1 - Inspection
Mar 18, 2026
Official score: 97 · Understand this area’s scale
7 recorded violations
Official wording
Proper eating; tasting; drinking or tobacco use
Inspector’s notes
2-401.11 (A) In the kitchen; two open employee beverages were sitting on the prep table or above food and equipment. Employees shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment and utensils; and other items needing protection can not result. Corrected- Beverages moved.
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
Toxic substances properly identified stored & used
Inspector’s notes
7-201.11 Separation - Storage (P) A quart of paint was stored in the kitchen; on the upper storage shelf above food and utensils. Chemicals must be stored so they don't contaminate food; equipment or utensils. Corrected- Paint moved to the lowest shelf.
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
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-307.11 Miscellaneous Sources of Contamination (C) Hand soap splashed on a plastic container which contained muffins. A splash guard is needed on the left side of the sink at the hand sink; so water and soap does not splash on foods stored near by. Corrected- The muffins were in a covered container. No point deduction.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationOfficial wording
Personal cleanliness
Inspector’s notes
2-402.11 One female food handler in the kitchen; was not wearing a hair restraint. Use head coverings; beard guards and clothing to restrain body hair from contacting exposed food; equipment; and utensils.
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
Utensils; equipment & linens: properly stored; dried & handled
Inspector’s notes
4-904.11 Kitchenware and Tableware - Preventing Contamination (C) Throughout the kitchen; metal spoons were stored with the mouth contact surfaces in the up position. Please invert these utensils so that hands are only touching the handles. Corrected- Utensils were inverted.
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
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (C) In the kitchen; several ceiling tiles; HVAC vents and light shields are getting very dusty and greasy. Please clean these areas. The physical facility must be maintained clean.
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
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-303.11 Intensity - Lighting (C) In the center of the kitchen; one ceiling light only has one bulb operating. This is creating a dim area in the kitchen. Replace the blown light bulb. All ceiling light bulbs must be operating.
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 record from Wake County Environmental Services, Mar 18, 2026 · Original Source