1 - Inspection
Feb 24, 2025
Official score: 97.5 · Understand this area’s scale
5 recorded violations
Official wording
Proper date marking & disposition
Inspector’s notes
Observation: The packaged cows milk(s); creams and plant fluids requiring refrigeration after opening were not bate marked when opened for use. CDI: Products were voluntarily discarded during inspection as corrective action. 3-501.17; READY-TO-EAT TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and PACKAGED by a FOOD PROCESSING PLANT shall be clearly marked; at the time the original container is opened in a FOOD ESTABLISHMENT and if the FOOD is held for more than 24 hours; to indicate the date or day by which the FOOD shall be consumed on the PREMISES; sold; or discarded; Pf; Observation: Packaged milks; creamers and plant fluids requiring a date after opening were not date marked for disposition. CDI: Operator voluntarily discarded products during inspection. 3-501.18; Priority; (A) A FOOD specified in par. 3 501.17(A) or (B) shall be discarded if it: (2) Is in a container or PACKAGE that does not bear a date or day; P or
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
Personal cleanliness
Inspector’s notes
Observation: Staff wearing visor with long hair down not covered. Ensure that hair is covered to prevent physical contamination of food from hair falling out during production tasks. CDI: Staff put hair up and used ball cap to cover hair during production tasks behind food service counter. 2-402.11 Effectiveness - Hair Restraints (C) Use head coverings; beard guards and clothing to restrain body hair from contacting exposed food; equipment; and utensils.
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
Wiping cloths: properly used & stored
Inspector’s notes
Observation: The wiping cloth being used ti wipe down cofee espresso wand and other contact areas was not in a sanitizer between use. CDI: Oeprator placed wiping cloth in sanitizer bucket. 3-304.14 Wiping Cloths; Use Limitations (C) (B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
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
Observation: The hand sinks and areas around toilet are unclean. Increase cleaning frequency of these areas. 6-501.18 Cleaning of Plumbing Fixtures (C) Maintain handwashing sinks; toilets and urinals clean.
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
Observation: The mops at the utility sink shall be hung up to air dry - please place handles up to disallow wastewater to cover handle where hands are placed for use. 6-501.16; Core; After use; mops shall be placed in a position that allows them to air-dry without soiling walls; EQUIPMENT; or supplies.
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, Feb 24, 2025 · Original Source