1 - Inspection
Jul 22, 2026
Official score: 95 · Understand this area’s scale
11 recorded violations
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core - No certified food protection manager was on-site at all times during inspection. At least one supervisor/manager or person in charge shall be a certified food protection manager (CFPM) by passing a test (such as ServSafe) that is part of an accredited program. CDI by providing information for person in charge to obtain certification as CFPM. Go to ServSafe.com or raisethegrade.com for information on becoming a CFPM.
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
Proper hot holding temperatures
Inspector’s notes
3-501.16 (A) (1); Priority - Marinara sauce on steam table was 108-126F. After properly reheating or cooking; hot TCS* foods shall be maintained at 135F or above throughout product until served or time as a public health control can be used. CDI by properly reheating sauce.
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
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B); Priority - Cooked buffalo chicken on refrigerated make line top was 47F. Unless actively preparing or properly cooling; cold TCS* foods shall be maintained at 41F or less throughout entire product. CDI by refrigerating chicken.
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
Proper date marking & disposition
Inspector’s notes
3-501.18; Priority - Anchovies from a can had a date of 5/24--almost a month ago. Ready-to-eat (RTE) TCS* foods kept more than 7 days shall be discarded. CDI by voluntarily discarding anchovies. NOTE: After cooking and cooling a TCS* food; they cannot be kept more than 7 days; counting the date it was cooked and cooled as Day #1.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsOfficial wording
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority Foundation - Spray bottles with purple liquid and clear liquid respectively were not labeled with their contents. Red sanitizer bucket was not labeled as "sanitizer". Working containers of sanitizers; cleaners; etc. shall be labeled with the names of their contents. CDI by labeling spray bottles and bucket.
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
Food properly labeled: original container
Inspector’s notes
3-302.12; Core - Some containers/shakers of dry foods and spices were not labeled with their contents. Containers of foods not easy to recognize shall be labeled with their names. Properly label containers of foods.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsOfficial wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-502.13; Core - Observed old feta cheese buckets used to store dry foods. Single use containers shall not be reused. Discontinue using these buckets for storing foods since they are hard to clean. 4-903.11(A) and (C); Core - Several stacks of disposable cups at cash register area and food contact surfaces of pizza boxes on counter by cash register were unprotected. Several boxes of disposable food containers in storage were stored on ground. Single service disposable food/beverage containers shall be protected from contamination and shall be stored 6 inches above floor. Keep cups in approved dispenser or inverted and in their original plastic sleeves pulled up to rims of top cups on stacks. Cover food contact sides of pizza boxes or invert them on clean surfaces; and elevate boxes of food containers 6 inches above 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
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-302.14; Priority Foundation - No sanitizer test strips were available to check concentration of quaternary ammonium (QA) sanitizer used in 3rd compartment of 3-compartment sink. Proper and accurate test strips shall be provided for sanitizers used. CDI by draining QA sanitizer in sanitizing sink and replacing it with approved chlorine sanitizer since chlorine test strips were available. NOTE: Quaternary ammonium sanitizer cannot be used unless corresponding test strips are provided.
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 - Observed soiled shelving; #10 rack and interiors of upright freezer. Equipment nonfood contact surfaces shall be kept clean. Increase cleaning frequency of equipment items above.
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
Toilet facilities: properly constructed; supplied & cleaned
Inspector’s notes
6-302.11; Priority Foundation - No toilet paper was available in bathroom. An adequate supply of toilet paper shall be provided at each toilet. CDI by providing toilet paper in bathroom.
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
5-501.114; Core - Outside community dumpsters used by establishment had drains without plugs. Trash/recycling receptacles with drains shall have plugs in place. Contact property manager to have them notify solid waste company to replace missing dumpster drain plugs.
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, Jul 22, 2026 · Original Source