1 - Inspection
Apr 23, 2026
Official score: 96.5 · Understand this area’s scale
7 recorded violations
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core - No person in charge with their certification as a food protection manager was available...The person in charge shall be a certified food protection manager (CFPM) who has shown proficiency of required information through passing a test that is part of an accredited program (ANSI/ANAB-CFP)...Provide an person in charge who has their approved certification as a food protection manager.
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
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-601.11 (A); Priority Foundation - A few plastic food containers stored as clean had old sticky residues on exteriors...Food-contact surfaces and utensils shall be clean to sight and touch...CDI by placing containers at 3-comp sink to be washed.
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(B)(4)(5); Priority - Many TCS* foods (sandwiches; wings; hash browns; etc.) using approved time as a public health control (TPHC) had times on them that were 2+ hours past the time they were to be discarded...TCS* food shall be discarded after the food has completed its 4 hour maximum hold time...CDI by voluntarily discarding foods that were past their hold time. NOTE: Follow your written procedures. If a TCS* food is to be kept no more than 2 hours and then discarded; according to written procedures; then they should be discarded after 2 hours.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Toxic substances properly identified stored & used
Inspector’s notes
7-201.11; Priority - Spray bottles of sanitizer and window cleaner were on counter top above reach-in freezer door...Chemicals shall be stored to prevent contamination of food and clean equipment and utensils...CDI by properly storing chemicals.
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
4-903.11(A) and (C); Core - Disposable paper food "boats" were stored with food contact sides up...Single service disposable food/beverage containers shall be protected from contamination...Cover or invert food containers on clean surface.
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
4-601.11 (B) and (C); Core - (REPEAT) Observed soiled metal cabinets and their doors (by food prep area and in beverage/food self-service areas); drawers; speed rack in walk-in cooler...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of surfaces/equipment 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 wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12; Core - (REPEAT) Observed soiled flooring in 3-compartment sink and freezer storage areas and under some cabinets. Some ceiling panels and light shields were soiled/stained in front service areas...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 23, 2026 · Original Source