1 - Inspection
Jul 17, 2026
Official score: 94.5 · Understand this area’s scale
12 recorded violations
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-601.11 (A); Priority Foundation - (REPEAT) Some clean food containers stacked together with old stickers and sticky residues on exteriors. Equipment and utensil food contact surfaces shall be clean to sight and touch. CDI by placing containers with stickers/residues at 3-comp sink.
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
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 (TPHC); 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
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority Foundation - (REPEAT) Several red wiping cloth buckets with sanitizer were not labeled. Containers of sanitizers; cleaners; etc. shall be labeled with names of products inside. CDI by labeling buckets. 7-201.11; Priority - (REPEAT) Bottle of cleaning tablets were stored near single service cups. Chemicals; sanitizers; etc. shall be stored and used to prevent contamination of food; clean equipment and utensils and disposable food/beverage containers. CDI by properly storing tablets.
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
Food properly labeled: original container
Inspector’s notes
3-602.11 (B) (1)-(5); Core - (REPEAT) In dining room freezer; observed many in-house decorated boxed ice cream cakes and desserts without any ingredient labels; allergens; etc. Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order of predominance; (3) quantity of contents; (4) name and place of business; (5) list of major food allergens. Provide required labels with above information on self-serve cakes that lack labels.
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
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core - In walk-in freezer; foods are stored less than 6 inches above the floor (due to damaged/bent shelving). Food shall be stored at least 6 inches above the floor. Elevate food 6 inches above floor.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationOfficial wording
Personal cleanliness
Inspector’s notes
2-402.11; Core - Observed one food employee with unrestrained hair/braids. Except counter staff who only serve beverages and wrapped or packaged foods; food employees shall wear hair restraints such as hats; hair coverings or nets that effectively covers and effectively keeps their hair from contacting exposed food and clean equipment and utensils. Instruct food employee to effectively restrain hair.
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
3-304.14; Core - (REPEAT) One soiled/moist wiping cloth was on counter top; and another cloth was hanging over the side of wiping cloth bucket. At least one sanitizer bucket was stored near containers of food items. Moist and in-use wiping cloths shall be kept down inside approved clean sanitizer between uses. Sanitizer buckets shall be stored to prevent contamination of food and clean equipment and utensils. Properly store in-use wiping cloths and sanitizer buckets.
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
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
4-501.11; Core - (REPEAT) Some refrigerated drawer and door gaskets were damaged and did not seal well when doors/drawers were closed. Some shelves in reach-in refrigerators were rusty/peeling; and some wire shelves in walk-in freezer were bent. Food service equipment shall be kept in good repair; and door/drawer seals shall be tight and intact. Replace damaged shelves and gaskets. 4-501.12; Core - (REPEAT) Long cutting board at sandwich make line unit was deeply scratched and cut. Cutting surfaces shall be resurfaced or replaced if they can no longer be effectively cleaned or sanitized. Resurface or replace cutting board. 4-502.11 (A) and (C); Core - (REPEAT) A few food containers were cracked/damaged. Food service utensils shall be kept in good repair. Discard damaged items.
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
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.14; Core - (REPEAT) Interiors of rinsing and sanitizing compartments of 3-comp sink were soiled. Warewashing equipment shall be cleaned frequently enough to prevent recontamination of clean equipment and utensils. Increase cleaning frequency of 3-comp sink compartments.
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 interior of sandwich make line unit and drawers areas (including interior vent slats); solid metal shelves; dry storage shelving; speed/dunnage racks; areas under/around bulk milk dispensing tubes (splash accumulation). Equipment nonfood contact surfaces shall be kept clean. Increase cleaning frequency of equipment/surfaces 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
5-501.111; Core - Outside trash dumpster was rusted through. Trash/recycling receptacles shall be kept in good repair. Have solid waste company replace damaged 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 wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.11; Core - (REPEAT) Large amount of ice had accumulated around walk-in freezer door and door frame. Women's bathroom sink faucet was loose. Caulk was missing between some sinks and walls. Physical facilities shall be kept in good repair. Repair/replace damaged surfaces and fixtures above (remove accumulated ice from freezer door frame). 6-501.12; Core - (REPEAT) Observed soiled walk-in freezer and kitchen flooring; floor drains and ceiling panels. Ice machine front filters/vents were dusty. Physical facilities shall be maintained clean. Increase cleaning frequency of surfaces/fixtures 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 record from Wake County Environmental Services, Jul 17, 2026 · Original Source