1 - Inspection
Jun 29, 2026
Official score: 97 · Understand this area’s scale
5 recorded violations
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A) Certified Food Protection Manager (C) The manager on duty did not have proof that a Manager's Food Safety Protection Test had been taken and passed. Each time food is prepared; handled; stored; or display the Manager must have a Manager ServSafe or ANSI approved certificate on hand at the time of the 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
Proper date marking & disposition
Inspector’s notes
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food; Date Marking (Pf) There were several sandwich items that were not date marked. There were several packs of hot dogs that were not date marked. These potentially hazardous food must be date marked. The date marking must be the consume by or preparation date. The food items will have a seven day shelf life since the cold hold units must be maintained at 41F or below. CDI... The food items were date marked.
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
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19 Time as a Public Health Control (P) (Pf) The pizza items are on time rather than temperature. The pizza was put into the hot hold warmer at the start of the inspection. The pizza was not marked with the discard time. All times that are on time rather than temperature must be properly marked with the discard time. CDI... The items were marked with the correct discard time.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14 Wiping Cloths; Use Limitations (C) The wiping cloths were stored in sanitizer buckets that were showing no measurable concentration of sanitizer. Wiping cloths must be stored in have an approved level of sanitizer in the buckets. CDI.. The Quat sanitizer was corrected to 200 parts per million.
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
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 Clean dishes were stored in dirty containers. Containers that store clean dishes must be free of dried debris. (A)Except as specified in (D) of this section; cleaned EQUIPMENT and UTENSILS; laundered LINENS; and SINGLE-SERVICE and SINGLE USE ARTICLES shall be stored: (1) In a clean; dry location; (2) Where they are not exposed to splash; dust; or other contamination
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 record from Wake County Environmental Services, Jun 29, 2026 · Original Source