1 - Inspection
Nov 6, 2025
Official score: 99 · Understand this area’s scale
3 recorded violations
Official wording
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14(B) Observed wet wiping cloths laying over the 3 compartment sink. Also noted chlorine sanitizer reading below 50 ppm in the sani-buckets. Hold in-use wiping cloths in properly concentrated sanitizer between uses. Maintain chlorine sanitizer between 50-200 ppm when in use.
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)(C) Observed a few boxes of single service sauce cups being stored on the floor in the prep area. Store single-use and single-service articles in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor.
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
Non-food contact surfaces clean
Inspector’s notes
4-602.13 Nonfood Contact Surfaces (C)- Observed some residue along the bottom interior surface of the front-end prep cooler. Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.
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, Nov 6, 2025 · Original Source