1 - Inspection
Sep 30, 2026
Official score: 96.5 · Understand this area’s scale
9 recorded violations
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
5-205.11(A); Priority Foundation - Handsink by 3-comp sink was partially blocked by a cart with boxes and other items located in front of sink. Handsinks shall be accessible at all times for employee use. CDI by removing items from in front of 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); Priority - Several cold TCS* foods were above 41F (see temperature chart). Unless actively preparing; properly cooling or using time as a public health control; cold TCS* foods shall be kept at 41F or less. CDI by properly refrigerating foods.
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 cooling methods used; adequate equipment for temperature control
Inspector’s notes
4-301.11; Priority Foundation - Refrigerated pizza make line unit were not maintaining TCS* foods at 41F or less on top and in bottom of unit. Equipment for cold holding and cooling shall be sufficient in number and capacity to maintain required temperatures. CDI by removing TCS* foods from unit. By end of inspection; air temperature had dropped from 43F to 40F in bottom of make line. Provide necessary maintenance/repair on this unit to ensure TCS* foods are maintained at 41F or less on top rail and in bottom areas of unit.
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
Personal cleanliness
Inspector’s notes
2-402.11; Core - (REPEAT) Observed a few food employees working with exposed food and clean equipment who had unrestrained facial hair. Head coverings; beard guards and clothing shall be used to restrain body hair from contacting exposed food; equipment; and utensils. Instruct food employees don required hair/beard restraints.
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
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(A) and (C); Core - Some disposable aluminum food pans were stored on top of miscellaneous items and one pan had food contact sides up with some food debris on it. Single service disposable food/beverage containers shall be protected from contamination. CDI by discarding soiled pan and properly storing the other pans.
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
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
4-501.11; Core - (REPEAT) Some shelves in pizza make line bottom were peeling/rusty. Food service equipment shall be kept in good repair. Replace damaged shelving with similar approved shelves.
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 - (REPEAT) Observed soiled wire shelving throughout facility; exterior front slats of refrigerated pizza make line unit and interior bottom of this unit Equipment nonfood contact surfaces shall be kept clean. Increase cleaning frequency of surfaces/equipment 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
Garbage & refuse properly disposed; facilities maintained
Inspector’s notes
5-501.114; Core - (REPEAT) One exterior dumpster had missing drain plug. Trash/recycling receptacles with drains shall have plugs in place. Have property manager contact solid waste company to replace missing drain plug. 5-501.113; Core - Some outside dumpster side doors were open. Outdoor trash/recycling receptacles shall be have tight-fitting lids and doors. Keep dumpster doors and lids closed when not in use.
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
6-501.11; Core - (REPEAT) Hot water faucet of handsink (by 3-comp sink area) was dripping and was turned off until repaired; according to PIC. Physical facilities shall be kept in good repair. Repair leaking faucet.
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, 2026 · Original Source