1 - Inspection
Jun 2, 2026
Official score: 97 · Understand this area’s scale
5 recorded violations
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf)- Noted brooms and dust pan blocking the handwashing sink near the cook line. Ensure all handwashing sinks are accessible at all times.
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-contact surfaces: cleaned & sanitized
Inspector’s notes
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Noted (stored on the bottom rack) and some metal containers with sticker residue on them. Also noted can opener heavily soiled with dried debris at time of inspection. CDI: Placed in dish washing area for rewashing. Noted improvements made maintained clean containers along the utensil rack area. Repeat.
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 cold holding temperatures
Inspector’s notes
3-501.16(A)(2); Priority; Noted small container of slaw was temping at 48 F during. Maintain TCS foods in cold holding at 41F or less.- CDI; 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
Utensils; equipment & linens: properly stored; dried & handled
Inspector’s notes
4-903.11(A); (B) and (D); Core; Clean equipment and utensils shall be stored in a self draining position that allows air drying and in a clean; dry location. Wet stacking dishes and some clean dishes stored in soiled containers. Repeat.
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
Garbage & refuse properly disposed; facilities maintained
Inspector’s notes
5-501.115 Maintaining Refuse Areas and Enclosures (C) _ Observed some loose cardboard and plastic containers stored on the ground inside the dumpster corral. Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance.
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 record from Wake County Environmental Services, Jun 2, 2026 · Original Source