supplied & accessible
Inspector’s Notes
6-301.11 Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid; powder; or bar soap. Pf - Observed employee restroom( back kitchen): the hand sink out of soap. Corrected during inspection (CDI) - soap 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.
More about handwashing problemsOfficial Wording
Food-contact surfaces: cleaned & sanitized
Inspector’s Notes
4-601.11(A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Pf 4-501.114(A) A chlorine solution shall have a minimum temperature that depends on its concentration: 120°F for 2549 ppm; 75°F for 5099 ppm; and 55°F for a concentration of 100 ppm. P Chlorine sanitizer effective range of concentration shall be within 50-200ppm. - Observed cleaned pans at the dish drying racks with grease to the touch. CDI - the pans involved were rewashed. - Observed that the operation did not use sanitizer at the final step when cleaning the utensils. Concentrated quat sanitizer solution was out; with no spare on site. CDI - PIC mixed chlorine sanitizer to 50 ppm and resanitized the utensils.
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 (TPHC) (Pf) (A) If TPHC is used written procedures shall be prepared in advance; maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request that specify the methods of compliance with TPHC and Cooling requirements. Pf - Observed in-house prepared crispy fried onions and blanched potato strips under the TPHC monitoring system; but the TPHC written procedure is not available for review during the current inspection. CDI - The TPHC form is signed and on file for review.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial Wording
Personal cleanliness
Inspector’s Notes
2-402.11 Effectiveness - Hair Restraints (C) Except counter staff who only serve beverages and wrapped or packaged foods; hostesses; and wait staff; 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. - Observed 3 food handlers with no hair restraint. Discussed the matter with PIC. First observation no point at this time.
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 issuesOfficial 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 (B) Clean EQUIPMENT and UTENSILS shall be stored: (1) In a self-draining position that allows air drying - Observed wetness on the stack of clean pans that is in a position that does not allow air drying; 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 issuesOfficial Wording
Single-use & single-service articles: properly stored & used
Inspector’s Notes
4-903.11(A) and (C) Equipment; Utensils; Linens and Single-Service and Single Use Articles-Storing (C) SINGLE-SERVICE and SINGLE-USE ARTICLES shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used. - Front counter service: observed stacks of cups exposed to public access; but the cups (mouthpieces of the cups) were not stored under a cover or protected until used. 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 issuesOfficial Wording
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s Notes
4-501.11 Good Repair and Proper Adjustment - Equipment (C) - Observed a walk-in cooler with 1 light not functioning. 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 Wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s Notes
4-302.14 A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. Pf - Observed that there is no chlorine test strip available during the current inspection. CDI - PIC presented the receipt for the delivery of the chlorine test strip on 8/14/26.
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
Non-food contact surfaces clean
Inspector’s Notes
4-602.13 Nonfood Contact Surfaces of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. - Observed heavy accumulation on the prep cooler door frame; prep top frame; and gasket. - Observed a handsink with accumulation at the faucets - Observed carts with heavy black stains. 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 Wording
Toilet facilities: properly constructed; supplied & cleaned
Inspector’s Notes
6-501.18 Cleaning of Plumbing Fixtures (C) 203.12 Toilets and Urinals (C) - Observed employee toilet with a low flush and not flushing properly; and it needs to be reevaluated and readjusted. - Observed employee toilet with a stain that needs cleaning. 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 Wording
Garbage & refuse properly disposed; facilities maintained
Inspector’s Notes
5-501.113 Covering Receptacles (C) 5-501.115 Maintaining Refuse Areas and Enclosures (C) 5-501.13 Receptacles (C) - Observed a trash trolley with debris accumulating on the bottom of the trolley; which is a concern for pest attraction; also; the trolley is without a cover. - The shared dumpster area door is open; with grease stains on the ground; and is not well maintained - Observed grease stains disposed of in the back area of the building; discussed with PIC about proper grease disposal method. PIC stated that the grease disposal occurred before the current operation took over. Discussed all the matters 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 issuesOfficial Wording
Physical facilities installed; maintained & clean
Inspector’s Notes
6-501.12 Cleaning; Frequency and Restrictions (A)PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. - Observed dust accumulation on the ceiling and wall in the vegetable prep area. 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, Aug 13, 2026 · Original Source