1 - Inspection
Aug 4, 2026
Official score: 86 · Understand this area’s scale
12 recorded violations
Official wording
PIC Present; demonstrates knowledge; & performs duties
Inspector’s notes
2-103.11 (A) - (P); Priority Foundation; Observed several critical risk violations today including:water availability; hand washing; glove handling ; soiled food contact equipment and sanitizer availability; storing chemicals; cold holding ect... The person in charge is responsible for ensuring that the food establishment is addressing and correcting critical risks that may contribute to foodborne illnesses.
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
Management; food & conditional employee; knowledge; responsibilities & reporting
Inspector’s notes
2-201.11(A-C)&(E); Priority; Employee health educational poster available; but no official employee health policy or signatures available for review; indicating it may not have been reviewed by employees. Employees shall be knowledgeable of food-borne illnesses; their associated symptoms; and when not to report to work/be excluded. CDI - EHS provided an employee health policy. If a corporate equivalent is found; that may also be used.
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
Procedures for responding to vomiting & diarrheal events
Inspector’s notes
2-501.11; Priority Foundation; Policy not available for review. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees; consumers; food; and surfaces to vomitus or fecal matter. EHS sent policy and poster to PIC via email.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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Hands clean & properly washed
Inspector’s notes
2-301.14; Priority; Observed no hand washing during inspection. Water supply was turned during inspection. Observed a bucket of water with a pitcher stored inside on the prep sink drain board. Hands shall be washed: After handling soiled equipment or utensils; During food preparation; as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; When switching between working with raw food and working with ready to eat food ; Before donning gloves for working with food; P and After engaging in other activities that contaminate the hands.Manager requested hand wash-team member washed 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
3-304.15 (A); Priority; Observed team member handle raw pork chop with gloved hands; then grabbed RTE fried chicken with soiled gloves. If used; single use gloves shall be used for only one task such as working with raw ready-to-eat food or with raw animal food; used for no other purpose; and discarded when damaged or soiled; or when interruptions occur in the operation.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-601.11 (A); Priority Foundation; Observed soiled food grater and stored with soiled wrench and clean tongs. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Observed unwashed raw cabbage on the truck; however no water is available for vegetable washing. The prep sink cannot be used until water is available. Food prep sink is set up for dish washing. Items removed. Dishes shall be washed rinsed and sanitized at the commissary.
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 hot holding temperatures
Inspector’s notes
3-501.16(A)(1) ; Priority; Observed cooked steak sitting in fryer basket at room temp below 135F.TCS foods shall be held at 135F or greater. Item reheated.
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 cold holding temperatures
Inspector’s notes
3-501.16 (A)(2) and (B); Priority; Observed large bucket of grated cheese stored at room temp. The following items were found inside unit holding above 41F. One bucket of raw chicken; 2 buckets of fried chicken; one bucket of raw steak inside tall reach in cooler. Ambient air reads 57F. Observed two buckets of shredded cooked chicken taco mix holding above 41F inside reach in. TCS food shall be held at 41F or below. Items discarded.
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
Toxic substances properly identified stored & used
Inspector’s notes
7-201.11; Priority; Observed two spray chemicals stored inside food prep sink basin. Poisonous or toxic materials shall be stored so they can not contaminate food ; equipment; utensils; linens; and single service articles by: (A) Separating the poisonous or toxic materials by spacing or partitioning; P and (B) Locating the poisonous or toxic materials in an area that is not above food ; equipment; utensils; linens; and single service articles or single use articles- all items placed in designated area.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyOfficial wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-502.13 Core; Observed bulk mayo container used to store RTE ketchup. Single service articles and single use articles may not be reused. These containers cannot be washed for reuse.
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; Core; Observed Ambient air 57F inside tall reach in. Unit shall maintain temperature of 41For below for TCS foods. Equipment shall be maintained in a state of repair and condition that meets the requirements. Repair or replace equipment.
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
Hot & cold water available; adequate pressure
Inspector’s notes
5-103.11 Priority; Water supply turned off at the beginning of inspection. Observed hot water not available inside truck.. The water source and system shall be of sufficient capacity to meet the peak water demands of the food establishment. Manager arrived and restored hot water. Hot water shall be available during all hours of operation. Water turned on at the end of inspection.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Wake County Environmental Services, Aug 4, 2026 · Original Source