1 - Inspection
Apr 21, 2026
Official score: 97 · Understand this area’s scale
6 recorded violations
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. observed push cart stored directly in front of hand sink blocking access. Make sure all hand sinks are accessible at all time for handwashing. CDI by relocating hand cart.
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
Proper cold holding temperatures
Inspector’s notes
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P observed cole slaw and cooked chicken tenders in prep unit next to fryers above 41F cole slaw was between 43-45 and tenders were at 45-50F.
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
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111; Core; Several flies in back of facility; near smoker and back door and two near back make line. The premises shall be maintained free of insects; rodents and other pests. Back door air curtain does not seem as strong as previous inspections; recommend cleaning dust off this unit and making sure air is powerful enough to prevent flies from entering.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial wording
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. observed container of sanitizer sink and surface at 170 which is below the effective threshold for sink and surface sanitizer. CDI by making new solution.
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 Scoop laying in mashed potatoes in make unit next to fryers. In-use utensils in TCS food; must be stored with handles above the food and top of the food container. CDi by removing utensil from food item.
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
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed containers stored with food contact side exposed. Containers need to be flipped to prevent contamination of food contact surfaces of container. CDI by flipping containers.
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, Apr 21, 2026 · Original Source