1 - Inspection
Jun 17, 2026
Official score: 96.5 · Understand this area’s scale
5 recorded violations
Official wording
Hands clean & properly washed
Inspector’s notes
2-301.14 When to Wash (P) Food service employees observed wiping the counter tops on the serving/make line and returning to food prep without washing hands. During FOOD preparation; as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks ;and after engaging in other activities that contaminate the hands. EHS redirected food service employees to remove soiled gloves; wash their hands; and put on clean gloves before they could serve another customer. EHS educated PIC and food employees on when to wash hands during food prep/service.***CORRECTED DURING INSPECTION (CDI)***NO POINTS TAKEN***EDUCATION GIVEN***
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
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14 Wiping Cloths; Use Limitations (C) The chemical sanitizing solution was visibly soiled with floating food debris. Maintain sanitizer containers for in-use cloths free of visible debris and soil. The PIC remade and tested the chemical sanitizing solution. ***CDI***REPEAT VIOLATION***
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
In-use utensils: properly stored
Inspector’s notes
3-304.12 In-Use Utensils; Between-Use Storage (C) Butcher knife used to diced cooked meats was stored on soiled cutting board while visibly soiled with dried on food debris. During pauses in FOOD preparation or dispensing; FOOD preparation and dispensing UTENSILS shall be stored: on a clean; sanitized surface or in a container of water if the water is maintained at a temperature of at least 135F. EHS educated PIC on in-use utensil stored and cleaning. PIC had food employee replace soiled butcher knife with clean a knife and clean the worktop surface of excessive food debris build up.***CDI***
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
Non-food contact surfaces clean
Inspector’s notes
4-602.13 Nonfood Contact Surfaces (C) The following are soiled and shall be cleaned: worktop top counters and drainboard of prep sink. Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Clean the items listed.***REPEAT VIOLATION***
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
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (C) Floors throughout kitchen are soiled including but not limited to high traffic areas; underneath equipment; and corners. Wall at hand washing sinks and grill area are soiled with food residue buildup and splatter. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean these areas more frequently.***REPEAT VIOLATION
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, Jun 17, 2026 · Original Source