1 - Inspection
Apr 29, 2026
Official score: 94.5 · Understand this area’s scale
11 recorded violations
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core - No person in charge had certification as a food protection manager...At least one supervisor/manager shall be a certified food protection manager (CFPM) by passing a test (such as ServSafe) that is part of an ANSI accredited program...CDI by providing information on classes and exams available to become a CFPM. Provide a CFPM that is on site at all times during operation.
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
5-202.12; Core - Hot water at a few handsinks did not reach 100F after running water several minutes (see temperature chart)...Hot water of at least 100F shall be provided at each handsink...Increase hot water to 100F at handsinks.
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
Proper date marking & disposition
Inspector’s notes
3-501.17 and 3-501.18; Priority Foundation - (REPEAT) Several ready-to-eat (RTE) TCS* foods were not labeled but kept more than 24 hours (cut cabbage; stewed tomatoes; cheese sauce; etc.)... Refrigerated; ready-to-eat TCS* foods kept more than 24 hours after opened or cooked/cooled shall have dates. ...CDI by placing dates on foods. NOTE: This includes cooked and cooled and opened packages and cans of RTE TCS* foods. Foods prepared on site and then frozen and thawed must have freeze and thaw dates.
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 problemsOfficial wording
Thermometers provided & accurate
Inspector’s notes
4-204.112 (B); Core - (REPEAT) One refrigerator had no thermometer inside it (or on exterior)...An air thermometer shall be provided inside refrigeration equipment...Provide a thermometer that is accurate to plus or minus 3 degrees. Air temperature must be 41F or less.
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
Food properly labeled: original container
Inspector’s notes
3-302.12; Core - (REPEAT) Some containers/bottles of sauces; dressings; etc. were not labeled with their contents...Working containers of food (oils; spices; salts; flour; sugar; cooking oil; sauces; etc.) not easy to recognize shall be labeled to denote contents...Properly label containers of foods.
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 problemsOfficial wording
Personal cleanliness
Inspector’s notes
2-402.11; Core - (REPEAT) One food worker had no hair restraint on head or beard restraint...Kitchen workers shall cover their hair by using hair coverings; nets; beard restraints; or clothing to effectively keep hair from contaminating food and clean equipment and utensils...Instruct workers to wear required hair restraints.
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
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
4-205.10; Core - (REPEAT) Found unapproved OSTBA blender (not NSF/ANSI)...Except for mixers; toasters; microwave ovens; vent hoods and water heaters; food service equipment shall meet ANSI/NSF certification and be used according to manufacturer's specifications...Remove unapproved equipment from faciilty. 4-501.11; Core - (REPEAT) Observed several rusty and/or peeling and worn wire shelves in dry storage and in refrigerators. Upper ice machine door was not properly connect/hinged to machine (fell off during inspection)...Food service equipment shall be kept in good repair...Replace damaged items with similar approved equipment and reattach ice machine lid. 4-502.11 (A) and (C); Core - (REPEAT) A few food containers and lids were damaged/cracked...Food service equipment shall be kept in good repair...Discard damaged items.
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
4-601.11(B) and (C); Core - (REPEAT) Observed soiled wire and solid metal shelving; dusty fans vents and coils on refrigerators; sides/exteriors of fryer and oven; freezer interiors. Ice was also accumulated inside freezer door; drip trays under stove top burners...Equipment non food contact surfaces shall be kept clean...Increase cleaning frequency of surfaces/equipment above; and remove accumulate ice in freezer.
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
5-205.15; Core - Dish machine vacuum breaker and waste line under dish machine both leaked during wash cycle...The plumbing system and its components shall be kept in good repair...Repair leaking plumbing fixtures.
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
Garbage & refuse properly disposed; facilities maintained
Inspector’s notes
5-501.111; Core - Trash dumpster had rusted through with visible holes in dumpster sides...Trash/recycling receptacles shall be kept in good repair...Have property manager instruct solid waste company to replace dumpster. 5-501.114; Core - (REPEAT) Trash dumpster drain hole had no plug...Trash/recycling receptacles with drains shall have plugs in place...Have property manager instruct solid waste company to replace missing plug.
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
6-501.11; Core - (REPEAT) Mop sink area and dish machine area wall panel surfaces and stripping were damaged. Men's bathroom sink drain drained very slowly...Physical facilities shall be kept in good repair...Repair/replace damaged wall surfaces and stripping. Unclog sink drain. 6-501.12; Core - (REPEAT) Observed soiled flooring under equipment; ceiling tiles; light shields; vents and some walls...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures 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 problemsOfficial record from Wake County Environmental Services, Apr 29, 2026 · Original Source