1 - Inspection
Sep 30, 2025
Official score: 98.5 · Understand this area’s scale
1 recorded violation
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-501.114;Priority; Manual and Mechanical Warewashing Equipment; Chemical Sanitization - Temperature; pH; Concentration and Hardness; Dish machine chlorine sanitizer measured at 0-10ppm. Mechanical Warewashing equipment shall have chemical sanitizer at correct concentration according to manufactures use instructions. Chlorine sanitizer shall be 50-200ppm. Solution bottle changed and machine primed and no solution being pulled from tube. ECOLAB called previously to repair door on machine (door not locking during cycle) EC recommended to call to visit sooner; to recalibrate sanitizer solution. Facility has proper concentration of quaternary solution in three compartment sink; and will wash items and utensils in three compartment sink. Or wash in dish machine and sanitize in three compartment sink.
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, Sep 30, 2025 · Original Source