1 - Inspection
Aug 29, 2026
Official score: 94.5 · Understand this area’s scale
4 recorded violations
Official wording
PIC Present; demonstrates knowledge; & performs duties
Inspector’s notes
2-102.11 - The PIC shall demonstrate knowledge of foodborne disease prevention; application of HACCP principles; and the requirements of this code by having no Priority violations during the current inspection; being a certified food protection manager; or by responding correctly to the inspector's questions related to the operation of the food establishment. Pf - Observed no certified food protection manager present during the current inspection. Also observed violations of the priority items. Corrected during inspection (CDI). Provided the food handler with the food protection course and exam on www. ServSafe.com
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
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A) Certified Food Protection Manager (C) The PIC must be a certified food protection manager. A list of ANSI approved CFPM classes is available at wake.gov/food. - No certified food protection manager present during the current 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
Hands clean & properly washed
Inspector’s notes
2-301.14 When to wash - P Food employees shall wash hands immediately before engaging in food prep or working with clean utensils and:(G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD; (H) Before donning gloves for working with FOOD; and (I) After engaging in other activities that contaminate the hands. - Observed the food handler who took orders and money put on gloves and started portioning soup by picking crabmeat using a hand glove to top the soup. CDI - The soup was removed from public service; the food handler washed hands; then donned new gloves before continuing to prep the sandwich.
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 hot holding temperatures
Inspector’s notes
3-501.16 (A) (1) Time / Temperature Control for Safety (TCS) Food; Hot and Cold Holding (P) Except during preparation; cooking; or cooling; or when TPHC is used; TCS FOOD shall be maintained at 135°F or above; except that roasts may be held at 130°F or above. P - Grill top food staging: Observed crabmeat with a temperature of 106°F. The food handler stated the crabmeat was heat-treated within 15 minutes. CDI - The crabmeat was reheated to 165F for 15 seconds.
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 record from Wake County Environmental Services, Aug 29, 2026 · Original Source