1 - Inspection
Jul 23, 2026
Official score: 96 · Understand this area’s scale
8 recorded violations
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
REPEAT 5-205.11(A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf -Observation: handwashing sink in dish room was blocked by dirty linen basket. Make sure hand sink is accessible at all times. -Corrected During Inspection (CDI): Person in Charge (PIC) voluntarily removed linen basket. REPEAT 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. -Observation: handwashing sink in coffee prep area had ice inside. Make sure handwashing sink is only used for handwashing. -Corrected During Inspection (CDI): Person in Charge (PIC) voluntarily washed rinsed and sanitized handwashing 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
REPEAT 3-501.16 (A)(2) TCS FOOD shall be maintained at 41F or less. P -Observation: pickled onion prepared with hot water on the day before was 50F / 44F / 48F. Make sure when preparing pickled onion with hot water to check cooling process and temperature. -Corrected During Inspection (CDI): Person in Charge (PIC) voluntarily discarded pickled onion and Environmental Health Specialist (EHS) advised to review cooling process to guarantee that food will be at 41F or below.
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
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11 Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. Pf -Observation: bucket with QUAT sanitizer in coffee prep area didn’t have any type of identification. -Corrected During Inspection (CDI): Person in Charge (PIC) voluntarily placed a sanitizer label on the 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
Personal cleanliness
Inspector’s notes
2-303.11 Except for a plain ring such as a wedding band; while preparing FOOD; FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands. -Observation: food employees were preparing coffee drinks while wearing rings with stone. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).
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
In-use utensils: properly stored
Inspector’s notes
3-304.12 In-Use Utensils; Between-Use Storage During pauses in FOOD preparation or dispensing; FOOD preparation and dispensing UTENSILS shall be stored: (A) In the FOOD with their handles above the top of the FOOD and the container; (B) In nonTCS FOOD with their handles above the top of the FOOD within containers that can be closed; such as bins of dry goods; (C) On a clean; sanitized surface; (D) In running water of sufficient velocity to flush particulates to the drain; if used with moist FOOD such as ice cream or mashed potatoes; (E) In a clean; protected location if the UTENSILS; such as ice scoops; are used only with a nonTCS FOOD; or (F) In a container of water if the water is maintained at a temperature of at least 135F -Observation: in-use utensils were being stored in 77F water. Make sure to review rules above and see all the options you have to store in-use utensils. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).
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
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11 Single-use and single-service articles shall be kept in the original protective package or stored using other means that afford protection from contamination until used. -Observation: coffee filters were stored on top of coffee maker without any type of protection exposed to contamination. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).
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
4-502.11 Utensils shall be maintained in good repair. -Observation: several silicone spatulas had handles melted and chipping plastic. Make sure to keep spatulas in good repair to avoid that plastic fall on the food and become a solid hazard. Melted handles are not considered cleanable anymore. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).
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
6-501.16 After use; mops shall be placed in a position to air-dry without soiling walls; equipment; or supplies. -Observation: mop heads were being stored on the floor. Make sure to hang mop to allow air drying. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).
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, Jul 23, 2026 · Original Source