1 - Inspection
Aug 3, 2026
Official score: 94 · Understand this area’s scale
8 recorded violations
Official wording
Proper eating; tasting; drinking or tobacco use
Inspector’s notes
2-401.11(A); Core; Employee drinks stored on food prep surfaces. Employees shall eat; drink; or use tobacco only in designated areas where the contamination of food; clean equipment and utensils can not result.
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
Handwashing sinks supplied & accessible
Inspector’s notes
5-205.11; Priority Foundation; Numerous dishes stored in the handwashing sink. A handwashing sink shall be maintained so that it is always accessible for employee use; and a handwashing sink may not be used for purposes other than handwashing. CDI - Dishes removed from sink. 6-301.11; Priority Foundation; No soap available at the handwashing sink. All handwashing sinks shall be provided with hand soap. CDI - Soap obtained. 6-301.12; Priority Foundation; No paper towels available at the handwashing sink. Each handwash sink shall be provided with paper towels or an air drying device. CDI - Towels obtained.
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
Food separated & protected
Inspector’s notes
3-302.11; Core; Numerous vegetables stored directly on shelving in the prep cooler. Food shall be protected from contamination by storing the food in packages; covered containers; or wrappings. Use paper towels or plastic bags (food-grade) to prevent contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Proper hot holding temperatures
Inspector’s notes
3-501.16 (A)(1); Priority; Two containers of chicken and beef stored on prep surfaces at room temperature. Refer to temperature chart. Except during preparation; cooking; or cooling; or when TPHC (Time as a Public Health Control) is used; TCS foods shall be maintained at 135°F or above. CDI - Foods moved to refrigeration to cool.
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
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111; Core; Numerous flies present in the MFU (mobile food unit). Insects and pests shall be controlled to eliminate their presence on the premises. Keep screens on entry door and service window closed at all times when not in use. Repair screen located at the entry/exit door; multiple tears present and openings for flies to enter the MFU.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(A) and (C); Core; Single-service/single-use containers stored on the floor. Single-service/single-use articles shall be stored: in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. Articles moved up off 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
4-601.11; Core; The interior fan; shelving; and flooring of the tall reach-in cooler soiled with food and debris. The bottom interior of the prep cooler soiled with black accumulation. Keep surfaces of equipment clean to avoid build up of dust; food residue or debris. Surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
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
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12; Core; Flooring underneath and behind equipment soiled with food and debris. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency.
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, Aug 3, 2026 · Original Source