1 - Inspection
Jun 24, 2026
Official score: 93 · Understand this area’s scale
10 recorded violations
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core - (REPEAT) No person in charge with food protection manager certification was present during inspection. At least one supervisor/manager shall be a certified food protection manager (CFPM) by passing a test (such as ServSafe) that is part of an ANSI accredited program. This certified person shall be on-site at all times during operation. CDI by providing information on how to become a CFPM. For classes and exams to become a certified food protection manager both in English and Spanish; go to ServSafe.com OR raisethegrade.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
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19; Priority Foundation - (REPEAT) TCS* foods on ingredient buffet line were using time control for 6 hours and written procedures were provided. However; temperature monitoring was not taking place for TCS* foods using time control for up to 6 hours. TCS* foods using time as a public health control (TPHC) shall follow written procedures and monitor temperature for TCS* foods kept up to 6 hours. Monitor temperatures of TCS* foods using time as a public health control for up to 6 hours. Not corrected during inspection.
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 - A few large bottles of soap were stored by food equipment. Chemicals; cleaners; etc. shall be stored to prevent contamination of food and clean equipment and utensils. CDI by properly storing soap.
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
Food properly labeled: original container
Inspector’s notes
3-302.12; Core - (REPEAT) Several containers of spices; dry foods; bottles of sauces; water; oil; etc. were not labeled with their contents. Unlabeled containers of foods not easily recognizable must be labeled to denote contents. Label containers of food to indicate what food is inside each one. NOTE: Consider using permanent marker on top of food/sauce bottles/containers instead of tape or stickers.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsOfficial wording
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14; Core - Some moist/soiled wiping cloths were on counter tops. In-use moist or soiled wiping cloths shall be kept in approved sanitizer between uses. Store in-use moist/soiled cloths as stated 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
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(A) and (C); Core - Some disposable food containers and plates were stored with food contact sides up. Single service and single use articles shall be kept in original protective package or stored to prevent contamination of food contact surfaces. CDI by inverting containers/plates.
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
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
4-101.19; Core - In walk-in cooler; cardboard was lining shelving and dunnage racks. Equipment nonfood contact surfaces subject to splashes and spills shall be made of nonabsorbent and easily cleanable materials. Remove cardboard from shelves/racks. Consider using large sheet pans; cutting boards; plexiglass; etc. to store boxes of foods on top. 4-205.10; Core - (REPEAT) Observed Frigidaire and Haier chest freezers that did not appear to meet ANSI/NSF certification. Wooden frames with plexiglass attached to carts (used as sneeze guards) in front area do not meet ANSI/NSF certification and are peeling and damaged. Except for mixers; toasters; microwave ovens; water heaters and vent hoods; food service equipment shall meet ANSI/NSF certification or equivalent. Replace chest freezers and sneeze guards with approved equipment. 4-501.11; Core - (REPEAT) Walk-in freezer door gasket was badly torn and ice was forming on door/gasket. Many wire shelves were rusty; peeling or worn. Food service equipment shall be kept in good repair; and door seals shall be intact and kept tight. Replace damaged gasket and shelves with similar approved equipment. 4-502.11 (A) and (C); Core - (REPEAT) Large lexan container (duck tape was used to seal cracks); bus tub and ice bucket were cracked/chipped. Food service utensils shall be kept in good repair. Discard damaged items.
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
Plumbing installed; proper backflow devices
Inspector’s notes
5-205.15; Core - No cold or hot running water was available at dish machine spray rinse arm; and mop sink can wash hot water knob was stripped (water could not be turned off). Hot and cold running water were not available at food preparation sink nearest the walk-in cooler. One other food prep sink had leaking faucet. The plumbing system and its components shall be kept in good repair. Repair damaged/leaking fixtures stated above; ensuring there is hot and cold running water under pressure where required.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsOfficial wording
Garbage & refuse properly disposed; facilities maintained
Inspector’s notes
5-501.111; Core - (REPEAT) In dumpster enclosure; left dumpster had cracks in the bottom and damaged top lids (caved in; not covering tops of dumpsters). Right dumpster had one lid totally missing. Trash/recycling receptacles shall be kept in good repair. Contact property manager to have dumpsters replaced by solid waste company. 5-501.113(B); Core - Dumpster side doors were open; and top lids were not covering dumpsters. Outside trash/recycling receptacles shall have tight-fitting lids and doors. Keep lids and doors closed and in place when not in use.
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 wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.11; Core - (REPEAT) Several holes were in walls in mop sink and kitchen areas; and some ceiling tiles were stained in bathrooms. Flooring under/around dishwashing areas was very rough and damaged (hard to clean). In front hibachi area; floor tiles were missing and some vinyl base was peeling; and caulk was missing or peeling in corners of ventilation hood. Physical facilities shall be kept in good repair. Repair or replace damaged surfaces/fixtures above; seal wall holes; and replace damaged/missing caulk. 6-501.12; Core - (REPEAT) Observed soiled sink drain pipes; kitchen flooring under equipment and soda dispensing areas; and soiled walls behind dishwashing areas. Ice was accumulated around walk-in freezer door. Physical facilities shall be kept clean. Increase cleaning frequency of surfaces/fixtures above. Remove ice from freezer door.
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, Jun 24, 2026 · Original Source