1 - Inspection
Apr 10, 2026
Official score: 95.5 · Understand this area’s scale
8 recorded violations
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; Certified Food Safety Manager Training is needed; such as ServSafe.
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
Handwashing sinks supplied & accessible
Inspector’s notes
5-205.11 (A) spray bottle is stored in the handwashing sink in the ware washing area. A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Do not use the handwashing sink to store anything. Spray bottle was removed from the sink.
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) and (B) Time / Temperature Control for Safety Food (P) Hot Dogs thawing in the sink under running water are 61F. Maintain thawing hot dogs at 41F and colder. Recommend thawing inside the refrigerator. 61 degree F hot dogs were transferred to a zip loc bag and put into the refrigerator.
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
Approved thawing methods used
Inspector’s notes
3-501.13 Thawing (Pf) Hot Dogs are thawing in the sink with an abundant amount of water flowing over them. Also put the hot dogs into a pan so water pools around the entire package. Very importantly; the temperature of the hot dogs shall not rise above 41 degrees F while thawing. Today hot dogs are 61F in the sink. Avoid thawing in the sink if hot dogs can be thawed inside the refrigerator. Date Marking is being done properly; and if hot dogs thaw in the refrigerator; date marking starts when the manufacture packaging is opened (not necessarily when they are moved from the freezer to the refrigerator). 61 degree F hot dogs were transferred to a zip loc bag and put into the refrigerator.
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
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.14; Core; 3-compartment ware washing sink is not clean. Ware washing sink should be cleaned with detergent daily.
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
Non-food contact surfaces clean
Inspector’s notes
4-601.11(B) and (C); Core; Upright 2-door refrigerator with hot dogs has black microbial growth inside on white shelves. Maintain equipment 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
Garbage & refuse properly disposed; facilities maintained
Inspector’s notes
5-501.16 (C) Trash can is not available at the handwashing sink near the 3-compartment sink. Provide waste bins in required areas including at each handwash sink. Assure hands are washed in a handwashing sink before putting gloves on to work with food. Provide a trash can to dispose paper towel.
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
6-501.12 Cleaning; Frequency (C) Floor under the 3-compartment sink is not clean; especially in the corner. Cleaning needed in this area
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, Apr 10, 2026 · Original Source