1 - Inspection
Jul 16, 2026
Official score: 94 · Understand this area’s scale
5 recorded violations
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; The current person in charge does not have food protection manager certification; other certified food protection managers are employed at the establishment but were not present during the inspection. The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Ensure a certified food protection manager is present during all hours of operation. Repeat.
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
2-301.15; Priority foundation; Observed a food employee cleaning their hands at the prewash sink next to the 3-compartment sink and wiping their hands on their apron. Employees shall clean their hands in a handwashing sink and may not clean their hands in food prep; dishwashing; or mop sinks. CDI - Directed employee to handwashing sink who properly washed their hands; reminded employee that they cannot wash their hands at other sinks.
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); Priority; A majority of the TCS foods stored in the prep cooler and drawer coolers were holding above 41F; see temperature table. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - PIC voluntarily discarded foods holding above 45F; lids and drawers were fully closed to allow for cooling. Repeat.
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
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
4-301.11; Priority foundation; The walk-in cooler is not functioning properly and the prep cooler ambient air is holding around 45F; therefore there is not enough equipment to maintain all TCS foods at 41F or less. Equipment for cooling and heating food; and holding cold and hot food; shall be sufficient in number and capacity to maintain required food temperatures. REHS provided PIC with ambient air thermometer to monitor temperatures when she adjusts the prep cooler; WIC is scheduled for repairs this week. Follow-up by 7/24/2026
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
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
4-501.11; Core; Observed ripped door seals/gaskets on the drawer coolers and on the kitchen refrigerator also observed broken handle on the microwave. Equipment shall be maintained in a state of good repair and condition. Equipment components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturer's specifications. Replace and repair door seals/gaskets and microwave handle before the next inspection.
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, Jul 16, 2026 · Original Source