1 - Inspection
Apr 30, 2026
Official score: 95 · Understand this area’s scale
10 recorded violations
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core - (REPEAT) No person in charge with food protection manager certification was present during inspection. At least one supervisor/manager shall be a certified food protection manager by passing a test (such as ServSafe) that is part of an ANSI accredited program. Provide a person in charge that is a CFPM and is on-site at all times during operation. NOTE: For information on classes and exams to become a certified food protection manager; go to ServSafe.com or raisethegrade.com
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
Handwashing sinks supplied & accessible
Inspector’s notes
5-202.12; Core - No hot water was provided at market handsink (only a small stream of water came out at beginning of inspection and then later on hot water did not come out of faucet at all). Hot water of at least 100F shall be provided at each handsink. Provide required hot water at handsink.
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 obtained from approved source
Inspector’s notes
3-201.11 (F); Core - (REPEAT) Observed in-house cut and wrapped raw meats in freezer on customer floor without safe handling instructions. Meat and poultry that is not a ready-to-eat food and is in a packaged form when it is offered for sale or otherwise offered for consumption; shall be labeled to include safe handling instructions as specified in law; including 9 CFR 317.2(l) and 9 CFR 381.125(b). Provide safe handling instructions on these packaged meats.
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
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-601.11(A); Priority Foundation - Observed employee rinse off grinder parts with water at 3-compartment sink without washing them. Equipment food contact surfaces and utensils shall be clean to sight and touch. CDI by properly washing grinder parts at 3-compartment sink. 4-703.11; Priority - After employee rinsed grinder parts with water; they were then placed on table near grinder (no sanitizing took place). After cleaning; equipment; food contact surfaces; and utensils shall be sanitized using an approved method. CDI by properly washing; rinsing and sanitizing grinder parts.
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
Personal cleanliness
Inspector’s notes
2-402.11; Core - (REPEAT) Food employee working with food and clean equipment/utensils had no hair restraint. Food employees shall wear head coverings; beard guards and clothing to restrain body hair from contacting exposed food; equipment; and utensils. Instruct employee to don required hair restraint.
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
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
4-501.11; Core - (REPEAT) Several walk-in cooler shelves were peeling and damaged; and bottom shelf in walk-in freezer was bent down. Band saw's bottom gray cover was cracked. Walk-in cooler door gasket was torn. Food service equipment shall be kept in good repair and seals shall be intact and tight. Replace damaged items above with similar approved equipment. 4-501.12; Core - (REPEAT) The main cutting board on table had deep scratches and knife cuts. Cutting boards that are scored and scratched and cannot be effectively cleaned and sanitized shall be resurfaced or replaced. Resurface or replace cutting board.
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 walk-in cooler shelves; market shelving; sliding doors and tracks of meat display case; push cart; black shelving for chemical storage. Many old stickers and sticky residues were sticking to surfaces and counters in market. Equipment nonfood contact surfaces shall be kept clean. Increase cleaning frequency of equipment/surfaces above. Remove all old stickers and sticky 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
Hot & cold water available; adequate pressure
Inspector’s notes
5-103.12; Priority Foundation - No hot water was available at market handsink (by end of inspection; no water at all came out of hot water faucet). Hot and cold running water under pressure shall be provided at all sink fixtures. Provide hot water under pressure at handsink. Not corrected during inspection.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Toilet facilities: properly constructed; supplied & cleaned
Inspector’s notes
6-501.18; Core - Bathroom toilet was soiled. Plumbing fixtures such as toilets shall be kept clean. Increase toilet 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 wording
Garbage & refuse properly disposed; facilities maintained
Inspector’s notes
5-501.113(B); Core - Community dumpsters used by establishment had open side doors. Outside waste receptacles shall have tight-fitting lids or doors. Instruct workers and work with neighboring businesses to keep side doors closed when not in use. 5-501.114; Core - One dumpster drain hole had no plug. Trash/recycling receptacles with drains shall have plugs in place. Contact property manager to have solid waste company replace dumpster plug.
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, Apr 30, 2026 · Original Source