1 - Inspection
Apr 27, 2026
Official score: 95.5 · Understand this area’s scale
5 recorded violations
Official wording
Proper eating; tasting; drinking or tobacco use
Inspector’s notes
2-401.11; Core; An employee drink stored on shelving alongside various dry foods and sauces/condiments. Store employee beverages on the lowest possible non-work surface to prevent contamination.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
More about employee hygiene or health policy issuesOfficial wording
Hands clean & properly washed
Inspector’s notes
2-301.14; Priority; A gloved employee observed handling raw steak and subsequently touched clean utensils on the grill and a squeeze bottle of BBQ sauce with the soiled gloves intact. No glove change OR handwashing observed. The hands shall be washed when switching between working with raw food and RTE (ready-to-eat) food; as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; and after engaging in any activity that may contaminate the hands. CDI - Utensils moved to be cleaned and squeeze bottle sanitized. Employee disposed of soiled gloves; washed their hands; and donned a clean set of gloves. EHS spoke with PIC and employee and educated on handwashing procedures. PIC to further educate all employees on proper handwashing procedures.
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
4-501.114; Priority; Facility is using Sink & Surface Cleaner & Sanitizer. Required range: 272-700 ppm. At the 3-compartment sink; sanitizer measured too low at 170 ppm. VR - Facility to use the functional (*functional at time of inspection) high-temperature dish machine to wash; rinse & sanitize. Facility to temporarily switch to chlorine for use at the 3-compartment sink for sanitizer bucket usage. PIC (Person In Charge) reached out to provider to request repair during inspection. EHS will return to verify repair of the sanitizer dispenser at the 3-comp. sink.
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
Washing fruits & vegetables
Inspector’s notes
3-302.15; Core; A sticker present on a washed and sliced avocado. Stickers shall be removed from fruits/vegetables prior to washing the fruit/vegetable so that they do not become a source of contamination once the fruit/vegetable is cut; added to other ingredients; cooked; or consumed in its ready to eat form. Remove stickers before washing fruits and vegetables.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
4-501.12; Core; The cutting board in front of the prep cooler is scored and stained. Cutting surfaces shall be resurfaced or replaced once no longer easily cleanable. Sand/resurface cutting board.
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 27, 2026 · Original Source