1 - Inspection
Aug 10, 2026
Official score: 96 · Understand This Area’s Scale
10 recorded violations
Official Wording
Certified Food Protection Manager
Inspector’s Notes
2-102.12 (A); Core - Person in charge was not a certified food protection manager. At least one supervisor/manager or person in charge shall be a certified food protection manager (CFPM) by passing a test that is part of an accredited program. CDI by providing manager a list of companies that certify food protection managers. Go to anabpd.ansi.org for that list. NOTE: Facility was recently permitted on 7-13-2026. From that date; you have 210 days (about 7 months) to obtain a CFPM that is on duty at all times during operation.
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 eating; tasting; drinking or tobacco use
Inspector’s Notes
2-401.11(A); Core - A covered employee's beverage was on table top near food preparation area. Except when drinking from a closed beverage container; employees shall eat and drink only in designated areas where the contamination of food; clean equipment and utensils cannot result. CDI by properly storing employee's beverage.
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
Handwashing sinks supplied & accessible
Inspector’s Notes
5-205.11(A); Priority Foundation - Front area corner handsink was blocked by three large plastic beverage containers. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI by removing containers from in front of 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
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 or properly cooling or using time as a public health control; cold TCS* foods shall be kept at 41F or less throughout entire product. CDI by voluntarily discarding TCS* foods at incorrect temperatures.
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; Priority Foundation - Observed spray bottle labeled as "Floor and Multi-Surface Cleaner" with a blue liquid inside but PIC stated the chemical was supposed to be a green color. Working containers used for storing chemicals; sanitizers; etc. taken from bulk supplies shall be labeled with the common name of product inside. CDI by discarding blue liquid inside spray bottle.
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
Wiping cloths: properly used & stored
Inspector’s Notes
3-304.14; Core - Quaternary ammonium sanitizer was a little less than 150 ppm (required minimum concentration for type of sanitizer used) in a few sanitizer buckets for wiping cloths. One bucket had very soiled sanitizer solution inside it; and a few wiping cloths were stored above the liquid level inside buckets. In-use moist or soiled wiping cloths shall be kept down inside clean sanitizer at proper concentration between uses. Store wiping cloths as stated 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
Utensils; equipment & linens: properly stored; dried & handled
Inspector’s Notes
4-903.11(A)(B) and (D); Core - Several clean food containers were stacked while wet. Clean food equipment and utensils shall be stored in a self-draining position that allows air drying. Separate food containers and completely air dry before stacking together.
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(A) and (C); Core - Some coffee filters were stored uncovered; and a few clean beverage cup lids in holders were splattered by liquids. Clean disposable single service food/beverage containers/items shall be stored where they are not exposed to splash; dust or other contamination. Cover coffee filters and store cup lids where they cannot be splattered or splashed.
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
4-501.14; Core - Interiors of rinsing and sanitizing sinks and right "clean" side drainboard of 3-compartment sink were soiled. Warewashing equipment shall be cleaned frequently enough to prevent recontamination of clean equipment and utensils. Increase cleaning frequency of 3-compartment sink. 4-501.18; Core - Sanitizing solution in 3rd compartment of 3-compartment sink had floating food particles. The washing; rinsing and sanitizing solutions shall be kept clean. Replace sanitizing solution when it becomes cloudy or has food particles.
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
5-501.115; Core - Observed several bags of trash on ground in dumpster enclosure. Trash/recycling dumpster enclosures shall be kept clean. Keep bags of trash picked up and properly disposed of inside dumpster.
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, Aug 10, 2026 · Original Source